Crispy Salt and Pepper Shrimp Recipe
Shrimp is one of the most popular seafood choices worldwide, appreciated for its sweet, tender meat and versatility in cooking. Among the many ways to prepare shrimp, Crispy Salt and Pepper Shrimp stands out as a simple yet incredibly flavorful dish. With its golden-brown, crispy exterior and savory seasoning, this dish delivers the perfect balance of salt, pepper, and aromatic goodness. Whether you serve it as an appetizer, a main course, or part of a larger seafood feast, this recipe is guaranteed to be a hit.
What makes crispy salt and pepper shrimp special is the crispy coating, often achieved by deep-frying the shrimp, and the vibrant flavors of garlic, fresh peppers, and aromatic herbs. The dish is easy to prepare, making it perfect for a quick dinner or a special occasion. The crunchiness of the shrimp combined with the bold seasoning creates a mouthwatering experience.
Instructions
Step 1: Prepare the Shrimp
Start by preparing your shrimp. If you’ve purchased shrimp with shells, peel and devein them, leaving the tails on if you prefer them. For this recipe, the shrimp should be large enough to hold up to the batter and frying, but not so large that they become difficult to cook through. Rinse the shrimp under cold water and pat them dry with paper towels. It’s essential to remove any excess moisture from the shrimp so that they’ll fry up crispy rather than soggy.
If you want to ensure that the shrimp are extra crispy, make a small cut along the back of each shrimp (in addition to deveining) to help them cook evenly.
Step 2: Make the Batter
To create the crispy exterior of the shrimp, we’ll use a light batter made with egg white, cornstarch, flour, and baking powder. These ingredients will help create a crisp coating while keeping the shrimp tender and juicy on the inside.
In a medium-sized bowl, whisk together the egg white, cornstarch, flour, baking powder, a pinch of salt, and a good amount of freshly ground black pepper. Add ice water a little at a time until you reach a smooth batter with a consistency similar to pancake batter. The cold water will help ensure that the batter stays light and crispy during frying. If the batter is too thin, add a little more cornstarch and flour; if it’s too thick, add a little more water.
Step 3: Coat the Shrimp
Once the batter is ready, dip each shrimp into the batter, ensuring it is fully coated. You can also add a little extra cornstarch if you prefer a thicker batter that creates more crunch. Shake off any excess batter so it doesn’t clump, leaving a thin, even coat on the shrimp. Set the battered shrimp aside on a plate or tray, ready to be fried.
Step 4: Heat the Oil for Frying
Now, it’s time to fry the shrimp. In a large deep-frying pan or wok, heat about 2–3 inches of vegetable oil over medium-high heat. You’ll want the oil to reach about 350°F (175°C) for optimal frying. You can test the oil’s readiness by dropping in a small amount of batter – it should bubble up and float to the surface immediately.
Be cautious not to overcrowd the pan, as this can cause the oil temperature to drop and result in soggy shrimp. If you have a lot of shrimp, fry them in batches to ensure even cooking.
Step 5: Fry the Shrimp
Carefully add the battered shrimp to the hot oil, one at a time, using tongs or a slotted spoon. Fry the shrimp for about 2-3 minutes or until golden brown and crispy. Avoid stirring or moving the shrimp around too much so they can develop a crispy, uniform coating.
Once the shrimp are golden and crispy, remove them from the oil and place them on a plate lined with paper towels to drain any excess oil. Continue frying the remaining shrimp in batches, making sure the oil stays hot.
Step 6: Make the Salt and Pepper Seasoning
While the shrimp are frying, it’s time to prepare the salt and pepper seasoning that will coat the shrimp after frying. In a small bowl, combine the salt, freshly cracked black pepper, Chinese five-spice powder (optional), garlic powder, and dried chili flakes (if you like heat). This seasoning blend will bring the savory, spicy, and aromatic flavors that make this dish special.
Step 7: Stir-Fry the Aromatics
In a separate skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Then, add the sliced chili peppers (if using), sliced onion, and bell pepper (optional), and stir-fry for about 2-3 minutes until the vegetables are tender-crisp. The garlic and peppers will infuse the oil with an aromatic, slightly spicy fragrance.
Once the aromatics are ready, add the fried shrimp to the pan, tossing them gently to coat with the garlic and pepper mixture. Drizzle 1 tablespoon of soy sauce over the shrimp for an additional layer of flavor and toss again to ensure the shrimp are well coated.
