Salt and Pepper Shrimp

Quick answer

Total time: 30 min
Level: Easy
Servings: 2 servings
Ingredients: 7

About this dish

Salt and pepper shrimp coats shell-on shrimp with potato starch, fries them twice, and finishes them quickly with garlic, red chili, salt, and black pepper.

Trim the whiskers and sharp tail tips from 350 g shrimp and press the shells very dry with paper towels. Moisture can make the starch clump and increase splattering in hot oil. Apply 4 tbsp potato starch in a thin, even layer and shake off all loose powder. Reserve 1 tbsp from the measured 500 ml cooking oil for the final wok step, then heat the remainder to 170C. Add the shrimp without crowding and fry for about 2 minutes as the first stage. When the meat firms and the shell color brightens, lift the shrimp onto a rack and rest them for 1 minute. Raise the oil to 190C and fry them again for 30 seconds to crisp the shells. Heat the reserved 1 tbsp oil in a pan or wok over medium heat. Add 4 minced garlic cloves and 1 sliced red chili, stirring until the garlic edges are lightly golden but not dark. Add the fried shrimp and distribute 1 tsp salt and 1/2 tsp black pepper evenly over them. Toss over high heat for no more than 20 seconds. Serve immediately once the shrimp flesh is opaque through the center and the shells remain crisp.

Ingredients

servings

IngredientAmountUnit

shrimp350 gg

potato starch4 tbsptbsp

cooking oil500 mlml

garlic4 eaea

red chili1 eaea

salt1 tsptsp

black pepper½ tsptsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Step

Keep the shells on the 350 g shrimp, then trim the whiskers and sharp tail tips with scissors.

Pat very dry with paper towels so the starch sticks evenly and the hot oil splatters less.
2

Step

Coat the shrimp with 4 tablespoons potato starch in a thin, even layer.

Press it on lightly with your hands, then shake off loose starch so it does not fall into the oil and scorch.
3

Finish

Reserve 1 tablespoon from the measured 500 ml cooking oil for the final wok step, then heat the remainder to 170C.

Add the shrimp without crowding and fry for about 2 minutes, until the meat firms and the shell color brightens.
4

Heat

Lift the shrimp onto a rack and let them rest for about 1 minute.

Raise the oil to 190C, then fry again for 30 seconds so the shells become crisp enough to crackle.
5

Finish

Heat the reserved 1 tablespoon oil in a pan or wok over medium heat.

Add 4 minced garlic cloves and 1 sliced red chili, then stir until the garlic edges turn lightly golden but not dark.
6

Finish

Sprinkle the fried shrimp evenly with 1 teaspoon salt and 1/2 teaspoon black pepper.

Toss over high heat for no more than 20 seconds, verify that the flesh is opaque through the center, and serve immediately.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Salt and Pepper Shrimp uses a double-frying technique to create a shatteringly crisp exterior.
Finish cue: Toss over high heat for no more than 20 seconds, verify that the flesh is opaque through the center, and serve immediately.