Salt and Pepper Shrimp Rolls

By Kay Chun

Updated July 15, 2021

Salt and Pepper Shrimp Rolls
David Malosh for The New York Times
Total Time
15 minutes
Rating
4(1,968)
Comments
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Inspired by jiao yan xia, the classic Chinese dish of head-on, fried shrimp finished with a Sichuan or white pepper salt seasoning, these shrimp rolls celebrate the flavors of salt and pepper. Peeled shrimp are seasoned, breaded with cornstarch and fried until super crunchy, then sprinkled with a black pepper-salt. Once cooked, they’re tucked into toasted rolls smeared with a zingy garlic mayo. Fresh cilantro, sliced chile and a squeeze of fresh lime brighten the hearty sandwich. Store any leftover pepper-salt in an airtight container and use it as a seasoning for roasted meats and vegetables.

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Ingredients

Yield:4 servings 
  • Vegetable oil, for frying (about 2½ cups)
  • ½cup mayonnaise
  • ¼teaspoon grated garlic
  • 1teaspoon ground black pepper
  • ½teaspoon kosher salt
  • 4hot dog buns, preferably top-split
  • 1pound peeled and deveined jumbo shrimp (16 to 20 shrimp), tails removed
  • ¼cup whole (or 2-percent) milk
  • 1cup cornstarch
  • 2Fresno chiles, thinly sliced
  • Tender cilantro sprigs, for garnish
  • Lime wedges, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

691 calories; 49 grams fat; 5 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 18 grams polyunsaturated fat; 55 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 8 grams protein; 522 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a 12-inch cast-iron or heavy skillet, heat 1 inch of oil over medium-high until an instant-read thermometer registers 350 degrees.

  2. Step 2

    Meanwhile, in a small bowl, combine mayonnaise and garlic; mix well. In a separate small bowl, combine pepper and salt.

  3. Step 3

    Heat a medium nonstick skillet over medium. Using 1 teaspoon of garlic mayonnaise per bun, spread on outer sides of buns, then toast them until golden, about 1 minute per side. Transfer to plates.

  4. Step 4

    Season shrimp with about 1 teaspoon of the pepper-salt, dip in milk, then dredge in cornstarch, gently pressing so cornstarch adheres. Working in two batches, fry shrimp until crispy and cooked through, turning halfway, about 2 minutes. Transfer to a paper towel-lined plate to drain. Season with more of the pepper-salt mixture.

  5. Step 5

    Smear some garlic mayonnaise on the inner center of buns, then divide shrimp among buns. Top with chiles, cilantro and more pepper salt. Serve with lime wedges.

Ratings

4 out of 5
1,968 user ratings
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Comments

CB

This was surprisingly good. Don't skip the milk! I used milk on about half (and forgot on the others). The cornstarch sticks either way, but without the milk the shrimp never brown very well. The crust is better — and looks much better with the milk. Also, I added some lime and a bit more garlic to the mayonnaise. I didn't have the Fresnos, so I thinly sliced some red pepper and added that for the crunch. Also had a handful of chopped green onions to add with the cilantro. Delicious.

Judith

No-one has ever satisfactorily explained what to do with the oil after frying food in it. I've heard all the old saws about straining it and using it again, but once the oil is heated to 350 degrees F and used for frying it's molecular structure has changed, it is more viscous, and it is no longer good for frying. Any suggestions?

Jenn

I left out the peppers when I made this for my dad. He said it’s the best thing I’ve ever made. Then I bit into this sandwich and holy expletive, Batman. This is the best thing I’ve made him.

Try with Beer Rolls!

Try these with the NYT Cheddar Beer Bread Rolls! Delicious. This is a great way to indulge in fried shrimp! I diced some jalapeño and sautéed it for a topping. I also used lemon wedges instead of lime.

Stephanie

Really delicious and deceptively simple. My husband and I had fun making these together and they were so good, we knew at first bite we'd be making them again.

emily

Served with nuoc cham rather than just lime juice peppers. The addition of the fish sauce was SO good

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