Traditionally fried, this favorite dish is reinvented with less mess by broiling the shrimp for a crispy texture with its spicy flavor.
By Lan Pham Wilson
my grandfather appreciated food.
likely, too much.
upon further reflection
i cannot decide what he loved more:
the sweet or the savory.
let’s say he liked both,
and the everything in between.
he enjoyed all the bad things that caused
his cholesterol to spike:
sunny side up eggs
liver, specifically my grandmother’s homemade pâté
seafood, in particular fried and heavily salted
gpa loved him some spice and salt.
more often than not
my memories of him are about food.
in memory of him,
i made one of his favorite dishes,
a dish we grandchildren would sneak to him
as it was something gma would expressly forbid him from having.
Vietnamese Salt and Pepper Crispy Shrimp
- Total Time: 22 minutes
- Yield: Serves 2
- Diet: Omnivore, Pescatarian
Description
Vietnamese flavors get a quick update. Broiling makes these spicy shrimp crispy and easy to prepare!
Ingredients
- 8 oz (227 g) prawns
- 2 tsp kosher salt
- 2 tsp fresh ground pepper
- 1 tsp five spice powder
- 1 tsp sugar
- 1/2 cups (118 ml) corn starch or potato starch
- 3 cloves garlic
- 1/2 jalapeño
- 1/4 red onion
- 2 green scallions
- drizzle of oil
- lemon or lime wedges
Instructions
- Preheat oven to 550°F (277°C).
- Prep ingredients: clean and devein shrimp; pat dry.
- Dry roast salt, ground pepper, and 5-spice powder. Set aside to cool, then mix in sugar.
- Line a shallow cookie sheet with foil or parchment paper; oil if using foil.
- Dust shrimp with potato or corn starch.
- Broil shrimp in the preheated oven for two minutes.
- In a frying pan, heat oil over medium-high heat.
- Sauté garlic, onion, green scallions, and jalapeño for 3–5 minutes.
- Remove shrimp from oven.
- Add shrimp to the frying pan and cook quickly.
- Sprinkle shrimp with 3 teaspoons of the salt/sugar/pepper/five-spice mixture.
- Gently mix and heat shrimp through; remove from heat.
- Serve with lemon or lime wedges.
Notes
- For extra crispy shrimp, ensure they are completely dry before coating with starch. Patting them dry with paper towels is key.
- If you don’t have five-spice powder, a blend of ground cloves, cinnamon, star anise, Sichuan peppercorns, and fennel seeds can be substituted.
- Store leftover shrimp in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Main Course
- Method: Broiling
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 20
- Fiber: 2
- Protein: 25
- Cholesterol: 150
Frequently Asked Questions
What kind of shrimp should I use for this recipe?
Use large, raw shrimp that are peeled and deveined for the best texture and flavor in the broiling process.
How can I achieve the right crispy texture when broiling shrimp?
Make sure to pat the shrimp dry before seasoning and broiling to remove excess moisture, which helps them crisp up nicely.
Can I adjust the spice level in the salt and pepper seasoning?
Yes, you can increase or decrease the amount of black pepper and add chili flakes or powder to suit your heat preference.
Hi Lan! Thanks for sharing this recipe, I can’t wait to try it. This dish is something that definitely reminds me of my childhood growing up in San Jose – I currently live in Chicago and have no idea where I can find this dish anywhere so I figured I’d make it! Anyway, my question begins with your note ‘*note: this is inauthentic, in that i did not deep-fry the shrimp. click on the link if you want to make it the “correct” way’, I didn’t see a link anywhere, would you mind sharing it? Thanks!!
thanks
great recipe!
Delicious! The seasoning is to die for and the shrimp were perfectly cooked following your direction!
bizygirl, thank you so much for your feedback! i am so tickled that my directions worked out well, i worry sometimes that i’m too wordy or not clear enough. i am glad this turned out well for you, and hope you make it often. <3
Why do you leave the shell on?
that’s a really good questions, one i’m kinda almost stumped on. i’ve always ever had this with the shell on and never questioned it… i *think* it would have to do with keeping the shrimp itself from drying out… i also feel like the seasoning adheres to the shell better, as well as, from a taste standpoint, one can peel the shell off and the shrimp will have just the right amount of seasoning. then from a community standpoint, much like eating crabs with friends/family, you get in there, you’re getting your fingers/hands dirty while you’re eating, it’s fun.