Salt & Pepper Shrimp
Salt & Pepper Shrimp
Ingredients
For the Shrimp
- 1 1/2 pounds large shrimp, peeled, deveined, tails on or off
- 1/4 cup cornstarch
- 1 egg white
- 1/2 teaspoon garlic powder
- 1/4 teaspoon white pepper
For the Seasoning Mixture
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper, optional, for heat
For Frying and Garnish
- 3 cups vegetable oil, or other high smoke point oil, for frying
- 1 jalapeño, thinly sliced, seeds removed if desired
- 2 scallions, thinly sliced
Instructions
- 1
Pat the shrimp very dry with paper towels. In a medium bowl, combine the cornstarch, egg white, 1/2 teaspoon garlic powder, and 1/4 teaspoon white pepper. Add the shrimp and toss until evenly coated.
⏱️ 5 min
- 2
In a small bowl, combine the kosher salt, black pepper, 1/2 teaspoon garlic powder, onion powder, and cayenne pepper (if using). Stir well to create the seasoning mixture. Set aside.
⏱️ 2 min
- 3
Heat the vegetable oil in a large wok or deep skillet over medium-high heat until it reaches 350°F. If you don't have a thermometer, a small piece of shrimp should sizzle immediately when added.
⏱️ 5 min•🌡️ 350
- 4
Working in batches, carefully add the shrimp to the hot oil, making sure not to overcrowd the pan. Fry for 1 1/2 to 2 minutes per side, or until golden brown and cooked through. The shrimp should be pink and opaque.
⏱️ 6 min
- 5
Using a slotted spoon or spider, remove the cooked shrimp from the oil and transfer them to a wire rack set over a baking sheet lined with paper towels to drain excess oil.
⏱️ 1 min
- 6
Once all the shrimp are fried, transfer them to a large bowl. Sprinkle generously with the prepared seasoning mixture. Add the sliced jalapeño and scallions. Toss gently to combine and ensure the shrimp are evenly coated with the seasoning and garnishes.
⏱️ 3 min
- 7
Serve immediately as an appetizer or with rice and vegetables for a complete meal.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Salt & Pepper Shrimp
Ingredients
For the Shrimp
- 1 1/2 pounds large shrimp, peeled, deveined, tails on or off
- 1/4 cup cornstarch
- 1 egg white
- 1/2 teaspoon garlic powder
- 1/4 teaspoon white pepper
For the Seasoning Mixture
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper, optional, for heat
For Frying and Garnish
- 3 cups vegetable oil, or other high smoke point oil, for frying
- 1 jalapeño, thinly sliced, seeds removed if desired
- 2 scallions, thinly sliced
Instructions
- 1
Pat the shrimp very dry with paper towels. In a medium bowl, combine the cornstarch, egg white, 1/2 teaspoon garlic powder, and 1/4 teaspoon white pepper. Add the shrimp and toss until evenly coated.
⏱️ 5 min - 2
In a small bowl, combine the kosher salt, black pepper, 1/2 teaspoon garlic powder, onion powder, and cayenne pepper (if using). Stir well to create the seasoning mixture. Set aside.
⏱️ 2 min - 3
Heat the vegetable oil in a large wok or deep skillet over medium-high heat until it reaches 350°F. If you don't have a thermometer, a small piece of shrimp should sizzle immediately when added.
⏱️ 5 min•🌡️ 350 - 4
Working in batches, carefully add the shrimp to the hot oil, making sure not to overcrowd the pan. Fry for 1 1/2 to 2 minutes per side, or until golden brown and cooked through. The shrimp should be pink and opaque.
⏱️ 6 min - 5
Using a slotted spoon or spider, remove the cooked shrimp from the oil and transfer them to a wire rack set over a baking sheet lined with paper towels to drain excess oil.
⏱️ 1 min - 6
Once all the shrimp are fried, transfer them to a large bowl. Sprinkle generously with the prepared seasoning mixture. Add the sliced jalapeño and scallions. Toss gently to combine and ensure the shrimp are evenly coated with the seasoning and garnishes.
⏱️ 3 min - 7
Serve immediately as an appetizer or with rice and vegetables for a complete meal.
⏱️ 1 min