Salt and Pepper Shrimp

There’s something magical about that first bite of salt and pepper shrimp. The crispy shell gives way to tender, juicy meat, and the punch of garlic with a touch of heat hits just right. It’s bold, it’s addictive, and once you start, it’s hard to stop. Whether you’re making it for a weeknight dinner or impressing guests at a gathering, this dish always brings the flavor and excitement.

Behind the Recipe

Salt and pepper shrimp takes me right back to lively family dinners where plates were passed, fingers got messy, and laughter filled the room. It’s a dish that feels festive and casual all at once, like something special without the fuss. I remember watching my aunt fry these beauties until perfectly golden, then toss them in garlic, chilies, and scallions with flair and joy. The aroma alone would pull everyone into the kitchen.

Recipe Origin or Trivia

This dish traces its roots to Cantonese cuisine, known for its light yet deeply flavorful dishes. “Salt and pepper” cooking isn’t just about seasoning it’s a technique where simple ingredients like garlic, pepper, and salt are brought to life with high-heat wok cooking. While variations appear across Asia, the Cantonese version stands out for its use of shell-on shrimp, which locks in flavor and adds a satisfying crunch.

Why You’ll Love Salt and Pepper Shrimp

Let’s talk about why this one is a total crowd-pleaser.

Versatile: Enjoy it as an appetizer, main dish, or party snack it fits any occasion.

Budget-Friendly: Shrimp is affordable and feeds a group without breaking the bank.

Quick and Easy: From prep to plate in under 30 minutes.

Customizable: Add chilies for heat, swap garlic for shallots, or try it with prawns.

Crowd-Pleasing: The crispy texture and savory flavor always win hearts.

Make-Ahead Friendly: You can prep the aromatics and shrimp earlier in the day.

Great for Leftovers: Reheat in a hot skillet for a crispy encore.

Chef’s Pro Tips for Perfect Results

To make your salt and pepper shrimp shine, here’s what I’ve learned in the kitchen:

• Leave the shell on: It locks in moisture and crisps up beautifully.
• Dry the shrimp well: Moisture is the enemy of crispiness.
• Use high heat: A hot wok or skillet is key for that signature sear.
• Toss last-minute: Add garlic and aromatics at the end to keep them vibrant, not burnt.
• Don’t crowd the pan: Fry in batches for the crispiest texture.

Kitchen Tools You’ll Need

You don’t need fancy equipment, just these essentials:

Wok or Large Skillet: For frying and tossing the shrimp evenly.

Tongs or Slotted Spoon: To flip and lift the shrimp without splashing oil.

Mixing Bowls: For seasoning and coating the shrimp before frying.

Paper Towels: To drain excess oil after cooking.

Knife and Cutting Board: For slicing garlic, chilies, and green onions.

Ingredients in Salt and Pepper Shrimp

Every ingredient in this dish plays a starring role, adding crunch, heat, or that unforgettable umami.

1. Large Shrimp (shell-on): 1 pound. Adds juicy texture and flavor, the shell crisps up beautifully.
2. Cornstarch: 1/2 cup. Creates a light, crispy coating during frying.
3. Garlic (minced): 4 cloves. Brings bold, aromatic flavor.
4. Green Onions (sliced): 3 stalks. Adds freshness and a pop of color.
5. Red Chili (optional, sliced): 1 small. Gives a subtle kick.
6. Salt: 1 teaspoon. Essential seasoning for bold flavor.
7. White Pepper: 1 teaspoon. Adds earthy warmth and depth.
8. Vegetable Oil: For frying. Neutral oil that crisps the shrimp without overpowering flavor.

Ingredient Substitutions

Got something different in your pantry? Here’s how to swap without losing flavor.

Cornstarch: Rice flour or potato starch.

White Pepper: Black pepper (use a bit less).

Red Chili: Dried chili flakes or omit for milder version.

Vegetable Oil: Canola or peanut oil.

Ingredient Spotlight

White Pepper: More aromatic than black pepper, with a milder, slightly fermented kick that defines this dish’s flavor profile.

Cornstarch: This pantry staple is what gives the shrimp their irresistibly crisp exterior.

Instructions for Making Salt and Pepper Shrimp

Alright, let’s bring this dish to life. It’s fast, fun, and oh-so-satisfying.

