This crispy, savory Salt and Pepper Shrimp is packed with bold flavors and takes just minutes to make! The secret lies in perfectly seasoned shrimp with a light, crispy coating that reminds me of my favorite comforting restaurant dishes. Every bite delivers an irresistible combination of tender shrimp, aromatic pepper, and that perfect salty kick that keeps you coming back for more.
Why You’ll Love This Salt and Pepper Shrimp
- Quick 20-minute recipe anyone can master
- Light, crispy coating that stays crunchy
- Perfect blend of sea salt and your choice of peppercorns
- Customizable heat level to suit your taste
- Restaurant-quality results at home
- Simple ingredients you might already have
- No fancy equipment needed
My favorite part about this recipe is how wonderfully versatile it is! You can use white pepper for a classic Cantonese style, Sichuan peppercorns for a numbing heat, or black pepper for a bold kick. I love mixing different peppercorns to create my own signature blend – it’s like having a different dish each time!
The key to perfection? That gorgeous salt and pepper mixture we toast ourselves. Trust me, this simple step makes ALL the difference. When the peppercorns hit that warm pan, they release the most amazing aroma that fills your whole kitchen. And the sea salt gets this beautiful golden color that adds such a special touch to the final dish.
Whether you’re serving these as an appetizer or main course, they’re guaranteed to disappear fast. I love watching guests’ faces light up when they bite into that perfectly seasoned, crispy shrimp – it’s pure kitchen magic!
Ingredients Overview
Let’s dive into what makes these shrimp absolutely irresistible! Each ingredient plays a crucial role in creating that perfect balance of crispy, salty, and slightly spicy goodness.
- Shrimp: You’ll want 1 pound of large shrimp (16-20 count). Fresh is fantastic, but frozen works beautifully too – just make sure they’re completely thawed and patted dry. I love using head-on shrimp for extra flavor, just like in my creamy seafood dishes.
- Salt & Pepper Mix: Here’s where the magic happens! Use 2 tablespoons whole peppercorns (black, white, or Sichuan) and 1 tablespoon sea salt. Sea salt’s mineral content adds depth you just can’t get from regular table salt.
- Potato Starch/Cornstarch: ½ cup for dredging. This creates that gorgeously crispy coating. Both work equally well – I often use whatever’s in my pantry!
- Aromatics: 6 cloves minced garlic and 2 long hot peppers, sliced. These create that amazing aroma that’ll have everyone running to the kitchen.
- Oil: 2 cups for frying, plus 2 tablespoons for finishing. Any neutral oil with a high smoke point works great.
Success Tips & Tricks
- Perfect your prep: Pat those shrimp super dry before dredging. Moisture is the enemy of crispiness! Like in my favorite pasta recipes, proper prep makes all the difference.
- Temperature matters: Keep your oil at a steady 375°F. Too hot? Burnt exterior. Too cool? Greasy shrimp. I always keep my thermometer handy!
- Don’t overcrowd: Fry in batches with about an inch between each shrimp. They need their personal space to get crispy!
- Garlic timing: When frying the garlic, pull it out the second it turns golden. It’ll continue cooking from residual heat, and nobody wants bitter burnt garlic.
- Salt & Pepper Mix storage: Make extra and store it in an airtight container. It’ll keep for months and is wonderful on everything from eggs to roasted veggies!
Step-by-Step Instructions
Let me walk you through making this incredible salt and pepper shrimp! I make this dish at least once a month, and these detailed steps will help you nail it every time.
Preparing the Salt and Pepper Mixture
- Toast the peppercorns: Heat your pan over medium-low heat and dry roast your choice of peppercorns for 15 minutes. The kitchen will smell amazing! Just keep an eye on them and adjust the heat if needed.
- Grind and mix: Once cooled, grind the peppercorns into a fine powder. Then toast your sea salt until it turns slightly golden – this takes about 5 minutes. Mix with your ground pepper using a 2:1 pepper-to-salt ratio.
Cooking the Shrimp
- Prep the shrimp: Just like my favorite seafood pasta dishes, proper prep is key. Pat your shrimp completely dry – this is crucial for achieving that perfect crispy coating!
