Sichuan Peppercorn-Ginger-Butter Shrimp aka M's Shook Shrimp
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 tablespoons sichuan peppercorns (or black peppercorns), coarsely cracked
  • ½ cup (one stick) unsalted butter, divided
  • 2 large green onions, finely chopped
  • 4 large cloves garlic, peeled and minced
  • One piece of fresh ginger measuring about 2 inches long and 1 inch across, peeled and minced
  • 2 pounds shell-on, head-on colossal or extra jumbo shrimp (14-18 shrimp in a pound)
  • 3 tablespoons fish sauce
  1. Put the sichuan peppercorns in an 8-inch skillet and toast them over medium heat, stirring constantly, for 2 minutes. Take the skillet off the heat and set it aside. (If you use black peppercorns, skip this step.)
  2. Put the butter in a pot large enough to hold up to a gallon of water but not too large for you to lift it up and shake it. Melt it over medium-high heat.
  3. Once the butter has melted, add the toasted peppercorns, green onions, garlic, and ginger; stir until everything sizzles and becomes fragrant, about 1-2 minutes.
  4. Turn up the heat to high and add the shrimp and fish sauce to pot. Close the lid tightly. With the help of a kitchen towel, grab the pot and shake it -- as if you're making popcorn -- a few times every 30 seconds. Cooking time varies depending on the size of your shrimp, but your dinner should be ready in about 10 minutes after the shrimp went into the pot. You know they're done when they turn opaque and orange and have released the juices which have blended into the butter to form a delicious sauce for you to spoon over warm rice.
Recipe by SheSimmers at