Salt and Pepper Shrimp are sure to rock your tastebuds! Crispy shrimp are tossed in an amazingly flavorful array of salt, pepper, and other aromatics. This popular Chinese dish is a restaurant favorite for a reason!
For me, lunch at a Chinese restaurant often means an order of salt and pepper shrimp AND salt and pepper pork chops, bowls of fluffy white rice, and lots of lemons for my dipping sauce. I can't get enough of these dishes, and I'm glad they're so easy to replicate at home. Try this recipe and say bye-bye to costly takeout!
Ingredients notes
- Shrimp- choose head-on large-size shrimp with the shell for optimum results
- Flour and cornstarch- use equal parts for a light, crispy texture
- Salt and pepper- use Kosher or sea salt and freshly ground pepper for the best taste
- Oil- high smoke point neutral-flavored oils like safflower, corn, avocado, grapeseed, and canola oil are best for deep-frying
- Garlic- adds aroma and depth of flavor
- Green onions- for a touch of freshness and color
- Jalapenos- add a spicy kick. You can also use long peppers (siling haba) for a milder heat.
Buying Guide
Check for any malodor or pungent smell. The shrimp should be firm to the touch with an intact body and head free of cracks. A slimy feel and the presence of black spots are signs they are no longer fresh and are starting to decompose.
Salt and pepper shrimp cooking steps
- Prepare shrimp by trimming the tendrils and claws. Rinse under cold running water, drain well, and pat dry so the coating adheres well.
- Combine cornstarch, flour, salt, and pepper in a large bowl. Dredge shrimp in the mixture until well coated.
- Deep-fry the coated shrimp in hot oil until crisp and the color changes. Remove from the pan and drain on a colander. Reserve 2 tablespoons of the frying oil.
- Heat the reserved frying oil in a wide pan over high heat. Add garlic, jalapenos, and green onions, and stir fry for 30 to 40 seconds to release fragrance.
- Add deep-fried shrimp, salt, and pepper, and toss for a few seconds to coat.
Helpful tip
Make sure oil is at the optimum 350 F to 375 F range for the best results. Too hot and the shrimp will burn before sufficiently cooked. Too low and they'll absorb a lot more grease.
How to serve and store:
- Salt and Pepper shrimp make a tasty appetizer or hearty main dish. Pair with steamed rice and Panda Express chow mein copycat for an Asian-theme meal at home.
- Note that the shrimpโs coating turns soggy over time. Leftovers may be refrigerated in an airtight container, but the shrimp will no longer be crispy.
More shrimp recipes
Ingredients
- 2 pounds large shrimp, head-on and shell-on
- ยฝ cup flour
- ยฝ cup cornstarch
- 1 teaspoon salt
- 1 teaspoon black pepper
- oil
- 1 head garlic, peeled and minced
- 2 jalapenos, cut into thin slices
- ยฝ cup green onions, chopped
Instructions
- Trim tendrils and claws off shrimp and rinse under cold running water. Drain well and pat dry.
- In a bowl, combine flour, cornstarch, ยฝ of the pepper, and ยฝ of the salt. Dredge shrimp in flour mixture until coated.
- In a wide, deep pan over medium heat, heat about 2 inches oil to about 350 F. Add shrimp in batches and cook for about 2 to 3 minutes or until crisp and color changes.
- Remove shrimp from the pan and drain on a colander. Reserve 2 tablespoons of the frying oil.
- In a wide skillet over high heat, add the 2 tablespoons reserved oil and heat until hot. Add garlic, jalapenos, and green onions and saute for about 30 to 40 seconds or until aromatic.
- Add deep-fried shrimp, the remaining ยฝ of the salt and ยฝ of the pepper. Toss for about 20 to 30 seconds until well distributed. Serve hot.
Notes
Nutrition Information
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
Yoly says
How I wish you have a video on this and all of your recipes. I really love to follow your posts. Im not a good cook but everytime i cook based on your videos, i gather praises from my family. Your videos make me do the procedure exactly and always come up with a yummy and delicious meal โค๏ธโค๏ธโค๏ธ
Hector Villanueva says
My wife loved it! thank you so much.
I substituted garlic powder and salt for the garlic salt, leeks for green onions and cayenne pepper for jalapeno because i didnt have any. They still turned out great! I used the same recipe on crabs, crabmeat balls and crabsticks.
Paul Lake says
Ate, I made the shrimp for my Filipina wife. We both loved it. Masarap! Maraming salamat po.
anon says
i tried this but the cornstarch keeps falling off... ๐
Lalaine says
Hi Anon
I don't really understand what you mean by the cornstarch keeps falling off as their is no batter here. The coating is very light, only dredge with the flour/cornstarch mixture. Did you drain the shrimps well and pat them dry. This will help keep the coating stick.
anon says
ok, so light coating only. i just noticed the deep-fry pan containing lots of cornstarch at the end of frying. Thanks a lot!
lorna says
I try this recipe is was perfect
Lalaine says
Thank you for the feedback, Lorna. I am glad you liked it.
lou lucas says
Lalaine, in this recipe it calls for a chili mixture at the end. I know we can use whatever kind of chili mixture we want but what kind of chili mixture did you have in mind? Something like using minced thai chili peppers?
lou lucas says
Oh my goodness Lalaine! This recipe was so delicious! My husband ate an entire pound of this shrimp all by himself! Lol! I loved it too! Thank you!!
Lalaine says
Hello Lou
I am sorry for not replying soon. I am glad the recipe turned out well. ๐