Salt and Pepper Shrimp
Crispy fried shrimp coated in a light cornstarch batter, seasoned with salt and pepper, and topped with fried jalapeños and cilantro for a delicious combination of flavors and textures.
Ingredients
- •1½ pounds medium shrimp
- •3 quarts corn oil
- •3 tablespoon kosher salt
- •2 large egg whites
- •1 cup cornstarch
- •3 tablespoons black pepper
- •2 cups jalapeño
- •3 cups cilantro sprigs
- •2 teaspoons flaky sea salt
- •1 piece deep-fat thermometer
Cooking Instructions
- 1.
Cut shell along back of each shrimp with small kitchen shears (do not peel) and devein, then snip off legs.
10 min
- 2.
Heat oil to 400°F in an 8-to10-quart heavy pot.
15 min
- 3.
Toss shrimp with 1 tablespoon kosher salt and let stand 5 minutes. Rinse with cold water, then drain and pat dry.
5 min
- 4.
Meanwhile, pulse egg whites in a blender until watery, then put in a bowl.
2 min
- 5.
Stir together cornstarch, 3 tablespoons pepper, and 2 tablespoons kosher salt in another bowl.
2 min
- 6.
Toss half of shrimp with 1/2 teaspoon each of kosher salt and pepper in a third bowl; dip in egg white, letting excess drip off, then lightly dredge in cornstarch mixture, shaking off excess. (Coating should be as light as possible.) Fry until crisp and cooked through, 1 1/2 to 2 minutes. Transfer with a slotted spoon to paper towels to drain.
5 min
- 7.
Season, coat, and fry remaining shrimp.
5 min
- 8.
Reduce oil temperature to 375°F.
5 min
- 9.
Fry half of chiles with half of cilantro until cilantro just starts to turn dark green and chiles are wilted (do not brown chiles), about 30 seconds. Transfer with a slotted spoon to paper towels to drain. (Cilantro will crisp as it cools.)
1 min
- 10.
Repeat with remaining chiles and cilantro.
1 min
- 11.
Serve shrimp topped with fried chiles and cilantro and sprinkled with sea salt. Serve immediately.
2 min
