Amazing Crispy Salt and Pepper Shrimp

I remember when I first tried making salt and pepper shrimp after moving to the U.S. I missed the vibrant flavors of home but needed something quick and simple for weeknight dinners. This recipe quickly became my go-to. It’s easy, crispy, and packed with flavor, perfect for busy days when you want restaurant-quality shrimp without the fuss or stress.

If you’re looking for a quick, comforting dinner that feels a bit like a takeout treat but made right in your own kitchen, you’re going to love this crispy salt and pepper shrimp recipe. It’s designed for busy adults who want a flavorful meal without spending hours cooking. Plus, it’s easy to tweak for a healthier option if you prefer. In about 45 minutes, you’ll have shrimp that’s perfectly crispy on the outside, tender on the inside, and full of that bold salt and pepper punch. Let’s dive in and make dinner feel effortless tonight!

Why You’ll Love This Salt and Pepper Shrimp Recipe

• Achieve a superior level of crispiness every time by using starch and high-heat shallow frying.
• Customize the spice level easily with different types of peppercorns and chili peppers.
• Option for healthier cooking methods like air frying or light pan-frying without losing flavor.
• Enjoy making an authentic dish that’s approachable, quick, and perfect for busy weeknights.

The Secret to Restaurant-Quality Crispy Salt and Pepper Shrimp

The magic behind this recipe is all about starch and high heat. Coating the shrimp in potato or cornstarch before frying creates a delicate, crispy crust that locks in moisture. Using oil heated to 375 degrees ensures the shrimp cooks quickly without absorbing excess oil, resulting in that perfect crunch. Trust me, once you nail this technique, you’ll feel like a pro every time you cook shrimp. For another take on perfectly crunchy seafood, try making Amazing Crispy Coconut Shrimp at home.

Peppercorns 101: Choosing Your Flavor Profile

Choosing the right peppercorn can elevate your salt and pepper shrimp to new heights. Black peppercorns offer a classic, robust heat with earthy undertones. White peppercorns provide a subtler, slightly fermented flavor often used in more delicate dishes. Sichuan peppercorns bring a unique citrusy, numbing sensation known as “mala,” great if you want a tingling spice kick. Pick your peppercorns depending on how bold or mild you want your shrimp to taste. An infographic showcasing these varieties and their uses would be a great visual guide here.

Mastering the Homemade Salt and Pepper Blend

Making your own salt and pepper spice blend is a game-changer. I use a simple ratio: 2 parts whole peppercorns to 1 part sea salt. Dry roasting both separately unlocks deep, toasty flavors by triggering gentle chemical reactions without burning. This process intensifies aroma and taste far beyond what you get from pre-ground spices. Once roasted and cooled, grind the peppercorns finely and mix with the roasted salt. This blend can be scaled up or down and kept ready for whenever you crave that signature flavor.

Shrimp Prep Perfection: Shells On or Off?

Cooking shrimp with shells on keeps them juicy and adds extra flavor, especially if you leave the tails or heads intact. It also provides a satisfying texture contrast between the crispy coating and tender shrimp inside. If you prefer easier eating or a cleaner presentation, shells off is a fine choice. When shopping, look for fresh, sustainable shrimp that are firm, with a mild ocean aroma and no discoloration. For those new to shrimp prep, watching a sped-up video of trimming and deveining both with shells on and off can be a huge help.

Ingredients You’ll Need for Amazing Salt and Pepper Shrimp

• 2 parts whole peppercorns
• 1 part sea salt
• 1 pound large shrimp (450g; shells on and deveined, with or without heads)
• 3 tablespoons potato starch or cornstarch
• 1/3 cup oil (for shallow frying)
• salt and pepper mixture (to taste)
• 6 cloves garlic (finely chopped)
• 1 long hot green or red pepper (thinly sliced)

Essential Equipment for Perfect Salt and Pepper Shrimp

• Small pot for dry roasting peppercorns and salt
• Spice grinder or mortar and pestle
• Small cast iron skillet for shallow frying
• Wok for stir-frying garlic, peppers, and shrimp
• Oil thermometer (optional but helpful for keeping precise heat)
• Spider skimmer or slotted spoon for safely handling fried shrimp

