Salt and Pepper Shrimp

Salt and Pepper Shrimp
Photo by John Kernick


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

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
    • 3/4 teaspoon fine sea salt
    • 1 deep-fat thermometer
    • 6 cups vegetable oil
    • 1/2 teaspoon Chinese five-spice powder
    • +1 other ingredients

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