Salt & Pepper Shrimp

Ingredients

• 2 lb whole shrimp (shell on and deveined)
• 1 cup cornstarch
• 3 tbsp shaoxing cooking wine (substitute with white wine or mirin; if not, just add more water)
• 2 tbsp water
• 1 tbsp cooking oil (neutral oil like avocado oil)
• 0.5 tsp garlic powder
• 0.25 tsp kosher salt (for batter)
• 0.25 tsp black pepper (for batter)
• 1 tbsp sugar (for seasoning mix)
• 0.5 tbsp kosher salt (for seasoning mix)
• 2 tsp black pepper (for seasoning mix)
• 5 garlic cloves (finely minced)
• 2 jalapeños (sliced)
• peanut oil (for frying)

Steps

1. 1

   Using kitchen scissors, trim and cut the shrimp by taking off the whiskers (antenna), the horn at the top of the head, and the legs.

2. 2

   Devein the shrimp with a toothpick through the shell by inserting the toothpick through the middle of the shell and pulling the intestinal track out. Wash, rinse, and drain the shrimp thoroughly.

3. 3

   In a large bowl, whisk together the cornstarch, shaoxing wine, water, 1 tablespoon cooking oil, garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper to create a batter.

4. 4

   Gently mix the cleaned shrimp into the batter until well coated and set aside.

5. 5

   In a small bowl, mix together the salt and pepper seasoning: 1 tablespoon sugar, 1/2 tablespoon kosher salt, and 2 teaspoons black pepper. Set aside.

6. 6

   In a large pot or wok, heat peanut oil to 350°F (175°C).

7. 7

   Gently place the battered shrimp in the heated oil and fry for about 3-4 minutes or until the shrimp is crispy and cooked through. Fry in batches to ensure the pot is not overcrowded.

8. 8

   Strain the fried shrimp and set aside while preparing for the final seasoning.

9. 9

   In a large wok, heat a small splash of oil. Add the minced garlic and sliced jalapeños and sauté for 1-2 minutes until fragrant.

10. 10

    Add all of the fried shrimp back into the wok and season with 1 tablespoon of the prepared salt and pepper seasoning (add more if desired).

11. 11

    Toss well to coat the shrimp evenly, turn off the heat, and serve immediately.

Notes

The author recommends keeping the head and shell on for maximum flavor, as is traditional in restaurant-style salt and pepper shrimp. If you prefer not to eat the shell, you can peel them, but the texture will differ. For the seasoning, the ratio is roughly 2 parts sugar, 1 part salt, and 1/2 part pepper.

Nutrition per serving

• main
• seafood
• fried
• Chinese
• takeout
• shrimp
• spicy