Salt and Pepper Shrimp

Salt and Pepper Shrimp


  •  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


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. ​

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