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Fish, East Asian

Salt and pepper shrimp with rice

Salt and pepper shrimp with rice is a dish of fried shrimp tossed with garlic, chili, and scallion, served with plain rice, for 4 people, in 30 minutes, easy level, at a cost of about €4.80 per serving. The key to success is drying the shrimp thoroughly before frying, so the crust stays crisp.

Tonight, salt and pepper shrimp, fried until crisp, tossed with garlic and chili, to peel with your fingers alongside the rice.

Salt and pepper shrimp with rice
Total time
30 min
Difficulty
Easy
Cost per person
€4.80
Calories per person
600 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring
The kids
They generally like it

Salt and pepper shrimp get their name from the coarse salt and cracked pepper tossed over them right at the end of cooking, while they're still crisp from frying. The fried shell turns crunchy, almost like a chip, and can be eaten along with the flesh if the shrimp are small. Garlic and chili, browned in the pan, season the whole dish without overpowering it, and plain rice soaks up the heat.

This is a finger food dish, meant to be peeled without fuss, perfect for a slightly festive weeknight dinner or a casual meal with friends served straight from the pan. Kids generally love the crunch of the fried coating, and you can simply keep extra chili on the side for more sensitive palates. Keep a good napkin or kitchen towel on the table, things get a little messy and that's part of the fun.

The ingredients

4 people

Fish counter

  • Raw shell on shrimp 700 g

Pantry

  • Cornstarchoften in the pantry 4 tbsp
  • Coarse saltoften in the pantry 1 tsp
  • Sichuan pepper or black pepper 1 tsp
  • Frying oiloften in the pantry 30 cl
  • Riceoften in the pantry 300 g

Fruits and vegetables

  • Garlic 5 cloves
  • Fresh chili 2
  • Scallion 3 sprigs

Allergens Shellfish, Gluten

The step by step recipe

  1. Rinse the shrimp, pat them completely dry with paper towels, then roll them in the cornstarch.

    Remove the dark vein with a toothpick if you're up for it.

  2. Fry the shrimp in very hot oil, in two batches, then drain them. 6 min

    The frying time is short, they turn tough if left in too long.

  3. Cook the rice in salted water, then drain it. 11 min

    Plain rice is perfect for soaking up the chili heat.

  4. In a pan with a little oil, sauté the garlic, chili, and sliced scallion. 3 min

    The chili and garlic should turn golden, without burning.

  5. Add the shrimp, coarse salt, and pepper, toss for 30 seconds, and serve with the rice.

    Eat them whole, shell and all if they're nice and crunchy, or peel them.

Our tips to get it right

  • Heat the oil well before adding the shrimp, oil that isn't hot enough makes them greasy instead of crisp.
  • Frying in two batches keeps the oil temperature from dropping, so the shrimp brown better and stay crunchy.
  • Get all the stir fry ingredients ready, garlic, chili, and scallion, before you start frying, because the next steps move fast.

The variations

  • Swap the shrimp for squid rings, the frying and seasoning technique stays exactly the same.
  • For a vegetarian version, use whole button mushrooms coated in cornstarch and fried instead of shrimp.
  • To go faster with hungry kids, use peeled shrimp, frying is quicker and there's no peeling at the table.

What to serve it with

  • A vinegared cucumber salad
  • Iced green tea
  • Plain steamed vegetables

Storage

The shrimp keep for 1 day in the fridge in a sealed container, though they lose their crunch. Avoid freezing them once cooked. Reheat quickly in a hot, uncovered pan to limit moisture.

Questions about this dish

Can you make this recipe with peeled shrimp?

Yes, and they're even easier to eat. The shell adds extra crunch, but the recipe works just as well with already peeled shrimp, just cut the frying time a little.

How do you keep the shrimp from going soft after frying?

Drain them on paper towels right after frying, uncovered. Serve the dish quickly, since trapped steam under a lid softens the crust.

Can you prepare this dish ahead of time?

Frying is best done right before serving, since the shrimp lose their crunch while waiting. You can prepare the rice and slice the garlic, chili, and scallion ahead of time, though.

What if you don't have Sichuan pepper?

Freshly cracked black pepper works well in its place, and it's actually the alternative listed in the recipe. The result is a little less fragrant, but just as crispy and spicy.

How long does it take to make salt and pepper shrimp with rice?

Count 30 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in salt and pepper shrimp with rice?

About 600 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does salt and pepper shrimp with rice cost?

About €4.80 per serving, or €19.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish, gluten. Always check the labels of the products you buy.

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