Description
This Salt and Pepper Crispy Shrimp recipe offers a delightful combination of crispy, golden fried shrimp tossed with aromatic garlic, ginger, and a hint of chili. Perfectly seasoned with salt, black pepper, and a touch of white pepper, these shrimp are light, flavorful, and ideal for a Chinese-inspired main course or seafood dinner.
Ingredients
Scale
For the Shrimp and Batter
- 1 pound large shrimp, peeled and deveined, tails on
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1/2 teaspoon white pepper
- 1/2 teaspoon garlic powder
- 1/2 cup cold sparkling water
- Vegetable oil for frying (about 2 to 3 inches deep)
For the Stir-fry and Garnish
- 2 cloves garlic, finely minced
- 1 tablespoon fresh ginger, finely minced
- 1 small red chili, thinly sliced (optional)
- 2 green onions, sliced
- 1/2 teaspoon sesame oil
Instructions
- Prepare the Shrimp: Pat the shrimp dry thoroughly with paper towels to ensure crispiness when fried. Set aside.
- Make the Batter: In a mixing bowl, whisk together cornstarch, all-purpose flour, baking powder, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, white pepper, and garlic powder. Gradually add the cold sparkling water, stirring continuously to form a light yet smooth batter without lumps.
- Heat the Oil: Pour vegetable oil into a deep pot to a depth of 2 to 3 inches. Heat the oil to 350°F (175°C), using a thermometer to maintain a steady temperature throughout frying.
- Fry the Shrimp: Dip each shrimp into the batter, allowing excess to drip off. Carefully lower them into the hot oil in batches to avoid overcrowding. Fry each batch for 2 to 3 minutes until the shrimp turn golden and crispy. Remove with a slotted spoon and transfer to a wire rack or paper towel-lined plate to drain excess oil.
- Sauté Aromatics: In a large skillet, heat 1 tablespoon of the reserved frying oil over medium heat. Add the minced garlic, fresh ginger, and sliced chili (if using). Sauté for about 30 seconds until fragrant but not browned.
- Toss the Shrimp: Return the fried shrimp to the skillet with the aromatics. Sprinkle with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Drizzle sesame oil over the shrimp and toss quickly to coat evenly with the seasoning and aromatic flavors.
- Garnish and Serve: Transfer the seasoned shrimp to a serving plate. Garnish with sliced green onions and serve immediately to enjoy maximum crispiness.
Notes
- Maintain a consistent oil temperature of 350°F to ensure the shrimp stay crispy and cook evenly.
- Do not overcrowd the frying pot as it will lower the oil temperature and produce soggy shrimp.
- For a healthier alternative, use an air fryer by lightly spraying battered shrimp with oil and cooking at 400°F for 8 to 10 minutes, flipping halfway through.
- Make sure to pat dry the shrimp thoroughly before dipping into the batter for optimal crispness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
