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Deep-Fried Salt and Pepper Shrimp

"Appetizers of deep-fried shrimp seasoned with just the right spices!"
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30 m servings 142 cals
Original recipe yields 8 servings

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  • Prep

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  1. Cut off feathery legs and hard pointed area right above the tail of each shrimp. Rinse shrimp and dry thoroughly.
  2. Combine salt, pepper, and 5-spice powder in a small bowl.
  3. Heat oil in wok or a heavy pot over high heat until your deep fry thermometer reaches 400 degrees F (200 degrees C).
  4. 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.
  5. 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.


  • 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

Per Serving: 142 calories; 11.5 g fat; 0.2 g carbohydrates; 9.3 g protein; 86 mg cholesterol; 264 mg sodium. Full nutrition

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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...