Salt and Pepper Shrimp

Name: Salt and Pepper Shrimp
Total time: 50 min
Ingredients: 1/4 teaspoon white peppercorns; 1/4 teaspoon Sichuan peppercorns also called Szechuan peppercorns; 1/2 teaspoon kosher salt; 1/4 cup avocado oil or other high heat oil; 1 pound medium shell-on shrimp recipe note #1; 2 tablespoons cornstarch; 2 small cloves garlic minced; 1 teaspoon seeded and minced serrano chili pepper or jalapeño; cilantro leaves for garnish, optional

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Servings: 4

Ingredients

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1/4 teaspoon white peppercorns1/4 teaspoon Sichuan peppercorns also called Szechuan peppercorns1/2 teaspoon kosher salt1/4 cup avocado oil or other high heat oil1 pound medium shell-on shrimp recipe note2 tablespoons cornstarch2 small cloves garlic minced1 teaspoon seeded and minced serrano chili pepper or jalapeñocilantro leaves for garnish, optional

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Instructions

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Step 1

Toast peppercorns in a small, dry skillet over medium heat until fragrant and popping, shaking often and taking care not to let them burn. Transfer to a small bowl. Coarsely grind in a spice mill and then combine with kosher salt. Set aside.

Step 2

Peel and devein shrimp. Place in strainer and rinse; drain well and pat shrimp dry with paper towels. Place in bowl and sprinkle cornstarch over; toss to coat.

Step 3

Heat oil in a wok or large skillet over medium-high heat until nearly smoking. Add shrimp; cook for 2 to 3 minutes, tossing occasionally to cook evenly. Add garlic, minced chili pepper and peppercorn / salt mixture and toss until shrimp is coated and spices are fragrant. Serve garnished with cilantro leaves if desired.