Salt and Pepper Shrimp (椒盐虾) | This recipe is perfect for you if you’re looking for an easy appetizer. The juicy shrimp are coated with a crunchy crispy coating and tossed in a garlicky salt and pepper mixture, creating a delicious dish no one can refuse. {Gluten-Free}
Print Recipe
5 from 1 vote

Salt and Pepper Shrimp (椒盐虾)

This salt and pepper shrimp is perfect for you if you’re looking for an easy appetizer. The juicy shrimp are coated with a crunchy crispy coating and tossed in a garlicky salt and pepper mixture, creating a delicious dish no one can refuse. {Gluten-Free}
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer
Cuisine: Chinese
Keyword: comfort food
Servings: 2 to 4 servings
Calories: 240kcal
Author: Maggie Zhu

Ingredients

  • 1 lb (450 g) shrimp , peeled & deveined

Coating

  • 1/2 cup cornstarch
  • 1/4 teaspoon salt

Pepper salt

  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper (*Footnote 1)

Cooking

  • 1/2 cup vegetable oil
  • 3 cloves garlic , minced
  • 2 red chile peppers , sliced (Optional)

Instructions

  • Dry the shrimp thoroughly with paper towels.
  • Mix the salt and cornstarch in a plate or tray. Add the shrimp. Mix everything together until all the shrimp are lightly coated in the cornstarch.
  • Make the pepper salt by mixing the salt and white pepper together in a small bowl.
  • Heat 1/4” (1/2 cm) of oil in a medium-sized pan over medium-high heat until the oil reaches 375 °F (190 °C). If you do not have a thermometer, drop a tiny pinch of cornstarch into the oil. You should see small bubbles rapidly forming around the cornstarch. (*Footnote 2)
  • Line a baking tray with a wire rack.
  • Add the shrimp one at a time into the pan in a single layer. Use your fingers to grab the tail of the shrimp, shake off the extra cornstarch, and gently lay the shrimp into the oil. You might need to cook the shrimp in batches. Cook each side for about 2 minutes, until the surface turns pale golden and the shrimp are curled. Once done, transfer the cooked shrimp onto the lined baking sheet to drain the extra oil.
  • Once all the shrimp are done cooking, pour the extra oil into a ceramic bowl and only leave about 2 teaspoons of oil in the pan.
  • Add the garlic and chile peppers into the pan. Stir a few times to release the fragrance.
  • Add the shrimp and sprinkle the salt and pepper mixture over them. Toss until the shrimp are evenly coated.
  • Transfer everything to a plate and serve hot as an appetizer or over steamed rice as a main dish.

Notes

  1. You can use Ground Sichuan peppercorns instead of white pepper to create a numbing tingling spiciness.
  2. You can also use a deep fryer for this step.

Nutrition

Serving: 1serving | Calories: 240kcal | Carbohydrates: 12.4g | Protein: 26g | Fat: 8.8g | Saturated Fat: 1.5g | Cholesterol: 239mg | Sodium: 569mg | Potassium: 205mg | Fiber: 0.2g | Calcium: 108mg | Iron: 1mg