For my daughter and me, lunch at a Chinese restaurant often means an order of salt and pepper shrimp with bowls of fluffy white rice. Crisp and bold with peppers, this dish is definitely a delicious foray into Chinese take-out. Try the quick and easy recipe at home tonight and let me know what you think.
to 6 Servings
Ingredients
- 2 pounds large shrimp head-on and shell-on
- ½ teaspoon garlic salt
- ¾ cup cornstarch
- ¼ cup flour
- 2 teaspoons salt
- 1 teaspoon black pepper
- oil for deep-frying
- 2 jalapenos cut into thin slices
- 2 green onions ends trimmed and chopped
Instructions
- Trim tendrils off shrimp and rinse under cold running water. In a bowl, combine shrimp and garlic salt. Marinate for about 15 to 20 minutes. Drain shrimp and pat dry.
- In a bowl, combine cornstarch, flour, pepper and 1 teaspoon of the salt. Dredge shrimp in cornstarch mixture until coated.
- In a wide, deep pan over medium heat, heat about 2-inches oil to about 350 F. Add shrimps in batches and cook for about 2 to 3 minutes or until crisp and color changes. Remove from pan and drain on a colander. Reserve 2 tablespoons of the frying oil.
- In a wide skillet over high heat, add the 2 tablespoons reserved oil and heat until smoking hot. Add remaining jalapenos, green onions and the remaining 1 teaspoon salt. Cook, stirring regularly, for about 30 seconds. Add deep-fried shrimps and toss for about 30-40 seconds. Serve hot.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Yoly says
How I wish you have a video on this and all of your recipes. I really love to follow your posts. Im not a good cook but everytime i cook based on your videos, i gather praises from my family. Your videos make me do the procedure exactly and always come up with a yummy and delicious meal ❤️❤️❤️
Hector Villanueva says
My wife loved it! thank you so much.
I substituted garlic powder and salt for the garlic salt, leeks for green onions and cayenne pepper for jalapeno because i didnt have any. They still turned out great! I used the same recipe on crabs, crabmeat balls and crabsticks.
Paul Lake says
Ate, I made the shrimp for my Filipina wife. We both loved it. Masarap! Maraming salamat po.
anon says
i tried this but the cornstarch keeps falling off... 🙁
Lalaine says
Hi Anon
I don't really understand what you mean by the cornstarch keeps falling off as their is no batter here. The coating is very light, only dredge with the flour/cornstarch mixture. Did you drain the shrimps well and pat them dry. This will help keep the coating stick.
anon says
ok, so light coating only. i just noticed the deep-fry pan containing lots of cornstarch at the end of frying. Thanks a lot!
lorna says
I try this recipe is was perfect
Lalaine says
Thank you for the feedback, Lorna. I am glad you liked it.
lou lucas says
Lalaine, in this recipe it calls for a chili mixture at the end. I know we can use whatever kind of chili mixture we want but what kind of chili mixture did you have in mind? Something like using minced thai chili peppers?
lou lucas says
Oh my goodness Lalaine! This recipe was so delicious! My husband ate an entire pound of this shrimp all by himself! Lol! I loved it too! Thank you!!
Lalaine says
Hello Lou
I am sorry for not replying soon. I am glad the recipe turned out well. 🙂