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Creator @stephvnietea shares her tried-and-true recipe for crispy, restaurant-style salt and pepper shrimp. The head-on, shell-on shrimp are battered, deep-fried until golden, and then tossed with fragrant garlic, spicy jalapeños, and a savory-sweet seasoning blend.
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Finely mince the garlic and slice the jalapeños. Set aside.
Prepare the shrimp. Using kitchen shears, trim off the sharp horn, the top of the head, and some of the legs.
To devein, insert a toothpick between the shell segments on the shrimp's back and gently pull up to remove the digestive tract.
Rinse the cleaned shrimp thoroughly and pat dry.
In a large bowl, combine the shrimp with cornstarch, Shaoxing wine, water, avocado oil, garlic powder, and 1/2 tsp of salt. Mix well until every shrimp is evenly coated.
In a small bowl, prepare the seasoning mix by combining 1 tsp salt, sugar, and black pepper. Mix well and set aside.
In a wok or large pot, heat the peanut oil to 350°F (175°C).
Carefully add the shrimp to the hot oil in small batches, being sure not to overcrowd the pan. Fry for 3-4 minutes until golden brown and crispy.
Remove the fried shrimp with a strainer and set aside. Repeat with the remaining shrimp.
Carefully pour out most of the frying oil, leaving about 1 tablespoon in the wok.
Add the minced garlic and sliced jalapeños to the wok and sauté for about 30 seconds until fragrant.
Return all the fried shrimp to the wok.
Sprinkle the prepared salt and pepper seasoning over the shrimp and toss everything together to coat evenly.
Serve immediately and enjoy.
