Salt and Pepper Shrimp
Salt and Pepper Shrimp
Ingredients
For the Shrimp
- 1 1/2 pounds large shrimp, 16/20 count, shell-on, headless
- 1 teaspoon kosher salt
- 1/2 teaspoon white pepper
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 2 cups vegetable oil, for frying, or as needed
- 8 garlic, cloves, finely minced
- 2 Jalapeños or Thai chilies, to 3, thinly sliced
- 3 green onions, thinly sliced
For the Salt & Pepper Seasoning
- 1 1/2 teaspoons kosher salt
- 1 teaspoon white pepper, freshly ground
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon sugar
- 1/4 teaspoon five-spice powder, (optional)
Instructions
- 1
Rinse the large shrimp thoroughly under cold water and pat them completely dry with paper towels. In a medium bowl, toss the dried shrimp with 1 teaspoon of kosher salt and 1/2 teaspoon of white pepper. Let the seasoned shrimp sit for 15 minutes to allow the flavors to meld.
⏱️ 2 min
- 2
While the shrimp are resting, prepare the salt and pepper seasoning. In a small bowl, combine 1 1/2 teaspoons of kosher salt, 1 teaspoon of freshly ground white pepper, 1/2 teaspoon of freshly ground black pepper, 1/2 teaspoon of sugar, and the optional 1/4 teaspoon of five-spice powder. Mix thoroughly until all ingredients are well combined.
⏱️ 3 min
- 3
In a separate shallow bowl, whisk together 1/2 cup of cornstarch and 1/4 cup of all-purpose flour. Take each seasoned shrimp and lightly coat it evenly with the cornstarch and flour mixture. Gently shake off any excess coating from the shrimp to ensure a thin, even layer.
⏱️ 5 min
- 4
Heat 2-3 inches of vegetable oil in a large deep pan or Dutch oven over medium-high heat until it reaches 350-375°F (175-190°C). Carefully fry the coated shrimp in batches, being careful not to overcrowd the pan. Fry for 2-3 minutes per batch, or until the shrimp are golden brown and crispy. Use a slotted spoon or spider to transfer the fried shrimp to a wire rack set over paper towels to drain excess oil.
⏱️ 8 min•🌡️ 360
- 5
Once all shrimp are fried, carefully pour off all but 1 tablespoon of oil from the pan. Return the pan to medium heat. Add the finely minced garlic and thinly sliced Jalapeños or Thai chilies to the pan and cook for about 20 seconds, stirring constantly, until fragrant. Be careful not to burn the garlic. Add the thinly sliced green onions and toss briefly with the garlic and chilies, about 10-15 seconds.
⏱️ 2 min
- 6
Return the fried shrimp to the pan with the aromatics. Sprinkle the prepared salt and pepper seasoning evenly over the shrimp and aromatics. Toss for 30-60 seconds until all ingredients are well coated with the seasoning. Serve immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Salt and Pepper Shrimp
For the Shrimp
- 1 1/2 pounds large shrimp, 16/20 count, shell-on, headless
- 1 teaspoon kosher salt
- 1/2 teaspoon white pepper
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 2 cups vegetable oil, for frying, or as needed
- 8 garlic, cloves, finely minced
- 2 Jalapeños or Thai chilies, to 3, thinly sliced
- 3 green onions, thinly sliced
For the Salt & Pepper Seasoning
- 1 1/2 teaspoons kosher salt
- 1 teaspoon white pepper, freshly ground
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon sugar
- 1/4 teaspoon five-spice powder, (optional)
Instructions
- 1
Rinse the large shrimp thoroughly under cold water and pat them completely dry with paper towels. In a medium bowl, toss the dried shrimp with 1 teaspoon of kosher salt and 1/2 teaspoon of white pepper. Let the seasoned shrimp sit for 15 minutes to allow the flavors to meld.
⏱️ 2 min - 2
While the shrimp are resting, prepare the salt and pepper seasoning. In a small bowl, combine 1 1/2 teaspoons of kosher salt, 1 teaspoon of freshly ground white pepper, 1/2 teaspoon of freshly ground black pepper, 1/2 teaspoon of sugar, and the optional 1/4 teaspoon of five-spice powder. Mix thoroughly until all ingredients are well combined.
⏱️ 3 min - 3
In a separate shallow bowl, whisk together 1/2 cup of cornstarch and 1/4 cup of all-purpose flour. Take each seasoned shrimp and lightly coat it evenly with the cornstarch and flour mixture. Gently shake off any excess coating from the shrimp to ensure a thin, even layer.
⏱️ 5 min - 4
Heat 2-3 inches of vegetable oil in a large deep pan or Dutch oven over medium-high heat until it reaches 350-375°F (175-190°C). Carefully fry the coated shrimp in batches, being careful not to overcrowd the pan. Fry for 2-3 minutes per batch, or until the shrimp are golden brown and crispy. Use a slotted spoon or spider to transfer the fried shrimp to a wire rack set over paper towels to drain excess oil.
⏱️ 8 min•🌡️ 360 - 5
Once all shrimp are fried, carefully pour off all but 1 tablespoon of oil from the pan. Return the pan to medium heat. Add the finely minced garlic and thinly sliced Jalapeños or Thai chilies to the pan and cook for about 20 seconds, stirring constantly, until fragrant. Be careful not to burn the garlic. Add the thinly sliced green onions and toss briefly with the garlic and chilies, about 10-15 seconds.
⏱️ 2 min - 6
Return the fried shrimp to the pan with the aromatics. Sprinkle the prepared salt and pepper seasoning evenly over the shrimp and aromatics. Toss for 30-60 seconds until all ingredients are well coated with the seasoning. Serve immediately and enjoy!
⏱️ 1 min