Salt and Pepper Shrimp (VIDEO)

Salt and Pepper Shrimp on a plate with jalapenos, red chilis and fried garlic.

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5 from 3 votes

Salt and Pepper Shrimp (VIDEO)

Learn how to make Salt and Pepper Shrimp just like they serve at the authentic Chinese restaurants!

Prep Time15

Cook Time10

Total Time25

Course: Main Course

Cuisine: Chinese

Servings:

Author: Chris Joe

Equipment

Ingredients

1/2 lb shrimp U16-20; Shell on and de-veined
1/2 cup cornstarch
2 cups neutral oil I used avocado oil

Spicy Salt

1/2 tsp white pepper
1/4 tsp salt
1/4 tsp msg

Aromatics and Peppers

1 tbsp neutral oil
1 jalapeno sliced
2 fresno chilis sliced
1 thai chili pepper sliced, optional
5 cloves garlic minced
2 tbsp fried garlic minced

US Customary - Metric

Instructions

To prep the shrimp, cut off the legs with kitchen shears. Cut through the shell along the top of the shrimp and devein (if not already done so).
In another small bowl, mix white pepper, salt and msg to make the spicy salt.
Dredge shrimp in cornstarch until lightly coated. In a large pot or wok, heat the neutral oil to 375F.
Fry half of the shrimp in the oil for 2 minutes until golden brown and shell is crisp. Remove and drain on a paper towel and immediately season with a few pinches of spicy salt.
Heat 1 tbsp of oil over high heat, then add the garlic, jalapeno, fresno chilis, and thai chili pepper, if using. Stir the garlic and aromatics for 1 minute until fragrant. Add back the shrimp and the remaining spicy salt and stir fry for another minute until combined. Add fried garlic for garnish and enjoy!

Video

Notes

Shrimp Tips - I like to use U16-20 shrimp for Salt and Pepper Shrimp, which are on the larger side. You can use the size shrimp you prefer or have on hand.

I eat the shells and keep the tails on; you can remove the shells and/or the tails, if you prefer. I recommend keeping the tails because it makes it easier to hold on to the shrimp while eating
If the shrimp is not deveined, take a pair of clean kitchen scissors and cut through the shell around the top of the shrimp to devein.

Chili Peppers Tips - Make sure to wash your hands well after handling the jalapeno, fresno, and Thai chili peppers - the Capsaicin inside the peppers can irritate your skin. Do NOT touch your eyes! If you are sensitive to spice, use half or remove the Thai chili pepper completely. You can substitute with a milder pepper (more jalapeno, fresno, or use green bell peppers.)

Watch the Oil Temperature! - Do not let your frying oil drop below 350-385F when frying! I highly recommend you use a thermometer to keep an eye on the temperature. If you see it dropping below 350F, fry your squid in batches. Frying at a low temperature will result in too much moisture and your Salt and Pepper Shrimp will end up soggy!

Spider Strainer - I like to use a spider strainer when frying - I'm able to quickly scoop and drain the fried squid before any of the pieces overcook or burn.

Storage and Reheating - Store any leftover Salt and Pepper Shrimp in an airtight container in the refrigerator for up to 3-4 days. Refrigerating will change the crispy texture. I like to use the air fryer to reheat any leftovers and regain some of the crispiness. Reheat them at 375°F for 6-8 minutes until crispy and hot!

Nutrition