Crispy Salt & Pepper Shrimp
- michel1492
- 5 hours ago
- 3 min read
When One Recipe Becomes Several
Shrimp is one of the most misunderstood proteins in the American kitchen.
People overcook it. They buy the wrong kind. They assume crisp shrimp requires a deep fryer.
None of that is true.
This dish is built on restraint. High heat. Dry shrimp. Proper seasoning at the end. And with Lu Bao or Viking Salt from Oak City Spice Blends, one simple recipe becomes an appetizer, a main dish, or something worthy of wine night.
But first, let’s fix the shrimp confusion.
The Shrimp Question
What to Buy and What to Avoid
Buy This:
Raw shrimp. Frozen is excellent.
Most shrimp at the seafood counter was previously frozen anyway. Buying frozen raw shrimp gives you control and often better texture.
Look for:
Large (21–25 per pound)
Extra Large (16–20 per pound)
Shell on or peeled, your preference
Thaw overnight in the refrigerator or under cold running water.
Avoid This:
Pre-cooked pink shrimp
It will not crisp. It will overcook and turn rubbery. It steams instead of sears.
If the shrimp is already pink, it is already cooked.
For crisp texture, you must start with raw.
The Master Recipe
Crispy Salt & Pepper Shrimp
Serves 4 as a main dish Serves 6 as an appetizer
Ingredients
1 pound (454 g) raw large shrimp, peeled and deveined
1/3 cup (40 g) cornstarch
2 tablespoons (30 ml) neutral oil
2 cloves garlic, minced
2 green onions, sliced
Lime wedges
Choose Your Direction:
Option A: Lu Bao
2 teaspoons Lu Bao
Option B: Viking Salt
1½ teaspoons Viking Salt
¼ teaspoon freshly cracked black pepper
Method
Pat shrimp completely dry with paper towels.
Toss lightly in cornstarch. Shake off excess.
Heat oil over medium-high heat until shimmering.
Lay shrimp in a single layer. Do not crowd.
Cook 2 minutes per side until golden and crisp.
Add garlic in the last 30 seconds and stir quickly.
Remove from heat and immediately toss with Lu Bao or Viking Salt mixture.
Finish with green onions and lime.
Serve immediately.
When It’s an Appetizer
Keep the shrimp whole. Plate on a dark dish. Add thin sliced red chili. Serve with lime and a cold glass of Sauvignon Blanc or dry Riesling.
With Lu Bao: You get subtle warmth and aromatic lift.
With Viking Salt: You get clean structure and herbal backbone.
Small plate. Big flavor.
When It’s the Main Dish
Slice the shrimp in half after cooking and serve over:
Steamed jasmine rice
Simple rice pilaf
Lightly dressed shredded cabbage
Warm flatbread
Add a quick cucumber salad for balance.
The same shrimp now carries a full plate.
Technique That Changes Everything
Let the coated shrimp rest for 5 minutes before cooking. The starch hydrates slightly and forms a better crust. Do not stir immediately. Let the first side form structure before flipping.
High heat. Short time. Discipline.
Why the Seasoning Matters
Traditional salt and pepper shrimp relies on timing and contrast.
Lu Bao adds layered aromatics and subtle electric warmth that echoes Southeast Asian spice traditions.
Viking Salt keeps the dish restrained and architectural, allowing the sweetness of the shrimp to remain dominant.
Two personalities. One technique.
That is where Oak City Spice Blends makes the difference.
Final Thought
Shrimp cooks in minutes.
When you understand what to buy and how to treat it, it becomes one of the fastest, most reliable proteins in your kitchen.
The only question left is:
Do you want warmth and complexity or clean structure and restraint?
Either way, start with the right shrimp.
Finish with Lu Bao or Viking Salt.
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