- Dredge: Coat each shrimp lightly in cornstarch or potato starch. Give them a little shake to remove excess.
- Fry: Heat oil to 375°F in a cast iron skillet. Fry shrimp in batches for 30 seconds per side. They should be golden and crispy, just like in my crispy sandwich recipes.
- Season and finish: Sprinkle with your salt-pepper mixture while hot. Then quickly stir-fry with golden garlic and hot peppers for that final punch of flavor.
Recipe Variations
This versatile dish pairs beautifully with my spicy green sauce for an extra kick! Here are some other delicious ways to make it your own:
- Pepper combinations: Try mixing white, black, and Sichuan peppercorns for a complex flavor profile. Start with equal parts and adjust to your taste.
- Heat level options: Adjust the long hot peppers – remove seeds for less heat, or substitute with bell peppers for a milder version.
- Serving suggestions:
- Over steamed jasmine rice with stir-fried vegetables
- As an appetizer with cold beer
- In lettuce wraps with julienned carrots and cucumbers
Storage tip: While best served fresh, leftovers can be stored in an airtight container for up to 2 days. Reheat quickly in a hot skillet to maintain crispiness.
FAQs & Final Thoughts
Frequently Asked Questions
Yes! The mixture keeps wonderfully in an airtight container for up to 3 months. I make a big batch and keep it handy – it’s perfect for sprinkling on everything from french fries to roasted vegetables!
I prefer medium to large shrimp (16-20 count per pound). They’re perfect for getting that crispy exterior while keeping the inside juicy. Fresh or frozen both work great – just make sure they’re completely thawed and patted dry before cooking.
The secret is thoroughly drying your shrimp before dredging and making sure your oil is hot enough (375°F). Try serving with my 3-ingredient honey mustard on the side – the tangy sweetness pairs wonderfully with the crispy, peppery shrimp!
Absolutely! Skip the hot peppers entirely or substitute with mild bell peppers. You can also adjust the pepper-to-salt ratio in your seasoning mixture – start with a 1:1 ratio instead of 2:1 if you prefer milder flavors.
Final Thoughts
Oh my goodness, you’re going to love this salt and pepper shrimp! It’s become such a staple in my kitchen – perfect for both casual weeknight dinners and impressive entertaining. The crispy coating, the aromatic pepper, and that gorgeous golden garlic… it’s simply irresistible! Don’t forget to play around with different pepper combinations until you find your perfect blend. And please, please snap a photo and let me know how it turned out – I absolutely love seeing your kitchen successes!
Salt and Pepper Shrimp
Equipment (affiliate links)
- Small Pot
- spice grinder or mortar and pestle
- small cast iron skillet
- wok
- paper towel-lined plate
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)
Instructions
- In a small pot over medium low heat, dry roast the whole peppercorns of your choice for 15 minutes, until very fragrant. Take care not to burn them, adjusting the heat as needed. Cool completely and use a spice grinder or mortar and pestle to grind the peppercorns down to a powder.
- Rinse the shrimp and pat them thoroughly dry with a paper towel. Dredge them in potato starch or cornstarch-whatever you’re using.
- Heat the oil in a small cast iron skillet to 375 degrees. Quickly lay the shrimp in the oil with about an inch of space in between each shrimp, and fry the shrimp in batches, cooking each side for 30 seconds. Set aside on a paper towel-lined plate, and sprinkle with salt and pepper powder to taste.
- In the wok, heat 2 tablespoons of oil over medium heat. Fry the garlic until just golden brown (careful not to burn it!), and set aside to drain on a paper towel lined plate.
- Remove any excess oil from the wok, so there’s only a tablespoon or so left (you don’t want to use too much oil at this stage, as this is a “dry” dish). Add the peppers to the wok. Turn off the heat, and add the garlic back to the wok, stir-frying everything together for a minute. Add the shrimp to the wok, and gently toss everything for 10 seconds, sprinkling over a bit more of your salt and pepper mixture. Serve!
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