Description
Salt and Pepper Shrimp is a savory and crispy seafood dish featuring tender shrimp coated in potato starch, pan-fried to golden perfection, then tossed with garlic and scallions for an aromatic flavor boost. Perfectly crispy on the outside with juicy interiors, it’s an easy yet flavorful dish ideal for quick weeknight dinners or entertaining guests with a taste for Chinese-inspired cuisine.
Ingredients
Units
Scale
Marinate Shrimp:
- 500g (1 lb) shrimp, peeled and deveined
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1 teaspoon rice wine, dry sherry, or Shaoxing wine
- 1 teaspoon cooking oil
- 1 teaspoon cornstarch
Coating:
- 1 cup potato starch or cornstarch
- 3 tablespoons cooking oil (for frying)
Seasoning:
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
Stir Fry:
- 5 cloves garlic, finely chopped
- 3 scallions, thinly sliced
Instructions
- Prepare shrimp: Peel and devein the shrimp, wash them thoroughly, and pat dry with paper towels.
- Marinate shrimp: Combine shrimp with salt, white pepper, rice wine, cooking oil, and cornstarch in a bowl. Mix well to coat evenly and let sit for at least 5 minutes.
- Coat shrimp: Place potato starch on a plate. Dip each marinated shrimp into the starch on both sides, gently shake off excess, then set aside to rest for about 5 minutes.
- Pan fry shrimp: Heat 3 tablespoons of cooking oil in a wok or large skillet over medium heat. Fry the shrimp in small batches for about 60-90 seconds per side until lightly golden and crispy. Transfer to a paper towel-lined plate to drain.
- Sauté garlic and scallions: In the same pan, add a little oil if needed and sauté the garlic for 1 minute until fragrant. Add the scallions and cook for another minute.
- Combine and season: Add the cooked shrimp to the pan, season with salt and white pepper, toss quickly to coat, and transfer to a serving plate.
- Serve immediately: Enjoy hot with rice and a glass of beer or white wine for an authentic experience.
Notes
- Drying the shrimp ensures they stay juicy and firm after cooking.
- Shake off excess starch for crispier results and to prevent clumping during frying.
- Avoid overcrowding the pan; fry in batches for even crispness.
Nutrition
- Serving Size: 1/3 of recipe
- Calories: 290 kcal
- Sugar: 1g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 170mg
