Description

Spicy, crispy, and packed with bold flavors, this Crispy Firecracker Salt & Pepper Shrimp is an explosion of taste in every bite! Lightly battered and fried to golden perfection, then tossed with aromatic garlic, ginger, and Thai chilies, this dish brings the perfect balance of heat and crunch. Serve it with steamed rice or a crisp slaw for a meal that’s sure to impress!

Ingredients

1 lb large shrimp, peeled and deveined
4 red Thai chili peppers, chopped
3 tablespoons fish sauce
1 clove garlic, minced
1-inch piece of ginger, grated
3 tablespoons all-purpose flour
3 tablespoons cornstarch
2 scallions, sliced
1 teaspoon whole peppercorns, coarsely ground
1 teaspoon coarse salt (or to taste)
Fresh cilantro leaves for garnish

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Instructions

Marinate the Shrimp – Toss shrimp with fish sauce and set aside to absorb the flavor.
Prepare the Seasoning – Coarsely grind the peppercorns using a mortar and pestle.
Chop the Aromatics – Finely chop the garlic, ginger, and Thai chili peppers.
Coat the Shrimp – Drain excess marinade and coat shrimp evenly in a mix of all-purpose flour and cornstarch.
Fry the Shrimp – Heat oil to 350°F (175°C) and fry shrimp in batches for about 3 minutes, flipping halfway through. Remove and drain.
Sauté the Aromatics – In the same pan, remove excess oil and add fresh oil. Sauté garlic and ginger for 2-3 minutes until golden.
Add the Heat – Stir in Thai chili peppers and cook for another 1-2 minutes.
Toss in the Scallions – Add sliced scallions and cook for another 2 minutes.
Coat the Shrimp – Return the crispy shrimp to the pan, tossing everything together.
Finish & Serve – Season with ground peppercorns and salt, then garnish with fresh cilantro. Serve hot!

Notes

Adjust the spice level by adding or reducing Thai chilies.
For extra crunch, double-coat the shrimp with flour and cornstarch.
Serve with steamed rice, crispy slaw, or wrapped in lettuce for a fresh, light option.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Frying
Cuisine: Asian, Fusion