Chinese Salt and Pepper Shrimp
Chinese Salt and Pepper Shrimp fits into so many moments, whether it's an Asian-inspired dinner, game day snack, party plate, or a weeknight meal with friends. It doesn’t take much time, and I can get most of it done ahead so there's no stress when it's time to serve. A quick fry brings everything together, and the leftovers hold up surprisingly well in the fridge. Whether you're in the mood for something different or just want to impress at your next meal, this dish is sure to be a hit.
Equipment
Ingredients
- 1 pound large shrimp peeled and deveined
- 4 red Thai chili peppers
- 3 tablespoons fish sauce
- 1 clove garlic
- 1 piece ginger about 1-inch size
- 3 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- 2 scallions sliced
- 1 teaspoon whole peppercorns
- 1 teaspoon coarse salt or to taste
- Fresh cilantro leaves for garnish
Instructions
- Begin by marinating the shrimp in the fish sauce, then set them aside.1 pound large shrimp, 3 tablespoons fish sauce
- Use a mortar and pestle to grind the peppercorns coarsely, ensuring they retain some texture.1 teaspoon whole peppercorns
- Coarsely chop the garlic, ginger, and red chili peppers.1 clove garlic, 1 piece ginger, 4 red Thai chili peppers
- Drain the shrimp from the fish sauce and coat them thoroughly with a mixture of flour and cornstarch. Ensure each piece of shrimp is evenly coated, then set them aside.3 tablespoons all-purpose flour, 3 tablespoons cornstarch
- Heat a layer of oil in a pan, making sure it reaches 350°F (180°C). Fry the shrimp for approximately 3 minutes, or until they turn golden brown. Remember to flip them halfway through the frying process. Fry the shrimp in smaller batches to ensure they cook evenly and become crispy. Once all the shrimp are fried, remove them from the oil.
- Discard the excess oil from the pan. Add about 1 tablespoon of fresh oil and heat it. Once the oil is hot, add the chopped garlic and ginger. Sauté them until they start to brown, which should take around 2-3 minutes.
- Stir in the chopped red chili peppers to the pan and cook for an additional 1-2 minutes.
- Add the sliced scallions to the pan and cook for another 2 minutes.2 scallions
- Gently combine the fried shrimp with the sautéed ingredients in the pan, stirring until everything is well incorporated. Remove the pan from the heat.
- Finally, sprinkle the dish with the coarsely ground peppercorns and add coarse salt to taste.1 teaspoon coarse salt
- Garnish the dish with fresh cilantro leaves and serve.Fresh cilantro leaves
Notes
- Start with a Quick Marinade: Fish sauce adds savory depth, so give the shrimp time to absorb it while you prepare.
- Chop, Don’t Mince: Keep the garlic, ginger, and chilies in rough pieces so they don’t burn too quickly and add texture.
- Grind the Peppercorns Coarsely: You want them chunky, not fine, to get that signature punch at the end. You can swap in Sichuan peppercorns or even black pepper for a slightly different flavor kick.
- Coat Just Before Frying: Wait to toss the shrimp in the flour and cornstarch mixture until you're ready to fry to prevent sogginess.
- Always Discard Used Oil: Starting fresh for the sauté step allows flavors to stay clean and avoids bitterness.
- Fry in Batches: This helps the oil stay hot, resulting in evenly crisp shrimp every time.
- Cook in Layers: Start with garlic and ginger, then add chilies, followed by scallions, so nothing gets overdone.
- Season Off the Heat: Add salt and pepper last, so they don’t lose their flavor in the pan.
Nutrition
Calories: 137kcalCarbohydrates: 13gProtein: 17gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gTrans Fat: 0.01gCholesterol: 143mgSodium: 2285mgPotassium: 225mgFiber: 1gSugar: 1gVitamin A: 307IUVitamin C: 9mgCalcium: 80mgIron: 1mg
Tried this recipe?Let us know how it was!