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    Home » Party Recipes

    Big Batch Salt and Pepper Shrimp Recipe

    Published: Nov 29, 2022 by Nora Reyes · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. · 2 Comments

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    Jump to Recipe Print Recipe

    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.

    Big Batch Salt and Pepper Shrimp
    Jump to:
    • Ingredients you'll need
    • Notes and substitutions
    • How to make this recipe
    • Recipe FAQs
    • Filipino dessert ideas for your party
    • Other party recipes you may like
    • 📖 Recipe
    • 💬 Comments

    Ingredients you'll need

    Individual ingredients for Big Batch Salt and Pepper Shrimp
    Salt, fresh ground pepper, and oil are not in the picture.

    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.

    Cutting the pointy end of the shrimp and making an incision along the back.

    Step 3: Use the tip of the scissors to expose the vein.

    Step 4: Then gently pull it out.

    Exposing the vein of the shrimp and pulling it out.

    Step 5: Season with salt and pepper, then lightly coat them with cornstarch.

    Coating the shrimp 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.

    Shishito peppers in the hot wok.

    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.

    Frying the shrimp in the wok.

    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.

    Sauteing ginger and garlic in the wok.

    Step 9: Add 8 to 12 green or red hot peppers and sauté for about 3 minutes.

    Sauteing the peppers in the wok.

    Step 10: Add the shrimp and 8 scallions, then toss them together. Sprinkle some salt and fresh ground pepper.

    Added the shrimp and scallions to the wok.

    Step 11: Arrange the shrimp and shishito peppers in an aluminum pan or a platter of your choice.

    Big Batch Salt and Pepper Shrimp in an aluminum pan.

    Recipe FAQs

    Can I make this ahead?

    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.

    What size container should I use?

    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

    • Big Batch of Beef Kare-kare on a tray.
      Big Batch Beef Kare-Kare Recipe
    • Big Batch Asian Chili Garlic Shrimp in a tray.
      Big Batch Chili Garlic Shrimp Recipe

    Did you make this recipe? I would love to know! Your feedback helps me make better recipes.  Please rate, review, or comment below. Questions about this recipe are welcome, too!

    Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!

    📖 Recipe

    Big batch of Salt and Pepper Shrimp.

    Big Batch Salt and Pepper Shrimp

    This big batch of salty, crispy fried shrimp is sure to please a crowd.
    5 from 2 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Asian, Chinese, Filipino
    Diet: Gluten Free
    Prep Time: 30 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 30 minutes minutes
    Servings: 16
    Calories: 266kcal
    Author: Nora Rey
    Cost: $36-$40

    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)
    US Customary - Metric

    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.

    Nutrition

    Calories: 266kcalCarbohydrates: 11gProtein: 23gFat: 15gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 183mgSodium: 395mgPotassium: 329mgFiber: 1gSugar: 1gVitamin A: 60IUVitamin C: 6mgCalcium: 82mgIron: 1mg
    Disclaimer: The nutritional information provided here is solely for informational purposes. I am not a certified nutritionist, and this data hasn't been evaluated by the Food and Drug Administration or any other authority. It shouldn't be seen as health or nutrition advice. The figures are estimates calculated from various food composition databases and might vary based on product types, brands, natural variations in produce, and ingredient processing methods. Individual results may differ.
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!

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    About the author

    Hi, I'm Nora! 

    Whether you're new to Filipino food or have loved it for so long, I sure am happy you're here!  I hope you'll find useful recipes that you can enjoy and share with family and friends.

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    Reader Interactions

    Comments

    1. Anika

      November 29, 2022 at 5:43 pm

      5 stars
      Yaaay! I love this! Plus it looks really easy to make! Thank you. I’ll be making this soon.

      Reply
      • Nora Rey

        January 05, 2023 at 12:26 am

        Thanks! I would appreciate your feedback. =)

        Reply
    5 from 2 votes (1 rating without comment)

    Thanks for coming! Let me know what you think: Cancel reply

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