Salt and Pepper Shrimp
Salt and Pepper Shrimp
Ingredients
For the Shrimp
- 1 pound shrimp, 13/15 count, tails on
For the Shrimp Batter
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1/2 cup cornstarch
- 1/3 cup water
- 1 teaspoon neutral oil
For the Aromatics
- 3 garlic, cloves, minced
- 2 scallions, chopped
- 2 Fresno chiles, sliced
For the Salt Mix
- 1 teaspoon salt
- 1 1/2 teaspoons Szechuan peppercorn, ground or prepared with a mortar and pestle
- 1/2 teaspoon white pepper
- 1/2 teaspoon white sugar
For Frying
- 2 cups neutral oil, for shallow frying, or as needed
Instructions
- 1
In a medium bowl, combine 1/2 teaspoon salt, 1/2 teaspoon white pepper, 1/2 cup cornstarch, 1/3 cup water, and 1 teaspoon neutral oil for the shrimp batter. Mix well until smooth.
⏱️ 2 min
- 2
Add the 1 pound of 13/15 count shrimp (tails on) to the batter. Mix thoroughly with your hand until all the shrimp are fully coated. Set aside while you prepare the remaining ingredients.
⏱️ 3 min
- 3
Mince the 3 cloves of garlic, chop the 2 scallions, and slice the 2 Fresno chiles. Set these aromatics aside.
⏱️ 5 min
- 4
In a small bowl, combine 1 teaspoon salt, 1 1/2 teaspoons ground Szechuan peppercorn, 1/2 teaspoon white pepper, and 1/2 teaspoon white sugar for the salt mix. Stir to combine and set aside.
⏱️ 2 min
- 5
Heat about 2 cups of neutral oil in a large skillet or wok over medium-high heat until it reaches 350°F. Carefully add the battered shrimp in batches, ensuring not to overcrowd the pan.
⏱️ 3 min•🌡️ 350
- 6
Shallow fry the shrimp for 4 to 5 minutes per batch, or until they are golden brown, crispy, and just cooked through. Use a slotted spoon to remove the shrimp from the oil and place them on a wire rack set over paper towels to drain excess oil.
⏱️ 5 min
- 7
Carefully pour out most of the oil from the skillet, leaving approximately 1 tablespoon in the pan. Return the skillet to medium heat.
⏱️ 1 min
- 8
Add the minced garlic and sliced Fresno chiles to the pan and sauté for about 1 minute, until fragrant.
⏱️ 1 min
- 9
Return the fried shrimp to the pan with the aromatics. Sprinkle the prepared salt mix over the shrimp and add the chopped scallions. If a punchier flavor is desired, add an additional 1/2 teaspoon of salt mix.
⏱️ 1 min
- 10
Toss all the ingredients together quickly to ensure the shrimp are evenly coated with the salt mix and aromatics. Serve immediately while hot and crispy.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Salt and Pepper Shrimp
For the Shrimp
- 1 pound shrimp, 13/15 count, tails on
For the Shrimp Batter
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1/2 cup cornstarch
- 1/3 cup water
- 1 teaspoon neutral oil
For the Aromatics
- 3 garlic, cloves, minced
- 2 scallions, chopped
- 2 Fresno chiles, sliced
For the Salt Mix
- 1 teaspoon salt
- 1 1/2 teaspoons Szechuan peppercorn, ground or prepared with a mortar and pestle
- 1/2 teaspoon white pepper
- 1/2 teaspoon white sugar
For Frying
- 2 cups neutral oil, for shallow frying, or as needed
Instructions
- 1
In a medium bowl, combine 1/2 teaspoon salt, 1/2 teaspoon white pepper, 1/2 cup cornstarch, 1/3 cup water, and 1 teaspoon neutral oil for the shrimp batter. Mix well until smooth.
⏱️ 2 min - 2
Add the 1 pound of 13/15 count shrimp (tails on) to the batter. Mix thoroughly with your hand until all the shrimp are fully coated. Set aside while you prepare the remaining ingredients.
⏱️ 3 min - 3
Mince the 3 cloves of garlic, chop the 2 scallions, and slice the 2 Fresno chiles. Set these aromatics aside.
⏱️ 5 min - 4
In a small bowl, combine 1 teaspoon salt, 1 1/2 teaspoons ground Szechuan peppercorn, 1/2 teaspoon white pepper, and 1/2 teaspoon white sugar for the salt mix. Stir to combine and set aside.
⏱️ 2 min - 5
Heat about 2 cups of neutral oil in a large skillet or wok over medium-high heat until it reaches 350°F. Carefully add the battered shrimp in batches, ensuring not to overcrowd the pan.
⏱️ 3 min•🌡️ 350 - 6
Shallow fry the shrimp for 4 to 5 minutes per batch, or until they are golden brown, crispy, and just cooked through. Use a slotted spoon to remove the shrimp from the oil and place them on a wire rack set over paper towels to drain excess oil.
⏱️ 5 min - 7
Carefully pour out most of the oil from the skillet, leaving approximately 1 tablespoon in the pan. Return the skillet to medium heat.
⏱️ 1 min - 8
Add the minced garlic and sliced Fresno chiles to the pan and sauté for about 1 minute, until fragrant.
⏱️ 1 min - 9
Return the fried shrimp to the pan with the aromatics. Sprinkle the prepared salt mix over the shrimp and add the chopped scallions. If a punchier flavor is desired, add an additional 1/2 teaspoon of salt mix.
⏱️ 1 min - 10
Toss all the ingredients together quickly to ensure the shrimp are evenly coated with the salt mix and aromatics. Serve immediately while hot and crispy.
⏱️ 1 min