Sizzling Dry Pot Spicy Shrimp

Name: Sizzling Dry Pot Spicy Shrimp
Total time: 40 min
Ingredients: 500g Large shrimp; 1 tsp Salt; 1 tbsp Cooking wine; 1 tsp White pepper powder; 10-15 Dried red chilies; 1 tsp Sichuan peppercorns; 4 cloves, minced Garlic; 3 slices, minced Ginger; 2 stalks, chopped Scallions; 3 tbsp Vegetable oil

Tender shrimp stir-fried with aromatic spices and chilies in a classic dry pot style.

40 min

Medium

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Story

This dish brings the restaurant experience to your kitchen. By deveining and butterflying the shrimp, they absorb the spicy marinade deeply. The dry pot technique ensures every bite is packed with flavor and texture.

Ingredients

Large shrimp 500g

Salt 1 tsp

Cooking wine 1 tbsp

White pepper powder 1 tsp

Dried red chilies 10-15

Sichuan peppercorns 1 tsp

Garlic 4 cloves, minced

Ginger 3 slices, minced

Scallions 2 stalks, chopped

Vegetable oil 3 tbsp

Instructions

Prep the Shrimp

Insert a toothpick into the second tail segment to pull out the vein. Trim off the legs and antennae. Use scissors to slice along the back of the shrimp to butterfly them.

Marinate

Toss the cleaned shrimp with salt, cooking wine, and white pepper. Massage the seasonings into the meat and let sit for 20 minutes.

Stir-Fry Aromatics

Heat oil in a wok over medium heat. Fry the dried chilies and Sichuan peppercorns until fragrant and slightly dark. Add garlic, ginger, and the white parts of the scallions, sautéing until golden.

Sear the Shrimp

Turn the heat to high. Add the marinated shrimp and stir-fry quickly until they turn pink and curl. Toss in the green scallions and serve immediately while sizzling.