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Garlic double pepper shrimp on a white plate with tea and chopsticks

Garlic Double-Pepper Shrimp

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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 2–3 servings
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 500 g frozen shell-on shrimp thawed under cold running water, deveined, dried well
  • 8–10 cloves garlic minced and divided into two portions
  • 2.5–3 tbsp neutral cooking oil for frying shrimp and blooming pepper
  • 1/2 tsp salt add in stages, adjust to taste
  • 1/2–1 tsp coarse black pepper briefly bloomed in shrimp oil
  • 1/4 tsp white pepper powder do not fry too long; it can turn bitter
Optional additions
  • 1 chili sliced, optional
  • chopped scallion a little, optional
  • 1 tsp Taiwanese rice wine or cooking wine substitute optional, for pan aroma

Method
 

Method
  1. Thaw the frozen shell-on shrimp under cold running water until they soften and bend naturally. Do not use hot water.
  2. Trim the whiskers, legs, and sharp points. Remove the vein, then pat the shrimp very dry with kitchen paper.
  3. Mince the garlic and divide it into two portions.
  4. Heat a pan well, add the oil, and spread the shrimp in one layer. Fry over medium-high heat until the shells turn red and smell roasted, about 1.5–2 minutes per side. Remove the shrimp.
  5. Leave about 1 tablespoon shrimp oil in the pan. Add black pepper and white pepper over medium-low heat and stir for 5–8 seconds, just until fragrant.
  6. Add half of the minced garlic and fry until pale golden, about 20–30 seconds. Do not brown it deeply.
  7. Return the shrimp to the pan. Add the remaining garlic and start with 1/4 teaspoon salt. Toss over medium-high heat for 30–60 seconds until the shells are coated with garlic-pepper oil.
  8. Taste and adjust with more salt or black pepper. Serve when the pan is mostly dry and the garlic clings to the shells.

Notes

a:4:{i:0;s:68:"Drying the shrimp after thawing is the key to a dry, fragrant shell.";i:1;s:73:"White pepper burns easily; keep the blooming time under about 10 seconds.";i:2;s:64:"Adding garlic in two stages gives a stronger fresh garlic aroma.";i:3;s:95:"No marinade is needed; the flavor comes from the shrimp shell, shrimp oil, garlic, and peppers.";}