Description
This Salt and Pepper Shrimp recipe combines crispy shrimp with bold flavors, perfect for a quick and satisfying meal.
Ingredients
Scale
- 450 g Large Shrimp (Fresh or frozen, deveined)
- 3 tbsp Potato Starch or Cornstarch (For crispy coating)
- Whole Peppercorns (Use white or black pepper if needed)
- Sea Salt (Kosher or flaky for extra crunch)
- 1/3 cup Oil (High smoke point oils like canola or vegetable)
- 6 cloves Garlic (Finely chopped)
- Long Hot Green or Red Pepper (Milder or hotter varieties based on preference)
Instructions
- Toast whole peppercorns in a small pot over medium-low heat for about 15 minutes, until fragrant, then grind them into a powder. Dry roast the sea salt until it turns slightly yellow, let it cool, and mix with the ground pepper.
- Rinse the shrimp under cold water and pat them dry with paper towels. Dredge each shrimp in potato starch or cornstarch to create a perfect crispy coating.
- Heat the oil in a skillet until it reaches 375°F (190°C). Fry the shrimp in batches for about 30 seconds on each side, or until they’re golden brown. Once done, drain them on paper towels to remove excess oil.
- In a wok, heat 2 tablespoons of oil over medium heat and sauté the chopped garlic until it’s golden. Remove any excess oil, then add the sliced hot peppers and toss briefly with the garlic until fragrant.
- Add the fried shrimp to the wok and quickly toss them with the garlic and pepper mixture. Sprinkle your salt and pepper blend over everything for that extra kick.
- Plate the shrimp warm and serve with additional salt and pepper to taste. They go wonderfully with steamed rice for a complete meal!
Notes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0 g
- Protein: 24 g
- Cholesterol: 180 mg
Keywords: Salt Pepper Shrimp