Salt and Pepper Shrimp

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.

Salt and Pepper Shrimp
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
to 6 Servings Author: Lalaine Manalo
▢2 pounds large shrimp head-on and shell-on
▢1/2 teaspoon garlic salt
▢3/4 cup cornstarch
▢1/4 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
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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.

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