Skip to main content New this month
Get the Allrecipes magazine

Salt-and-Pepper Shrimp (Tom Rang Muoi)

Rated as 0 out of 5 Stars
 made it  |  0 reviews   |   photos

"This intense, flavor-packed, Vietnamese classic was actually introduced to me at a popular night spot in New York's Chinatown. Salt-and-pepper shrimp are meant to be eaten whole, body, shell, head, everything. More often than not, they are deep-fried, but after trying it both ways, we actually prefer pan frying them in less oil."
Added to shopping list. Go to shopping list.


26 m servings 214 cals
Original recipe yields 4 servings


{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Use kitchen shears to cut long whiskers and sharp head point off of the shrimp. Place cornstarch in a bowl. Roll in cornstarch to coat lightly and evenly, brushing off excess.
  2. Heat 2 tablespoons peanut oil in a skillet over medium-high heat. Add shrimp and saute until red and golden, about 2 minutes per side. Transfer shrimp to a paper towel-lined plate and wipe out skillet.
  3. Heat remaining peanut oil in the same skillet. Add garlic, onion, and ginger; cook and stir until fragrant and soft, about 1 minute. Add scallions, jalapeno, and coated shrimp. Cook and stir for 30 seconds while seasoning with most of the salt and pepper. Garnish with remaining salt and pepper before serving.

Nutrition Facts

Per Serving: 214 calories; 11.2 g fat; 8.4 g carbohydrates; 19.4 g protein; 173 mg cholesterol; 442 mg sodium. Full nutrition

Similar recipes


Read all reviews 0