Crunchy and salty, with just the right amount of heat, these Salt and Pepper Shrimp are easy yet delicious!
Salt and pepper shrimp is a delectable Cantonese dish that cooks in minutes but delivers big on flavor. While salt and pepper dishes are also popular in mainstream Chinese cuisine, those recipes predominantly use Sichuan peppercorns. Cantonese cooking instead focuses more on white pepper, which you will find in this dish.
This crowd-pleaser recipe combines salt and heat with just the right amount of crunch. This recipe also works with squid, and salt and pepper calamari is one of my favorite dishes! If you really want to impress your guests, I recommend making a platter of both shrimp and calamari.
Is Salt and Pepper Shrimp Healthy?
Shrimp are a low-calorie protein that you can enjoy in moderation. Frying increases the caloric count, but an avocado and olive oil blend is a healthier option than using peanut or canola oil.
Those on a salt-restricted diet may want to consider a different recipe that does not feature salt. This Garlic Shrimp recipe only requires salt to taste, which means it is easily omitted, and you still get all that wonderful garlicky flavor.
Does Shrimp Size Matter?
Shrimp size matters when making salt and pepper shrimp. Medium or large shrimp are often considered more flavorful than smaller and jumbo varieties, and their firm texture is perfect for this dish. There are typically forty to fifty medium shrimp per pound, or thirty to forty large shrimp per pound.
With medium shrimp, a three-ounce portion yields about ten to fifteen pieces per person. A single portion size for large shrimp is about eight or nine pieces per person. Both sizes fall within the cooking time listed in the recipe. Jumbo shrimp take significantly longer to cook, at around ten minutes on average, but they do not work as well in this recipe. Those larger shrimp are better for grilling or baking.
INGREDIENTS
- 1 pound large shrimp, deveined with shells on
- 1/3 cup cornstarch
- Vegetable oil, as needed for frying
- 4 cloves garlic, minced
- 1 red chili, thinly sliced
- 1 green chili, thinly sliced
- 3/4 teaspoon kosher salt
- 1/2 teaspoon white pepper
- Freshly chopped cilantro for garnish
INSTRUCTIONS
Prep
Coat and fry shrimp until crispy.
Season
Sauté garlic and chilies, then toss shrimp with seasoning.
Serve
Serve shrimp with fresh cilantro for garnish.
Devour!
How To Make Ahead And Store
The only advance preparation I recommend for this dish is cleaning the shrimp up to a day ahead. Keep the shrimp refrigerated in an airtight container until ready to prepare. Other than that, you want to fry the shrimp right before serving to maintain their crispy exterior.
Serving Suggestions
Salt and pepper shrimp are an excellent appetizer or main course. Although they require nothing else due to their abundant flavor, I can never say no to a good Shrimp Sauce for dipping. Serve them alongside this Chinese Spicy Zucchini Stir-Fry, Vegetable Stir-Fry, or Thai Noodles for a delicious meal. These Gluten-Free Almond Flour Shortbread Cookies make the perfect light dessert. Give them a more rustic feel with a sprinkling of crushed almonds on top before baking.
Ingredients
- 1 pound large shrimp deveined with shells on
- 1/3 cup cornstarch
- Vegetable oil as needed for frying
- 4 cloves garlic minced
- 1 red chili thinly sliced
- 1 green chili thinly sliced
- 3/4 teaspoon kosher salt
- 1/2 teaspoon white pepper
- Fresh cilantro chopped, for garnish
Instructions
- Pat the shrimp dry and toss them with cornstarch until evenly coated.
- Heat oil in a frying pan over medium-high heat. Fry the shrimp in batches until golden and crispy, about 2 to 3 minutes per side. Remove and drain on paper towels.
- In the same pan, remove any excess oil except for 1 tablespoon and reduce heat to medium. Add garlic and chili, sautéing until fragrant, about 1 minute.
- Return the shrimp to the pan, sprinkle with salt and pepper, and toss quickly to coat. Adjust seasonings as needed.
- Serve immediately with fresh cilantro sprinkled on top.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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