Easy Salt and Pepper Shrimp
If you’re looking for an easy appetizer, this salt-and-pepper shrimp is perfect! Crunchy shrimp tossed in a garlicky salt and pepper mixture create a delicious dish no one can refuse!🍤😋 Salt and Pepper Shrimp is a popular and delicious Chinese dish perfect as an appetizer or main course. This recipe features tender and crispy shrimp seasoned with a garlicky salt and pepper mixture, creating a flavorful and aromatic dish that's hard to resist.
Ingredients
- 1 lb (450 g) shrimp, peeled & deveined
For the Marinade:
- 1 tablespoon Shaoxing wine
- ¼ teaspoon ground cayenne pepper
For the coating:
- ½ cup cornstarch
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon granulated garlic
For the Salt and Pepper Shrimp mixture:
- ½ teaspoon kosher salt
- ¼ teaspoon ground Sichuan peppercorns
- ¼ teaspoon ground black pepper or ground white pepper
- ⅛ teaspoon Chinese five-spice
- ⅛ teaspoon light brown sugar
For Cooking:
- ½ cup peanut oil , canola oil, or vegetable oil or as needed
- 3 cloves garlic , finely minced
- 2 red chili peppers , sliced (Optional)
- Cilantro , chopped (for garnish)
Instructions
- Combine the shrimp, Shaoxing wine, and cayenne pepper in a medium bowl and let it marinate for 10 minutes. Set aside. In a large ziplock bag, combine the coating mixture, add the shrimp to the bag, seal, and toss to coat thoroughly.
- Mix the kosher salt, five-spice sugar, ground Sichuan peppercorn pepper, and ground black pepper in a small bowl. Heat oil in a medium-sized pan over medium-high heat until the oil reaches 375 °F (190 °C).
- Line a baking tray with a wire rack. Grab the shrimp's tail, shake off the extra cornstarch, and gently lay the shrimp into the oil, one at a time, in a single layer. *(You might need to cook the shrimp in batches).
- Cook each side for about 2 minutes until the surface turns pale golden, and the shrimp are curled. Once done, transfer the cooked shrimp onto a plate over a paper towel to drain any excess oil.
- Once all the shrimp are done cooking, pour the extra oil into a heatproof bowl and only leave about 2 teaspoons of oil in the pan. Next, add the minced garlic and chili peppers into the pan. Stir a few times to release the fragrance.
- Add the shrimp and sprinkle the salt and pepper mixture over them. Toss until the shrimp are evenly coated. Transfer the Salt and Pepper Shrimp to a plate, sprinkle with chopped cilantro, and serve hot as an appetizer or over steamed rice as a main dish. Enjoy!
Notes
How to Store & Re-Heat
To store leftover Salt and Pepper Shrimp, make sure it cools down to room temperature and store it in an airtight container in the refrigerator for up to 3 days. When reheating, the shrimp can be placed in the oven at 350°F (175°C) for 5-10 minutes or heated in a pan on the stove over medium heat until heated through, being careful not to overcook. It's essential to avoid reheating the shrimp too often, as this can increase the risk of foodborne illness.
Once reheated, the shrimp can be served as is or with fresh garnishes for added flavor. Be sure to discard any leftover shrimp that smells off or has an unusual texture or appearance, as seafood can spoil quickly.
Make-Ahead
Salt and Pepper Shrimp can be partially prepared ahead of time to make the cooking process easier. For example, you can marinate the shrimp in the Shaoxing wine and cayenne pepper a few hours before cooking, mix the seasoning and coating mixtures ahead of time and store them in airtight containers until ready to use. After coating the shrimp in the cornstarch mixture, please keep them in the refrigerator until ready to fry.
When ready to serve, fry the shrimp in hot oil until crispy and golden brown, then toss them with the seasoning mixture. It's important to note that fried foods are best served fresh and hot, so prepare the Salt and Pepper Shrimp quickly. By preparing some of the components ahead of time, you can save time and make the cooking process smoother.
How to Freeze
First, allow the cooked shrimp to cool down to room temperature to freezing Salt and Pepper Shrimp. Then, divide the shrimp into portions you'll use later and place them in a freezer-safe container or heavy-duty freezer bag. Label the container with the date of freezing and the contents. Next, place the container or bag in the freezer, ensuring it's lying flat to freeze the shrimp evenly and prevent them from sticking together. Frozen Salt and Pepper Shrimp can be stored in the freezer for up to 3 months.
To reheat, you can either let it thaw in the refrigerator overnight and then reheat in the oven or on the stovetop or reheat it straight from the freezer by placing it in a preheated oven at 350°F (175°C) for 15-20 minutes or until heated through. Be careful not to overcook the shrimp as it may become rubbery and tough. It's essential to handle and store the shrimp properly to prevent foodborne illness, and it's worth noting that the texture may not be as crispy as freshly cooked shrimp, but the flavor will still be delicious.
Nutrition Facts
Easy Salt and Pepper Shrimp
Amount per Serving
Calories
167
% Daily Value*
Fat
11
g
17
%
Saturated Fat
2
g
13
%
Trans Fat
0.002
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
5
g
Cholesterol
73
mg
24
%
Sodium
230
mg
10
%
Potassium
158
mg
5
%
Carbohydrates
7
g
2
%
Fiber
0.3
g
1
%
Sugar
1
g
1
%
Protein
9
g
18
%
Vitamin A
108
IU
2
%
Vitamin C
13
mg
16
%
Calcium
34
mg
3
%
Iron
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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