Salt and Pepper Shrimp

Total Time:
32 min
20 min
12 min

6 servings

  • 2 quarts peanut oil
  • Kosher salt and freshly ground black pepper
  • 4 cups all-purpose flour, plus 2 cups for dredging
  • 2 pounds large prawns, shelled and deveined, with tail attached
  • 4 egg yolks
  • 4 cups chilled soda water
  • 2 tablespoons shaved garlic
  • 2 tablespoons shredded ginger
  • 1 bunch green onions, sliced on a bias angle
  • 1 jalepeno pepper, sliced into rounds
  • Serving suggestion: fresh lemon wedges

In a large wok, heat the oil over medium-high to 370 degrees F.

Meanwhile, season 2 cups of the flour with salt and freshly ground black pepper. Dredge the shrimp in the seasoned flour.

In a large mixing bowl, whisk the remaining 4 cups of flour with the egg yolks and soda water. Hold the shrimp by their tails dip them into the batter.

Working in batches, fry the shrimp in the hot oil, turning them once, until they are golden brown, about 3 minutes per batch. Remove the shrimp from the oil and drain them on paper towels. While they are still hot, sprinkle the shrimp generously with salt and freshly ground black pepper. Transfer the shrimp to a serving tray.

When the shrimp are cooked, carefully pour off all but 1/2 cup of the oil. Add the garlic, ginger, green onions and jalapeno and fry until crispy. Spoon the seasoning over the shrimp and serve immediately accompanied by lemon wedges.

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    11 Reviews
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    This dish was delicious! Even my extremely picky eaters liked it. Will definitely be making again.
    My boyfriend and I made this dish last night and it was delicious in every way. We had some trouble getting the oil's temperature right since we didn't have a thermometer but it all worked out eventually and we only burned two pieces of shrimp. It was a success overall and I will definitely make it again.
    This was NOT good. The dough was heavy and the shrimp were greasy. I don't get those who admitted that the dough was heavy, then changed the preparation, then went on to give this 5 stars!
    Tasty but not great compared to other recipes I've tasted.
    this recipe is really easy and tastes absolutely family loves it..
    I loved it and so does my husband and everyone in my family.I never changed anything in the recipe. It's simple but delicious.
    i tried this last night with a few changes: i used a prepacked flour mixture for deep frying found in asian food stores in place of the flour.I also substituted calamari in place of the shrimp...this turned out light, crunchy and full of flavor!
    His steps are so easy to follow. Tyler is the best cook.
    The topping/flavor is FANTASTIC - but the batter tends to make it a tad greasy. The topping, though, is the perfect mix of salty/spicy.
    I used 1/2 of the recipe and it easily
    served 4 as one dish in a meal.
    Batter was rather heavy.
    Next time, I will use the pre-shelled
    shrimp to save time. With the tail on
    looks nice in presentation, but takes
    too much time to prepare the shrimp.
    Overall it was scrumptous!
    Initially, I followed the recipe but I wasn't completely in love with the batter. So for the remaining shrimp I put them in the oil after dredging them in the flour. They weren't as heavy and I found them to be twice as good. That's personal preference, but I'd recommend trying them both ways.
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