Step by step

Method

4 steps

1. 1

   Crush 2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper, and 2 teaspoons whole peppercorns (lightly crushed) together in a mortar or spice grinder. Mix with 1 teaspoon sugar; set aside. This is your seasoning blend — don't add it early or it burns.

2. 2

   Rinse 1 lb jumbo shrimp (peeled and deveined, tails on optional) under cold water and pat very dry with paper towels. Wet shrimp steam instead of searing.

3. 3

   Heat 2–3 tablespoons neutral oil in a large skillet or wok over medium-high until it shimmers. Add the shrimp, 2–3 sliced fresh chili peppers (or ½ teaspoon red pepper flakes), 1 tablespoon minced fresh ginger, and 3 thinly sliced garlic cloves. Stir-fry 4–5 minutes until the shrimp are opaque and curled into loose C shapes — tight O's mean they're overdone.

4. 4

   Sprinkle in the salt-pepper-sugar mix and toss another 30–60 seconds, watching so the seasoning toasts but doesn't blacken. Serve immediately with rice or steamed greens. You want plump, peppery shrimp with fragrant garlic-chili — not rubbery shrimp or a burnt salt crust.