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Salt and Pepper Shrimp Recipe

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4 from 4 reviews

This Salt and Pepper Shrimp recipe features crispy, lightly fried shrimp coated in a homemade aromatic salt and pepper mixture. The shrimp are shallow fried for a perfect golden crust and tossed with fragrant garlic and spicy hot peppers for a flavorful and vibrant dish that’s quick to prepare and perfect as an appetizer or main.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Chinese

Ingredients

Salt and Pepper Mixture

  • 2 parts whole peppercorns
  • 1 part sea salt

Shrimp and Frying

  • 1 pound large shrimp (450g; shells on and deveined, with or without heads)
  • 3 tablespoons potato starch or cornstarch
  • 1/3 cup oil (for shallow frying)
  • Salt and pepper mixture (to taste)

Flavoring

  • 6 cloves garlic (finely chopped)
  • 1 long hot green or red pepper (thinly sliced)

Instructions

  1. Make the salt and pepper mixture: In a small pot over medium-low heat, dry roast the whole peppercorns for 15 minutes until very fragrant, stirring occasionally and adjusting heat to avoid burning. Let cool, then grind into a powder using a spice grinder or mortar and pestle.
  2. Roast the salt: In the same pot over medium heat, dry roast the sea salt until it turns slightly yellow, then let it cool. Combine the roasted salt with the ground peppercorn powder to create the salt and pepper seasoning.
  3. Prepare the shrimp: Rinse the shrimp thoroughly and pat dry with paper towels. Dredge the shrimp evenly in potato starch or cornstarch, coating each piece well.
  4. Fry the shrimp: Heat oil in a small cast iron skillet to 375°F (190°C). Fry the shrimp in batches with about an inch spacing, cooking each side for 30 seconds until lightly golden and crispy. Remove and drain on paper towels, then sprinkle with the salt and pepper mixture to taste.
  5. Fry the garlic: In a wok, heat 2 tablespoons of oil over medium heat. Fry the finely chopped garlic until just golden brown and fragrant. Remove the garlic and drain it on paper towels to remove excess oil.
  6. Prepare the pepper and combine: Remove excess oil from the wok, leaving about a tablespoon. Add the sliced hot peppers and turn off the heat. Add the fried garlic back in and stir-fry together for a minute to combine flavors.
  7. Finish the dish: Add the fried shrimp to the wok and gently toss everything together for about 10 seconds. Sprinkle a bit more salt and pepper mixture over the top to enhance flavor. Serve immediately while hot and crisp.

Notes

  • Use either potato starch or cornstarch for a light and crispy coating on the shrimp.
  • Adjust the amount of hot pepper to control the spiciness of the dish.
  • The salt and pepper mixture can be stored airtight for several weeks and used in other recipes.
  • Use a thermometer to monitor oil temperature for perfect frying results.
  • The shrimp can be served with steamed rice or as a standalone appetizer.

Find it online: https://cheftinaskitchen.com/salt-and-pepper-shrimp-recipe/