Crispy Szechuan Shrimp Recipe

5 from 2 votes

Big, bold, and addictive flavors from garlic, chili, and Szechuan peppercorns, all wrapped around crispy juicy shrimp.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer, Main Course

Cuisine: Asian, Chinese

Servings: servings

Calories: 362kcal

Heat a wok or large pan on medium-high heat. Dry toast the Szechuan peppercorns until fragrant.
Transfer them in mortar & pestle or coffee grinder and grind until they're a fine powder. Mix with salt and set aside.

In a large bowl, add the egg white and whisk until frothy.
Mix in soy sauce, Chinese Shaoxing wine, sesame oil, and fish sauce until well combined, then add in shrimp. Set aside to marinate for 10 minutes.
Add potato starch to shrimp with the marinade and mix well. Scrunch mixture onto shrimp to pack on the potato starch and marinade.

Meanwhile, heat oil in the wok on high heat. Check if the oil is hot enough by sprinkling a little potato starch in the oil. If small bubbles form, it's ready.
Gently shake off any excess potato starch from the shrimp, then carefully add them to the pan, working in batches if needed to prevent overcrowding. Fry for about 2 minutes per side or until golden brown and crisp.
Transfer to a wire rack or paper towel-lined plate, then immediately sprinkle them with some of the Szechuan pepper and salt mixture to taste.

Drain oil from the wok and carefully wipe it down to remove any excess bits from frying.
Reheat wok to medium-high. Add in garlic, chilis, and green onions to dry toast until fragrant, about 1 minute. Sprinkle them on top of shrimp and serve with lime wedges on the side, if desired. Enjoy!

Shrimp: This dish is typically made with the shell on because it packs on so much more flavor and creates an extra barrier to help keep the shrimp juicy. However, if you prefer to cook with the shell off, make sure to watch the shrimp closely so they don't overcook.
Shaoxing Wine: Shaoxing wine is a Chinese cooking wine that can be easily found at local Asian markets or Amazon.
Potato Starch: Potato starch creates a delicious texture on the shrimp and can be easily found at local Asian markets or Amazon. If you can’t find potato starch, you may also use cornstarch as an alternative.
Oil for Frying: I recommend using neutral oil with a high smoke point. My favorite is grapeseed oil, however, vegetable, canola, or avocado oil are some other great alternatives.