Classic Dry-Fried Pepper and Salt Shrimp

I love shrimp. Truly one of my favorite things to eat. I can easily eat a whole pound of shrimp with just cocktail sauce. You won’t find me more than 5 feet away from the shrimp tray at any party.

So I get pretty excited when I see a shrimp recipe coming up. The Dry-Fried Pepper and Salt Shrimp (p. 166), was no different. And I had every right to be excited. It was delicious.

It was also super simple to make. Stir-fry minced ginger, garlic, and jalapeño for about 10 seconds. Add shrimp to sear. Finish stir-frying with a little added oil and a mixture of salt and fresh ground sichuan peppercorn. Voilà!

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I put in a little more jalapeño than was called for, but it still turned out fairly mild. It was, however, packed with loads of flavor from the garlic and ginger.

My apologies for not having an in-progress photo. I simply forgot. Just imagine shrimp cooking in a wok.

I made this with some brown rice. Although the shrimp turned out great, there was little in the way of sauce because it is a dry fry. I had to bolster the rice with a bit of soy sauce. Still, I was very pleased with how this turned out. I’ll likely make it again.

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What I Would Do Differently

  • If serving with rice, I’d recommend trying to inject some flavor into the rice itself. Maybe use chicken stock instead of water along with some salt. Or add some spices to the water before cooking.
  • I think this recipe is perfectly fine, but if I were in the mood for more of a spicy kick I might incorporate some red pepper flakes.
  • Maybe a touch less salt. Perhaps the salt baths at the beginning were enough.

Next on the Menu: Stir-Fried Eggs with Tomatoes

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