1. Preheat Your Equipment: Heat a wok or large skillet over high heat. Add about 1 inch of oil and let it get hot.
2. Combine Ingredients: In a bowl, toss shrimp with cornstarch until coated evenly. In a small bowl, mix salt and white pepper.
3. Prepare Your Cooking Vessel: Have your garlic, chilies, and green onions ready nearby for a quick toss once shrimp are fried.
4. Assemble the Dish: Fry shrimp in small batches, about 2–3 minutes per side, until golden and crisp. Remove and drain on paper towels.
5. Cook to Perfection: Discard most of the oil, leaving a thin coating. Add garlic and chilies, stir-fry for 30 seconds, then return shrimp to the pan.
6. Finishing Touches: Toss shrimp with garlic, chilies, salt, and pepper mix until well coated. Add green onions and stir briefly.
7. Serve and Enjoy: Plate the shrimp hot and crispy. Serve with rice or eat them as-is with a squeeze of lime.

Texture & Flavor Secrets

This dish is all about contrast. The crispy shell gives way to tender shrimp inside, while the garlic and pepper create a bold, savory kick. The green onions and chilies add crunch and brightness, keeping things balanced and crave-worthy.

Cooking Tips & Tricks

A few small tweaks make a big difference:

• Use fresh, shell-on shrimp for maximum flavor.
• Don’t overcook the shrimp should just curl and turn pink.
• Use a fine mesh strainer to fry garlic separately for perfect crispness.

What to Avoid

Keep these common pitfalls in mind for best results:

• Overcrowding the pan: It drops the oil temp and leads to soggy shrimp.
• Skipping the shell: The crisp shell is part of the magic.
• Overcooking garlic: Burnt garlic turns bitter fast.

Nutrition Facts

Servings: 4
Calories per serving: 280

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Make-Ahead and Storage Tips

You can coat the shrimp in cornstarch and prep the aromatics earlier in the day. Store fried shrimp in an airtight container for up to 2 days. Reheat in a hot skillet, not the microwave, to bring back the crispness. Not ideal for freezing due to the shell texture.

How to Serve Salt and Pepper Shrimp

Serve these beauties piled high on a platter with lime wedges and steamed jasmine rice on the side. They also pair wonderfully with a chilled cucumber salad or garlic noodles for a full feast.

Creative Leftover Transformations

Don’t toss those extras! Here’s how to give them new life:

• Shrimp Fried Rice: Chop and toss into day-old rice with soy and egg.
• Shrimp Tacos: Reheat and layer with slaw and spicy mayo.
• Shrimp Salad: Serve cold over greens with sesame dressing.

Additional Tips

• For more heat, toss in some Szechuan peppercorns.
• Add a squeeze of lemon or lime just before serving for brightness.
• Want extra crunch? Double-fry the shrimp in smaller batches.

Make It a Showstopper

Presentation matters! Serve on a large white platter, garnished with fresh scallions and chilies. Add lime wedges and a sprinkle of flaky salt for that chef’s touch.

Variations to Try

• Salt and Pepper Calamari: Use squid rings for a twist.
• Sweet Chili Shrimp: Toss with sweet chili sauce at the end.
• Five Spice Version: Add a pinch of Chinese five spice to the pepper mix.
• Lemon Pepper Shrimp: Use lemon zest and black pepper for a zesty vibe.
• Air Fryer Style: Lightly oil and air fry for a healthier take.

FAQ’s

Q1: Can I peel the shrimp before cooking?
A1: You can, but leaving the shell on gives the best texture and flavor.

Q2: Is this dish spicy?
A2: Only mildly adjust chilies to your heat preference.

Q3: Can I use frozen shrimp?
A3: Yes, just thaw and pat dry completely before frying.

Q4: What’s the best oil to use?
A4: Neutral oils like vegetable, canola, or peanut work great.

Q5: Do I need a wok?
A5: A hot, heavy skillet will do the trick just fine.

Q6: What does white pepper taste like?
A6: Earthy, slightly musky, and more subtle than black pepper.

Q7: Can I skip the chili?
A7: Absolutely it’s optional and the dish still shines without it.

Q8: How do I make it extra crispy?
A8: Make sure shrimp are dry and fry in very hot oil in small batches.

Q9: Can I make this gluten-free?
A9: Yes, just ensure your cornstarch is certified gluten-free.

Q10: How long does it stay crispy?
A10: Best eaten fresh, but can stay fairly crisp for a few hours if kept uncovered.

Conclusion

Salt and pepper shrimp is one of those dishes that hits every note crispy, savory, and absolutely irresistible. It’s simple enough for weeknights but impressive enough for company. Trust me, once you master this at home, you’ll be coming back to it again and again.

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