Salt and Pepper Shrimp (Deep-Fried)
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The Spruce / Diana Chistruga
Nutrition Facts (per serving) | |
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322 | Calories |
20g | Fat |
8g | Carbs |
26g | Protein |
Nutrition Facts | |
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Servings: 4 | |
Amount per serving | |
Calories | 322 |
% Daily Value* | |
Total Fat 20g | 26% |
Saturated Fat 2g | 9% |
Cholesterol 239mg | 80% |
Sodium 1389mg | 60% |
Total Carbohydrate 8g | 3% |
Dietary Fiber 0g | 1% |
Total Sugars 0g | |
Protein 26g | |
Vitamin C 0mg | 0% |
Calcium 106mg | 8% |
Iron 0mg | 2% |
Potassium 200mg | 4% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Spicy salt and pepper shrimp make an excellent appetizer or main course. The deep-fried shrimp shells turn a wonderful orange color, while the spicy seasoning adds extra flavor. Leaving the shells on protects the shrimp meat inside, so it tastes very tender.
Although this is a Cantonese dish, it is sometimes made with Szechuan salt and pepper mix—feel free to use this instead of the sea salt and ground pepper in the recipe if desired. (Use 1 1/2 to 2 teaspoons.)
These shrimp are best served hot; enjoy them alone or with some steamed rice on the side.
Ingredients
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1 pound jumbo shrimp (21 to 25 per pound), heads removed, deveined, but not shelled
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2 to 3 tablespoons tapioca starch, or cornstarch, as needed
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1 teaspoon sea salt, or kosher salt
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3/4 teaspoon freshly ground black, white, or Szechuan peppercorns
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Oil, for deep-frying
Steps to Make It
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Gather the ingredients.
The Spruce / Diana Chistruga -
Soak the shrimp in warm, lightly salted water for 5 minutes.
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Rinse in cold water, drain and pat dry with paper towels.
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Lightly coat the shrimp with the tapioca starch or cornstarch.
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In a small bowl, mix the salt with the freshly ground peppercorns and set aside.
The Spruce / Diana Chistruga -
Heat the oil to 360 F in a deep fat fryer, heavy saucepan with deep sides, or a second wok (it is easiest not to deep-fry and stir-fry the shrimp in the same wok). Carefully add the shrimp to the hot oil, 4 to 5 at a time, and deep-fry until they turn bright orange (about 40 seconds). Make sure the temperature does not fall below 350 F.
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Carefully remove the shrimp with a slotted spoon and drain on paper towels. Continue deep-frying the remainder of the shrimp.
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Heat a wok over medium heat. Add the salt and pepper mixture and the deep-fried shrimp. Stir-fry briefly to coat the shrimp in the mixture (20 to 30 seconds).
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Serve hot and enjoy.
The Spruce / Diana Chistruga
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