Why Make This Recipe
Salt and Pepper Shrimp is a delicious and easy dish that brings a taste of the sea right to your kitchen. This recipe is perfect for a quick meal or an impressive snack when friends come over. With its crispy coating and savory sauce, you can easily make a restaurant-quality dish at home. Plus, it’s quick to prepare and doesn’t require many ingredients, making it ideal for busy cooks.
How to Make Salt and Pepper Shrimp
Ingredients
- 1 pound shrimp, peeled and deveined
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 cup vegetable oil
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- Dried herbs (thyme) (optional)
- Chopped green onions for garnish (optional)
Directions
- Prepare the Shrimp: Pat the shrimp dry with paper towels. This helps them crisp up better when frying.
- Season the Flour: In a shallow dish, whisk together the flour, salt, pepper, garlic powder, and onion powder.
- Coat the Shrimp: Dredge each shrimp in the seasoned flour, ensuring they are fully coated. Shake off any excess flour.
- Fry the Shrimp: Heat the vegetable oil in a large skillet or wok over medium-high heat. Carefully add the shrimp to the hot oil, working in batches to avoid overcrowding the pan. Fry for 2-3 minutes per side, until golden brown and cooked through. Remove the shrimp from the oil and set aside on a wire rack to drain excess oil.
- Make the Sauce: In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, and dried herbs (if using).
- Combine Shrimp and Sauce: Add the fried shrimp to the sauce and toss gently to coat evenly.
- Serve: Garnish with chopped green onions (optional) and serve immediately.
How to Serve Salt and Pepper Shrimp
Serve Salt and Pepper Shrimp hot, straight from the skillet. This dish goes well with steamed rice, stir-fried vegetables, or a fresh salad. You can also enjoy it as an appetizer with toothpicks for dipping in extra sauce.
How to Store Salt and Pepper Shrimp
If you have any leftovers, let the shrimp cool completely. Store them in an airtight container in the refrigerator. They will keep well for up to 2 days. Reheat in the oven or on the stovetop to restore their crispiness before serving again.
Tips to Make Salt and Pepper Shrimp
- Make sure the shrimp are dry before coating them to get a nice crispy texture.
- Use high heat when frying to achieve that golden-brown color quickly.
- Feel free to adjust the seasonings according to your taste. You can add more spices or herbs to customize the flavor.
Variation
You can add some heat by including red pepper flakes in the flour mixture. For a different sauce, try adding a splash of lime juice or some chopped fresh herbs for a fresh twist.
FAQs
1. Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just make sure to thaw them completely and dry them well before cooking.
2. What kind of oil is best for frying?
Vegetable oil is great for frying due to its high smoke point. You can also use canola oil or peanut oil.
3. Can I make this recipe gluten-free?
Yes, you can use gluten-free flour for the coating and make sure to use gluten-free soy sauce to keep it gluten-free.
Salt and Pepper Shrimp
Ingredients
Main Ingredients
- 1 pound shrimp, peeled and deveined
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 cup vegetable oil for frying
Sauce Ingredients
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- Dried herbs (thyme) (optional)
Garnish
- Chopped green onions for garnish (optional)
Instructions
Preparation
- Pat the shrimp dry with paper towels to help them crisp up better when frying.
- In a shallow dish, whisk together the flour, salt, pepper, garlic powder, and onion powder.
Cooking
- Dredge each shrimp in the seasoned flour, ensuring they are fully coated. Shake off any excess flour.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Carefully add the shrimp to the hot oil, working in batches to avoid overcrowding the pan.
- Fry for 2-3 minutes per side, until golden brown and cooked through. Remove the shrimp from the oil and set aside on a wire rack to drain excess oil.
- In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, and dried herbs (if using).
- Add the fried shrimp to the sauce and toss gently to coat evenly.
Serving
- Garnish with chopped green onions (optional) and serve immediately.