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    Home » Party

    Big Batch Salt and Pepper Shrimp

    Published: Nov 29, 2022 by Nora Rey · This post may contain affiliate links · 2 Comments

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    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.

    Big Batch Salt and Pepper Shrimp
    Jump to:
    • Ingredients you'll need
    • Notes and substitutions
    • How to make this recipe
    • Frequently asked questions
    • 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

    • 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.

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

    (3)Use the tip of the scissors to expose the vein. (4)Pull it out.

    Exposing the vein of the shrimp and pulling it out.

    (5)Season with salt and pepper, then lightly coat them with cornstarch.

    Coating the shrimp 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.

    Shishito peppers in the hot wok.

    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.

    Frying the shrimp in the wok.

    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.

    Sauteing ginger and garlic in the wok.

    (9)Add 12 green or red hot peppers and let them cook for about 3 minutes. Mix them up.

    Sauteing the peppers in the wok.

    (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.

    (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.

    Frequently asked questions

    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.

    Other party recipes you may like

    • Breakfast Kamayan
      Breakfast Kamayan: A Twist to Kamayan Feast
    • Kamayan Feast
      Kamayan Feast: Bringing Family and Friends Together
    • Big Batch Kare-Kare with Beef (in Peanut Sauce)
    • Asian chili garlic shrimp in a foil pan
      Big Batch Chili Garlic Shrimp

    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 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
    • 12 green or red hot peppers sliced (see note)
    • 8 scallions sliced
    • Shishito peppers (optional)
    US Customary - Metric

    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.

    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
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!

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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

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

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