Salt and Pepper Shrimp
User Reviews
5
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Prep Time
15 mins
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Cook Time
5 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
131 kcal
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Course
Side Dish, Main Course, Appetizer
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Cuisine
Asian
Salt and Pepper Shrimp
Description
Salt and Pepper Shrimp involves coating large, deveined shrimp with cornstarch to create a delicate crispy crust when shallow fried in hot oil. After frying and draining the shrimp, they are combined briefly in olive oil with seasonings including cracked black pepper, salt, red chili flakes, and the contrasting crunch and aroma of fried garlic and onions. This method crisps the shrimp without overwhelming oiliness, preserving the tender interior. The blend of pepper and chili flakes gives a warm heat that complements the seafood flavor without overpowering it.
The quick frying at a precise temperature ensures a light, crisp bite with a flavorful spicy-salty coating. The shrimp can be served as a snack, shared plate, or appetizer alongside rice or vegetables. Its balance of textures and simple seasoning offers a satisfying and versatile seafood dish.
The original notes suggest Sichuan pepper as an alternative for a different peppery aroma and mild numbing flavor, which can add complexity to the dish.
Ingredients
- 1 lb Shrimp deveined, shell-on, tail-on shrimp, or prawns, large
- 3 tbsp cornstarch or potato starch or tapioca starch
- cooking oil for frying
- ½ tbsp olive oil
- ½ - 1 tsp black pepper freshly cracked
- ½ - 1 tsp salt
- 1 tsp red chili flakes
- 1 tbsp garlic fried
- 1 tbsp fried onion
Instructions
- Coat the shrimp with cornstarch and toss to coat.
- Heat around an inch of oil in a skillet or Dutch oven to 375°F (190°C) and slowly add the shrimp to the oil in batches. Fry each side for around 30 seconds.
- Transfer to a rack where the excess oil can drip off.
- Heat olive oil in a skillet and add the shrimp to it along with your desired amount of salt, freshly cracked pepper, red chili flakes, fried garlic, and fried onion. Toss to combine for under a minute and then serve.
Notes
- Sichuan pepper can be substituted for black pepper to add a floral, slightly numbing element to the seasoning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 131 kcal
% Daily Value*
| Calories | 131kcal | 7% |
| Carbohydrates | 8g | 3% |
| Protein | 16g | 32% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 143mg | 48% |
| Sodium | 1530mg | 64% |
| Potassium | 156mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 357IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 71mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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