Step 8: Season the Shrimp
After tossing the shrimp with the aromatics, sprinkle the salt and pepper seasoning evenly over the shrimp. Give everything a final toss, making sure the shrimp are generously coated with the seasoning. If you like, you can sprinkle a little extra fresh cilantro over the top for a burst of color and freshness.
Step 9: Serve
Once the shrimp are coated with the seasoning and aromatics, transfer them to a serving platter. Serve immediately while the shrimp are crispy and hot. You can garnish the dish with extra cilantro and lime wedges on the side for a refreshing citrusy kick.
Crispy Salt and Pepper Shrimp is perfect on its own as a snack or appetizer, but it can also be served alongside steamed rice or noodles for a more substantial meal. If you’d like to make the meal even more exciting, pair it with a simple dipping sauce like sweet chili sauce, soy sauce, or even a sriracha mayo.
Tips for Success
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Use Fresh Shrimp: Fresh, high-quality shrimp will yield the best flavor and texture. If you’re using frozen shrimp, make sure to thaw them completely and pat them dry before using them in this recipe.
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Maintain Oil Temperature: It’s important to maintain the oil temperature between 350°F (175°C) and 375°F (190°C) to ensure a crispy coating. If the oil gets too cool, the shrimp will absorb too much oil and become greasy instead of crispy.
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Don’t Overcrowd the Pan: Fry the shrimp in batches to avoid overcrowding the pan, which can cause the oil temperature to drop and result in soggy shrimp. Frying in smaller batches ensures the shrimp cook evenly and stay crispy.
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Customize the Seasoning: The seasoning blend can be adjusted to suit your taste. If you prefer more heat, add more chili flakes or fresh chili peppers. You can also experiment with adding other spices like paprika, cumin, or ginger for added depth.
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Extra Crispy Shrimp: For an extra-crispy texture, you can double-coat the shrimp by dipping them back into the batter after the first fry and frying them again. This will give the shrimp an extra crunchy texture.
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Make-ahead Option: While best served fresh, you can prepare the shrimp in advance by frying them, letting them cool, and then reheating them in a hot oven for a few minutes to crisp up before serving.
Final Thoughts
Crispy Salt and Pepper Shrimp is a delightful dish that perfectly balances savory, spicy, and aromatic flavors. With its crunchy exterior and tender shrimp, this recipe is sure to become a favorite in your home. Whether you’re cooking for a family meal, entertaining guests, or simply craving something delicious, this dish is both satisfying and easy to make.
Crispy Salt and Pepper Shrimp Recipe
Ingredients
- 1 lb (450g) large shrimp, peeled and deveined (tails on or off, as preferred)
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon freshly ground black pepper (or to taste)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon white pepper (optional, for extra heat)
- 1/2 teaspoon paprika (optional, for color)
- Vegetable oil for frying
- For Garnish:
- 2-3 fresh Thai bird’s eye chilies or red chili peppers, thinly sliced (optional, for heat)
- Fresh cilantro or parsley for garnish
- Lime wedges for serving
Instructions
- Prep the shrimp: Pat the shrimp dry with paper towels to remove any excess moisture. This will help them become crispy when fried.
- Prepare the coating: In a shallow bowl or plate, mix together the cornstarch, flour, garlic powder, onion powder, black pepper, salt, white pepper (if using), and paprika. This will be the coating mixture for the shrimp.
- Coat the shrimp: Dredge each shrimp in the flour mixture, pressing gently to ensure an even coating on all sides. Shake off any excess flour.
- Heat the oil: In a deep pan or wok, heat about 1-2 inches of vegetable oil over medium-high heat until hot (around 350°F/175°C). You can test the temperature by dropping a small piece of the flour mixture into the oil—if it sizzles immediately, the oil is ready.
- Fry the shrimp: Working in batches, carefully place the coated shrimp into the hot oil. Fry for about 2-3 minutes or until the shrimp are golden brown and crispy. Be sure not to overcrowd the pan. Remove the shrimp with a slotted spoon and transfer to a paper towel-lined plate to drain excess oil.
- Garnish and serve: Once all the shrimp are fried, sprinkle them with a little extra salt and pepper, if desired. For a bit of heat, toss the sliced fresh chilies in with the shrimp, or serve them on top. Garnish with fresh cilantro or parsley and lime wedges on the side.
Notes
- If you prefer a lighter coating, you can skip the flour and only use cornstarch for a crispier texture.
- For an added kick, feel free to toss the shrimp in some chili flakes or chili oil after frying.
- You can also serve these shrimp with a dipping sauce, like a soy-based dipping sauce, sweet chili sauce, or a simple garlic-lime sauce for extra flavor.