Deep-fried Salt & Pepper Shrimp with Mango Salsa
my bay kitchen
my bay kitchen
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings


  • Salt and pepper pork chops have been at the top of my list of comfort foods lately. There is this one Chinese restaurant between San Jose and Campbell that I go to whenever the craving kicks in. Even before I look at the menu, the lady proprietor already asks me, “hot tea, water and salt & pepper pork chops?” Of course my answer is yes. 99% of the time!
  • 1 lb shrimp, deveined, shell on with head removed
  • 3 tbsps corn starch
  • 1 1/2 tsp kosher salt
  • 3/4 tsp freshly ground black pepper
  • 1 medium jalapeno pepper, sliced and seeded
  • 2-3 cups Olive oil for deep frying
  • 1 ripe mango sliced into tiny cubes
  • 2 medium Roma tomatoes, sliced into tiny cubes
  • 1 small red onion, sliced into tiny cubes
  • 1/2 cup fresh cilantro, chopped
  • 1/2 tsp salt for about
  • 5 minutes Drain shrimp and pat dry with paper towels
  • URL", "");
  • GA_google
  • Attr("google_page_url", "");
  • GA_google



Log in or Register to write a comment.