Salt and Pepper Shrimp
These crispy salt and pepper shrimp are a classic Chinese appetizer, featuring perfectly seasoned shrimp with a light, airy coating. Quick to prepare and packed with flavor, they make an excellent starter for any meal. The combination of savory and slightly spicy notes creates an irresistible bite.
An original recipe by Forkin
- Total time
- 25 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 402 kcal
Allergen information: may contain crustaceans, eggs, fish, and gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 450 gshrimp, peeled, deveined, tails on
- 0.5 cupcornstarch
- 0.25 cupall-purpose flour
- 1 pcsegg, beaten
- 3 cupvegetable oil, for frying
seasoning
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
- 0.5 tspgarlic powder
- 0.5 tsponion powder
- 0.25 tspred pepper flakes(optional)
garnish
- 2 pcsgreen onion, sliced
Equipment
shallow bowl · wok · deep pot · thermometer · slotted spoon · paper towels · large bowl · wire rack
The method
Step by step
- 1
Pat the shrimp very dry with paper towels; this helps the coating adhere better.
About 2 min
- 2
In a medium bowl, combine the cornstarch and all-purpose flour.
About 1 min
- 3
In a separate shallow bowl, whisk the egg.
About 1 min
- 4
Dip each shrimp first into the beaten egg, allowing excess to drip off, then dredge thoroughly in the flour and cornstarch mixture, ensuring it is fully coated.
About 5 min
Cook’s note: Press the coating onto the shrimp gently to ensure it sticks well.
- 5
Place the coated shrimp on a wire rack or plate and let them rest for a few minutes while you prepare the oil.
About 2 min
Cook’s note: This resting period helps the coating set and prevents it from falling off during frying.
- 6
Heat the vegetable oil in a large wok or deep pot over medium-high heat until it reaches 175°C (350°F).
About 5 min
Cook’s note: Use a thermometer to ensure the oil is at the correct temperature for crispy results.
- 7
Carefully fry the shrimp in batches, without overcrowding the pot, for 2-3 minutes per side, or until golden brown and cooked through.
About 6 min
Cook’s note: Overcrowding the pot will lower the oil temperature and result in soggy shrimp.
- 8
Remove the fried shrimp with a slotted spoon and transfer them to a paper towel-lined plate to drain excess oil.
About 1 min
- 9
In a small bowl, combine the salt, black pepper, garlic powder, onion powder, and red pepper flakes (if using) to make the seasoning blend.
About 1 min
Cook’s note: Adjust the amount of red pepper flakes to your preferred spice level.
- 10
Immediately sprinkle the seasoning blend generously over the hot fried shrimp.
About 1 min
Cook’s note: Seasoning the shrimp while hot helps the spices adhere better.
- 11
Garnish with sliced green onion and serve immediately.
Per serving
Nutrition
- Calories
- 401.8kcal
- Protein
- 29.8g
- Carbs
- 22.7g
- Fat
- 21.5g
- Fibre
- 0.8g
- Sugar
- 0.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store any leftover salt and pepper shrimp in an airtight container in the refrigerator.
Reheat in an oven or air fryer at 180°C (350°F) for 5-7 minutes until crispy and heated through.
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