Recipes

Salt and Pepper Shrimp

1 Mins read
0
43
0
Share
Scroll to recipe
Share
Salt and Pepper Shrimp

Salt and Pepper Shrimp

amanda

Equipment

  • Electric Skillet - Offers precise temperature control for evenly sautéed shrimp.

  • Non-Stick Fry Pan - Essential for stir-frying or shallow frying shrimp without excessive oil.

  • Shrimp Tongs - Designed to safely handle seafood and move shrimp in hot pans.

Ingredients

  • 1 1/2 pounds medium shrimp in shell

  • 3 quarts corn oil

  • 3 tablespoon plus 1 teaspoon kosher salt, divided

  • 2 large egg whites, at room temperature 30 minutes

  • 1 cup cornstarch

  • 3 tablespoons plus 1 teaspoon freshly ground black pepper (not fine)

  • 2 cups sliced (1/8 inch thick) fresh jalapeño (about 8 chiles)

  • 3 cups cilantro sprigs (from 2 bunches)

  • 2 teaspoons flaky sea salt, such as Maldon, or to taste

  • Equipment: a deep-fat thermometer

Instructions

1

Instruction 1

Cut shell along back of each shrimp with small kitchen shears (do not peel) and devein, then snip off legs.
2

Instruction 2

Heat oil to 400°F in an 8-to10-quart heavy pot.
3

Instruction 3

Toss shrimp with 1 tablespoon kosher salt and let stand 5 minutes. Rinse with cold water, then drain and pat dry.
4

Instruction 4

Meanwhile, pulse egg whites in a blender until watery, then put in a bowl.
5

Instruction 5

Stir together cornstarch, 3 tablespoons pepper, and 2 tablespoons kosher salt in another bowl.
6

Instruction 6

Toss half of shrimp with 1/2 teaspoon each of kosher salt and pepper in a third bowl; dip in egg white, letting excess drip off, then lightly dredge in cornstarch mixture, shaking off excess. (Coating should be as light as possible.) Fry until crisp and cooked through, 1 1/2 to 2 minutes. Transfer with a slotted spoon to paper towels to drain.
7

Instruction 7

Season, coat, and fry remaining shrimp.
8

Instruction 8

Reduce oil temperature to 375°F.
9

Instruction 9

Fry half of chiles with half of cilantro until cilantro just starts to turn dark green and chiles are wilted (do not brown chiles), about 30 seconds. Transfer with a slotted spoon to paper towels to drain. (Cilantro will crisp as it cools.)
10

Instruction 10

Repeat with remaining chiles and cilantro.
11

Instruction 11

Serve shrimp topped with fried chiles and cilantro and sprinkled with sea salt. Serve immediately.
0
43
0
Share
You may also like
Recipes

hot-buttered-rum

1 Mins read
Introduction Discover the cozy warmth and delightful flavors of a timeless classic. The Hot Buttered Rum recipe invites you to indulge in…
Recipes

Fish Vermicelli with Fresh Dill and Pineapple Sauce

1 Mins read
Introduction Dive into the delightful world of flavors with “Fish Vermicelli with Fresh Dill and Pineapple Sauce”, a unique culinary experience that…
Recipes

Endive and Chicory Salad with Grainy Mustard Vinaigrette

2 Mins read
Introduction This Endive and Chicory Salad with Grainy Mustard Vinaigrette is a delightful combination of the earthy, slightly bitter flavors of Belgian…

Leave a Reply

Your email address will not be published. Required fields are marked *