How to Make Crispy Salt and Pepper Shrimp: Step-by-Step Instructions

1. Dry roast the peppercorns. In a small pot over medium low heat, roast whole peppercorns for 15 minutes until very fragrant, adjusting heat to avoid burning. Let cool completely, then grind into a fine powder using a spice grinder or mortar and pestle.
2. Dry roast the sea salt. Using the same pot over medium heat, roast the salt until it turns slightly yellow. Cool and mix it with the ground pepper to create your salt and pepper powder.
3. Prepare the shrimp. Rinse shrimp thoroughly and pat dry with paper towels. Coat evenly with potato or cornstarch.
4. Fry the shrimp. Heat oil in a cast iron skillet to 375°F. Arrange shrimp in oil with about an inch of space between each, working in batches. Fry each side for 30 seconds, then transfer to a paper towel-lined plate. Sprinkle with salt and pepper powder while hot.
5. Cook the garlic. Heat 2 tablespoons of oil in a wok over medium heat. Fry finely chopped garlic until just golden; avoid burning. Drain on paper towels.
6. Finish the dish. Remove excess oil from the wok, leaving about a tablespoon. Add sliced hot peppers, then turn off heat and return garlic to the wok. Stir-fry for a minute, then add shrimp. Toss gently for 10 seconds, sprinkle additional salt and pepper mixture as desired, and serve immediately.

Visual cues for oil temperature: Look for the oil shimmering or use a wooden spoon test—when small bubbles form around the spoon, it’s ready. Avoid overcrowding the pan as this lowers oil temperature and causes soggy shrimp. Cooking in batches helps maintain crispiness and even cooking.

Prep Ahead & Meal Prep Strategies

• Make the salt and pepper blend in advance and store in an airtight jar.
• Clean and devein shrimp a day ahead, keeping them sealed and chilled.
• Pre-slice garlic and peppers, stored separately in the fridge for fast cooking.
• Portion and label ingredients the night before to speed up your weeknight meal routine.

Healthier Alternatives: Air Fryer & Pan-Frying Options

If you want to cut back on oil without sacrificing the flavor, air frying or pan-frying with less oil are great options. Air frying offers crispy shrimp with minimal oil, while pan-frying uses less oil than deep or shallow frying but still creates a delightful crust. Both methods have pros and cons regarding texture and time.

Air Fryer Salt and Pepper Shrimp

1. Prepare the shrimp with starch as usual.
2. Preheat your air fryer to 400°F.
3. Spray the basket lightly with oil, arrange shrimp in a single layer.
4. Air fry for 6-8 minutes, shaking basket halfway for even cooking.
5. Toss with salt and pepper mixture and add garlic and pepper stir-fry if desired.

Pan-Frying with Less Oil

1. Heat 1-2 tablespoons of oil over medium-high heat in a skillet.
2. Add shrimp in batches without overcrowding.
3. Cook each side about 1 minute until golden and cooked through.
4. Drain on paper towels and toss with your spice blend and sautéed aromatics.

Tips for Success: Aisha’s Top Secrets for Perfect Salt and Pepper Shrimp

• Use the shimmer and wooden spoon test to gauge oil temperature if you don’t have a thermometer.
• Never overcrowd the pan; give shrimp space to fry crisp instead of steam.
• Look for the shrimp to turn pink and firm but not rubbery—this means perfectly cooked.
• Toast your spices slowly to avoid burning and preserve flavor.

Common Substitutions & Adjustments for Salt and Pepper Shrimp

Adjust your ratios of salt and pepper to balance saltiness and spice. For less “mala” sensation, reduce or skip Sichuan peppercorns.

What to Serve With Your Salt and Pepper Shrimp

Get creative! This shrimp works perfectly:

• Tossed into crunchy Asian slaw or vibrant salads
• Wrapped in warm tortillas for zesty shrimp tacos
• Alongside steamed jasmine rice or garlic noodles. For more inspiration on pairing shrimp with comforting sides, explore The Ultimate Shrimp Pasta Recipes.
• With dipping sauces like sweet chili, soy mayo, or garlic aioli. If you enjoy those sweet and spicy flavors, you might also like my recipe for Ultimate Sweet Chili Shrimp.

