Description
Golden, shatter-crisp shrimp tossed with fragrant garlic, scallions, and a lively salt and black pepper finish. Fast, fun, and wildly addictive.
Ingredients
- Large shrimp, peeled and deveined: 1 lb
- Cornstarch: 1/2 cup
- Kosher salt: 1 tsp
- Freshly ground black pepper: 1 tsp
- Garlic, finely minced: 3 cloves
- Red chili, thinly sliced: 1 small
- Scallions, chopped: 2 stalks
- Neutral oil for frying: about 2 cups
Instructions
- Preheat Your Equipment: Heat neutral oil in a wok or deep skillet to 350°F (175°C). Set a wire rack or paper towel lined tray nearby.
- Combine Ingredients: Pat shrimp very dry. In a bowl, mix cornstarch, salt, and black pepper. Toss shrimp until evenly coated, shaking off excess.
- Prepare Your Cooking Vessel: Ensure your pan has at least 1 inch of hot oil and keep a steady medium high flame to maintain temperature.
- Assemble the Dish: Fry shrimp in small batches, adding them gently to avoid crowding.
- Cook to Perfection: Fry 2 to 3 minutes until golden and crisp. Remove with a spider and drain on the rack.
- Finishing Touches: In a clean skillet with 1 tsp oil, sauté garlic, red chili, and scallions for 20 to 30 seconds. Add shrimp and toss to coat, seasoning to taste with a pinch more salt and pepper if desired.
- Serve and Enjoy: Transfer to a warm platter and serve immediately while crackling hot.
Notes
- Note: For extra crunch, double fry the shrimp for 30 to 45 seconds just before serving.
- Note: Use freshly ground pepper for the most aromatic finish.
- Note: Air fryer option, spray lightly with oil and cook at 400°F (205°C) for about 8 minutes, shaking halfway.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 280
- Sugar: 0 g
- Sodium: 780 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 210 mg
Keywords: crispy salt and pepper shrimp, Chinese shrimp recipe, Cantonese shrimp, easy shrimp appetizer, fried shrimp