Crispy 15-Minute Salt and Pepper Shrimp
Salt and pepper shrimp is the weeknight dish that feels like a restaurant treat, with a shatteringly crisp coating and a kick of garlic and white pepper.
It all comes together in about 15 minutes, using one skillet and a handful of pantry staples. No shells, no fuss, just golden little bite-size shrimp you’ll want to eat straight from the pan.
What Makes These Salt and Pepper Shrimp So Good
The cornstarch coating fries up light as air, not greasy, and the white pepper brings a gentle, almost floral heat that black pepper can’t quite match.
I love how quick the whole thing moves: coat, fry, toss with garlic and chilies. The shrimp stay tender inside that crackly shell, and the salty, spicy finish keeps you reaching for the next one.
Ingredients
- 1 lb large shrimp, peeled and deveined: tails on or off, whichever you prefer. Pat them very dry before coating.
- 1/3 cup cornstarch: this creates that light, crispy crust.
- 1 tsp kosher salt: plus more for finishing.
- 1 tsp ground white pepper: use freshly ground if you have it.
- 3 garlic cloves, minced
- 1 jalapeño, thinly sliced: remove seeds for less heat.
- 3 scallions, sliced on the diagonal
- Vegetable oil, for frying: about 1/4 cup
Variations / Substitutions
- Shrimp: squid rings or extra-firm tofu cubes work beautifully with the same coating.
- White pepper: substitute black pepper if you can’t find white pepper, the flavor will be sharper and more earthy.
- Jalapeño: use a mild red chili or skip it entirely for a no-heat version.
- Gluten-free: this recipe is naturally gluten-free, just double-check your cornstarch.
Hearty Stuffed Bell Peppers make a perfect side for this shrimp.
How to Make Salt and Pepper Shrimp
Step 1: Coat the Shrimp
Pat the shrimp very dry with paper towels. In a large bowl, toss them with the 1 tsp salt, 1 tsp white pepper, and 1/3 cup cornstarch until every shrimp is evenly coated. Let them sit for 5 minutes while you heat the oil.
You want a dry, powdery-looking coating, not a thick batter. This thin dusting is what fries up into that delicate, crispy shell.
Step 2: Fry the Shrimp
Pour 1/4 cup vegetable oil into a large skillet or wok and set it over medium-high heat. Once the oil is shimmering (about 350°F if you’re using a thermometer), carefully place the shrimp in a single layer. Fry for about 2 minutes per side, until golden and crisp. If your skillet is on the smaller side, fry them in two batches to avoid crowding.
The shrimp will turn opaque and the coating will puff slightly. Use a slotted spoon to transfer them to a paper towel-lined plate while you fry the rest.
Step 3: Sizzle the Aromatics and Toss
Pour off all but 1 tablespoon of the oil from the skillet. Reduce the heat to medium, add the minced garlic and sliced jalapeño, and stir for about 30 seconds until fragrant. Return all the fried shrimp to the pan and toss for 1 minute, so the shrimp pick up the garlicky, spicy oil.
You’ll hear a lively sizzle and smell the garlic bloom. This quick toss warms the shrimp back up and layers on that final punch of flavor without making them soggy.
Step 4: Plate and Scatter Scallions
Slide the contents of the skillet onto a serving plate. Scatter the sliced scallions over the top and finish with a light sprinkle of extra salt and white pepper, if you like. Serve immediately, while the shrimp are at their crispiest.
Each bite should be a mix of hot, salty, peppery crunch with bright green scallion. That’s the dish at its best, right from the pan.
Tips for the Crispiest Shrimp
- Dry shrimp thoroughly: Any moisture left on the shrimp will cause the cornstarch to turn gummy, not crisp.
- Don’t skip the resting step: Letting the coated shrimp sit while the oil heats helps the cornstarch adhere and creates a better crust.
- Fry in batches: Overcrowding drops the oil temperature fast, resulting in pale, greasy shrimp.
- Serve right away: These shrimp lose their crispness as they sit, so have everything ready and eat them hot.
- Try Sichuan peppercorns: Swap half the white pepper with ground Sichuan peppercorn for a tingly, numbing kick.
Storing Leftover Salt and Pepper Shrimp
Refrigerate leftovers in an airtight container for up to 2 days. To bring back some crunch, reheat them in a hot skillet with a tiny splash of oil over medium-high heat for 2 to 3 minutes, turning once. An air fryer at 400°F for about 3 minutes also works well.
What to Serve With Salt and Pepper Shrimp
Steamed jasmine rice soaks up every bit of the garlicky oil, and a quick cucumber salad tossed with rice vinegar cools the heat. For a bigger meal, pile the shrimp over garlic noodles or tuck them into warm tortillas with a drizzle of lime crema.
Frequently Asked Questions
Can I use frozen shrimp?
Yes, thaw them completely in the refrigerator and pat very dry before coating.
Can I use black pepper instead of white pepper?
You can, but the flavor will be sharper and more earthy, missing that signature floral heat.
Can I leave the shells on?
Absolutely, and it’s traditional. Just score the backs lightly so the seasoning penetrates, and expect a messier but more authentic experience.
Can I make these in an air fryer?
Yes, toss the coated shrimp with a little oil and air fry at 400°F for 6 to 8 minutes, shaking halfway. They’ll be crisp but not quite as delicate as fried.
Salt and Pepper Shrimp Recipe
Ingredients
Method
- Pat shrimp dry and toss with salt, white pepper, and cornstarch. Let sit 5 minutes.
- Heat oil in a skillet over medium-high. Fry shrimp in a single layer 2 minutes per side until golden. Drain on paper towels.
- Pour off all but 1 tablespoon oil, add garlic and jalapeño, stir 30 seconds. Return shrimp, toss 1 minute.
- Transfer to a plate, scatter scallions, and sprinkle with extra salt and white pepper. Serve immediately.
Notes
