Salt and Pepper Shrimp

5 from 2 votes

This Chinese salt and Pepper Shrimp recipe is a restaurant-quality meal you can make at home in under 30 minutes. It has the perfect balance of crispy, savory, and slightly spicy flavors.

Prep Time10

Cook Time10

Total Time20

Course: Appetizer, Main Dish

Cuisine: Asian

Servings: servings

Author: Mariam Ezzeddine

Ingredients

1½ lb large shrimp peeled and deveined, tail ON
1 tbsp. oil for sauteeing the aromatics
1 tbsp. minced garlic
½ tsp. fresh cracked black pepper
2 tbsps. green onions chopped
½ tsp. salt
Lemon wedges to garnish
Oil to deep fry

Coating Ingredients

⅓ cup cornstarch
½ tsp fresh cracked black pepper
½ tsp. salt
¾ tsp. garlic powder

Instructions

Prepare the shrimp. Pat dry the shrimp with a kitchen towel to remove excess moisture. Add the cornstarch misture (salt, pepper, cornstarch, galric powder) to the shrimp and toss them until they are well coated.
Fry the shrimp. Deep fry the coated shrimp in batches until they are golden and crispy. Set the fried shrimp aside.
Sauté the Aromatics. Heat a large skillet over medium heat, then add a tablespoon of oil. Add the garlic, salt, and pepper. Sauté for 30 seconds until fragrant. Add the shrimp to the skillet and toss them for together for another minute to coat shrimp evenly.
Garnish and serve. Add the green onions and serve the shrimp over the rice while it's still warm, with lemon wedges on the side.

Notes

Note that nutritional value does not include the oil used for frying.

Pat dry the shrimp: This helps the cornstarch adhere and creates a crispier texture.

Fry in hot oil – Prevents shrimp from absorbing too much oil. 400°F (200°C) is ideal.

Don’t overcrowd the pan – Fry in small batches for even crispiness.

Drain oil: Place the fried shrimp on a paper towel for a few minutes after frying to drain excess oil and retain the crispy texture.

Serve immediately – Best enjoyed fresh and crispy!

Nutrition