Description
Chinese Salt and Pepper Shrimp is a flavorful and crispy seafood dish featuring succulent shrimp coated in a spiced cornstarch mixture and deep-fried to golden perfection. Enhanced with aromatic garlic, scallions, and chilies, this vibrant stir-fry offers a perfect balance of heat and seasoning, ideal for serving with steamed jasmine rice as a satisfying main course.
Ingredients
Scale
Shrimp and Coating
- 1 pound large shrimp, peeled and deveined with tails on
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon Chinese five-spice powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes
Aromatics and Stir-fry
- 3 cloves garlic, finely minced
- 2 scallions, thinly sliced
- 1 small red chili, thinly sliced
- 1 small green chili, thinly sliced
- 2 tablespoons vegetable oil for stir-frying
- Vegetable oil for deep-frying (enough to submerge shrimp)
Instructions
- Prepare the shrimp: Pat the shrimp dry thoroughly with paper towels to remove any excess moisture, which helps the coating adhere better and ensures a crisp texture when fried.
- Make the coating mixture: In a medium bowl, combine cornstarch, salt, ground white pepper, ground black pepper, Chinese five-spice powder, garlic powder, onion powder, and crushed red pepper flakes. Mix well to evenly distribute the spices.
- Coat the shrimp: Toss the shrimp in the seasoning mixture until they are fully and evenly coated with the spiced cornstarch blend.
- Heat oil for frying: Heat enough vegetable oil in a deep pan or wok to reach 350°F (175°C). Use a thermometer for accuracy to ensure proper frying temperature.
- Deep-fry the shrimp: Fry the shrimp in batches, carefully adding them to the hot oil. Cook each batch for 2 to 3 minutes or until the shrimp turn golden and crisp. Avoid overcrowding the pan to maintain oil temperature.
- Drain the shrimp: Remove the fried shrimp with a slotted spoon and drain them on paper towels to remove excess oil.
- Prepare the stir-fry aromatics: In a large wok or skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add the minced garlic, sliced scallions, and sliced red and green chilies. Stir-fry for 1 to 2 minutes until fragrant but not burnt.
- Toss shrimp with aromatics: Add the fried shrimp to the wok with the aromatics and toss quickly to coat the shrimp evenly with the garlic, scallions, and chili flavors.
- Serve: Serve the salt and pepper shrimp immediately while hot and crispy, ideally with steamed jasmine rice for a complete meal.
Notes
- For extra flavor, sprinkle with additional salt and white pepper just before serving.
- This dish pairs exceptionally well with steamed jasmine rice to balance the spices.
- If you prefer less heat, reduce the amount of red chili or omit it completely.
- Ensure shrimp are dried thoroughly before coating to achieve the crispiest texture.
- Maintain oil temperature to avoid greasy or undercooked shrimp.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop, Deep-Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1/4 of recipe (about 4 ounces shrimp and coating)
- Calories: 285
- Sugar: 1 g
- Sodium: 690 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 165 mg
