Chinese-Style Deep-Fried Salty Shrimp Recipe

The Nasty Bits

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Chinese-Style Deep-Fried Salty Shrimp Recipe
  • Yield:serves 4 as an appetizer
  • Active time: 30 minutes
  • Total time:30 minutes


  • 3 cups peanut, canola, or vegetable oil
  • 3 large cloves minced garlic (about 3 tablespoons)
  • 2 scallions, thinly sliced
  • 1 teaspoon dried red chili pepper flakes (optional)
  • 12 to 16 whole jumbo shell-on, head-on shrimp, about 1 pound
  • 1/2 egg, beaten
  • 1/4 cup cornstarch
  • Kosher salt and freshly ground black pepper
  • 1 teaspoon five spice powder, Old Bay, smoked paprika, Sichuan peppercorns, or a combination (optional, as desired)


  1. 1.

    Heat two tablespoons of oil in a wok over medium heat until shimmering. Add the garlic, scallions and let brown, stirring occasionally, 3 to 5 minutes. Add the chili pepper flakes if using and stir until aromatic, about 30 seconds. Transfer oil and aromatics to a large metal bowl. Wipe wok clean with paper towel.

  2. 2.

    Add remaining oil to wok and heat to 375°F over medium heat. Meanwhile, combine egg and cornstarch in a medium bowl. Add shrimp and toss to coat. When the oil is ready, add half of the shrimp, dropping them into the oil one at a time. Cook, agitating and flipping shrimp frequently until crisp and just cooked through, 2 to 3 minutes total. Transfer shrimp to a paper towel-lined plate and repeat with remaining batch.

  3. 3.

    Add drained fried shrimp to bowl with browned aromatics. Season to taste with salt, pepper, and optional additional seasonings. Serve immediately.