Salt And Pepper Shrimp Recipe

Clean and pat dry

Rinse shrimp under cold water if needed, pat very dry with paper towels. Dry surface helps achieve crispness.

Season and coat

In a bowl combine the shrimp with 1 tsp kosher salt, 1 tsp freshly ground black pepper, the lightly beaten egg white, and 2 tbs cornstarch. Toss until each shrimp is evenly coated. Let rest 5 minutes while you prep aromatics.

Mix 1 tbs light soy sauce, 1 tbs Shaoxing wine (or dry sherry), 0.5 tsp sesame oil, 0.5 tsp sugar and 2 tbs water or stock in a small bowl. Set aside.

Combine aromatics: mince 2 garlic cloves, finely mince 1 tsp ginger, separate scallion whites and greens and thinly slice both. If using chilies, slice thinly or measure red chili flakes.

Heat 0.75 cup neutral oil in a large skillet or wok over medium-high heat until shimmering and a small piece of cornstarch sizzles immediately (about 350°F / 175°C).

Work in batches if necessary to avoid crowding. Add shrimp in a single layer and fry 1–1.5 minutes per side until golden and just cooked through. Total cook time per shrimp should be about 2–3 minutes depending on size. Remove shrimp to a paper towel–lined plate to drain. Repeat with remaining shrimp, maintaining oil temperature.

Pour off excess oil from the skillet, leaving about 1 tbsp in the pan. Return the pan to medium heat.

Add the scallion whites, minced garlic, ginger, and optional chilies to the pan. Stir-fry 20–30 seconds until fragrant, taking care not to burn the garlic.

Add the reserved sauce mixture and bring to a simmer for about 15–30 seconds until slightly reduced.

Add the fried shrimp back to the pan along with 0.5 tsp ground white pepper (or extra black pepper). Toss quickly to coat so the sauce clings to the shrimp and heats through, about 30 seconds.

Turn off heat and stir in 0.5 tsp sesame oil if not already added to sauce for aroma. Add sliced scallion greens and toss once.

Transfer shrimp to a serving platter. Sprinkle any extra freshly ground black pepper to taste and the additional sliced scallions. Serve immediately with lemon or lime wedges on the side.

Suggested accompaniments: steamed rice or simple stir-fried greens.