A flavorful and easy-to-make shrimp dish with a spicy and tangy kick.
Toast the Szechuan peppercorns in a dry wok over medium heat until aromatic.
Keep stirring the peppercorns to avoid burning and ensure even toasting.
Grind the toasted peppercorns into a coarse powder using a mortar and pestle.
Grinding releases the essential oils, enhancing the flavor.
Combine the ground peppercorns with kosher salt in a small bowl.
Mix thoroughly to evenly distribute the flavors.
Coat the shrimp with cornstarch in a bowl, shaking off any excess.
Ensure the shrimp are dry before coating for better adhesion.
Heat oil in the wok over medium-high heat and cook the shrimp until pink and slightly crispy.
Cook in batches if necessary to avoid overcrowding the wok.
Add minced garlic and sliced chili to the wok, stirring until fragrant.
Adjust the amount of chili to control the spice level.
Sprinkle the pepper-salt mixture over the shrimp and toss to coat evenly.
Ensure the shrimp are evenly coated for consistent flavor.
Squeeze fresh lime juice over the shrimp and garnish with chopped scallions.
Add the lime juice off the heat to preserve its fresh flavor.
Serve the shrimp hot as an appetizer or main dish.
Pair with your favorite side dish for a complete meal.
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