Salt and Pepper Shrimp

Chinese-style Salt and Pepper Shrimp (no shell) is crispy, flavorful and addictive. Drawing from classic Cantonese cooking techniques, but tweaked for the home kitchen - restaurant quality. Whether you're having a party or craving take out, without the shell it's easy to make and even easier to eat!

Traditionally, Chinese Salt and Pepper Shrimp is made with Shrimp (or Prawns) with the shell on. The no-shell recipe, using peeled and de-veined shrimp, is found at many western Chinese restaurants. It's a quick and delicious, and perfect appetizer, snack or meal. It's like a tastier version of Popcorn Shrimp - Asian style!

Why You'll Love This Recipe

• Crunchy and Flavorful - a light and crispy coating (thanks to the Potato Starch) that covers the juicy shrimp - seasoned inside and out, the stir fried aromatics really boost the flavor
• Easy to Make - don't be intimidated by this recipe, easy step by step instructions that comes together fast, perfect for home cooks, plus watch along in the video to see how I make it
• Restaurant Quality - salty, peppery, garlicky with a bit of heat from the Chili Peppers, tastes just like take out, plus you can add a pinch of MSG if you like for that real authentic umami
• No Shell - that's what makes this so tasty and easy to eat! Unpeeled Boiled Shrimp makes a bit of a mess at the dinner table, but this Chinese Fried Shrimp is perfect for dinner or to serve as an appetizer with a toothpick

Ingredients

Shrimp and Coating

• 1 pound (500g) large raw Shrimp - peeled and deveined
• ⅓ cup Potato Flour or Corn Starch
• ¼ teaspoon Garlic Powder
• ¼ teaspoon White Pepper - can use Black Pepper
• ⅛ teaspoon Salt

Salt and Pepper Seasoning Mix

• ¼ teaspoon Salt
• ½ teaspoon White Pepper
• ¼ teaspoon Garlic Powder
• ⅛ teaspoon MSG - optional but adds umami

Aromatics for Stir Fry

• 1 Red Chili Pepper
• 2 Green Onions
• 3 Garlic Cloves
• 2 cups Neutral Oil for frying - Canola, Vegetable or Corn
• 1 tablespoon Oil - saved for frying Aromatics

How to Make Salt and Pepper Shrimp

1. Prepare Shrimp - pat peeled and de-veined shrimp dry with paper towels - crucial for crunchy shrimp. Mix together Potato Flour, White Pepper, Garlic Powder and Salt in a bowl. Lightly toss Shrimp in the mixture until evenly coated. Let shrimp rest for 10 minutes to absorb moisture.
2. Prepare Seasoning - combine Salt, White Pepper, Garlic Powder and MSG. Mix and set aside to sprinkle over fried Shrimp at the end.
3. Heat Oil and Fry Shrimp - pour oil into a Wok or a deep pot. Heat over medium-high heat until about 375°F (190°F). Fry Shrimp in batches so it's not overcrowded. Ready in about 3-4 minutes when bright pink in color.
4. Remove - using a slotted spoon, remove Shrimp and place on a wire rack. *Optional - keep the shrimp on a baking tray in the oven to keep warm in between cooking batches.
5. Stir Fry Aromatics - Put about 1-2 tablespoons oil in a Wok over medium high heat. Flash fry Green Onions, Red Chili Peppers, and Garlic cloves for about 90 seconds.
6. Season and Toss - turn off heat and add fried Shrimp into the wok and toss with prepared seasoning until evenly coated. and mix together.
7. Serve - transfer to serving plate and serve with steamed rice, or as side dish.

Recipe Tips and FAQs

• Raw Shrimp Only - cooked shrimp won't work because the flavors won't penetrate and it won't be crispy, uncooked shrimp only (fresh or frozen)
• Make It Crispy - can't stress enough that the shrimp must be bone dry (or as dry as possible). Defrosted shrimp will release water that will require extra paper towel. Resting Shrimp in Potato Starch helps it stick better for a crunchier crisp
• Maintain Oil Temperature - fry in small batches to keep oil temperature consistent. Too low temperature and the shrimp will be greasy, and too hot and they will burn
• Storage and Reheating - place in an airtight container and keep refrigerated. Best enjoyed within 2 days. Reheat in a skillet, oven or an Air Fryer until hot and crispy.

Can I Use Corn Starch?

Yes! Cooks prefer to use Potato Starch to keep it lighter and makes it more crispier and crunchier than Corn Starch. Both are gluten free. However, use the starch you have. Don't substitute with flour.

Can I Use Frozen Shrimp?

Absolutely. Defrost completely, rinse and dry thoroughly before using.

Can I Make Ahead For a Party?

Yes. Fry the shrimp a few hours earlier and keep warm in an oven. Reheating in an air fryer helps boost temperature. Stir Fry aromatics and toss before serving.

Asian Recipes You'll Love!

• Laba Garlic - Chinese Pickled Garlic
• Chinese Snow Peas with Pine Nuts
• Roasted Garlic Broccoli with Soy Sauce
• Chinese Crispy Roasted Potatoes
• Asian Lettuce Wraps - San Choy Bow
• Chinese Spicy Cucumber Salad
• Vietnamese Chicken Banh Mi
• Sweet Thai Chili Sauce

Next time you crave Chinese take out or want to impress guests for Chinese New Years, skip the restaurant and go to your kitchen. An authentic Salt and Pepper Shrimp without the shell is crispy, peppery and delicious! Once you start, you won't be able to stop (or share). Bon Appetit! Приятного аппетита!

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