Crunchy Shrimp Recipe

How to make shrimps crunchy? This is the technique to treat shrimps and make them crunchy, bouncy and firm, just like the ones in Chinese restaurants.

Course Side Dish
Cuisine Chinese
Keyword Crunchy Shrimp
Servings 4 people
Calories 117 kcal


  • 1 lb peeled and deveined shrimp
  • 1 tablespoon egg white
  • 1 1/2 teaspoons tapioca starch 菱粉
  • 1 tablespoon baking soda


  1. Peel, slit the back of shrimp, and remove veins

  2. Transfer shrimp into a big (deep) bowl and add ice cold water from your fridge--you can also use regular tap water and add some ice cubes to it. Make sure the shrimp are submerged in water.

  3. Add 1 heap tablespoon of baking soda into the bowl and lightly massage the shrimp with the baking soda water. Set aside for 30 minutes.

  4. Rinse the shrimp thoroughly with cold running water.

  5. Pat dry with paper towels. By now, you should see that the shrimp become somewhat translucent in appearance.

  6. Add egg white and tapioca starch to the shrimp. Use your hand to blend well while lightly massaging the shrimp.

  7. Cover the shrimp with plastic wrap and marinate overnight.

Recipe Notes

Marinate the shrimp overnight for lunch serving or marinate in the morning for dinner use. The shrimp you use have to be somewhat fresh to begin with. If you have stale shrimps, then sorry, pH9 will not save your shrimp. ;) Baking soda is also the secret ingredient Chinese chefs use to make meat tender . You can learn it in my Cashew Chicken recipe . Last but not least, I add a wee bit of baking soda in the batter to make fried foods extra crispy and airy. You can learn more in my sweet and sour chicken recipe .

Nutrition Facts
Crunchy Shrimp Recipe
Amount Per Serving (4 people)
Calories 117 Calories from Fat 9
% Daily Value*
Fat 1g2%
Cholesterol 285mg95%
Sodium 1708mg74%
Potassium 90mg3%
Protein 23g46%
Vitamin C 4.6mg6%
Calcium 164mg16%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.