Crispy Sichuan Pepper Shrimp and Potatoes｜Lighter Dinner for One

Hi, I’m Jay. Today I’m making crispy Sichuan pepper shrimp and potatoes without deep-frying. The potatoes are first boiled until just tender, then drained and cooled before being pan-fried with king oyster mushrooms and shrimp until golden and lightly crisp. The key flavor comes from freshly toasted and ground Sichuan peppercorns. Toasting them slowly over low heat brings out their distinctive citrusy, numbing aroma. They are then ground into a fine powder and combined with salt, black pepper, and chili powder. The shrimp stay sweet and juicy, while the potatoes develop crisp, golden edges. The Sichuan pepper flavor is bold and aromatic, but the cooking method remains simple and easy. With shrimp, potatoes, king oyster mushrooms, and peas on one plate, this meal provides protein, carbohydrates, vegetables, and a satisfying mix of textures. You do not need to deep-fry food to make it fragrant and crispy. If you also enjoy simple, healthy, and never-boring home cooking, welcome to subscribe to Jay’s Easy Home Cooking. Love food. Love life. #JayEasyHomeCooking #LighterDinnerForOne #SichuanPepperShrimp #CrispyShrimp #ShrimpAndPotatoes #NoDeepFrying #EasyHomeCooking #KitchenASMR Ingredients Shrimp, as needed Potatoes, as needed King oyster mushrooms, as needed Cooked peas, as needed Starch, 1 tbsp Sichuan peppercorns, as needed Salt, to taste Black pepper, to taste Chili powder, to taste A little cooking oil A little water Cooking Tips Boil the potatoes only until just tender. Do not cook them until they become too soft. After draining, let them cool slightly so the surface moisture can evaporate. This helps them become more golden and lightly crisp in the pan. Toast the Sichuan peppercorns slowly over low heat and keep stirring so they do not burn or become bitter. When they can be crushed easily between your fingers, grind them into a fine powder. Pat the shrimp dry before cooking. Add them after the potatoes and mushrooms have become dry and lightly browned on the surface. This reduces excess moisture and helps everything cook more evenly. Add only a small splash of water near the end. It helps the seasoning coat the ingredients evenly without making the dish soggy.