Salt and Pepper Shrimp
Salt and pepper shrimp is a Cantonese wok dish where shell-on shrimp are deep-fried twice - once to cook through and once at higher heat to crisp the shells until they shatter on the teeth. The fried shrimp are then tossed in a dry wok with minced garlic, sliced fresh chili, and a heavy dusting of sea salt and ground white pepper. The garlic chars slightly at the edges, releasing a nutty aroma that coats the shrimp. No sauce is involved; the seasoning sticks to the hot shells through residual oil alone. Eating the shrimp whole, shell and all, is the intended method - the shells provide a papery crunch that contrasts with the sweet, snappy meat inside. The dish lands on the table in minutes and disappears just as fast, especially when cold beer is within reach.
Adjust Servings
Instructions
- 1
Trim shrimp whiskers and remove excess moisture.
- 2
Coat shrimp evenly with starch for a light crust.
- 3
Deep-fry at 170C for 2 minutes for the first fry.
- 4
Rest briefly, then fry again at 190C for 30 seconds.
- 5
In a pan, sauté garlic and chili in 1 tbsp oil until fragrant.
- 6
Add fried shrimp and toss quickly with salt and pepper.
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