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Salt and Pepper Shrimp

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Salt and Pepper Shrimp

Salt and Pepper Shrimp

Rhonda Parkinson
Spicy salt and pepper shrimp makes an excellent appetizer or main course. The deep-fried shrimp shells turn a wonderful orange color, while the spicy seasoning adds extra flavor. Leaving the shells on protects the shrimp meat inside, so that it tastes very tender.

Although this is a Cantonese dish, it is sometimes made with Szechuan Salt and Pepper Mix - feel free to use this instead of the sea salt and ground pepper in the recipe if desired. (Use 1 1/2 to 2 teaspoons).

Serves 4

Ingredients:

  • 1 pound medium shrimp (about 25 shrimp), head removed, deveined, but not shelled
  • 2 to 3 tablespoons tapioca starch or cornstarch, as needed
  • 1 teaspoon sea salt or kosher salt
  • 3/4 teaspoon freshly ground black, white, or Szechuan peppercorns
  • 4 cups oil for deep-frying

Preparation:

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 degrees Fahrenheit 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 degrees Fahrenheit.
Carefully remove the shrimp with a slotted spoon and drain on paper towels. Continue deep-frying the remainder of the shrimp.
Heat a wok on 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.

Each serving includes: Calories 340, 2 g Carbohydrates, 23 g Protein, 24 g Fat, 2 g Saturated Fat, 173 mg Cholesterol, trace Fibre, 639 mg Sodium, 215 mg Potassium. An excellent source of thiamine and vitamin B12. A good source of calcium.

More Salt and Pepper Recipes
Low Fat Salt and Pepper Shrimp - stir-frying lowers the fat and calories
Deep-fried Squid With Salt and Pepper Mix
Spicy Salt and Pepper Spareribs

User Reviews

Reviews for this section have been closed.

 5 out of 5
salt and pepper shrimp, Member techeeka

I made the salt and pepper shrimp. they turn out great.Better than some that i,ve from the chinese buffet.I can not wait to try some more reciepes.

26 out of 28 people found this helpful.

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