Salt and Pepper Shrimp
Crispy fried shrimp tossed with a savory salt and pepper seasoning, garlic, ginger, and scallions.
25m4Servings
Nutrition
956kcal
35gProtein
34gCarbs
76gFat
Ingredients
SALT AND PEPPER SEASONING
Kosher Salt
To taste
2 teaspoons
Chicken Bouillon Powder
1 tablespoon
Sugar
1 teaspoon
White Pepper
0.5 teaspoon
SHRIMP
Large Shrimp
unpeeled
1.5 lb
Vegetable Oil
for deep frying
2 l
Cornstarch
1 cup
FOR STIR-FRYING
Vegetable Oil
for stir-frying
2 tablespoons
Garlic
finely chopped
2 tablespoons
Ginger
minced
1 tablespoon
Red Jalapeno Pepper
thinly sliced with seeds
1 piece
Scallions
finely chopped
2 tablespoons
Equipment
Deep Fryer
Dutch Oven
Instructions
1Prepare Seasoning
Combine Seasonings
In a small bowl, combine the kosher salt, chicken bouillon powder, sugar, and white pepper. Reserve this mixture.
2Prepare Shrimp
Rinse and Drain
Rinse the shrimp under cold water, then drain them quickly in a colander. Leave them moist to help the cornstarch adhere.
Coat Shrimp
Add the cornstarch to a large bowl. Dredge the moist shrimp in the cornstarch, shaking off any excess.
3Deep Fry Shrimp
Heat Oil
Heat the vegetable oil in a 6-quart Dutch oven or pot until it reaches about 375°F (190°C).
Fry Shrimp
Deep fry the cornstarch-coated shrimp in three small batches for 2 to 3 minutes per batch. Drain the fried shrimp on a sheet pan.
4Stir-Fry Aromatics
Heat Skillet
While the shrimp are frying, heat a large skillet or wok over high heat. Add 2 tablespoons of vegetable oil.
Sauté Aromatics
When the first wisp of white smoke appears, add the chopped garlic, minced ginger, and sliced red jalapeno. Cook for about 30 seconds until lightly browned.
5Combine and Serve
Toss Shrimp
Add the fried shrimp to the skillet with the aromatics. Toss in the reserved salt and pepper mixture and the chopped scallions. Continually toss the shrimp to coat well for 1 to 2 minutes, until heated through.
Plate
Plate the shrimp and top with any crispy bits from the pan.