Crispy Salt and Pepper Shrimp
Crispy, crackly, and bursting with savory heat, this Crispy Salt and Pepper Shrimp Recipe is a quick weeknight treat or appetizer for guests.
Servings: 4 servings
Equipment
- Mixing Bowl
- Deep Pan or Wok
Ingredients
Shrimp
- 1 lb large shrimp, peeled and deveined tails on or off as preferred, patted dry
- 2 large eggs room temperature, lightly beaten
- 3 tablespoons cornstarch sifted if lumpy
- 1 tablespoon soy sauce for marinating
- 1 tablespoon oyster sauce for marinating
- 1 teaspoon chili powder for sprinkling after frying (adjust to taste)
- 1 tablespoon neutral oil for marinade, such as canola or vegetable oil
- 1 teaspoon salt for marinating
- 1/8 teaspoon ground black pepper for marinating and batter pinch
- Oil for deep frying, neutral high-heat oil such as peanut or vegetable
Garnishes
- Sliced red chili optional, for garnish
- Flaky sea salt optional, for finishing
- Green onions or scallions thinly sliced, for garnish
Instructions
- Rinse the shrimp and pat them dry with paper towels. Make sure they are evenly sized so they cook at the same rate.
- In a medium bowl, combine soy sauce, oyster sauce, salt, ground black pepper, and neutral oil. Add the shrimp and mix well to coat. Let the shrimp marinate for 20 minutes in the refrigerator.
- While the shrimp marinates, prepare the batter. In another bowl whisk together the eggs, cornstarch, and a pinch of black pepper until smooth. The batter should be slightly thick but still pourable; if it’s too thick, add a teaspoon of water.
- Heat oil in a deep pan or wok over medium-high heat. You want the oil temperature around 350–375°F (175–190°C). If you don’t have a thermometer, test with a small drop of batter — it should sizzle and rise to the surface immediately.
- Remove the shrimp from the marinade, letting excess marinade drip off. Coat each shrimp evenly in the batter, shaking off any excess.
- Fry the shrimp in batches so they don’t crowd the pan. Cook each batch for about 2–3 minutes, turning once, until golden and crisp. Large shrimp may need slightly longer — watch for a golden color and floating to indicate doneness.
- Use a slotted spoon to remove shrimp and drain on paper towels or a wire rack.
- While hot, sprinkle the shrimp with chili powder and extra black pepper to taste. Garnish with sliced red chili, scallions, and a pinch of flaky sea salt for a finishing crunch.
- Serve immediately for the best texture.
Notes
Store leftover shrimp in an airtight container for up to 2 days. The coating will soften in the fridge. Avoid microwaves for reheating as they make the coating soggy.