Salt & Pepper Fried Shrimp Recipe

Cook fries

If using frozen fries: bake or fry according to package directions until crisp and golden. If using fresh potatoes: pat cut fries very dry, toss with 2 tbsp oil and ¾ tsp salt, spread in a single layer on a baking sheet and roast at 220°C/425°F for 25–30 minutes, turning once, until golden and crisp. Keep warm in a low oven (100–120°C / 210–250°F) while finishing shrimp.

Rinse shrimp and pat thoroughly dry with paper towels. Place in a bowl and add 1 tsp light soy sauce, 1 tsp Shaoxing wine, the egg white, 1 tsp fine sea salt and 1 tsp white pepper. Toss briefly to combine and let sit 10 minutes while preparing the coating.

After 10 minutes, sprinkle 3 tbsp cornstarch and 2 tbsp all-purpose flour over the shrimp. Toss until each shrimp is lightly coated in a slightly damp batter — add an extra ½ tsp cornstarch if mixture seems too wet. The coating should cling to the shrimp but not be cakey.

Pour 4 cups neutral oil into a deep skillet or Dutch oven to a depth of about 2 inches. Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of coating — it should sizzle and brown steadily.

Working in batches of 6–8 shrimp (don't overcrowd), gently lower coated shrimp into the oil and fry until golden and crisp, about 1.5–2 minutes per side depending on size. Use a slotted spoon to turn shrimp and remove them once crisp and opaque through the center.

Transfer fried shrimp to a wire rack set over a baking sheet or paper towels. Keep warm in the oven while frying remaining batches. If desired, refry quickly (10–20 seconds) at the end for extra crispness.

While shrimp fry, place a dry skillet over medium heat. Add 1 tsp coarsely ground black pepper and 1 tsp cracked Sichuan peppercorns (if using) and toast for 30–45 seconds until aromatic; remove from pan. Combine the toasted pepper mix with 1 tsp coarse salt in a small bowl — this will be the final seasoning.

In the same skillet, add a light drizzle (about 1 tsp) neutral oil and the thinly sliced garlic. Fry the garlic over medium heat just until golden and fragrant, about 45–60 seconds — watch carefully so it doesn't burn. Immediately remove garlic with a slotted spoon and set aside on paper towel to crisp.

In a large mixing bowl or serving dish, combine the hot fried shrimp, toasted garlic chips, thinly sliced Fresno chiles, chopped cilantro, and most of the sliced scallions (reserve a little for garnish). Drizzle 1 tbsp fresh lime juice and ½ tsp toasted sesame oil over the shrimp and toss gently to coat.

Sprinkle the prepared coarse salt + pepper mixture over the tossed shrimp to taste, tossing once more. Taste and adjust with a little extra lime or salt if desired.

Serve immediately alongside the hot French fries. Garnish with remaining scallions and extra cilantro. Provide lime wedges on the side for squeezing.