Szechuan Peppercorns Shrimps Recipe

Name: Szechuan Peppercorns Shrimps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons salt; 1 tablespoon szechuan peppercorns; ½ teaspoon red chili pepper flakes; ½ teaspoon white pepper; 2 lbs shrimp, whole body, wash and pad dry; salt; cornstarch; oil; 2 tablespoons oil; 3 jalapeno peppers, sliced; 6 shallots, minced

Servings: persons

4 tablespoons salt
1 tablespoon szechuan peppercorns
½ teaspoon red chili pepper flakes
½ teaspoon white pepper
2 lbs shrimp, whole body, wash and pad dry
salt
cornstarch
oil
2 tablespoons oil
3 jalapeno peppers, sliced
6 shallots, minced

1
Place salt, peppercorns, chili and white pepper in wok over medium heat, swirling wok, for 2 to 3 minutes.
2
Let cool.
3
Preheat the oil to 350.
4
In a large zip loc bag add salt and cornstarch and mix together.
5
Add in the dry shrimps and coat well.
6
Remove extra cornstarch from shrimp and into the heat oil.
7
When the shrimp turn to a pink color remove and place onto a rack.
8
Repeat this step until the shrimps are done.
9
In a wok add 2 tbsp oil and add pepper and shallot and stir fry for 30 seconds.
10
Add in the fry shrimps and 1 tbsp of the Szechuan peppercorns mixture.

316

kcal

Calories

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 11 ingredients. The key ingredients include: 4 tablespoons salt, 1 tablespoon szechuan peppercorns, ½ teaspoon red chili pepper flakes, ½ teaspoon white pepper, and more.

Yes, Szechuan Peppercorns Shrimps 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.

Szechuan Peppercorns Shrimps

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