Nyob Zoo All!

Here is the no shell salt and pepper shrimp version. I usually don’t like to eat shell/head on salt and pepper shrimp since I don’t really care for the texture of the shell so I usually peel it off. And you know most of the seasonings are on the shell so I made a no shell salt and pepper shrimp version for those who don’t care for the shell and head like me 🙂 It’s easier to eat and you get all the flavor still on it. Yeah yeah!

Main Ingredient

Shrimp: I like to use 13/15 size shrimp, which are the colossal size. I like the meaty texture of 13/15 shrimp, so if you can find this size, it will be perfect for this recipe. The shells are removed and also already deveined & cleaned.

For best crunch results, I like to do a double coating of cornstarch Deep fry for 4 minutes or so until golden crispy Make your seasoning Cook the vegetables/spices Add in shrimp & seasoningsAnd enjoy!! Yum!

Happy Cooking!

-Cindy Her (C.HerCreations)

Salt & Pepper Shrimp (NO SHELL VERSION)

Here is the no shell salt and pepper shrimp version. I usually don't like to eat shell/head on salt and pepper shrimp since I don't really care for the texture of the shell so I usually peel it off. And you know most of the seasonings are on the shell so I made a no shell salt and pepper shrimp version for those who don't care for the shell and head like me 🙂 It's easier to eat and you get all the flavor. 

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Prep Time 15 minutes mins

Cook Time 3 minutes mins

Course Main Course

Cuisine Chinese

Servings 4 people

Ingredients

  

1x2x3x

For the shrimp

• 1.5 lbs shrimp [shell/tail off & deveined] (I used 13/15 shrimps)
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp fresh cracked black pepper
• 1/2 cup cornstarch (for first coating)
• 2 Tbps cornstarch (for second coating)

Salt and pepper seasoning

• 1/2 tsp salt
• 1 tsp fresh cracked black pepper (add more if you like)
• 1/4 tsp garlic powder
• 1/8-1/4 tsp MSG (add more or less is up to you)

Vegetables/Other

• 1 small onion (sliced)
• 2 green onion (sliced)
• 2 whole jalapeno (sliced)
• oil to fry

Instructions

 

Make the salt and pepper seasoning

• Add all the seasoning into a bowl and mix well. Set aside to be use later at the end to season the whole dish.

For the shrimp

• Place the shrimp into a bowl and add in the seasonings. Mix well. Then add in the 1/2 cup of cornstarch and gently toss to fully coat it completely. Let it sit for a good 15 minutes. Letting it sit will allow the starch to absorb moisture and coat the shrimp completely. That way you have good texture when frying. When you are about to fry add in the remaining 2 Tbsp of cornstarch. 

Cooking

• Heat about 2 quarts of vegetable oil to 375'F-400'F. Deep fry the shrimp in two batches so you don't overcrowd the pan and drop the oil temp. Fry the shrimp for 4 minutes or until orange and crispy. Place into a colander and set aside. Then in a pan, add in 2 tbsp of the frying oil and cook the sliced onions, green onion, and jalapeno on high heat. Let it sit for 1 minute without stirring to get it some good char/flavor. Stir and cook for only 3 minutes. You still want a decent bite to the onions. Turn off heat and add in the fried shrimp and the seasoning and mix to coat. Serve with rice or eat as it. Enjoy!

Notes

You can add more salt if you desire. I like to use sea salt for this dish. 

Keyword no shell salt and pepper shrimp, salt and pepper shrimp, shrimp

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