Easy Salt & Pepper Shrimp Recipe

This is the crispy, crackly, salty-peppery shrimp you order at a restaurant and swear someone sprinkled magic dust on. It’s Cantonese-style salt & pepper shrimp, shallow-fried in a quick cornstarch jacket so they get light and shattery, then tossed with hot garlic, scallions, and a little chili for that noisy, fragrant sizzle. It’s fast. It’s wildly satisfying. And honestly, it’s the recipe I make when the house is loud and everyone’s starving in 20 minutes.

My husband calls this “shrimp popcorn” because he eats it with his fingers and stands at the stove while I’m still cooking. One time we made a double batch for a movie night, and he kept sneaking back to the pan like a raccoon in slippers. The kids dip theirs in lime and chase it with rice. I toss mine on a salad and feel unreasonably smug about dinner happening so fast with so few ingredients.

Why You’ll Love This Easy Salt & Pepper Shrimp Recipe

– It’s weeknight-fast: 15-ish minutes, no marinading drama.
– The crunch is huge, but the batter is basically… not a batter. Just a dusting.
– One pan, big flavor: salty, peppery, garlicky—minimal ingredients pull heavy weight.
– Works with frozen shrimp because life. No judgment.
– It feels restaurant-fancy but cooks like a grilled cheese.

How to Make It

Grab a pound of large shrimp—tail on if you’re feeling cute, peeled if you’re practical. Pat them dry like you mean it. Moisture is the enemy of crisp and the reason your oil pops like fireworks.

Toss the shrimp with a pinch of kosher salt, a generous shake of white pepper (or black, I won’t fight you), and a teeny pinch of baking soda if you have it—it makes the outside snappier. Let that sit while you heat a shallow puddle of oil in a skillet. We’re talking 1/4 inch, not a deep fry.

In a bowl, pile in cornstarch and dust each shrimp. Don’t cake it on, just an even coat. The moment the oil shimmers (or a wooden chopstick bubbles), lay the shrimp in a single layer. Two quick minutes per side; they’ll go from gray to coral and the edges will get crinkly.

Scoot shrimp to a plate. Pour off most of the oil, leave a tablespoon, and hit the pan with minced garlic and sliced chilies. Thirty seconds—don’t burn it, don’t look away. Toss the shrimp back in, shower with a mix of salt + cracked pepper, and a handful of scallions. Sizzle, toss, squeeze of lime. Try not to eat half over the sink. Good luck.

Ingredient Notes

This module dynamically pulls in recipe-specific ingredients. Follow this exact bullet styling (HTML bold labels only).
– Shrimp (1 lb, large 16–20): Pat them dry until they feel slightly tacky—water kills crisp. Tail-on looks cute, shell-on is extra crunchy but messier.
– Cornstarch (about 1/2 cup): The secret jacket. Potato starch works too and stays crisp a hair longer. Don’t use flour unless you like soggy.
– Kosher salt + black/white pepper: It’s the whole personality. I like half white pepper for that warm, classic vibe, plus fresh cracked black for bite.
– Garlic (3–4 cloves): Add at the end so it doesn’t burn in the oil. If it goes bitter, you went too long—been there, ate it anyway.
– Fresh chilies (1–2): Jalapeño, Fresno, or Thai if you’re feeling brave. Red pepper flakes in a pinch.
– Scallions: Toss them in right at the end for freshness. Don’t cook them to oblivion.
– Baking soda (pinch, optional): Helps the crust get crisper and the shrimp pop. Too much tastes soapy—easy does it.
– Lime wedges: Not traditional, but the squeeze at the end wakes everything up. Don’t skip if you have one.

Recipe Steps

1. Pat shrimp very dry and toss with a pinch of salt, a good shake of pepper, and an optional pinch of baking soda; rest 5 minutes.
2. Heat 1/4 inch neutral oil in a large skillet over medium-high until shimmering (350–375°F).
3. Dredge shrimp lightly in cornstarch, shaking off excess.
4. Fry shrimp in batches 1–2 minutes per side until crisp and just opaque; transfer to a rack or paper towel.
5. Pour off all but 1 tbsp oil; sauté minced garlic and sliced chilies 30 seconds.
6. Return shrimp, toss with 1/2–3/4 tsp kosher salt and 1 tsp freshly cracked pepper (to taste), add scallions, and finish with lime.

