With salty, spicy shrimp fried to a crisp, this big batch of Salt and Pepper Shrimp is sure to please a crowd. There aren't many ingredients, and making it is simple.
If you want to know more about FAQs or tips on making this dish, you can read my post on Salt and Pepper Shrimp.
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Ingredients you'll need
Notes and substitutions
- Fresh Ground Pepper: Use Szechuan (or Sichuan) peppercorns for a more authentic dish, or just use fresh ground black pepper.
- Hot Peppers: You can use jalapeño, serrano, or Korean peppers (the smaller variety is hotter). Cooking the peppers over high heat or removing their seeds reduces the spiciness and improves their flavor. You can also soak them in hot water to reduce the heat after slicing them.
- 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.
How to make this recipe
(1)Cut the antennae and the sharp, pointy end of 4 pounds of shrimp just below the eyes using scissors. (2)Make a shallow incision through the shell and into the flesh along the back, from head to tail.
(3)Use the tip of the scissors to expose the vein. (4)Pull it out.
(5)Season with salt and pepper, then lightly coat them with cornstarch.
(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.
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.
(7)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.
Reduce to medium-high heat and wipe away the browned bits with a paper towel. (8)Sauté 1 tablespoon of ginger and 1½ heads of garlic in a bit of oil for about a minute.
(9)Add 12 green or red hot peppers and let them cook for about 3 minutes. Mix them up.
(10)Add the shrimp and 8 scallions, then toss them together. Sprinkle some salt and fresh ground pepper.
(11)Arrange the shrimp and shishito peppers in an aluminum pan or a platter of your choice.
Frequently asked questions
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.
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
- 12 green or red hot peppers sliced (see note)
- 8 scallions sliced
- Shishito peppers (optional)
Instructions
- Cut the antennae and sharp, pointy end 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.
- Reduce to medium-high heat and wipe away the browned bits in the wok with a paper towel.
- Sauté ginger and garlic in a bit of oil for about a minute.
- Add the peppers and let them cook for about 3 minutes. Mix them up.
- 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.
Video
Notes
- Fresh Ground Pepper: Use Szechuan (or Sichuan) peppercorns for a more authentic dish, or just use fresh ground black pepper.
- Hot Peppers: You can use jalapeño, serrano, or Korean peppers (the smaller variety is hotter). Cooking the peppers over high heat or removing their seeds reduces the spiciness and improves their flavor. You can also soak them in hot water to reduce the heat after slicing them.
Anika
Yaaay! I love this! Plus it looks really easy to make! Thank you. I’ll be making this soon.
Nora Rey
Thanks! I would appreciate your feedback. =)