Salt and Pepper Shrimp

Ingredients

• 1 lb Shrimp, peeled and deveined (Cold, rinsed and patted dry)
• 2 Tbsp Cornstarch (For light coating)
• 2 Garlic cloves (Minced)
• 1 small Onion (Diced)
• 2 stalks Green onion (scallions) (Thinly sliced)
• 1/2 cup Red bell pepper (Diced, milder flavor)
• 1/2 tsp White pepper powder
• 1/2 tsp Black pepper powder
• 1 tsp Salt
• 2 Tbsp Vegetable oil (or other high‑smoke‑point oil) (For pan‑frying)

Instructions

1. Prep aromatics

   Mince the garlic, dice the onion, slice the green onions, and dice the red bell pepper into small pieces.

   Time: PT5M

2. Coat shrimp

   Rinse the peeled shrimp under cold water, pat dry with paper towels, then toss them in a bowl with the cornstarch until each piece is lightly coated.

   Time: PT5M

3. Heat oil

   Add the vegetable oil to the skillet and heat over medium‑high until the oil shimmers.

   Time: PT2M

   Temperature: medium-high

4. First side of shrimp

   Spread the coated shrimp in a single layer and let them fry without moving until the bottom turns golden brown.

   Time: PT3M

   Temperature: medium-high

5. Second side of shrimp

   Flip the shrimp and fry the other side until golden brown.

   Time: PT3M

   Temperature: medium-high

6. Set shrimp aside

   Transfer the cooked shrimp to a plate, leaving the remaining oil in the pan.

   Time: PT1M

7. Sauté aromatics

   Add the garlic, onion, green onion, and red bell pepper to the hot oil and sauté for about 30‑60 seconds until fragrant.

   Time: PT1M

   Temperature: medium-high

8. Toast spices

   Push the aromatics to one side of the pan, then quickly sprinkle the white pepper, black pepper, and salt onto the empty side and toast for 5 seconds.

   Time: PT5S

   Temperature: medium-high

9. Combine and finish

   Mix the aromatics and toasted spices together, return the shrimp to the pan, and toss everything for 1‑2 minutes so the shrimp are evenly coated.

   Time: PT2M

   Temperature: medium-high

10. Serve

    Transfer the salt and pepper shrimp to a serving dish and serve immediately with steamed rice or noodles.

    Time: PT0M

Nutrition Facts

Calories

260

Protein

30g

Carbohydrates

5g

Fat

12g

Fiber

1g

Ingredient Substitutions

• Instead of Shrimp, peeled and deveined: Chicken breast strips
• Instead of Cornstarch: Potato starch, Tapioca starch
• Instead of Garlic cloves: Garlic paste
• Instead of Onion: Shallots
• Instead of Green onion (scallions): Chives
• Instead of Red bell pepper: Green bell pepper, Red chili pepper for heat
• Instead of White pepper powder: Extra black pepper
• Instead of Black pepper powder: White pepper
• Instead of Salt: Sea salt
• Instead of Vegetable oil (or other high‑smoke‑point oil): Canola oil, Peanut oil, Sunflower oil

Equipment Needed

• Large non‑stick skillet or wok
• Cutting board
• Chef's knife
• Mixing bowl
• Measuring spoons
• Tongs or spatula
• Paper towels (optional)

Critical Steps — Do Not Skip

• Coating shrimp evenly with cornstarch
• Ensuring the pan is hot enough before adding shrimp
• Quickly toasting the spices to avoid bitterness

Chef Tips from the Video

• Use a high‑smoke‑point oil like peanut or canola for the best crisp texture.
• If you like extra heat, add a pinch of crushed red pepper flakes with the spices.
• Serve with jasmine rice or fried noodles to complete the meal.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days; reheat gently in a skillet.

Freezer: Not recommended – texture of shrimp becomes soggy after freezing.

Room temperature: Do not leave out more than 2 hours.

Make-Ahead Tips

• Dice all vegetables and mince garlic up to 2 hours ahead; keep refrigerated.
• Coat the shrimp and keep them covered in the fridge for up to 30 minutes before cooking.