Crispy Salt and Pepper Shrimp (Tôm Rang Muối)
Crispy Salt and Pepper Shrimp (Tôm Rang Muối)
Ingredients
For the Shrimp
- 18-20 jumbo head on shell on shrimp, deveined
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground black pepper
- 1/4 cup cornstarch
- 4 cups cooking oil, for deep frying, or as needed
For the Stir-fry Base
- 1 tablespoon cooking oil
- 2 tablespoons minced garlic, more if preferred
- 1-2 jalapeño, sliced
- 1/4 cup shallots, sliced
For the Salt and Pepper Seasoning
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 teaspoons sugar
- 1 teaspoon MSG, optional
Instructions
- 1
Prepare the shrimp: Using kitchen scissors, carefully cut along the back of each shrimp shell and remove the vein. For head-on shrimp, use a pick or a fork tine to gently poke into the head and pull out the intestinal tract. Rinse the cleaned shrimp thoroughly under cold water.
⏱️ 10 min
- 2
Season the shrimp: Place the rinsed shrimp in a medium bowl. Add the 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon ground black pepper, and 1/4 cup cornstarch. Using tongs, mix well until all the shrimp are evenly coated with the seasoning and cornstarch.
⏱️ 5 min
- 3
Prepare the salt and pepper seasoning: In a small bowl, combine 1 teaspoon salt, 1 teaspoon ground black pepper, and 2 teaspoons sugar. If desired, add 1 teaspoon MSG. Mix well with a spoon and set aside.
⏱️ 2 min
- 4
Fry the shrimp: Heat approximately 4 cups of cooking oil in a deep fryer or a large, heavy-bottomed pot to 400°F. Carefully add the seasoned shrimp in batches, ensuring not to overcrowd the fryer. Fry for 2 to 3 minutes, or until the shrimp are golden brown and crispy on the outside but still tender on the inside. Remove the fried shrimp from the oil and place them on a cooling rack set over a baking sheet to drain excess oil and maintain crispiness.
⏱️ 8 min•🌡️ 400
- 5
Sauté the aromatics and combine: In a large pan or wok, add 1 tablespoon of cooking oil and heat over medium-high heat. Add 2 tablespoons of minced garlic and sauté until fragrant, about 30 seconds to 1 minute. Add the 1-2 sliced jalapeños and 1/4 cup sliced shallots to the pan and continue to sauté for 1-2 minutes until slightly softened.
⏱️ 3 min
- 6
Add the shrimp and season: Add the fried shrimp to the pan with the sautéed aromatics. Sprinkle the prepared salt and pepper seasoning over the shrimp and aromatics, using as much as desired. Give everything a good toss to ensure the shrimp and aromatics are evenly coated with the seasoning.
⏱️ 2 min
- 7
Serve: Transfer the crispy salt and pepper shrimp to a serving platter and serve immediately. Enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Crispy Salt and Pepper Shrimp (Tôm Rang Muối)
For the Shrimp
- 18-20 jumbo head on shell on shrimp, deveined
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground black pepper
- 1/4 cup cornstarch
- 4 cups cooking oil, for deep frying, or as needed
For the Stir-fry Base
- 1 tablespoon cooking oil
- 2 tablespoons minced garlic, more if preferred
- 1-2 jalapeño, sliced
- 1/4 cup shallots, sliced
For the Salt and Pepper Seasoning
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 teaspoons sugar
- 1 teaspoon MSG, optional
Instructions
- 1
Prepare the shrimp: Using kitchen scissors, carefully cut along the back of each shrimp shell and remove the vein. For head-on shrimp, use a pick or a fork tine to gently poke into the head and pull out the intestinal tract. Rinse the cleaned shrimp thoroughly under cold water.
⏱️ 10 min - 2
Season the shrimp: Place the rinsed shrimp in a medium bowl. Add the 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon ground black pepper, and 1/4 cup cornstarch. Using tongs, mix well until all the shrimp are evenly coated with the seasoning and cornstarch.
⏱️ 5 min - 3
Prepare the salt and pepper seasoning: In a small bowl, combine 1 teaspoon salt, 1 teaspoon ground black pepper, and 2 teaspoons sugar. If desired, add 1 teaspoon MSG. Mix well with a spoon and set aside.
⏱️ 2 min - 4
Fry the shrimp: Heat approximately 4 cups of cooking oil in a deep fryer or a large, heavy-bottomed pot to 400°F. Carefully add the seasoned shrimp in batches, ensuring not to overcrowd the fryer. Fry for 2 to 3 minutes, or until the shrimp are golden brown and crispy on the outside but still tender on the inside. Remove the fried shrimp from the oil and place them on a cooling rack set over a baking sheet to drain excess oil and maintain crispiness.
⏱️ 8 min•🌡️ 400 - 5
Sauté the aromatics and combine: In a large pan or wok, add 1 tablespoon of cooking oil and heat over medium-high heat. Add 2 tablespoons of minced garlic and sauté until fragrant, about 30 seconds to 1 minute. Add the 1-2 sliced jalapeños and 1/4 cup sliced shallots to the pan and continue to sauté for 1-2 minutes until slightly softened.
⏱️ 3 min - 6
Add the shrimp and season: Add the fried shrimp to the pan with the sautéed aromatics. Sprinkle the prepared salt and pepper seasoning over the shrimp and aromatics, using as much as desired. Give everything a good toss to ensure the shrimp and aromatics are evenly coated with the seasoning.
⏱️ 2 min - 7
Serve: Transfer the crispy salt and pepper shrimp to a serving platter and serve immediately. Enjoy!