Sichuan Pepper Shrimp

Preparation info

  • Difficulty


  • Serves


    as a main

Appears in

Mmmm... stir-fried tiger shrimp coated in cracked Sichuan pepper and sea salt. This is a dish to be shared at the table. You must use your fingers when eating this one as the flavor is on the shell of the shrimp and by picking up the shrimp to shell them, those flavors transfer to your fingers โ€“ finger-lickinโ€™ good! I sometimes vary the eating technique โ€“ simply hold the shrimp to your mouth and using your teeth and starting from the end, squeeze the succulent shrimp away from the shell... delightful.

Preparation time: 10 minutes
Cooking time: 5 minutes


  • 1 tablespoon olive oil
  • 14 oz fresh tiger shrimp, head off, deveined but shell on
  • sea salt and Sichuan peppercorns


  1. Heat a wok over high heat and add the oil.
  2. Crack and crush some Sichuan peppercorns with a mortar and pestle or spice grinder.
  3. Add the shrimp to the wok and stir fry until they turn pink and the shells start to brown slightly. Season the shrimp very well with sea salt and the cracked Sichuan pepper. Stir well and serve immediately.