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Salt and Pepper Shrimp Wok Style

Yields2 Servings

Exotic shrimp perfect for a fun, sustainable seafood dinner!

 1 lb medium shrimp (about 25); head removed, non-shelled
 23 tbsp tapioca starch or cornstarch, as needed
 1 tsp sea salt or kosher salt
 ¾ tsp freshly ground black, white, or Szechuan peppercorns
 4 cups oil for deep-frying

Soak the shrimp in warm, lightly salted water for 5 minutes


Rinse in cold water, drain, and pat dry with paper towels


Lightly coat the shrimp with the tapioca starch or cornstarch


In a small bowl, mix the salt with the freshly ground peppercorns and set aside


Heat the oil to 360 degrees (F) in a deep fat fryer, heavy saucepan with deep sides, or a second wok wok
* It is easiest NOT to deep-fry and stir-fry the shrimp in the same


Carefully add the shrimp to the hot oil, 4 to 5 at a time, and deep-fry until they turn bright orange. Make sure the temp DOES NOT fall below 350 degrees (F)


Carefully remove the shrimp with a slotted spoon and drain on paper towels


Continue deep-frying the remainder of the shrimp


Heat a wok on medium heat


Add the salt and pepper mixture and the deep-fried shrimp


Stir-fry briefly to coat the shrimp in the mixture (20-30 seconds) * Serve Hot

Nutrition Facts

Servings 2