If you're ever at a Chinese restaurant and loved eating salt & pepper squid, salt & pepper chicken, and/or salt & pepper fish then you will love this salt & pepper Shrimp recipe! This delicious crispy fried shrimp is salty and spicy with a subtle peppery taste. It also smells amazing! It's very simple and easy to make.
Ingredients
Shrimp seasoning
2 lb Shrimp (we had about 25 shrimp), shell-on and deveined
1/2 teaspoon White pepper
1/2 cup Potato starch or Corn starch
Salt & Pepper mix
1 Jalapeño or Thai red chili, sliced
5 cloves Garlic, minced
1 teaspoon White pepper
1 teaspoon Sea salt
3/4 cup Avocado oil or any high smoke point oil best for frying
Instructions
Wash shrimp. If shrimp has head on it, cut off tentacles & front legs for aesthetics. Keep the head of you like, otherwise remove the head. Next, devein the shrimp with kitchen scissors-- start from the head and cut through the shrimp shell and meat along the back of the shrimp. Use a toothpick or knife to remove the exposed vein.
Place deveined shrimps on a paper towel to dry thoroughly. Season the dried shrimp with white pepper and potato starch for at least 30 minutes.
Using a shallow pan, heat oil on high. The oil is hot enough to fry when the temperature reaches 350F. Otherwise, use the Chinese method of using a chopstick & place it into the oil. If you see bubbles on the tip of the chopstick, it's hot enough! Place shrimp into the pan without overlapping and fry for 1 minute each side (the shrimp should be crispy). Transfer to a plate.
Soak some of the oil in the pan with paper towel. Heat oil on medium and add the garlic. Next add jalapeños and cook until garlic becomes golden color (but not burnt). Quickly mix in salt & white pepper. Return the fried shrimp into the pan and toss until everything is coated. Remove from the stove and serve with rice! Enjoy.
Notes
For deep frying, Add oil to a deep pan/pot so that it fully covers the shrimp. Fry for 1-2 minutes or until golden brown.
If pan fried or deep fried enough, the shrimp shells will become soft enough to eat!
This dish traditionally uses shrimp with head on but if you don't like it, it's fine to take it off.
If you make this recipe, we'd love to see it! Tag us at @NY.Foodie on your stories & posts.
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