Crispy Salt and Pepper Shrimp
This salt and pepper shrimp recipe features bold flavors and perfectly cooked shrimp pan-fried until golden brown that is perfect for a quick weeknight dinner or served as an appetizer when entertaining. The cornstarch mixture creates a crispy exterior while the ginger, garlic, and chili pepper are sizzled to perfection.
Servings: 6
Calories: 253kcal
Ingredients
- 2 pounds large shrimp peeled and deveined
- 2 Tablespoons fish sauce
- ½ cup cornstarch
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon Chinese five-spice powder
- ½ teaspoon granulated sugar
- ½ cup Vegetable oil plus 1 tablespoon
- 2 cloves garlic minced
- 1 inch peiece of ginger peeled minced
- 1 teaspoon serrano pepper minced
- 4 scallions thinly sliced
- 1 Tablespoon fresh cilantro chopped
Instructions
- Pat shrimp dry with a paper towel. In a mixing bowl, toss shrimp with fish sauce.
- Put cornstarch in a separate bowl or freezer bag. Add shrimp and toss to coat.
- In a small bowl, stir together salt, black pepper, Chinese five spice, and sugar Set aside.
- In a pot with a heavy base, heat ½ cup of oil over high heat. You want it to be approximately 350 to 400 F degrees. Shake excess cornstarch off the shrimp and gently lower into the oil. Fry for 1 minute, flip fry for 30 seconds. Use a slotted spoon to transfer to a plate lined with a paper towel.
- Drain the oil and wipe out the pan. heat 1 tablespoon of oil on medium. Cook garlic, ginger, and chili, stirring, 20 seconds. Add shrimp, salt mix, and half of the onion and cilantro. Mix to coat thoroughly. Transfer to a serving plate. Garnish with remaining onion and cilantro.
Notes
- Do not overcrowd your skillet or wok. Instead, work in batches so the shrimp cooks evenly.
- This recipe is best eaten immediately. Store leftovers in an airtight container. Pan fry on high heat with a little oil to reheat.
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