Crispy Salt and Pepper Shrimp

Featured in the Honolulu Star-Advertiser on November 7, 2012.



Crispy Salt and Pepper Shrimp

  • 1 pound medium shrimp (about 25 shrimp), head removed, deveined, but not shelled
  • 3/4 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 4-5 red Hawaiian chili peppers, stems removed and roughly chopped (optional)
  • 1 cup vegetable oil (for frying)


  1. Place flour, salt and pepper in a large self-sealing plastic bag.
  2. Place shrimp in the flour mixture, close bag and shake until all the shrimp are fully coated.
  3. Heat a large wok or deep frying pan with oil over medium-high heat.
  4. Carefully add small batches of 5-8 shrimp at a time, adding 1-2 chili peppers to each batch and fry mixture until shrimp turn bright orange (about 1-2 minutes).
  5. Carefully remove the shrimp with a slotted spoon and drain on paper towels.
  6. Continue frying the remainder of the shrimp until everything is cooked.
  7. Serve immediately.

Makes 4 servings.

Approximate Nutrient Analysis per serving: 400 calories, 27 g fat, 3 g saturated fat, 180 mg cholesterol, 1300 mg sodium, 19 g carbohydrate, 1 g fiber, 0 g sugar, 22 g protein


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