Salt-and-pepper shrimp is a beloved Cantonese dish that combines golden, crispy fried shrimp with an aromatic salt-and-pepper seasoning. This version adds a rather unexpected character to the party: precooked polenta. Yes, those long tubes of polenta stashed near the dried pastas in grocery stores you never know what to do with transform into crispy, golden cubes that bulk up the stir-fry and turn this quick recipe into a hearty dinner. The trick is to cook them in a nonstick pan, allowing them to morph into golden brown cubes that are crunchy on the outside and creamy on the inside. Pairing the cubes with crisp shrimp, green onions, and chiles, then showering everything in a generous mixture of salt, sugar, black pepper, and Sichuan peppercorns.
Recipe information
Total Time
30 minutes
Yield
4–6 servings
Ingredients
2¼
2¼
1½
1½
1
⅓
⅓
1
5
1
Need to make a substitution?
Preparation
Step 1
Mix 2¼ tsp. freshly ground pepper, 2¼ tsp. ground Sichuan peppercorns, 1½ tsp. sugar, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a small bowl to combine; set spice mixture aside.
Step 2
Toss 1 lb. medium shrimp, peeled, deveined, tails left on, and ⅓ cup cornstarch in a large bowl until shrimp are evenly coated. Set aside.
Step 3
Heat ⅓ cup vegetable oil in a large nonstick skillet over medium-high. Working in batches and adding more oil as needed if pan looks dry, cook one 16–18-oz. tube precooked polenta, cut into 1" cubes, in a single layer, turning halfway through, until golden and crisp, 10–14 minutes per batch. (Be patient; the polenta takes a long time to crisp up. Don’t fuss with it too much.) Transfer polenta to a large bowl.
Step 4
Working in batches and adding more oil as needed if pan looks dry, cook reserved shrimp in a single layer in same pan, turning halfway through, until golden brown and crisp, about 2 minutes per batch. Transfer to bowl with polenta.
Step 5
Add 5 Fresno chiles, thinly sliced, to same pan and cook, stirring often, just until tender, about 1 minute. Transfer to bowl with polenta and shrimp.
Step 6
Add 1 bunch scallions, cut into 2" pieces, white pieces halved if thick, to same pan and cook, stirring often, just until tender, about 1 minute. Transfer to bowl with polenta, shrimp, and chiles and sprinkle reserved spice mixture over. Toss until combined and everything is evenly coated. Taste and season with more salt if needed.