Big Batch Salt and Pepper Shrimp Recipe | Crispy Filipino-Chinese Style Seafood for Sharing

shrimp

🥗Healthier: chicken

💰Cheaper: tofu

Tofu offers a plant-based protein alternative.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: potato starch

Arrowroot is a healthier thickener.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil adds a unique flavor.

black pepper

🥗Healthier: white pepper

💰Cheaper: black pepper blend

White pepper has a milder taste.

Cut the antennae and sharp, pointy end of the shrimp just below the eyes using scissors. Make a shallow incision through the shell and into the flesh along the back, from head to tail. Pick out the vein.

Season the shrimp with salt and pepper, then lightly coat them with cornstarch.

Toss shishito peppers in a bit of oil, then place them in a preheated wok. Let them blister for about 5 minutes over high heat. Season with salt and pepper. Transfer to a plate.

Heat about an inch of oil, enough to cover the shrimp halfway. Test the temperature with a wooden chopstick or spoon handle; if it's steadily bubbling, it's ready.

Fry the shrimp in batches over high heat for about a minute on each side. Don't overcrowd the pan, so they crisp up nicely without overcooking. Add or change the oil as needed.

Reduce to medium-high heat and wipe away the browned bits in the wok with a paper towel.

Sauté ginger and garlic in a bit of oil for about a minute.

Add the peppers and let them cook for about 3 minutes. Mix them up.

Add the shrimp and scallions, then toss them together.

Sprinkle some salt and fresh ground pepper.

Arrange the shrimp and shishito peppers in an aluminum pan or a platter of your choice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens