Classic Dry Fried Pepper And Salt Shrimp Recipes

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CLASSIC DRY-FRIED PEPPER AND SALT SHRIMP



Classic Dry-Fried Pepper and Salt Shrimp image

Shrimp dishes are traditionally served during Chinese New Year celebrations to symbolize joy and happiness. This classic dry stir-fry from Grace Young's "Stir-Frying to the Sky's Edge" cookbook omits any stock or sauce to create a more concentrated shrimp flavor, with accents of garlic, ginger, chiles, and Szechuan peppercorns.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 8

2 tablespoons plus 1/2 teaspoon coarse salt
1 pound large shrimp (preferably fresh and not previously frozen), peeled and deveined
1/4 teaspoon sugar
1/4 teaspoon roasted and ground Szechuan peppercorns
2 tablespoons peanut or vegetable oil
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1 teaspoon minced jalapeno chile, with seeds

Steps:

  • In a large bowl mix together 1 tablespoon salt and 4 cups cold water. Add shrimp and swish in the water using your hands for about 30 seconds. Drain. Repeat process with another tablespoon salt and 4 cups cold water; drain and rinse shrimp under cold running water. Pat dry with paper towels.
  • In a small bowl, mix together remaining 1/2 teaspoon salt, sugar, and ground Szechuan peppercorns; set aside.
  • Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until very hot. Add 1 tablespoon oil, garlic, ginger, and chile; cook, stirring with a metal spatula, until fragrant, about 10 seconds. Push garlic mixture to one side of wok and carefully add shrimp, spreading them in an even layer. Let cook, without stirring, 1 minute.
  • Add remaining tablespoon oil and cook, stirring, until shrimp just begin to turn orange. Sprinkle shrimp with salt mixture and continue cooking, stirring, until opaque, 1 to 2 minutes more.

SALT AND PEPPER SHRIMP (MOM)



Salt and Pepper Shrimp (Mom) image

Provided by Ming Tsai

Categories     main-dish

Time 35m

Number Of Ingredients 7

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.

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

Categories     Appetizers

Yield 3 servings

Number Of Ingredients 10

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!

CLASSIC FRIED SHRIMP



Classic Fried Shrimp image

Not too many people here in Louisiana don't like fried shrimp. Can serve as a shrimp platter with a side of potato salad or fries...or how 'bout shrimp po' boys.

Provided by gailanng

Categories     Healthy

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

vegetable oil
1/2 cup flour
1 teaspoon salt
1/2 teaspoon onion salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
2 large eggs
2 tablespoons water
1 cup panko breadcrumbs or 1 cup dry unseasoned breadcrumbs
1 lb large shrimp, uncooked peeled and deveined (about 35)
lemon wedge (optional)
seafood cocktail sauce (optional)
tartar sauce (optional)

Steps:

  • Heat 2 to 3 inches oil to 365ºF in a deep fryer or heavy deep saucepan.
  • Combine flour, salt, onion salt, pepper and garlic powder in shallow bowl. Beat eggs and water in separate shallow bowl. Place bread crumbs in another shallow bowl.
  • Coat shrimp with flour mixture. Dip in egg mixture. Drain off excess. Coat lightly with crumbs.
  • Fry shrimp, a few at a time, 2 to 3 minutes or until golden brown. Turn as needed for even browning. Drain on paper towels. Serve with lemon wedges and cocktail and/or tartar sauce if desired.

Nutrition Facts : Calories 202.8, Fat 4.1, SaturatedFat 1, Cholesterol 236.2, Sodium 1312.8, Carbohydrate 18.6, Fiber 0.8, Sugar 0.6, Protein 21.2

SALT AND PEPPER SHRIMP



Salt and Pepper Shrimp image

This is the classic Cantonese shrimp dish with the heads and peels left on. The shrimp are usually eaten whole, but I know this is scary for some. The recipe is traditional, but you can peel and clean the shrimp if you prefer. I think that when fried, the skins and heads taste like tempura and hold the seasonings perfectly. You can choose your own adventure here, but I do hope you try this dish as it was meant to be eaten.

Provided by Jet Tila

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

2 teaspoons (10 grams) kosher salt
1 tablespoon (30 grams) chicken bouillon powder
1 teaspoon (5 grams) sugar
1/2 teaspoon (5 grams) white pepper
1 1/2 pounds (600 grams) large shrimp, unpeeled
2 quarts (1.8 liters) vegetable oil for deep frying, plus 2 tablespoons for stir-frying
1 cup (240 grams) cornstarch
2 tablespoons (30 grams) garlic, finely chopped
1 tablespoon (10 grams) ginger, minced
1 red jalapeno pepper, thinly sliced with seeds
2 tablespoons (60 grams) scallions, finely chopped

Steps:

  • In a small bowl, combine the salt, bouillon powder, sugar and white pepper and reserve.
  • Rinse the shrimp under cold water, then drain them quickly in a colander. Leave them moist to absorb the cornstarch to make a crust.
  • Heat the oil in a 6-quart Dutch oven or pot until the oil reaches about 375 degrees F. Add the cornstarch to a large bowl, dredge the shrimp in cornstarch and then shake off the excess. Deep fry the shrimp for 2 to 3 minutes in three small batches. Drain on a sheet pan as you are heating your skillet or wok.
  • While the shrimp are cooking, heat a large skillet or wok to high and spoon in 2 tablespoons (30 grams) of oil. When the first wisp of white smoke appears, stir in the garlic, ginger and jalapeno and cook for about 30 seconds until light brown.
  • Toss in the fried shrimp, reserved sugar-and-salt mixture and scallions. Continually toss the shrimp to coat well, 1 to 2 minutes. Once the shrimp are heated through, plate the shrimp and top with crispy bits from the pan.

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