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 - I used raw U16-20 (large) shrimp with the shells and tails on (deveined- use kitchen scissors to cut through the shell around the top of the shrimp to devein). You can use the size shrimp you prefer or have on hand. This dish traditionally uses shrimp with the shells on - when the shrimp is battered and fried with the shells on, the shells become super crispy and crunchy (the shells have the most flavor!) If you prefer to remove the shells, that is OK - just do so before dredging or cooking. Keep the tails, as it makes the shrimp easier to hold on to when eating.
msg - I use msg in moderation as an optional flavor enhancer.
peppers - there are 3 kinds of peppers used in this recipe: jalapeno, fresno, and Thai. Jalapeno and fresno peppers are not spicy (in my opinion) and mostly for flavor. The Thai peppers are spicy - if you are sensitive to heat, I would recommend you only use half or remove the Thai chili pepper altogether. 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!

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!

Storage and Reheating - Store any leftover Salt and Pepper Shrimp in an airtight container in the refrigerator for up to 3-4 days. The shrimp will soften as it sits in the refrigerator - this is normal! I like to reheat in the air fryer 375°F for 6-8 minutes to restore some of the crispiness. If you don't care about this, you can also reheat until warmed through in the microwave.

Nutrition