Salt and Pepper Shrimp

Salt and Pepper Shrimp
Photo by John Kernick


  • 1 cup cornstarch
  • 10 teaspoons freshly ground black pepper (not fine)
  • 2 cups sliced (1/8 inch thick) fresh jalapeño
  • 2 large egg whites
  • 1 ½ pounds medium shrimp in shell
  • 3 quarts corn oil
  • 3 cups cilantro sprigs (from 2 bunches)
  • + 3 more ingredients
    • 10 teaspoons kosher salt
    • 2 teaspoons flaky sea salt, such as Maldon, or to taste
    • a deep-fat thermometer

Cut shell along back of each shrimp with small kitchen shears (do not peel) and devein, then snip off legs. Heat oil to 400°F in an 8-to10-quart heavy pot. Toss shrimp with 1 tablespoon kosher salt and let stand 5 minutes. Rinse with cold water, then drain and pat dry. Meanwhile, pulse egg whi...

View full recipe at Epicurious


Variations on Salt and Pepper Shrimp

  • Salt and Pepper Shrimp
    • 1 pound large shrimp in their shells (25)
    • 6 cups vegetable oil
    • 1 deep-fat thermometer
    • 3/4 teaspoon fine sea salt
    • +1 other ingredients

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