Salt and Pepper Shrimp is a favourite dish found at many western Chinese restaurants. It’s a quick and delicious, and perfect appetizer or snack to eat with Sriracha Mayo, or sometimes I dip it into Sweet Mango Chilli Sauce or Sweet Chili Sauce.
My brother asked me for this recipe, as he recently ordered it in a restaurant and loved it. My local fish ‘n chip shop makes a delicious Salt and Pepper Squid, which is what I based my recipe on. My Salt and Pepper Shrimp No Shell Recipe uses potato flour or potato starch, which is gluten free. You could use corn starch, but I always use potato flour over corn starch. I find that it makes my gravies less lumpy as it thickens at a lower temperature compared to flour or corn starch, so I always have it on hand. I don’t suggest using flour, a corn/potato starch always gives a crunchier texture.
This is a Salt and Pepper Shrimp No Shell Recipe, the easiest way to eat shrimp a lot of shrimp quickly. There are many Asian prawn recipes out there that look beautiful on the plate, but they use unpeeled prawns (with shells), making it hard and messy to eat. Make sure you buy raw, peeled and deveined shrimp, or green prawns in Australia. Don’t use already cooked shrimp, which looks pink and already boiled, which will taste awful.
This Salt and Pepper Shrimp No Shell Recipe, reminds me of a version of popcorn shrimp, but much tastier. It’s supposed to be an appetizer, but I eat it as a meal. Once you start, you won’t be able to stop (or share). Bon Appetit! Приятного аппетита!
- ½ kg or 1lb shrimp, peeled and deveined
- 1 cup oil, for deep frying
- ½ cup potato flour
- ½ teaspoon White pepper
- ½ teaspoon black pepper
- 1 teaspoon salt
- 2 green onions chopped
- 1 red chilli pepper, finely sliced
- 2 garlic cloves, minced
- salt and pepper
- Heat oil in a wok or a deep fryer on high heat.
- Mix together potato flour, white and black pepper and salt in a plate or small bowl. Lightly toss 10 shrimp at a time in the potato flour mixture, shaking off any excess. Cook the shrimp carefully in the hot oil, until it's pink in colour (about 3-5 minutes). Remove and allow to drain on paper towel on a plate. Repeat until all shrimp is fried. *Optional - keep the shrimp on a baking tray in the oven to keep warm in between cooking batches.
- Put about 1-2 tablespoons oil in a wok over medium high heat. Flash fry green onion, red chilli peppers, and garlic cloves for no more than 2 minutes. Add the shrimp into the onion mixture and mix together. Season with salt and pepper to taste.
©PetersFoodAdventures.com
Very appetizing! With this dish, I could eat many bowls of rice!!
Haha! Yes, it’s very delicious!
Awesome !!! This is my kind of meal 🙂 I love that you have used potato flour 🙂
Thanks Lynne! I stuff myself silly when we eat this! 👍 Potato flour works much better than regular flour!
Really good, wife devoured it and left me nothing!
Thanks Robert, I’m so glad she enjoyed it! Hopefully you get some next time! 🙂
Looks great Peter!
Thanks Lynn! 🙂
This WAS really good Peter. I just made it and absolutely loved the amazing texture and light crunch on the shrimp. I didn’t have potatoe flour and used cornstarch as a substitute. Absolutely delicious over rice with your sweet mango chilli sauce.
Perfectly fine to eat shells, also. They get crispy and crunchy and helps the texture. If u boil shrimp with the shell, not so good. The frying changes the molecular compisition as opposed to boiling… Hope this helps!!!
Great info! But I still think I prefer the pure shrimp without shells. Maybe one day I will try it tho! 👍