Shrimp with Chinese Black Vinegar

A perfect balance of mild sweetness, savory saltiness, and tangy vinegar -- with a subtle kick from peppercorn powder, this Shrimp with Chinese Black Vinegar is incredibly easy to prepare and one of the most delicious ways to enjoy shrimp. The star of the dish is Chinese black vinegar, lending a distinct flavor that sets this shrimp dish apart from others.

Serves: 3
Prep Time: 5 minutes – Cooking Time: 10 minutes – Total Time: 15 minutes

Ingredients

• 1.5 teaspoon soy sauce
• 1 tbsp. Chinese black vinegar (Chinkiang Vinegar)
• 1 tbsp. water
• 1.5 teaspoon sugar or to taste
• .75 lb. shrimp
• 1/4 - 1/2 teaspoon Sichuan peppercorn powder
• 1 tsp cornstarch
• 2 slices ginger
• 2 scallions chopped, white and green parts separated
• 2 cloves garlic sliced
• 1 tbsp. oil
• 1/2 tsp cornstarch
  

Instructions

Step 1

In a bowl, combine the soy sauce, water, and Chinese black vinegar to make the sauce.

Step 2

Toss the shrimp in Sichuan peppercorn powder and 1 teaspoon of cornstarch, ensuring they are evenly coated. Refrigerate for 30 minutes to marinate.

Step 3

To cook the shrimp on the stove: Heat a teaspoon of oil in a skillet over high heat. Add the shrimp and sear for 1-3 minutes per side (longer for larger shrimp) until 80% cooked. Remove the shrimp from the skillet and set them aside.

Or, air fry the shrimp: Hang shrimp individually on an air fryer rack. Air fry for 7 minutes at 375F.

Step 4

Heat a tablespoon of oil in a skillet over medium heat. Add the white parts of the green onions, garlic, and ginger. Cook, stirring occasionally, until fragrant and sizzling.

Step 5

Stir 1/2 tsp cornstarch into the prepared sauce, mixing thoroughly. Return the shrimp to the skillet, pour in the sauce, and add sugar. Stir everything together, allowing the sauce to thicken and evenly coat the shrimp.

Step 6

If necessary, cook the shrimp until the flesh is firm and opaque. Once done, remove the shrimp from the pan immediately to prevent overcooking. Garnish with reserved green onions and serve.

Notes

• This recipe assumes the shrimp are deveined. To devein the shrimp and remove the "poop line", you can either: 1) slice along the back and carefully remove the vein, or 2) insert a toothpick beneath the vein near the second or third shell segment and lift it out.
• Wild-caught shrimp typically have firmer meat compared to farmed shrimp. They are also less likely to contain chemicals and consume a natural diet lower in saturated fats.