Salt and Pepper Shrimp Recipe

Name: Salt and Pepper Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds extra-large shrimp, shells on; Peanut oil, for frying; 2 large eggs; 1 cup chilled club soda; 3 cups cornstarch; Kosher salt and freshly ground black pepper; 2 serrano chilies, sliced; 2 cloves garlic, finely chopped; 1 (1-inch) piece fresh ginger, peeled and finely chopped; 2 tablespoons chopped fresh cilantro, plus more for garnish; 1 tablespoon low-sodium soy sauce; 1 tablespoon sake

Servings: persons

2 pounds extra-large shrimp, shells on
Peanut oil, for frying
2 large eggs
1 cup chilled club soda
3 cups cornstarch
Kosher salt and freshly ground black pepper
2 serrano chilies, sliced
2 cloves garlic, finely chopped
1 (1-inch) piece fresh ginger, peeled and finely chopped
2 tablespoons chopped fresh cilantro, plus more for garnish
1 tablespoon low-sodium soy sauce
1 tablespoon sake

1
With kitchen shears, cut through the shell of the shrimp down the back to the tail.
2
Remove the vein and rinse them well.
3
Butterfly the shrimp by cutting almost all the way through the shrimp with a knife.
4
Pat dry and set aside.
5
Heat 2 inches of peanut oil in a wok or deep skillet to 375 degrees F.
6
While the oil is heating, whisk the eggs and club soda together in a large bowl.
7
Whisk in 2 cups cornstarch making sure to get out any lumps.
8
The batter should be the consistency of heavy cream.
9
Season generously with salt and pepper - remember it is called Salt and Pepper Shrimp!
10
Put the remaining cornstarch on a platter and season it well with salt and pepper.
11
Working in batches, dredge the shrimp in the cornstarch and shake off any excess.
12
Dip the shrimp in the batter and let the excess batter drip off.
13
Slide the shrimp into the hot oil and cook about 3 minutes until golden brown, turning them once during cooking.
14
Remove and drain on paper towels.
15
Scoop out any floating bits of batter from the oil, they will burn.
16
Season the shrimp with salt and pepper while they're still hot and put them onto a serving platter.
17
When all the shrimp have been cooked, carefully pour out all but 2 tablespoons oil into a safe container.
18
Add the chilies, garlic, and ginger and stir-fry for about 1 minute.
19
Take the wok off the heat and pour in the soy sauce and sake.
20
Cook for 1 minute, then pour this mixture over the fried shrimp.
21
Garnish with cilantro.

688

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 pounds extra-large shrimp, shells on, Peanut oil, for frying, 2 large eggs, 1 cup chilled club soda, and more.

Yes, Salt and Pepper Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Salt and Pepper Shrimp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions