Best 3 Authentic Salt And Pepper Shrimp Recipes

SALT AND PEPPER SHRIMP

Steps:

• In a small bowl, combine the salt, bouillon powder, sugar and white pepper and reserve.
• Rinse the shrimp under cold water, then drain them quickly in a colander. Leave them moist to absorb the cornstarch to make a crust.
• Heat the oil in a 6-quart Dutch oven or pot until the oil reaches about 375 degrees F. Add the cornstarch to a large bowl, dredge the shrimp in cornstarch and then shake off the excess. Deep fry the shrimp for 2 to 3 minutes in three small batches. Drain on a sheet pan as you are heating your skillet or wok.
• While the shrimp are cooking, heat a large skillet or wok to high and spoon in 2 tablespoons (30 grams) of oil. When the first wisp of white smoke appears, stir in the garlic, ginger and jalapeno and cook for about 30 seconds until light brown.
• Toss in the fried shrimp, reserved sugar-and-salt mixture and scallions. Continually toss the shrimp to coat well, 1 to 2 minutes. Once the shrimp are heated through, plate the shrimp and top with crispy bits from the pan.

SALT AND PEPPER SHRIMP (DEEP-FRIED)

Steps:

• Gather the ingredients.
• Soak the shrimp in warm, lightly salted water for 5 minutes.
• Rinse in cold water, drain and pat dry with paper towels.
• Lightly coat the shrimp with the tapioca starch or cornstarch.
• In a small bowl, mix the salt with the freshly ground peppercorns and set aside.
• Heat the oil to 360 F in a deep fat fryer, heavy saucepan with deep sides, or a second wok (it is easiest not to deep-fry and stir-fry the shrimp in the same ​wok). Carefully add the shrimp to the hot oil, 4 to 5 at a time, and deep-fry until they turn bright orange (about 40 seconds). Make sure the temperature does not fall below 350 F.
• Carefully remove the shrimp with a slotted spoon and drain on paper towels. Continue deep-frying the remainder of the shrimp.
• Heat a wok over medium heat. Add the salt and pepper mixture and the deep-fried shrimp. Stir-fry briefly to coat the shrimp in the mixture (20 to 30 seconds).
• Serve hot and enjoy.

SALT-AND-PEPPER SHRIMP

Steps:

• Using kitchen shears, cut along the backs of shrimp through shells and just deep enough to expose veins; remove veins. Pat shrimp dry. Whisk cornstarch, black pepper, and 3/4 teaspoons salt in a large bowl; add shrimp and toss to coat.
• Heat oil in a large skillet over mediumhigh heat. Working in 2 batches, fry shrimp until golden, crisp, and cooked through, about 1 minute per side. Transfer to paper towels and let drain, then toss in a medium bowl with Sichuan peppercorns and remaining 3/4 teaspoons salt. Add chile and cilantro to bowl and toss to combine.