Ingredients:
- ½ lb Shell-on large shrimp
- 6 tbsp GoBio! Organic Corn Starch
- 2 tsp Freshly ground black pepper
- 1 ¾ tsp Flaked sea salt (divided)
- 1 cup Vegetable oil
- 2 tsp Zechuan peppercorns, coarsely ground
Directions:
Using kitchen shears, cut through backs of shrimp just deep enough to expose and remove veins. Pat the shrimp dry. In a large bowl, whisk together the corn starch, black pepper, and 1 tsp. of the salt. Add the shrimp and toss to coat.
Heat the oil in a large skillet or wok over medium-high heat. Working in 2 batches, fry the shrimp until golden, crisp, and cooked through, about 1 minute per side. Transfer the cooked shrimp to paper towels to absorb oil.
In a medium bowl combine the peppercorns, remaining salt and cilantro and add cooked shrimp. Toss to coat.
Serve the shrimp with the fresh chili slices and lime wedges.
