Cooking Lucid
Salt and Pepper Shrimp
Whole shrimp wok-fried until crispy, tossed with garlic, jalapeños, and a fragrant salt-pepper spice mix. A Cantonese seafood favorite — simple ingredients, explosive flavor.
Prep 15 min
Cook 10 min
Total 25 min
Serves 4
Ingredients
Step 1 — Prep the shrimp
- 1.5 lbs large shrimp (head-on or headless, shells on)
- ½ cup cornstarch
- Vegetable oil (for frying)
Step 2 — Salt and pepper mix
- 1 tsp salt
- 1 tsp white pepper
- ½ tsp five-spice powder
- ½ tsp sugar
Step 3 — Aromatics
- 4 garlic cloves (minced)
- 2 jalapeños (thinly sliced)
- 4 green onions (cut into 2-inch pieces)
- Fried shallots (optional)
Instructions
- 1
Prep and fry the shrimp
Rinse shrimp and pat very dry. Toss in cornstarch to lightly coat. Heat 2 inches of oil to 375°F. Fry shrimp in batches 2–3 minutes until pink and crispy. Drain on paper towels.
- 2
Make the spice mix
Combine salt, white pepper, five-spice powder, and sugar in a small bowl.
- 3
Toss and serve
Pour off all but 1 tbsp oil from the wok. Stir-fry garlic and jalapeños 30 seconds. Add shrimp, green onions, and spice mix. Toss over high heat 1 minute until fragrant. Top with fried shallots if using. Serve immediately.
Nutrition per serving: 280 cal · 32g protein · 12g carbs · 12g fat · 0g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