What to Serve It With

– Steamed jasmine rice or garlicky fried rice.
– Blistered green beans, bok choy, or a simple cucumber salad.
– Cold beer, bubbly water with lime, or a gingery mocktail.
– Pile into lettuce cups with a drizzle of chili crisp if you’re feeling extra.

Tips & Mistakes

– Dry equals crisp. If your shrimp are wet, they’ll steam and sulk.
– Don’t overcrowd the pan. Two batches are faster than rescuing soggy shrimp.
– Season after frying. Salt too early draws moisture and softens the crust.
– Garlic burns fast. 20–30 seconds, then shrimp back in—no daydreaming.
– Use kosher salt. Table salt is saltier; if that’s all you have, start with half.

Storage Tips

Leftovers? Fridge them in an airtight container up to 2 days. They soften (as all fried things do), but an air fryer at 375°F for 3–4 minutes or a hot oven for 5–7 snaps them back to life. Cold from the fridge over leftover rice with a fried egg is a power breakfast. Zero shame.

Variations and Substitutions

– Air fryer route: Spray-coated, 400°F for 8–10 minutes, flipping once; toss with garlic/chilies in a hot pan after to bloom the aromatics.
– Shell-on style: Extra crunch and flavor, slightly messier to eat. Great party snack.
– Starch swap: Potato or tapioca starch for corn; all crisp nicely.
– Pepper play: Go half white pepper, half coarse black. A pinch of Sichuan pepper = lemony tingle.
– Add a whisper of sugar: 1/2 tsp balances heat; swap honey ↔ sugar if you want a glossier finish.
– Soy splash: Not traditional, but a teaspoon in the final toss is tasty; tamari ↔ soy sauce if gluten-free.
– No chilies? Use red pepper flakes or black pepper plus extra scallion.

Frequently Asked Questions

Easy Salt & Pepper Shrimp Recipe

Restaurant-style salt and pepper shrimp made fast at home: juicy, crispy shrimp tossed with garlic, scallions, and chile for a fragrant, salty-peppery finish.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 1 lb large shrimp, peeled and deveined, tails on
• ▢ 0.5 cup cornstarch
• ▢ 1.25 tsp kosher salt
• ▢ 1 tsp black pepper, freshly ground
• ▢ 0.5 tsp white pepper, ground optional but traditional
• ▢ 2 clove garlic, minced
• ▢ 1 whole jalapeno, seeded and minced or use a red chili
• ▢ 2 whole scallions, thinly sliced
• ▢ 1.5 cup vegetable oil for frying
• ▢ 1 whole lemon cut into wedges, for serving

Instructions

Preparation Steps

• Pat shrimp very dry with paper towels. In a small bowl, mix the salt, black pepper, and white pepper (if using). Reserve 0.25 tsp of the mixture for finishing.
• Toss the shrimp with the remaining pepper-salt mixture until lightly seasoned. Add cornstarch and toss again until every piece is evenly coated and dry to the touch.
• Heat vegetable oil in a large skillet or wok over medium-high heat to about 350°F (shimmering and hot).
• Fry shrimp in batches without crowding, 1 to 2 minutes per side, until just pink and crisp. Transfer to a rack or paper towels to drain.
• Pour off all but about 1 tbsp of the oil. Add garlic and jalapeno; stir-fry 30 seconds until fragrant. Add scallions and cook 15 seconds more.
• Return shrimp to the pan and toss to coat. Sprinkle the reserved pepper-salt over the shrimp and toss once more. Serve immediately with lemon wedges.

Notes

For extra crackle, let the cornstarch-coated shrimp rest 5 minutes before frying. Swap jalapeno for red chili if you prefer. Work in batches so the oil stays hot and the shrimp crisp instead of steam.