Salt and pepper shrimp recipe
Salt and pepper shrimp made easy! Learn to make pepper shrimp with crispy exterior, juicy interior, and authentic salt pepper sprinkle!
Servings: 3 servings
Ingredients
For the aromatics:
- 3 bulb spring onions finely chopped
- 0.7 oz garlic cloves finely minced, 4 large cloves
- 2 whole fresh red Fresno chili pepper seeds removed, finely chopped
- 1.5 to 2 tbsp avocado oil divided
For the shrimp:
- 0.75 lb shrimp 26-30 count per pound, peeled and deveined (with tail on or off)
- 1.5 tbsp tapioca starch
For the salt and pepper seasonings:
- ½ tsp coarse sea salt
- ¼ tsp five spice powder
- ¼ tsp white pepper
- ½ tsp garlic powder
- ¼ tsp Sichuan peppercorn powder
Instructions
- Aromatics and seasoning: Chop the spring onions, garlic, and chili pepper in a bowl. Reserve some spring onions and chili pepper aside for garnish. Prepare salt and pepper seasoning in a separate bowl.
- Prepare shrimp: Butterfly the shrimp on the back side by making a shallow slit, using a small paring knife. In a large bowl, toss the shrimp with starch and coat it well on all sides.
- Preheat the pan and oil: Preheat a large non-stick saute pan with 1.5 tbsp oil over medium heat until hot. You can test this by putting a chopstick into the oil and if it has small bubbles around it that means the oil is hot.
- Pan sear the shrimp: Add the shrimp and spread them out into a single layer. A slight overlap is okay. Pan fry the shrimp over medium-high heat for 2 minutes on the first side and 1 minute on the flip side.
- Transfer them out and set aside over a wire rack lined sheet pan, leave the oil and juice in the pan, so that the shrimp won’t turn soggy.
- Saute aromatics: Use the same pan, if the pan looks dry add the remaining half tablespoon of oil, if not, skip adding more oil. Saute the aromatics over medium heat for 30 seconds. Using too much oil will make the dish soggy, so keep it on the drier end.
- Combine and season: Return the shrimp to the pan. Turn heat up to medium-high. Sprinkle in half the salt and pepper seasoning. Toss to combine for 10-20 seconds.
- How to serve: Transfer them to a serving plate. Garnish with reserved scallions and chili pepper. Sprinkle in more salt and pepper spice and serve with extra on the side. Serve immediately.
Notes
- Homemade Sichuan Peppercorn Powder: If you only have whole Sichuan peppercorns, toast them in a dry pan over medium-low heat until fragrant. Be careful not to burn them. Let cool slightly, then finely grind them using a spice grinder.
- Hot Pan is Key: Make sure your pan and oil are hot before adding shrimp. Don’t cook them too long, or they'll turn rubbery.
- Aim for a Crisp Texture: This dish tastes best with a crisp, dry texture. Restaurants typically deep-fry shrimp to achieve this. At home, use these tips for similar results:
- Use hot oil for a quick sear.
- Avoid cooking shrimp too long.
- After cooking, transfer shrimp onto a lined wire rack so they don't get soggy on the bottom.
- Keep each cooking step short and quick.
- Storage and Reheating: Store leftovers in an airtight container in the fridge and enjoy within 3 days. Reheat shrimp quickly in a hot wok for the best flavor and texture.
Nutrition
Serving: 1serving | Calories: 170kcal | Carbohydrates: 8g | Protein: 16g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 1031mg | Potassium: 176mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 224IU | Vitamin C: 3mg | Calcium: 79mg | Iron: 1mg