Salt and Pepper Shrimp is a great dish that goes well with beer or white wine. The crispy shrimp with the flavor of garlic, pepper and scallions make it an ideal dish for appetizers and parties food. The secret to getting shrimp crispy is to rub them first. When dry, coat with potato starch to crisp the skin.
Salt and pepper shrimp recipe
I used peeled shrimp for this dish, which is easier to enjoy that way. You don’t need to remove the shells. However, some people eat the shells for this dish. But sometimes the shell hurts your mouth or throat. If you didn’t fry them well.
Thus, I made a healthy low-carb version of this dish. You just follow my directions to pan-fry them instead of deep-frying them. This way you can eat the shrimp healthy and crispy without deep frying them.
- Shrimp – peeled and deveined or you can buy peeled shrimp. If you use frozen shrimp, you’ll need to thaw them.
- Garlic – finely chopped.
- Scallions – we only use the first half of the scallions, which have the scent of scallion. Cut them into slices about 1/2″ wide.
- Salt – Add salt at the end of seasoning.
- White pepper – It’s best to use white pepper, it’s a good aroma and is a little hot, which makes the dish even more delicious. It’s also an important spice for Chinese food. If you don’t have it, you can also use black pepper.
How to make
- Prepare shrimp – Make sure you peel and devein the shrimp, or use peeled shrimp. Wash them and then dry them with a paper towel. To learn how to peel and devein them, see Chinese Shrimp with Lobster Sauce.
- Marinate shrimp – Mix shrimp with salt, white pepper, rice wine, oil and cornstarch until evenly coated. Make sure they marinate for at least 5 minutes. meantime, you can prepare the other ingredients.
- Coat shrimp – Put potato starch on a plate and dip the shrimp on both sides. Then gently shake off the excess potato starch. Place the shrimp on the plate, separate them and wait about 5 minutes until they're wet to fry. PRO TIP: This will make your shrimp crispy.
- Pan-fried shrimp – Heat canola oil in a large wok or skillet over medium heat. Fry the shrimp in small batches, one at a time, for 60 to 90 seconds on each side, until lightly golden brown. Don't overcrowd the pan. Gradually dip the shrimp into the oil in the pan to crisp them.
- Transfer the shrimps to a plate lined with paper towels to drain.
- Saute aroma – To saute the garlic we need just a little oil, so put some oil in a bowl. Saute the garlic for about 1 minute to get a nice aroma.
- Then add the scallions and saute for 1 minute.
- Add the shrimp to the pan and season with salt and white pepper. Toss them until they're well coated. Ready to serve.
- Vegetables: if you want more vegetables, snow peas, red or green peppers and broccoli are good additions. The vegetables you choose shouldn’t give off too much water. Otherwise, the shrimp won’t be crispy.
- For vegetarians: fried tofu, cauliflower, and mushrooms.
More seafood dishes:
Watch how to make it:
Salt and Pepper Shrimp.
- 1 lb /500g shrimp, peeled and deveined
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1 teaspoon rice wine, dry sherry, or Shioxing wine
- 1 teaspoon cooking oil
- 1 teaspoon cornstarch
PAN FRIED SHRIMP:
- 1 cup potato starch or cornstarch, for coating
- 3 tablespoons cooking oil
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- 5 cloves garlic, finely chopped
- 3 scallions, thinly sliced
- Prepare shrimp – Peel and deveined the shrimp, wash them and then dry them with a paper towel. (Note 1)
- Marinate shrimp – Mix the shrimp with salt, white pepper, rice wine, oil and cornstarch until they're evenly coated. Set them aside for at least 5 minutes. In the meantime, you can prepare the other ingredients.
- Coat shrimp – Put 1 cup of potato starch on a plate. Dip the shrimp in the potato starch on both sides and gently shake off the excess potato starch. Place them on the plate, separate them and wait about 5 minutes to get them wet for pan fry. (Note 2)
- Pan fried shrimp – In a large wok or skillet, heat 3 tablespoons of canola oil over medium heat. Pan fry them in small batches in single batches for 60 ~90 seconds on each side, until lightly golden brown (so they don't clump together). As you put the shrimp in, dip them into the oil in the pan to crisp them up. Transfer to a plate lined with paper towels to drain. (Note 3)
- Sauté aroma- In the same pan put some oil in a bowl, we only need a little oil to saute the garlic. Sauté the garlic for about 1 minute and then add the scallions and sauté for 1 minute.
- Put the shrimp in the pan and season them with salt and white pepper. Toss them quickly and transfer them to the plate. If you swirl too long, the shrimp won't be as crispy.
- Serve immediately – with a portion of rice with beer or white wine.
Tips & Notes:
- Dry the shrimp. This simple step ensures that the shrimp are juicy and firm to the bite after cooking, and not too soft. It also allows the shrimp to absorb the sauce well and have a good flavor.
- Shake off the excess potato starch and wait for it to become wet. This will help the starch stick to the shrimp and make them crispier so they don’t come off during frying.
- Don’t overcrowd the pan or turn it, but wait for 60 to 90 seconds before turning the other side. That way you’ll get a nicely seared shrimp.