If you’ve never had salt and pepper shrimp, oh boy, are you missing out! This dish hits all the right notes—crispy, spicy, garlicky, and just plain irresistible. Whether you’re planning a weeknight dinner or impressing friends with your cooking skills, this recipe is a total winner. And guess what? You don’t need to be a pro to pull it off. With just a few pantry staples and some juicy shrimp, you’ll have a meal that tastes like it came straight out of your favorite Chinese restaurant.
Let’s jump into everything you need to know to whip up salt and pepper shrimp at home. Spoiler alert: It’s way easier than it looks.
Ingredients You’ll Need (For 3 Servings)
Here’s what you need to make this crispy delight:
- 1 lb frozen shrimp (455 g): Peeled and deveined, but keep those tails on for that fancy restaurant vibe.
- 1 cup cornstarch (125 g): This is the secret to getting that perfect crunch.
- 3 cups oil (720 mL): For frying—canola or vegetable oil works great.
- 6 cloves garlic, chopped: Because garlic makes everything better.
- 2 tablespoons fresh ginger, sliced: Adds a little zing that pairs beautifully with the spice.
- 2 teaspoons red pepper flakes: Bring on the heat!
- 2 teaspoons salt: You need that salty punch.
- 3 teaspoons black pepper: Freshly ground is best for maximum flavor.
- ¼ cup scallions (25 g), sliced: A pop of freshness at the end.
- White rice: Because no one likes eating crispy shrimp without something to soak up all that deliciousness.
Step-by-Step Recipe for Salt and Pepper Shrimp
Cooking salt and pepper shrimp isn’t complicated, but I’ve got a few tips to make it foolproof. Let’s get to it.
1. Prep the Shrimp
First things first—get that shrimp ready. If your shrimp is frozen, defrost it under cold running water. Pat it dry with paper towels (this is super important; otherwise, the cornstarch won’t stick). Keep the tails on because, honestly, they make the dish look fancy. Plus, they act as little handles—so practical, right?
2. Coat the Shrimp
Take your dried shrimp and toss them in a bowl with cornstarch. Make sure each shrimp gets a nice, even coating. You’re aiming for that magical crispy texture here, and cornstarch is your MVP.
3. Heat the Oil
In a deep pan or wok, heat about 3 cups of oil to 375°F (or medium-high heat if you’re winging it without a thermometer). If you’re like me and don’t always trust gadgets, toss a tiny pinch of cornstarch in the oil. If it sizzles and dances, you’re good to go.
4. Fry the Shrimp
Carefully drop the shrimp into the hot oil in batches. (Don’t overcrowd the pan, or your shrimp will steam instead of fry.) Cook them for about 2-3 minutes, or until they’re golden and crispy. Transfer them to a paper towel-lined plate to drain off any excess oil.
5. Stir-Fry the Aromatics
In a separate pan, heat a tablespoon of the leftover frying oil. Add the chopped garlic, sliced ginger, and red pepper flakes. Stir everything around until your kitchen smells like heaven—about 1-2 minutes.
6. Toss It All Together
Here’s where the magic happens. Add the crispy shrimp to the pan with the aromatics. Sprinkle in the salt and pepper, and give everything a good toss. Make sure every shrimp gets coated in that garlicky, spicy goodness. Toss in the sliced scallions at the end for a bit of freshness.
7. Serve and Enjoy
Spoon the shrimp over a bed of steaming white rice. Trust me, you’re going to want every grain of that rice to soak up the salty, peppery, garlicky bits left on the plate.
Why This Recipe Works
Salt and pepper shrimp isn’t just about the flavors; it’s also about texture. The cornstarch creates that signature crispy coating, while the ginger, garlic, and red pepper flakes give the dish its bold, punchy taste. Plus, frying the shrimp locks in all the juicy goodness, so you get tender shrimp with every bite.
Tips for the Best Salt and Pepper Shrimp
- Don’t skip the cornstarch. It’s what gives the shrimp that addictively crispy exterior.
- Dry your shrimp! Wet shrimp equals soggy coating, and no one wants that.
- Cook in small batches. Overcrowding the pan lowers the oil temperature, and your shrimp will turn out greasy instead of crispy.
- Freshly ground black pepper is key. It has a bolder flavor than pre-ground stuff, and you’ll taste the difference.
- Customize the spice level. Love heat? Add an extra pinch of red pepper flakes. Can’t handle the burn? Dial it back.
FAQs About Salt and Pepper Shrimp
Absolutely! Fresh shrimp works great—just make sure they’re peeled and deveined for easy eating.
Canola or vegetable oil are both solid choices because they have high smoke points and neutral flavors.
Sure! Just cut down on the red pepper flakes, or skip them altogether if you want a milder dish.
Good news! This dish is naturally gluten-free since it uses cornstarch instead of flour. Just double-check that your other ingredients are gluten-free, too.
You can! Coat the shrimp in cornstarch as usual, then spray them lightly with oil. Cook in the air fryer at 400°F for about 5-6 minutes, flipping halfway through.
White rice is classic, but you can switch it up with fried rice, noodles, or even a crisp Asian-style salad.
A Personal Note on Salt and Pepper Shrimp
The first time I made this, I was sure it wouldn’t taste as good as the takeout version. Spoiler alert: I was wrong. My family couldn’t stop eating it! The crispy shrimp, garlicky spice, and fluffy white rice—it’s the kind of dish that brings everyone to the table. And honestly, who doesn’t love a meal that feels fancy but is so easy to make?
Salt and pepper shrimp is one of those dishes that looks like a showstopper but doesn’t require hours in the kitchen. With just a few simple ingredients and steps, you’ll have a meal that’s as delicious as it is memorable. Try it out—you won’t regret it!
