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Salt and Pepper Shrimp (椒盐虾)
5 from 12 votes

Salt and Pepper Shrimp (椒盐虾)

Salt and Pepper Shrimp is prepared by lightly coating peeled and deveined shrimp with a mixture of cornstarch and salt, then pan-frying them until golden and curled. The crispy exterior contrasts with the tender shrimp inside. The seasoning of salt and white pepper adds a sharp, savory flavor, while optional garlic and red chile peppers bring aromatic heat.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 2 to 4 servings
Calories: 240 kcal
Course: Appetizer
Cuisine: Chinese

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

    Cup of Yum
  1. Dry the shrimp thoroughly with paper towels.
  2. 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.
  3. Make the pepper salt by mixing the salt and white pepper together in a small bowl.
  4. 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)
  5. Line a baking tray with a wire rack.
  6. 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.
  7. 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.
  8. Add the garlic and chile peppers into the pan. Stir a few times to release the fragrance.
  9. Add the shrimp and sprinkle the salt and pepper mixture over them. Toss until the shrimp are evenly coated.
  10. 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

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%)

Nutrition Facts

Serving: 2 to 4 servings

Amount Per Serving

Calories 240

% 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.