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Salt and Pepper Shrimp
A quick, easy, and crispy Chinese‑style salt and pepper shrimp that’s pan‑fried, not deep‑fried. The shrimp are lightly coated in cornstarch, then tossed with garlic, onion, green onion, red bell pepper and a quick toast of white pepper, black pepper and salt for a savory, crunchy bite. Perfect for a weeknight dinner served over rice.
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Cost Breakdown
Critical Success Points
- • Coating shrimp evenly with cornstarch
- • Ensuring the pan is hot enough before adding shrimp
- • Quickly toasting the spices to avoid bitterness
Safety Warnings
- • Hot oil can splatter – use a splatter guard or keep a safe distance.
- • Cook shrimp to an internal temperature of 145°F (63°C).
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