Description
A delicious and crispy salt and pepper shrimp recipe featuring perfectly fried shrimp coated in a flavorful blend of spices, garlic, and chili for a classic Asian-inspired appetizer or main course.
Ingredients
Scale
Shrimp and Seasoning
- 1 pound large shrimp, peeled and deveined
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Batter
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1 large egg
- 2 tablespoons water
Frying and Garnish
- Vegetable oil for frying
- 2 cloves garlic, minced
- 1 small red chili, finely sliced
- 2 green onions, sliced
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Prepare the shrimp: Pat the shrimp dry with paper towels. Season lightly with 1 teaspoon salt and 1/2 teaspoon black pepper, then set aside.
- Make the dry coating mix and egg wash: In a bowl, whisk together cornstarch, flour, baking powder, garlic powder, onion powder, and paprika. In a separate small bowl, beat the egg with water to create the egg wash.
- Coat the shrimp: Dip each shrimp into the egg mixture, then coat evenly in the dry flour mixture, shaking off any excess coating.
- Fry the shrimp: Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C). Fry the shrimp in batches for 2 to 3 minutes until golden and crispy. Remove and drain on a paper towel-lined plate.
- Sauté garlic and chili: In a clean skillet, heat 1 tablespoon of oil over medium heat. Add the minced garlic and sliced chili, cooking for about 30 seconds until fragrant.
- Toss the shrimp in aromatic mixture: Add the fried shrimp to the skillet and toss to coat with the garlic and chili. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper.
- Add green onions and serve: Add the sliced green onions, toss briefly to combine, then remove from heat and serve immediately.
Notes
- For extra crispiness, double coat the shrimp by dipping them again in the egg and flour mixture before frying.
- Adjust the level of spice by increasing or decreasing the amount of red chili used.
- Serve with a squeeze of lime for added brightness and flavor contrast.