Storage, Reheating & Freezing Your Salt and Pepper Shrimp

Store leftovers in an airtight container in the refrigerator for up to 2 days. To keep crispiness, reheat in a dry skillet or air fryer instead of the microwave. You can freeze cooked shrimp wrapped tightly; thaw overnight in the fridge and reheat gently. However, frying fresh usually gives the best texture.

Expert Troubleshooting Guide: Fixing Common Salt and Pepper Shrimp Issues

• Soggy shrimp: Likely oil too cool or pan overcrowded. Heat oil properly and fry in batches.
• Rubbery texture: Overcooked shrimp. Fry quickly at high heat, watching closely.
• Bland flavor: Check your spice blend freshness and seasoning amounts. Don’t skip the garlic and peppers.
• Too spicy: Reduce the amount or switch to milder peppers or use less Sichuan peppercorns.

Frequently Asked Questions (FAQs) About Salt and Pepper Shrimp

Q: Can I use frozen shrimp?

A: Yes, but fully thaw and pat dry before cooking for best results.

Q: How long does the spice blend last?

A: Stored in an airtight container, it stays fresh for up to 3 months.

Q: Can I double the recipe?

A: Absolutely! Just cook the shrimp in batches to keep them crispy.

Q: Where can I buy Sichuan peppercorns?

A: Available at Asian markets or online specialty spice shops.

Conclusion

Making crispy salt and pepper shrimp at home is easier than you think, and the flavor is unbeatable. With a little preparation and these simple steps, you’ll bring restaurant-quality flavor to your dinner table in under an hour. I’d love to hear your tips, questions, or how your shrimp turns out—drop a comment below .

Salt and Pepper Shrimp

This recipe features crispy shrimp coated in a homemade, aromatic salt and pepper mixture. The shrimp are shallow-fried to perfection, then quickly tossed with stir-fried garlic and hot peppers for a flavorful, easy-to-make dish.

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Prep Time 35 minutes mins

Cook Time 10 minutes mins

Total Time 45 minutes mins

Servings: 2 servings

Calories: 630

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 2 parts whole peppercorns
• 1 part sea salt
• 1 pound large shrimp (450g; shells on and deveined, with or without heads)
• 3 tablespoons potato starch or cornstarch
• 1/3 cup oil (for shallow frying)
• salt and pepper mixture (to taste)
• 6 cloves garlic (finely chopped)
• 1 long hot green or red pepper (thinly sliced)

Equipment

• Small pot
• Spice grinder or mortar and pestle
• Small cast iron skillet
• Wok
• Paper towel

Method

 

Preparation

1. Dry roast whole peppercorns in a small pot over medium-low heat for 15 minutes until fragrant, being careful not to burn them. Cool completely, then grind to a powder using a spice grinder or mortar and pestle.
2. Dry roast sea salt in the same pot over medium heat until it turns slightly yellow, then cool and combine with the ground pepper to create the authentic salt and pepper powder.

Cooking

1. Rinse the shrimp thoroughly, pat them dry with paper towels, and then dredge them completely in potato starch or cornstarch.
2. Heat oil in a cast iron skillet to 375°F (190°C), then quickly fry the shrimp in batches for 30 seconds per side, leaving space between each shrimp. Transfer fried shrimp to a paper towel-lined plate and sprinkle with the salt and pepper powder.
3. Heat 2 tablespoons of oil in a wok over medium heat, then fry the finely chopped garlic until it is just golden brown. Remove the garlic and drain on a paper towel-lined plate.
4. Remove excess oil from the wok, leaving about one tablespoon, then add the thinly sliced peppers. Turn off the heat, add the fried garlic back to the wok, and stir-fry everything together for about one minute.
5. Add the fried shrimp to the wok, gently toss for 10 seconds, and sprinkle with a bit more salt and pepper mixture before serving immediately.

Notes

For best results, ensure the shrimp are thoroughly patted dry before dredging to achieve maximum crispiness. Adjust the amount of hot pepper to your spice preference.