Salt and Pepper Shrimp
Shrimp dusted in cornstarch and fried until crisp, then tossed with garlic, sliced chiles, green onions and a seasoned salt and pepper mix. Serves 4.
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Salt and pepper shrimp is a Cantonese restaurant favorite: shrimp with a light, crackly coating tossed in a wok with garlic, chiles and green onions and a fragrant salt and pepper blend.
In restaurants they are often fried shell-on; peeled shrimp are easier to eat at home.
Ingredients
- 1 1/2 pounds large shrimp, peeled, tails on
- 1/3 cup cornstarch
- 1 teaspoon salt
- 1 teaspoon ground white pepper
- 1/2 teaspoon black pepper
- 1/2 teaspoon sugar
- Neutral oil, for frying
- 4 cloves garlic, minced
- 2 red chiles or 1 jalapeno, sliced
- 4 green onions, sliced
Instructions
- Season. Mix the salt, both peppers and sugar. Toss the dry shrimp with half the seasoning, then with the cornstarch.
- Fry. Heat 1/2 inch oil to 375°F and fry the shrimp in batches 1 1/2 to 2 minutes until crisp. Drain.
- Toss. Pour off all but 1 tablespoon oil. Stir-fry the garlic, chiles and green onions 30 seconds, add the shrimp and the remaining seasoning and toss.
- Serve. Serve right away.
Tips
- Dry the shrimp very well so the coating crisps.
- Toast the pepper briefly in a dry pan for more aroma.
Questions about this recipe
- Can I bake salt and pepper shrimp?
- Pan-frying gives the best crunch, but an air fryer at 400°F for 7 minutes works.
- What chiles are used?
- Fresh red Thai or Fresno chiles; jalapeno for milder heat.
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