-
-
My review
Deep-Fried Salt and Pepper Shrimp
Laguna Lala
"Appetizers of deep-fried shrimp seasoned with just the right spices!"
Added to shopping list.
Go to shopping list.
Ingredients
30 m servings 142Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Cut off feathery legs and hard pointed area right above the tail of each shrimp. Rinse shrimp and dry thoroughly.
- Combine salt, pepper, and 5-spice powder in a small bowl.
- Heat oil in wok or a heavy pot over high heat until your deep fry thermometer reaches 400 degrees F (200 degrees C).
- Cook shrimp, about 5 per batch, in the hot oil until shrimp are bright pink and cooked through, about 1 minute. Remove shrimp with a slotted spoon and transfer to a paper towel-lined plate. Return oil temperature to 400 degrees F (200 degrees C) before each new batch.
- Discard the oil in the wok and heat wok over medium-high heat; add deep-fried shrimp and spice mix and cook, stirring constantly, until fragrant, 30 seconds to 1 minute.
You might also like
Footnotes
- Cook's Note:
- A special equipment need is a deep fryer thermometer.
- Carefully pour your very hot cooking oil in to a heat-proof bowl to cool down before you discard.
- Editor's Note:
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 2Most helpful
Most positive
Least positive
Newest
4/29/2016
Great as written really. I do however feel you could save yourself a step and season your shrimp on the first fry and it would pick up enough flavor to ditch the second fry but that is just my o...