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Salt and Pepper Shrimp on a plate.
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Salt and Pepper Shrimp

Crispy fried shrimp tossed with salt, pepper, and aromatics.
Course Appetizer, Main Dish
Cuisine Asian, Chinese, Filipino
Diet Gluten Free
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Calories 263kcal
Author Nora Rey
Cost $8-$10

Equipment

  • Wok or large pan

Ingredients

  • 1 pound large shrimp
  • ¼ cup cornstarch sub: potato starch or rice flour
  • 1 teaspoon minced or grated ginger
  • 4 garlic cloves minced
  • 2-4 green or red peppers sliced
  • 3 stalks scallions chopped
  • Salt and freshly cracked pepper
  • Neutral oil
US Customary - Metric

Instructions

  • Thaw shrimp if frozen. Devein, rinse, and pat dry. Season with salt and pepper.
  • Lightly coat shrimp with cornstarch and shake off the excess.
  • Heat about 1 inch of oil. Fry the shrimp in batches for about 1 minute per side, until crisp and golden. Drain on paper towels.
  • Pour out the oil and wipe the pan clean. Add 2 tablespoons oil, then sauté ginger and garlic for about 30 seconds.
  • Add the peppers and cook until slightly blistered.
  • Add the fried shrimp and scallions. Toss together.
  • Season with more salt and freshly ground pepper to taste.

Video

Notes

  • Shrimp: Large shrimp stay juicy and are less likely to overcook. You can leave the shells on and fry until crisp for extra crunch.
  • Pepper: Sichuan peppercorns are traditional, but black pepper works too.
  • Chili peppers: Use jalapeño, serrano, long hot, Korean, or shishito peppers. Remove seeds for less heat.

Nutrition

Calories: 263kcal | Carbohydrates: 10g | Protein: 23g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 183mg | Sodium: 212mg | Potassium: 330mg | Fiber: 1g | Sugar: 1g | Vitamin A: 60IU | Vitamin C: 5mg | Calcium: 83mg | Iron: 1mg