Salt and Pepper Shrimp (椒盐虾)
User Reviews
5
Salt and Pepper Shrimp (椒盐虾)
Description
This recipe for Salt and Pepper Shrimp uses peeled and deveined shrimp coated in salted cornstarch to create a crisp crust when fried. The shrimp are cooked quickly in hot oil until pale golden and curled, ensuring a tender interior and a crunchy exterior. The use of white pepper blended with salt in the finishing seasoning provides a sharp and slightly pungent flavor that complements the mild sweetness of the shrimp.
The dish includes minced garlic and optionally sliced red chile peppers, which are cooked briefly in the pan to release their aromas and infuse subtle heat. The cooking oil is heated to an optimal temperature to yield a light, crisp coating without greasiness.
The final shrimp are drained on a wire rack to remove excess oil and preserve their crispness. This dish can be served as a snack, appetizer, or part of a larger meal. Adjusting the pepper variety, such as using ground Sichuan peppercorns, can add a numbing spiciness to the dish.
Frying in batches ensures even cooking and prevents overcrowding the pan, which helps maintain a crunchy texture.
Ingredients
- 1 lb (450 g) Shrimp , peeled & deveined
Coating
- 1/2 cup cornstarch
- 1/4 teaspoon salt
Pepper salt
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper (*Footnote 1)
Cooking
- 1/2 cup vegetable oil
- 3 cloves garlic , minced
- 2 red chile peppers , sliced (Optional)
Instructions
- Dry the shrimp thoroughly with paper towels.
- Mix the salt and cornstarch in a plate or tray. Add the shrimp. Mix everything together until all the shrimp are lightly coated in the cornstarch.
- Make the pepper salt by mixing the salt and white pepper together in a small bowl.
- Heat 1/4” (1/2 cm) of oil in a medium-sized pan over medium-high heat until the oil reaches 375 °F (190 °C). If you do not have a thermometer, drop a tiny pinch of cornstarch into the oil. You should see small bubbles rapidly forming around the cornstarch. (*Footnote 2)
- Line a baking tray with a wire rack.
- Add the shrimp one at a time into the pan in a single layer. Use your fingers to grab the tail of the shrimp, shake off the extra cornstarch, and gently lay the shrimp into the oil. You might need to cook the shrimp in batches. Cook each side for about 2 minutes, until the surface turns pale golden and the shrimp are curled. Once done, transfer the cooked shrimp onto the lined baking sheet to drain the extra oil.
- Once all the shrimp are done cooking, pour the extra oil into a ceramic bowl and only leave about 2 teaspoons of oil in the pan.
- Add the garlic and chile peppers into the pan. Stir a few times to release the fragrance.
- Add the shrimp and sprinkle the salt and pepper mixture over them. Toss until the shrimp are evenly coated.
- Transfer everything to a plate and serve hot as an appetizer or over steamed rice as a main dish.
Notes
- Ground Sichuan peppercorns can substitute white pepper to add a numbing spice characteristic.
- A deep fryer can be used alternatively for frying the shrimp to achieve consistent crispiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2to 4 servings
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 240kcal | 12% |
| Carbohydrates | 12.4g | 4% |
| Protein | 26g | 52% |
| Fat | 8.8g | 14% |
| Saturated Fat | 1.5g | 8% |
| Cholesterol | 239mg | 80% |
| Sodium | 569mg | 24% |
| Potassium | 205mg | 4% |
| Fiber | 0.2g | 1% |
| Calcium | 108mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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