Description
This Zesty Salt and Pepper Shrimp recipe delivers a flavorful and crispy dish perfect for a quick and satisfying dinner. Jumbo shrimp are lightly coated in cornstarch and sautéed to a golden crisp, then tossed with aromatic garlic, onion, ginger, scallions, and a spicy kick from jalapeno peppers. The balance of salty and peppery seasoning enhances the natural sweetness of the shrimp, making it an irresistible meal served best over rice.
Ingredients
Scale
Shrimp and Coating
- 1 pound Jumbo shrimp (uncooked, heads on preferred for flavor and presentation)
- â…› cup Cornstarch (for a light and crispy texture)
- 3 tablespoons Peanut oil (divided, high smoke point for frying)
Flavorings and Seasonings
- 10 cloves Garlic (pressed)
- ¼ cup Onion (minced)
- 1 tablespoon Ginger (minced)
- 3 Scallions (chopped)
- 1 ½ tablespoons Jalapeno pepper (minced)
- ½ teaspoon Kosher salt (divided)
- ½ teaspoon Freshly cracked black pepper (divided)
Instructions
- Prepare the Shrimp: Use kitchen shears to trim off the long whiskers and sharp head points from the shrimp to make them easier to handle and eat.
- Coat with Cornstarch: Roll the shrimp in cornstarch ensuring each shrimp is lightly coated. Shake off any excess cornstarch to avoid clumping and achieve a crispy texture during cooking.
- Sauté the Shrimp: Heat 2 tablespoons of peanut oil in a skillet over medium-high heat. Once the oil is hot, add the shrimp and cook them for about 2 minutes per side until they turn vibrant red and golden brown. Remove the shrimp and place on a paper towel-lined plate to drain excess oil.
- Sauté Aromatics: In the same skillet, add the remaining 1 tablespoon of peanut oil. Add the pressed garlic, minced onion, and minced ginger. Stir and cook for about 1 minute until fragrant and softened, being careful not to burn the garlic.
- Combine Ingredients: Add chopped scallions, minced jalapeno, and the cooked shrimp back into the skillet. Stir everything together and cook for an additional 30 seconds to blend the flavors.
- Season: Season the mixture with most of the kosher salt and freshly cracked black pepper, reserving a small amount to sprinkle on top as a finishing touch.
- Garnish and Serve: Once combined, garnish with the remaining salt and pepper. Serve immediately over a bed of rice for a delicious, hearty meal.
Notes
- Using shrimp with heads on enhances flavor and presentation but can be substituted with peeled shrimp if preferred.
- Adjust cornstarch quantity to increase or decrease crispiness according to taste.
- Peanut oil is preferred for its high smoke point; you can substitute with another neutral oil if needed.
- For less heat, reduce the amount of jalapeno or omit it altogether.
- Serve with steamed rice or noodles for a complete meal.
- Store leftover shrimp in an airtight container in the refrigerator and consume within 2 days.
