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Salt-and-Pepper Shrimp

Salt-and-Pepper Shrimp

Classic salt-and-pepper shrimp, without the deep fryer.

By Kevin ClarkJune 26, 2018

  • Makes
    4 servings
  • Cook Time
    45 minutes
  • Rating

Crispy, salty, spicy, peppery perfection. This is a weeknight-friendly version of a Cantonese favorite. Instead of shell-on shrimp, we use peeled for easier eating, and rather than deep-fry them, we cook them in just a few tablespoons of oil. Seasoned cornstarch creates a crisp coating that grips the toasted garlic, chili and scallions. Be sure to use freshly ground black peppercorns; the flavor of preground pepper is too dull for this dish.

Ingredients
  • 3

    tablespoons cornstarch

  • 1

    teaspoon white sugar

  • Kosher salt and ground black pepper (see headnote)

  • 1½

    pounds extra-large shrimp (21/25 per pound), peeled, deveined and patted dry

  • 6

    tablespoons grapeseed or other neutral oil, divided

  • 4

    medium garlic cloves, finely chopped

  • 1

    jalapeño chili or 2 serrano chilies, stemmed and sliced into thin rings

  • 3

    scallions, thinly sliced

Step 1

In a small bowl, stir together the cornstarch, sugar, ¾ teaspoon salt and 2 teaspoons pepper. Add the shrimp to a medium bowl, sprinkle with the cornstarch mixture and toss until evenly coated and no cornstarch mixture remains in the bowl.

Step 2

In a 12-inch skillet over medium-high, heat 3 tablespoons of the oil until barely smoking. Add half of the shrimp in an even layer; cook, undisturbed, until deeply browned, 1 to 2 minutes. Flip and cook until lightly browned on the second sides, 20 to 30 seconds. With a slotted spoon, transfer to a paper towel-lined plate. Using the remaining 3 tablespoons oil, cook the remaining shrimp in the same way, then transfer to the plate.

Step 3

To the oil remaining in the pan, add the garlic, jalapeño and about three-quarters of the scallions; cook over medium-high, stirring, until the aromatics are toasted, 2 to 3 minutes. Return the shrimp to the pan and cook, tossing, for 1 minute. Transfer to a platter and sprinkle with the remaining scallions.

Step 4

Optional garnish: Lime wedges