I’m so excited to share this Salt and Pepper Shrimp recipe with you!
It’s one of those dishes that’s quick enough for a weeknight meal, but also impressive enough for guests.
Plus, it’s incredibly versatile.
Recipe Overview: Salt and Pepper Shrimp
This dish is all about crispy, flavorful shrimp with a simple, yet addictive seasoning.
The key is the balance of saltiness, a little bit of heat, and a touch of sweetness, all coating perfectly cooked shrimp.
It is best served immediately for maximum crispiness. Think of appetizers at a party, or even a light main course.
You could serve this with a side of rice and some stir-fried vegetables for a complete meal.
Or, make it part of a larger spread with other appetizers.
Detailed Ingredients for Salt and Pepper Shrimp
Here’s what you’ll need to gather:
- Shrimp: 1 pound, peeled and deveined. I prefer large or jumbo shrimp for this, but medium works too. Just adjust the cooking time slightly. Make sure they are fully thawed if you are using frozen shrimp.
- Cornstarch: 1/2 cup. This is the key to getting that super crispy coating.
- Salt: 1 teaspoon. We’re using a good amount, but don’t worry, it won’t be overly salty.
- White Pepper: 1/2 teaspoon. White pepper has a slightly different flavor than black pepper – it’s a little more earthy. You can use black pepper if that’s what you have.
- Garlic Powder: 1/2 teaspoon.
- Onion Powder: 1/2 teaspoon.
- Sugar: 1/2 teaspoon. Just a touch of sweetness to balance the flavors.
- Vegetable Oil: For frying. You’ll need enough to come about 1/2 inch up the side of your pan. Canola oil also works great.
- Green Onions: 2, thinly sliced, for garnish.
- Red Chili Peppers: 1-2, thinly sliced, for garnish (optional, for a little heat).
- Jalapeño: 1, thinly sliced, for garnish and additional optional spiciness.
If you don’t have green onions, chives are a good alternative.
And if you’re sensitive to spice, leave out the chili peppers or the jalapeño.
Step-by-Step Instructions: Making Crispy Salt and Pepper Shrimp
- Prep the Shrimp: First, make sure your shrimp are completely dry. Pat them with paper towels. This is REALLY important for getting a good crust.
- Make the Seasoning Mix: In a medium bowl, whisk together the cornstarch, salt, white pepper, garlic powder, onion powder, and sugar.
- Coat the Shrimp: Add the shrimp to the bowl with the cornstarch mixture and toss to coat them evenly. Make sure every little shrimp is covered.
- Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat. You’ll know it’s ready when you drop a tiny bit of the cornstarch mixture in, and it sizzles immediately.
- Fry the Shrimp: Carefully add the shrimp to the hot oil in a single layer. Don’t overcrowd the pan – you may need to work in batches.
- Cook Until Crispy: Fry the shrimp for about 2-3 minutes per side, until they are golden brown and crispy, and the shrimp is pink and cooked through.
- Drain and Garnish: Remove the shrimp from the pan and place them on a plate lined with paper towels to drain any excess oil.
- Serve Immediately: Garnish with sliced green onions, and red chili peppers and jalapeños (if using). Serve hot, and enjoy that amazing crunch.
The biggest mistake when preparing this recipe is overcooking the shrimp. If you notice the shrimp shrinking drastically and curling into a tight “C” shape, it’s likely overcooked.
Variations & Tips for this Shrimp Recipe
- Spice it Up (or Down): Adjust the amount of chili peppers and jalapeño to your liking. You can even add a pinch of cayenne pepper to the seasoning mix for extra heat.
- Make it Ahead: You can prep the shrimp and the seasoning mix a few hours ahead of time. Keep them separate in the refrigerator, and then toss to coat just before frying.
- Storage: Leftovers (if you have any!) can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheating: To reheat, I recommend using an air fryer or a hot oven to get them crispy again. The microwave will make them soggy.
- Serving Ideas: Beyond serving as an appetizer, try these shrimp in tacos, or on top of a salad.
Key Details
- Prep time: 15 minutes
- Cook time: 10 minutes
- Total time: 25 minutes
- Servings: 4-6 (as an appetizer)
- Equipment you’ll need: Large skillet or wok, medium bowl, paper towels.
Salt and Pepper Shrimp
Ingredients
- 1 pound shrimp peeled and deveined
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon sugar
- Vegetable oil for frying
- 2 green onions thinly sliced
- 1-2 red chili peppers thinly sliced (optional)
- 1 jalapeño thinly sliced (optional)
Instructions
- Prep the Shrimp: First, make sure your shrimp are completely dry. Pat them with paper towels.
- Make the Seasoning Mix: In a medium bowl, whisk together the cornstarch, salt, white pepper, garlic powder, onion powder, and sugar.
- Coat the Shrimp: Add the shrimp to the bowl with the cornstarch mixture and toss to coat them evenly.
- Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat.
- Fry the Shrimp: Carefully add the shrimp to the hot oil in a single layer.
- Cook Until Crispy: Fry the shrimp for about 2-3 minutes per side, until they are golden brown and crispy, and the shrimp is pink and cooked through.
- Drain and Garnish: Remove the shrimp from the pan and place them on a plate lined with paper towels to drain any excess oil.
- Serve Immediately: Garnish with sliced green onions, and red chili peppers and jalapeños (if using). Serve hot.