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Crunchy Salt And Pepper Shrimp

Crunchy Salt And Pepper Shrimp

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Crunchy Salt And Pepper Shrimp



for 3 servings

1 lb frozen shrimp, peeled and deveined, tails left on (455 g)

1 cup cornstarch (125 g)

3 cups oil (720 mL)

6 cloves garlic, chopped

2 tablespoons fresh ginger, sliced

2 teaspoons red pepper flakes

2 teaspoons salt

3 teaspoons black pepper

¼ cup scallions, sliced (25 g)

white rice, cooked, for serving


1. Set a wire rack over a baking sheet.

2. Add the shrimp to a medium bowl. Cover with cold water and let sit until thawed, about 10 minutes.

3. Drain the thawed shrimp on paper towels and pat dry.

4. Place the cornstarch in a large bowl. Add the shrimp and toss until well-coated.

5. Heat the oil in a wok or large pan until it reaches 400°F (200°C).

6. Add the garlic and fry for 40 seconds-1 minute, until golden brown. Remove the garlic with a strainer or slotted spoon and drain on paper towels.

7. Fry the shrimp, about 6 at a time, for 2 minutes, or until light golden brown. Transfer to the wire rack to drain.

8. In a clean wok or large pan, add the ginger and red pepper flakes and toast for 2 minutes, until the ginger is starting to brown.

9. Add the shrimp and toss to combine. Season with the salt and pepper and toss until well-coated.

10. Transfer the shrimp to a plate and garnish with the scallions and fried garlic.

11. Serve with rice.

12. Enjoy!

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