Salt and Pepper Shrimp

Salt and Pepper Shrimp is a classic Chinese dish that balances flavors and textures, making it a favorite in many households. Combining crispy fried shrimp, aromatic garlic, ginger, and a hint of heat from Thai chili peppers creates an unforgettable taste experience. Whether you love Chinese cuisine or love shrimp, this dish will satisfy your cravings.

You’ll need a handful of pantry staples and fresh ingredients to make this delicious Salt and Pepper Shrimp at home. The key to achieving the best flavor lies in the blend of spices and a few simple cooking techniques.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 4 red Thai chili peppers
• 3 tablespoons fish sauce
• 1 clove of garlic
• 1-inch piece of ginger
• 3 tablespoons all-purpose flour
• 3 tablespoons cornstarch
• 2 scallions, sliced
• 1 teaspoon whole peppercorns
• 1 teaspoon coarse salt, or to taste
• oil, for frying
• Fresh cilantro leaves, for garnish

Thai chili peppers, also known as Bird’s Eye chilies, can usually be found at well-stocked grocery stores in the produce section near other fresh peppers. Asian markets are also a great place to look, as they often carry a variety of fresh and dried chili peppers, including Thai chilies. Thai chilies range from 50,000 to 100,000 units on the Scoville scale. (Mild bell peppers have 0 units and jalapenos are between 4,000 -8,500 units.)

Instructions

1. Marinate the Shrimp: Start by placing the peeled and deveined shrimp in a large bowl. Pour the fish sauce over the shrimp, ensuring they are evenly coated. Set the bowl aside to let the shrimp marinate while you prepare the other ingredients.
2. Grind the peppercorns: Use a mortar and pestle to coarsely grind the peppercorns, ensuring they retain some texture.
3. Prepare the aromatics: Coarsely chop the garlic, ginger, and red chili peppers to infuse the dish with bold flavors.
4. Coat the shrimp: Drain the shrimp from the fish sauce. In a large bowl, combine the flour and cornstarch, and toss the shrimp in the mixture until they are evenly coated.

1. Fry the shrimp: Heat enough neutral oil in a large pan or skillet over medium-high heat until it reaches 350°F (175°C). Fry the shrimp in small batches for about 3 minutes, flipping them halfway through, until they are golden brown and crispy. Use a slotted spoon to transfer the shrimp to a paper towel-lined plate to drain excess oil.After frying, remove the shrimp with a slotted spoon and place them on a paper towel-lined plate to absorb excess oil.
2. Sauté the garlic and ginger: Discard most of the oil, leaving about a tablespoon in the pan. Add the chopped garlic and ginger, and sauté over medium heat for 2-3 minutes until they begin to brown
3. Add the chili peppers: Stir in the chopped red chili peppers and cook for another 1-2 minutes.

1. Cook the scallions: Add the sliced scallions and cook for an additional 2 minutes until they are slightly softened.
2. Toss the shrimp: Return the fried shrimp to the pan and gently toss them with the sautéed ingredients to ensure they are well coated.

1. Finish and garnish: Remove the pan from the heat. Sprinkle the shrimp with the coarsely ground peppercorns and season with coarse salt to taste. Garnish with fresh cilantro leaves before serving.

This Salt and Pepper Shrimp is best enjoyed fresh out of the pan when the shrimp are at their crispiest. For a complete meal, serve it with steamed white rice or a simple vegetable stir-fry.

Tips

• Shrimp Preparation: For the best result, use large or jumbo shrimp, and ensure they are peeled, deveined, and patted dry before cooking.
• Frying Oil: Use a neutral oil with a high smoke point, such as peanut or avocado oil, for frying the shrimp. This helps achieve the golden perfection you’re aiming for. Be aware that ginger and garlic might *pop* while cooking in oil, so fry cautiously.
• Crispy Texture: Fry the shrimp in small batches to avoid overcrowding the pan, which can lower the oil temperature and result in soggy shrimp.
• Spice Variations: You can adjust the heat level by adding more or fewer Thai chili peppers or substituting them with red bell peppers for a milder flavor. Try adding Sichuan peppercorns to the pepper mixture for a more authentic Chinese twist.

Storage

If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, use a clean wok or frying pan over medium heat to maintain the shrimp’s crispiness. However, this dish is best enjoyed immediately for the best flavor and texture.

Substitutions

• Fish Sauce: If you prefer a different flavor profile, substitute the fish sauce with soy sauce or tamari for a gluten-free option.
• Garlic Powder: For a more intense garlic flavor, add a pinch of garlic powder and fresh garlic.

Variations

• Pepper Chicken Wings: If you’re not a fan of shrimp, you can use this same method to make pepper chicken wings. Adjust the cooking time to ensure the chicken is fully cooked.
• Vegetarian Version: Substitute shrimp with tofu or cauliflower for a vegetarian take on this dish. Adjust the frying time as needed.

I’d love to hear your thoughts if you try this Salt and Pepper Shrimp recipe! Please rate the recipe and leave a comment below to share your experience. Your feedback helps others and inspires me to keep creating delicious recipes for you. Happy cooking!

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