Chinese restaurant style Salt and Pepper Shrimp that has a flavorful seasoned crunchy exterior and a soft succulent juicy center will have your family looking for a second helping. With minimal ingredients, preparation and cooking duration, these delights may be enjoyed fresh almost anytime. When this shrimp hits the seasoned oil your family will be walking through the kitchen and asking “Is it time to eat yet?”. The taste of this fresh fried shrimp that has the eye appeal of a promised tasty crunch will be the new standard for home cooked shrimp. Check out the video to see how user-friendly the preparation techniques are and how fast this, burst in your mouth crunchy shrimp, is to serve up.
Typically, this meal has only one topping which is chopped green onions. However, I recommend adding fried bits of garlic, ginger and shallot to enhance the foodlicious experience.
One pound raw shrimp.
Cornstarch, salt and black pepper.
Fried garlic, ginger and shallot.
Fry for 1-2 minutes per-side.
Fully cooked juicy and crunchy shrimp.
Transfer the shrimp to a paper towel; to drain the oil.
Add cooked shrimp, garlic, shallot and ginger. More salt and black pepper (optional).
Top with fresh chopped green onions.
Salt and Pepper Shrimp
- 1 lb large shrimp peeled and deveined
- ½ cup cornstarch
- 1 tsp salt
- 1 tsp black pepper
- 1 ¼ cup oil divided
- 2 tbsp ginger minced
- 1 tbsp sichuan pepper
- 1 shallot minced
- 4 garlic cloves minced
- 2 tbsp green onions chopped
Salt and Pepper mixture
- In a medium size bowl, combine the raw shrimp, cornstarch, salt and pepper; mix until well coated.
- Pour ¼ cup of oil into a wok or skillet and heat to medium-high (375°F-400°F / 176°C-204°C).
- Wait for a minute or so then add ginger to the wok/skillet; cook for 1-2 minutes.
- Add the garlic and shallot to the wok/skillet. Cook for another 1 minute or until they turn golden brown. Remove the fried toppings. Place them on a clean paper towel (drain the oil). Set aside.
- Pour 1 cup of oil into the wok/skillet, allow to heat up for about 3 minutes.
- Place the sichuan pepper and fry for 1 minute.
- Add the shrimp to the wok/skillet. Space the shrimp carefully to prevent from sticking togther. Watch the video for guidance.
- Cook for 1-2 minutes per side or until lightly brown. Remove the shrimp and place them on a clean paper towel (drain the oil)
- In a medium size bowl, add cooked shrimp, fried garlic/shalllot/ginger bits and extra optional salt/pepper. Toss everything together .
- Top with chopped fresh green onions.
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