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White plate of crispy salt and pepper shrimp with coral-pink crackly shells, sliced garlic, red chilies and scallion greens, lemon wedge and a bowl of steamed jasmine rice beside it

Salt and Pepper Shrimp

Large shell-on shrimp in the lightest cornstarch coating, fried until the shells turn crisp and coral, then tossed hot from the wok with toasted salt, black and white pepper, garlic, fresh chilies, and scallions.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 1/2 lb (680 g) large shrimp (21/25 count) shell-on preferred, deveined, legs trimmed
  • 1/3 cup (40 g) cornstarch or potato starch
  • 1 1/4 teaspoons kosher salt divided
  • 1 teaspoon black pepper coarsely ground
  • 1/4 teaspoon ground white pepper
  • 1/4 teaspoon sugar
  • 1/8 teaspoon five-spice powder optional
  • 1/2 cup (120 ml) neutral oil high smoke point such as avocado, grapeseed, or peanut
  • 6 cloves garlic thinly sliced or coarsely chopped
  • 2 to 3 fresh red or green chilies Thai bird, serrano, or jalapeno, thinly sliced
  • 4 scallions white and green parts separated, cut into 1/2-inch pieces
  • lemon wedges for serving
  • cooked jasmine rice for serving, optional

Method
 

  1. Dry and season the shrimp: pat the shrimp very dry with paper towels. Toss with 1/2 teaspoon of the salt and let sit 5 minutes. Sprinkle the cornstarch over and toss until every shrimp looks evenly, lightly dusty; shake off thick clumps.
  2. Toast the seasoning mix: in a small dry skillet over medium heat, combine the remaining 3/4 teaspoon salt, black pepper, white pepper, sugar, and five-spice if using. Toast, stirring constantly, 30 to 45 seconds until fragrant. Tip into a small bowl.
  3. Fry the shrimp: heat the oil in a wok or large heavy skillet over high heat until shimmering, around 375F (190C). Working in two batches, fry shrimp in a single layer 1 1/2 to 2 minutes per side until shells are crisp, bright coral, and meat is just opaque. Transfer to a plate or rack and let oil return to temperature between batches.
  4. Bloom the aromatics: pour off all but 1 tablespoon oil. Return the wok to medium-high heat, add garlic, chilies, and scallion whites, and stir-fry 30 to 45 seconds until garlic is pale gold at the edges.
  5. Toss everything together: return all shrimp to the wok, sprinkle the toasted salt-and-pepper mix over, and toss vigorously 20 to 30 seconds until speckled and glossy. Fold in scallion greens and toss once more.
  6. Serve right away with lemon wedges, as-is for peeling at the table or over jasmine rice.