There’s something undeniably satisfying about the crunch of perfectly fried shrimp, especially when they’re infused with the bold flavors of salt and pepper. I first encountered this delicious dish at a bustling night market, where the savory aroma of spices filled the air and tempted my taste buds. Drawing from that experience, I’ve perfected my own version of Crispy Salt and Pepper Shrimp that you can whip up in your own kitchen!
This recipe is a delightful shortcut to enjoy a restaurant-quality meal without the hassle of takeout. Picture juicy, shell-on shrimp enveloped in a crispy coating, kissed by the warmth of garlic and a hint of heat from red pepper flakes. You’ll love how simple yet rewarding it is to create this crowd-pleaser—perfect for weeknight dinners or when you want to impress friends at your next gathering. With minimal oil and maximum flavor, this dish checks all the boxes for comfort food enthusiasts and culinary adventurers alike. Let’s dive into the recipe that will elevate your dining experience right at home!
Why is Salt and Pepper Shrimp a Must-Try?
Crispy goodness: The shrimp are golden-brown and crispy, delivering a satisfying crunch with every bite.
Bold flavors: Infused with garlic and a kick of red pepper, this dish is a flavor bomb that’ll excite your taste buds.
Quick & easy: Ready in just 30 minutes, it fits perfectly into your busy weeknight routine.
Versatile option: Swap shrimp for chicken or tofu for a unique twist that caters to different dietary preferences.
Crowd-pleaser: Perfect for dinner parties or family meals, this dish impresses everyone at the table.
For a delightful pairing, serve it hot with a side of steamed rice for a complete meal!
Salt and Pepper Shrimp Ingredients
For the Spice Mix
• Sichuan Peppercorns – Adds a unique, spicy-tingly flavor; substitute with black peppercorns if necessary.
• Salt – Enhances the overall flavor of the shrimp; used in two stages for toasting and seasoning.
For the Shrimp
• Uncooked Shell-On Shrimp (16-20 per pound) – Provides moistness and a crunchy shell; you can substitute with deveined shrimp, keeping tails on.
• Cornstarch – Used for coating the shrimp to achieve a crispy exterior; no direct substitutes are recommended for desired texture.
• White Pepper – Contributes a distinct, mild heat; can be omitted for a milder flavor.
• Oil for Frying – Essential for achieving crispiness while frying; use vegetable oil or a similar frying oil.
For Flavoring
• Garlic Cloves – Adds aroma and depth of flavor; fresh garlic is preferred for optimal taste.
• Crushed Red Pepper Flakes – Provides additional heat; adjust to personal preference.
• Sliced Green Onions – Used for garnish, adding freshness and color to the dish.
To Serve
• Hot Cooked Rice – Suggested serving option that complements the salt and pepper shrimp well.
How to Make Salt and Pepper Shrimp
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Prep Spice Mix: In a dry wok, toast 2 tablespoons of Sichuan peppercorns with 3 teaspoons of salt for 2-3 minutes, until fragrant. Transfer to a food processor and grind into a fine mix.
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Prep Shrimp: Remove the legs from 16-20 uncooked shell-on shrimp, devein while keeping the shells on, and dry them thoroughly. In a bowl, combine ½ cup of cornstarch, the remaining salt, and ½ teaspoon of white pepper; toss the shrimp to coat evenly.
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Fry Shrimp: Heat about 1 cup of oil in the wok to 375°F. Fry the shrimp in batches for 5-6 minutes, or until they turn crispy and pink. Drain the cooked shrimp on paper towels to absorb excess oil.
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Flavor Explosion: Drain excess oil from the wok, leaving about 2 teaspoons. Sauté 4 minced garlic cloves and a pinch of crushed red pepper flakes for 30-45 seconds until fragrant and golden.
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Combine: Add the fried shrimp back to the wok alongside 1 teaspoon of the ground spice mix; toss everything to coat for about 1 minute to allow the flavors to meld.
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Plate & Serve: Transfer the shrimp to a serving platter, garnish with sliced green onions, and serve hot alongside a scoop of fluffy rice.
Optional: A splash of lime juice elevates the flavors even further!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Salt and Pepper Shrimp
- Fridge: Store leftover salt and pepper shrimp in an airtight container for up to 2 days. Expect the shells to soften slightly, but they’ll still be delicious!
- Freezer: For long-term storage, freeze the shrimp in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Reheat directly from frozen.
- Reheating: To reheat, bake in a preheated oven at 375°F for about 10-15 minutes for crispy results. You can also quickly pan-fry for a few minutes until warmed through.
- Avoid Room Temperature: To maintain freshness and safety, do not leave cooked shrimp at room temperature for more than 2 hours.
Make Ahead Options
These Salt and Pepper Shrimp are fantastic for meal prep, allowing you to enjoy this flavor-packed dish with less fuss on busy weeknights! You can prepare the spice mix up to 3 days in advance, storing it in an airtight container to keep the flavors intact. Additionally, the shrimp can be cleaned, deveined, and coated in cornstarch up to 24 hours ahead. Just remember to keep them refrigerated until you’re ready to fry. When it’s time to serve, simply fry the shrimp as instructed and toss them with the sautéed garlic and spices for that delicious, crispy finish. This way, you’ll have restaurant-quality Salt and Pepper Shrimp with minimal effort!
Expert Tips for Crispy Salt and Pepper Shrimp
- Toast Carefully: Always toast your Sichuan peppercorns gently to prevent bitterness. Skipping this step can result in an unbalanced flavor profile.
