Chinese Salt And Pepper Shrimp Recipes

CRUNCHY SALT AND PEPPER SHRIMP RECIPE BY TASTY

Crunchy Salt And Pepper Shrimp Recipe by Tasty image

Here's what you need: frozen shrimp, cornstarch, oil, garlic, fresh ginger, red pepper flakes, salt, black pepper, scallions, white rice

Provided by Frank Tiu

Yield 3 servings

Number Of Ingredients 10

Ingredients

1 lb frozen shrimp, peeled and deveined, tails left on
1 cup cornstarch
3 cups oil
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
white rice, cooked, for serving

Steps:

Set a wire rack over a baking sheet.
Add the shrimp to a medium bowl. Cover with cold water and let sit until thawed, about 10 minutes.
Drain the thawed shrimp on paper towels and pat dry.
Place the cornstarch in a large bowl. Add the shrimp and toss until well-coated.
Heat the oil in a wok or large pan until it reaches 400°F (200°C).
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.
Fry the shrimp, about 6 at a time, for 2 minutes, or until light golden brown. Transfer to the wire rack to drain.
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.
Add the shrimp and toss to combine. Season with the salt and pepper and toss until well-coated.
Transfer the shrimp to a plate and garnish with the scallions and fried garlic.
Serve with rice.
Enjoy!

SALT AND PEPPER SHRIMP (DEEP-FRIED)

Salt and Pepper Shrimp (Deep-Fried) image

These salt and pepper shrimp are deep-fried and served with their shells on in this popular Chinese recipe featuring a spicy salt and pepper mixture.

Provided by Rhonda Parkinson

Categories Appetizer Entree

Time 25m

Yield 4

Number Of Ingredients 5

Ingredients

1 pound medium shrimp (about 25 shrimp), heads 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

Steps:

Gather the ingredients.
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 F 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 F.
Carefully remove the shrimp with a slotted spoon and drain on paper towels. Continue deep-frying the remainder of the shrimp.
Heat a wok over 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 and enjoy.

Nutrition Facts : Calories 322 kcal, Carbohydrate 8 g, Cholesterol 239 mg, Fiber 0 g, Protein 26 g, SaturatedFat 2 g, Sodium 1389 mg, Sugar 0 g, Fat 20 g, ServingSize 4 servings, UnsaturatedFat 0 g

SALT AND PEPPER SHRIMP ROLLS

Salt and Pepper Shrimp Rolls image

Inspired by jiao yan xia, the classic Chinese dish of head-on, fried shrimp finished with a Sichuan or white pepper salt seasoning, these shrimp rolls celebrate the flavors of salt and pepper. Peeled shrimp are seasoned, breaded with cornstarch and fried until super crunchy, then sprinkled with a black pepper-salt. Once cooked, they're tucked into toasted rolls smeared with a zingy garlic mayo. Fresh cilantro, sliced chile and a squeeze of fresh lime brighten the hearty sandwich. Store any leftover pepper-salt in an airtight container and use it as a seasoning for roasted meats and vegetables.

Provided by Kay Chun

Categories dinner, lunch, sandwiches, seafood, main course

Time 15m

Yield 4 servings

Number Of Ingredients 12

Ingredients

Vegetable oil, for frying (about 2 1/2 cups)
1/2 cup mayonnaise
1/4 teaspoon grated garlic
1 teaspoon ground black pepper
1/2 teaspoon kosher salt
4 hot dog buns, preferably top-split
1 pound peeled and deveined jumbo shrimp (16 to 20 shrimp), tails removed
1/4 cup whole (or 2-percent) milk
1 cup cornstarch
2 Fresno chiles, thinly sliced
Tender cilantro sprigs, for garnish
Lime wedges, for serving

Steps:

In a 12-inch cast-iron or heavy skillet, heat 1 inch of oil over medium-high until an instant-read thermometer registers 350 degrees.
Meanwhile, in a small bowl, combine mayonnaise and garlic; mix well. In a separate small bowl, combine pepper and salt.
Heat a medium nonstick skillet over medium. Using 1 teaspoon of garlic mayonnaise per bun, spread on outer sides of buns, then toast them until golden, about 1 minute per side. Transfer to plates.
Season shrimp with about 1 teaspoon of the pepper-salt, dip in milk, then dredge in cornstarch, gently pressing so cornstarch adheres. Working in two batches, fry shrimp until crispy and cooked through, turning halfway, about 2 minutes. Transfer to a paper towel-lined plate to drain. Season with more of the pepper-salt mixture.
Smear some garlic mayonnaise on the inner center of buns, then divide shrimp among buns. Top with chiles, cilantro and more pepper salt. Serve with lime wedges.

SALT AND PEPPER SHRIMP (MOM)

Salt and Pepper Shrimp (Mom) image

Provided by Ming Tsai

Categories main-dish

Time 35m

Number Of Ingredients 7

Ingredients

Canola oil to cook and deep fry
1 1/2 pounds large U-15 shrimps (15 per pound), deveined, shell on!
1 cup scallions cut into 1-inch pieces
1/4 cup sliced garlic
1/4 cup ginger, julienne
1/2 tablespoon kosher salt or sea salt
1/2 tablespoon ground pepper mix (black, green, red and Szechwan)

Steps:

Soak shrimp in salty cold water for 20 minutes and rinse thoroughly. Pat the shrimp dry with paper towels. Deep-fry the shrimp at 375 degrees for only 20 seconds, then drain. While the shrimp are deep-frying, coat the wok with oil and saute the scallions, garlic and ginger. Add the fried shrimp then season with salt and pepper. Stir-fry for 20 seconds and serve immediately.