Sichuan Peppercorn Shrimp Recipe

Name: Sichuan Peppercorn Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 teaspoons Sichuan peppercorns (see Note); 1 pound large shrimpshelled, deveined and butterflied; Salt; 1/4 cup vegetable oil; 3 scallions2 coarsely chopped, 1 thinly sliced; 3 garlic cloves, minced; 3 jalapenos, seeded and thinly sliced; 1 dried pasilla or small ancho chile, seeded and very thinly sliced; 1 tablespoon fresh lime juice; Chile-sesame oil, for drizzling

Servings: persons

1 1/2 teaspoons Sichuan peppercorns (see Note)
1 pound large shrimpshelled, deveined and butterflied
Salt
1/4 cup vegetable oil
3 scallions2 coarsely chopped, 1 thinly sliced
3 garlic cloves, minced
3 jalapenos, seeded and thinly sliced
1 dried pasilla or small ancho chile, seeded and very thinly sliced
1 tablespoon fresh lime juice
Chile-sesame oil, for drizzling

1
In a small skillet, toast the peppercorns over moderate heat until fragrant, about 30 seconds; let cool.
2
Transfer the peppercorns to a mortar or spice grinder and grind to a powder.
3
Put the shrimp in a bowl, toss with 1 teaspoon of the ground peppercorns and season with salt.
4
In a medium skillet, heat 1 tablespoon of the vegetable oil.
5
Add the shrimp and stir-fry over moderate heat until almost cooked through, 4 minutes.
6
Transfer to a plate.
7
Heat the remaining 3 tablespoons of vegetable oil in the skillet.
8
Add the chopped scallions, garlic, jalapenos and chile and cook over moderate heat, stirring, until the scallions and garlic are softened, 5 minutes.
9
Add the remaining 1/2 teaspoon of ground peppercorns and cook, stirring, for 1 minute.
10
Add the shrimp and lime juice and stir until the shrimp are just cooked through, 1 minute.
11
Season with salt and transfer to a bowl.
12
Garnish with the sliced scallion, drizzle with the chile oil and serve.

1059

kcal

Calories

107

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 teaspoons Sichuan peppercorns (see Note), 1 pound large shrimpshelled, deveined and butterflied, Salt, 1/4 cup vegetable oil, and more.

Yes, Sichuan Peppercorn Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sichuan Peppercorn Shrimp

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