- Dry Shrimp: Make sure to dry the shrimp thoroughly before coating them in cornstarch. Moisture can lead to soggy results instead of crispy salt and pepper shrimp.
- Fry in Batches: Avoid overcrowding the wok when frying shrimp. This ensures that each piece cooks evenly and maintains that coveted crunch.
- Heat Control: Monitor the oil temperature as you fry—too hot can burn the shrimp, while too cool can make them greasy.
- Store Spice Mix: If you have leftover spice mix, store it in an airtight container for future use in stir-fries or soups for added flavor.
Salt and Pepper Shrimp Variations
Feel free to explore and personalize this dish with these delightful twists and swaps!
- Chicken or Tofu: Replace shrimp with chicken pieces or firm tofu cubes for a different protein experience that’s equally tasty.
- Lime Zest: Enhance the flavor with a sprinkle of lime zest before serving for a bright, tangy finish.
- Crispy Veggies: Toss in chopped bell peppers or snap peas during the final cook for a vibrant crunch and exciting texture.
- Coconut Oil: For a tropical flair, use coconut oil instead of vegetable oil when frying—this adds a subtle sweetness.
- Spicy Kick: Add sliced fresh chilies alongside garlic for an irresistible heat burst that spice lovers will adore.
- Herbs Galore: Fresh cilantro or basil can be introduced as a garnish for a fresh herbaceous twist.
- Sweet Glaze: Drizzle a light honey or maple syrup sauce over the cooked shrimp for an unexpected sweet-savory combination.
- Sesame Seeds: Sprinkle toasted sesame seeds on top just before serving for an added layer of nuttiness and crunch.
What to Serve with Crispy Salt and Pepper Shrimp?
A perfect meal awaits you, bursting with flavors and textures that will take your dining experience to new heights.
- Steamed Jasmine Rice: The aromatic rice absorbs the delightful juices from the shrimp, balancing the dish’s boldness.
- Garlic Broccoli: This green side adds a satisfying crunch and a touch of earthy flavors while complementing the savory shrimp beautifully.
- Sweet and Sour Cucumber Salad: The refreshing tang of this salad balances the shrimp’s richness, providing a bright contrast in taste.
- Chili Garlic Noodles: A little heat with garlic-infused noodles makes for a heartier side, complementing the spiciness of the shrimp delightfully.
- Wonton Soup: Warm and soothing, this soup offers a comforting start to your meal, setting the stage for the exciting flavors of the shrimp.
- Chardonnay: A glass of chilled Chardonnay enhances the meal with its crisp acidity and subtle notes of fruit that pair beautifully with the shrimp’s flavors.
Enjoy mixing and matching to find your perfect combination!
Salt and Pepper Shrimp Recipe FAQs
How do I select the right shrimp for this recipe?
Absolutely! For the best results, choose fresh, uncooked shell-on shrimp in the 16-20 count range per pound. The shells lock in moisture and flavor, giving you that delightful crunch. If fresh isn’t an option, frozen shell-on shrimp can work well—just be sure to thaw them completely and dry them thoroughly before cooking!
What’s the best way to store leftover salt and pepper shrimp?
Leftover salt and pepper shrimp can be stored in an airtight container in the refrigerator for up to 2 days. Keep in mind that the shells may soften a bit, but they will still be flavorsome! I often find that reheating them in an oven helps retain some crispiness.
Can I freeze salt and pepper shrimp?
Yes, you can freeze them! First, arrange the cooked shrimp in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag and store for up to 3 months. When you’re ready to enjoy, simply reheat them straight from the freezer—either bake at 375°F for about 10-15 minutes or quickly pan-fry them until warmed through.
What should I do if my shrimp turn out soggy?
Very common! To ensure crispy shrimp, remember to dry them thoroughly after rinsing. Moisture is the enemy of crispiness! Also, avoid overcrowding the wok; frying in batches allows each shrimp to get the necessary heat for that perfect crunch.
Can I adjust the spice level for dietary reasons?
Absolutely! If you’re looking for a milder dish, you can omit the white pepper and reduce the amount of crushed red pepper flakes. Alternatively, feel free to add additional spices as per your preference. This dish is quite versatile and can easily cater to different tastes!
Is this dish safe for my pet?
While shrimp in small amounts can be safe for dogs, please ensure they’re cooked without any added seasoning or salt. The seasoning in this salt and pepper shrimp makes it unsuitable for pets. Always consult your vet before introducing new food into your pet’s diet!
Crispy Salt and Pepper Shrimp That Will Wow Your Taste Buds
Ingredients
Equipment
Method
- In a dry wok, toast 2 tablespoons of Sichuan peppercorns with 3 teaspoons of salt for 2-3 minutes, until fragrant. Transfer to a food processor and grind into a fine mix.
- Remove the legs from 16-20 uncooked shell-on shrimp, devein while keeping the shells on, and dry them thoroughly. In a bowl, combine ½ cup of cornstarch, the remaining salt, and ½ teaspoon of white pepper; toss the shrimp to coat evenly.
- Heat about 1 cup of oil in the wok to 375°F. Fry the shrimp in batches for 5-6 minutes, or until they turn crispy and pink. Drain the cooked shrimp on paper towels.
- Drain excess oil from the wok, leaving about 2 teaspoons. Sauté 4 minced garlic cloves and a pinch of crushed red pepper flakes for 30-45 seconds until fragrant and golden.
- Add the fried shrimp back to the wok alongside 1 teaspoon of the ground spice mix; toss everything to coat for about 1 minute.
- Transfer the shrimp to a serving platter, garnish with sliced green onions, and serve hot alongside a scoop of fluffy rice.