Salt and Pepper Shrimp

4.57 from 32 votes

This salt and pepper shrimp is crispy, light, and packed with flavor. Jumbo shrimp are coated in a simple, airy batter, deep-fried until golden, and tossed with scallions and chili for a spicy, savory bite. Made just like your favorite restaurant version, ready in under 30 minutes.

Prep Time15

Cook Time10

Total Time25

Course: Shrimp

Cuisine: Chinese Recipes

Keyword: Salt and Pepper Shrimp

Servings: people

Author: Bee Yinn Low

Ingredients

10 oz. shrimp head-on, shell-on
¼ teaspoon salt
¼ teaspoon white pepper
oil for deep-frying

Frying Batter:

½ cup all-purpose flour
¼ cup cornstarch
½ teaspoon baking soda
1 egg white
½ cup water
1 tablespoon cooking oil
1 pinch salt

Stir-fry:

½ tablespoon oil
1 tablespoon scallion chopped
some red chili or green jalapeno, sliced
½ teaspoon salt
½ teaspoon white pepper

US Customary - Metric

Instructions

Rinse the shrimp under cold running water. Pat dry with paper towels, then marinate with salt and white pepper for about 15 minutes.
Mix all the ingredients for the Frying Batter until well combined. Add the shrimp to the batter and stir to coat evenly.
To deep-fry the shrimp, heat 2 to 3 inches (5 to 7.5 cm) of oil in a wok or stockpot to 350°F (175°C). Gently drop the shrimp into the oil and use a spatula to loosen them immediately, preventing them from clumping together.
Deep-fry the shrimp until they are light golden brown and the batter is crispy. Remove them with a strainer or slotted spoon, draining the excess oil by placing the shrimp on a wire rack or on a dish lined with paper towels.
To stir-fry, heat the oil in a skillet over high heat. Add the chopped scallion and chili or jalapeño, stirring quickly for a few seconds. Add the fried shrimp to the skillet, followed by the salt and white pepper. Stir to combine all the ingredients well, then dish out and serve immediately.

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