With salty, spicy shrimp fried to a crisp, this Big Batch Salt and Pepper Shrimp is sure to please a crowd. The straightforward preparation and minimal list of ingredients make this dish satisfying and easy to make.
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Ingredients you'll need
Notes and substitutions
- Pepper: Use Szechuan (or Sichuan) peppercorns for a more authentic dish, or just use freshly cracked or ground black pepper.
- Chili peppers: You can use long hot peppers, jalapeño, serrano, or Korean peppers. To reduce their heat, remove the seeds and soak them in hot water.
- Shishito peppers: This is an optional ingredient, but it is recommended for color and flavor. When blistered or grilled, they taste sweet and slightly smoky without being spicy.
If you want to make a small batch or want more tips on making this dish, you can read my post on Salt and Pepper Shrimp, or try Salt and Pepper Squid for a different twist with squid.
How to make this recipe
Step 1: Cut the antennae and the sharp, pointy ends of the shrimp just below the eyes using scissors.
Step 2: Make a shallow incision through the shell and into the flesh along the back, from head to tail.
Step 3: Use the tip of the scissors to expose the vein.
Step 4: Then gently pull it out.
Step 5: Season with salt and pepper, then lightly coat them with cornstarch.
Step 6: Toss shishito peppers in a bit of oil, then place them in a preheated wok. Let them blister for about 5 minutes over high heat. Season with salt and pepper. Transfer to a plate.
Step 7: Heat about an inch of oil, enough to cover the shrimp halfway. Test the temperature with a wooden chopstick or spoon handle; if it's steadily bubbling, it's ready.
Fry the shrimp in batches over high heat for about a minute on each side. Add or change the oil as needed.
PRO TIP: Maintain the high temperature of the oil and avoid overcrowding the pan, making sure the shrimp crisp up nicely without becoming greasy or overcooked.
Step 8: Remove the remaining oil from the pan and wipe away the browned bits with a paper towel. Reduce to medium-high heat and add a bit of oil. Sauté 1 tablespoon of ginger and 1½ heads of garlic for about a minute.
Step 9: Add 8 to 12 green or red hot peppers and sauté for about 3 minutes.
Step 10: Add the shrimp and 8 scallions, then toss them together. Sprinkle some salt and fresh ground pepper.
Step 11: Arrange the shrimp and shishito peppers in an aluminum pan or a platter of your choice.
Recipe FAQs
Make it just a few hours before your event. The shrimp will lose its crunch if you let it sit for too long. You can briefly reheat it at a high temperature in the oven.
I used a disposable (and reusable!) 5-quart aluminum foil pan measuring 13½ x 9⅝ x 2¾ inches.
Filipino dessert ideas for your party
- Cassava Cake: A dense, sweet cake made with grated cassava (manioc), coconut milk, and sugar, often topped with a caramelized custard layer.
- Ube Kalamay: A sticky, sweet rice cake with purple yam (ube), glutinous rice flour, and coconut milk with a vibrant purple color.
- Buko Pandan: A refreshing dessert with young coconut (buko) strips, pandan-flavored gulaman, sago, and nata de coco in a creamy sauce.
- Leche Flan: A Filipino version of crème caramel, this rich custard dessert is made with eggs, condensed milk, and a hint of vanilla, topped with a glossy layer of caramel sauce.
- Silvanas: A dessert made with buttercream sandwiched between two cashew-meringue wafers, coated with cookie crumbs.
Other party recipes you may like
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📖 Recipe
Big Batch Salt and Pepper Shrimp
Equipment
- Large wok or sauté pan
- 5-quart aluminum foil pan measuring 13½ x 9⅝ x 2¾ inches.
Ingredients
- 4 pounds large shrimp (shell-on or peeled) deveined
- Salt to taste
- Fresh ground pepper to taste (see note)
- Neutral oil (e.g., canola or avocado oil) for shallow-frying and sautéing
- 1 cup cornstarch sub:potato starch or rice flour
- 1 tablespoon minced or grated ginger
- 1½ heads garlic minced
- 8 to 12 green or red hot peppers sliced (see note)
- 8 scallions sliced
- Shishito peppers (see note)
Instructions
- Cut the antennae and sharp, pointy ends of the shrimp just below the eyes using scissors. Make a shallow incision through the shell and into the flesh along the back, from head to tail. Pick out the vein.
- Season the shrimp with salt and pepper, then lightly coat them with cornstarch.
- Toss shishito peppers in a bit of oil, then place them in a preheated wok. Let them blister for about 5 minutes over high heat. Season with salt and pepper. Transfer to a plate.
- Heat about an inch of oil, enough to cover the shrimp halfway. Test the temperature with a wooden chopstick or spoon handle; if it's steadily bubbling, it's ready.
- Fry the shrimp in batches over high heat for about a minute on each side. Don't overcrowd the pan, so they crisp up nicely without overcooking. Add or change the oil as needed.
- Remove the remaining oil from the pan and wipe away the browned bits with a paper towel.
- Reduce to medium-high heat and add a bit of oil. Sauté 1 tablespoon of ginger and 1½ heads of garlic for about a minute.
- Add the peppers and sauté for about 3 minutes.
- Add the shrimp and scallions, then toss them together.
- Sprinkle some salt and fresh ground pepper.
- Arrange the shrimp and shishito peppers in an aluminum pan or a platter of your choice.
Notes
- Pepper: Use Szechuan (or Sichuan) peppercorns for a more authentic dish, or just use freshly cracked or ground black pepper.
- Chili peppers: You can use long hot peppers, jalapeño, serrano, or Korean peppers. To reduce their heat, remove the seeds and soak them in hot water.
- Shishito peppers: This is an optional ingredient, but it is recommended for color and flavor. When blistered or grilled, they taste sweet and slightly smoky without being spicy.
Anika says
Yaaay! I love this! Plus it looks really easy to make! Thank you. I’ll be making this soon.
Nora Rey says
Thanks! I would appreciate your feedback. =)