Chinese Salt and Pepper Shrimp
Salt and pepper, two of the most basic ingredients in a kitchen. They do wonders for Chinese deep-fried dishes, such as this Salt and Pepper Shrimp.
This Salt and Pepper Shrimp is one of the most requested recipes from my readers. Finally, you can have the recipe to make it at home.
Ingredients for Salt and Pepper Shrimp
For the shrimp, I recommend buying it with the shell and head on because the recipe will not be the same if it’s made with peeled shrimp.
I usually get my shrimp from the seafood section of Asian supermarkets.
They are frozen and come in a rectangle paper box, but you can always buy the quantity you want from the seafood section.
Somehow, the shrimp sold in regular supermarkets usually has an ammonia taste and they are not ideal for this recipe.
How to Make Salt and Pepper Shrimp
My recipe calls for a two-step process that promises restaurant-style Salt and Pepper Shrimp.
First, deep fry the shrimp with a light and crispy frying batter, and then lightly toss the fried shrimp in a wok with chopped green onion, red chili, salt, and pepper.
The end result is a serving that tastes like it’s straight from a Chinese restaurant kitchen!
This recipe is actually adapted from the salt and pepper squid recipe in my cookbook Easy Chinese Recipes.
The cooking process is the same, which means that you can use the same recipe to make squid.
How Many Calories per Serving?
This recipe is only 210 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Salt and Pepper Shrimp
- 10 oz. head-on, shell-on shrimp
- ¼ teaspoon salt
- ¼ teaspoon white pepper
- Oil for deep-frying
- ½ cup all-purpose flour
- ¼ cup corn starch
- ½ teaspoon baking powder or baking soda
- 1 egg white
- ½ cup water
- 1 tablespoon cooking oil
- 1 pinch salt
- ½ tablespoon oil
- 1 tablespoon chopped green onion (scallion)
- Some sliced red chili or green jalapeno
- ½ teaspoon salt
- ½ teaspoon white pepper
- Rinse the shrimp with cold running water. Pat dry with paper towels and then marinate with the salt and white pepper, about 15 minutes.
- Mix all the ingredients in the Frying Batter until well combined. Add the shrimp into the Frying Batter, stir to coat evenly with the batter.
- To deep fry the shrimp, heat 2 to 3 inches (5 to 7.5 cm) of the oil in a wok or stockpot to 350° F (175°C). Gently drop the shrimp into the oil and loosen them up immediately with the spatula to prevent them from clumping together.
- Deep-fry the shrimp to a light golden brown or until the batter becomes crispy. Dish out with a strainer or slotted spoon, draining the excess oil by laying the shrimp on a wire rack or a dish lined with paper towels.
- To stir-fry, heat the oil in a skillet over high heat. Add the chopped green onion and chili/jalapeño and stir quickly for a few times. Add the fried shrimp into the skillet and then add the salt and white pepper. Stir to combine all the ingredients well, dish out and serve immediately.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
S+P shrimp has always been a favorite of mine at Chinese Restaurants. Delicious. Two thumbs up
Can we use the “How to Make Shrimp Crispy” method before deep frying? Also, while curing the shrimp you mention to marinate it in the egg white and tapioca mixture, do we rinse that off or do we leave it on?
Yes you can. No rinsing.
It sounds good, but… I’m confused. You leave the shells and heads on the shrimp while frying and stir frying? So then when you eat the shrimp, you’d have to peel the shell off and wouldn’t even taste the batter. What would be the point of putting batter over the shell?
Also, was it a mistake to write that you marinate it in JUST salt and pepper? I’ve only marinated things in liquid before.
The shell is edible. I don’t eat it – so I use peeled shrimp for exactly the reason you gave. :) still delish!
I’ve eaten this at restaurants, and I don’t eat the heads and tails. There’s a way to carefully cut them off and you’ll get the hang of it quickly. You don’t lose all
the batter on the portion that is eaten.
Looks heavenly! Thanks for the recipe, Bee!!