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Salt and Pepper Shrimp

This recipe guides you through preparing crispy, flavorful Salt and Pepper Shrimp, a classic dish. Large shrimp are butterflied, then coated in a light cornstarch batter seasoned generously before being deep-fried to golden perfection. A quick stir-fried aromatic mixture of chilies, garlic, ginger, soy sauce, and sake is then poured over the hot shrimp, finishing this savory and slightly spicy appetizer or main dish.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course lunch/dinner
Cuisine Mediterranean
Servings 6 people
Calories 900 kcal

Equipment

  • 1 Kitchen Shears
  • 1 Wok or Deep Skillet
  • 1 Deep-Fry Thermometer
  • 1 Large Mixing Bowl
  • 1 Slotted Spoon or Spider For safely removing shrimp from hot oil

Ingredients
  

Main

  • 2 pounds extra-large shrimp shells on
  • Peanut oil for frying
  • 2 large eggs
  • 1 cup chilled club soda
  • 3 cups cornstarch
  • Kosher salt and freshly ground black pepper
  • 2 serrano chilies sliced
  • 2 cloves garlic finely chopped
  • 1 1-inch piece fresh ginger, peeled and finely chopped
  • 2 tablespoons chopped fresh cilantro plus more for garnish
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon sake

Instructions
 

  • With kitchen shears, cut through the shell of the shrimp down the back to the tail. Remove the vein and rinse them well. Butterfly the shrimp by cutting almost all the way through the shrimp with a knife. Pat dry and set aside.
  • Heat 2 inches of peanut oil in a wok or deep skillet to 375 degrees F.
  • While the oil is heating, whisk the eggs and club soda together in a large bowl. Whisk in 2 cups cornstarch making sure to get out any lumps. The batter should be the consistency of heavy cream. Season generously with salt and pepper - remember it is called Salt and Pepper Shrimp!
  • Put the remaining cornstarch on a platter and season it well with salt and pepper. Working in batches, dredge the shrimp in the cornstarch and shake off any excess. Dip the shrimp in the batter and let the excess batter drip off. Slide the shrimp into the hot oil and cook about 3 minutes until golden brown, turning them once during cooking. Remove and drain on paper towels. Scoop out any floating bits of batter from the oil, they will burn. Season the shrimp with salt and pepper while they're still hot and put them onto a serving platter.
  • When all the shrimp have been cooked, carefully pour out all but 2 tablespoons oil into a safe container. Add the chilies, garlic, and ginger and stir-fry for about 1 minute. Take the wok off the heat and pour in the soy sauce and sake. Cook for 1 minute, then pour this mixture over the fried shrimp. Garnish with cilantro.

Notes

Precision in oil temperature (375°F) is paramount for perfectly crispy, non-greasy shrimp; use a thermometer and fry in small batches to maintain heat. Immediately season the shrimp with salt and pepper upon removal from the oil for optimal adherence. Ensure your batter is lump-free and the consistency of heavy cream for even coating. After frying, swiftly remove any batter bits from the oil to prevent burning and preserve oil quality. When stir-frying the aromatics (chilies, garlic, ginger), cook quickly to release their fragrance without browning, then immediately add the soy sauce and sake, pouring this vibrant mixture over the hot shrimp for maximum flavor absorption.