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Salt and Pepper Shrimp (Chinese New Year)


Spicy salt and pepper shrimp makes an excellent appetizer or main course.













Trans-fat Free, Low Carb, Sugar-Free


1 pound shrimp
about 25, head removed, deveined, but not shelled
3 tablespoons tapioca starch
or cornstarch, as needed
1 teaspoon sea salt
or kosher salt
¾ teaspoon peppercorns
freshly ground black, white, or Szechuan
4 cups vegetable 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 Fahrenheit in a deep fat fryer, heavy saucepan with deep sides or a second wok (it is easiest not to deep-fry and stir-fry the shrimp in the same wok).

Carefully add the shrimp to the hot oil, 4 to 5 at a time, and deep-fry until they turn bright orange (about 40 seconds).

Make sure the temperature does not fall below 350℉ (180℃) Fahrenheit.

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 to 30 seconds).

Serve hot.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 333g (11.7 oz)
Amount per Serving
Calories 204097% of calories from fat
 % Daily Value *
Total Fat 219g 337%
Saturated Fat 29g 143%
Trans Fat 0g
Cholesterol 221mg 74%
Sodium 844mg 35%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 48g
Vitamin A 5% Vitamin C 4%
Calcium 5% Iron 20%
* based on a 2,000 calorie diet How is this calculated?


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