Crispy, crunchy salt and pepper shrimp come together in a snap and are extra flavorful with ingredients like ginger, fried garlic, red pepper flakes, sea salt, and black peppercorn that make for a delicious take-out-inspired dish at home.
Why this recipe works
Salt and pepper shrimp are coated in cornmeal and cornstarch, fried into crispy golden morsels, tossed with slivered ginger and red pepper flakes, and lastly topped with sea salt, peppercorns, green onions, and fried garlic for an explosive shrimp appetizer or main course with multiple layers of flavor.
Just like classic crispy shrimp, this recipe is dressed in a light crunchy coating with a savory flavor profile that uses ingredients that complement the salt and pepper combination. Serve it over rice or as an appetizer for parties!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
SHRIMP – You can purchase jumbo shrimp that have already been peeled, deveined, and have had the tails removed. If you have frozen shrimp, allow them to thaw before beginning.
OIL – Choose an oil with a high smoke point. We use vegetable oil, but sesame, avocado, peanut and canola oil work as well.
PEPPER – Depending on your preference, you can use black peppercorns, white peppercorns, and even Sichuan peppercorns for this dish. Sichuan peppercorns will add a kick of spice, while white and black peppercorns are deemed milder. We chose to use red pepper flakes to add spice and stuck with black peppercorns here.
How to Make Salt and Pepper Shrimp
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Pat shrimp dry on paper towels.
- In a large bowl, season shrimp with paprika and garlic salt, tossing to coat well.
- Add cornstarch and cornmeal, tossing shrimp to coat completely.
- Add enough vegetable oil to a wok to come about 2-inches up the sides. Heat vegetable oil over medium high heat until hot, but not smoking.
- Add minced garlic to the hot oil and fry for 1-2 minutes, to get it nicely browned and crisp. Using a mesh food strainer, lift the fried garlic from the oil and set garlic aside.
- Add shrimp, one at a time being careful not to crowd, to the hot oil. Cook shrimp for 2 minutes and remove with a mesh food strainer or slotted spoon to a paper towel lined plate to drain.
- Remove all but a tablespoon of oil, being careful to leave the brown bits in the pan as well.
- To the hot wok, add slivered ginger and stir. Add half of the red pepper flakes and stir again.
- Turn off the heat.
- Add shrimp back to the pan. Sprinkle shrimp with remaining red pepper flakes and the black pepper, sea salt, green onions, and reserved fried garlic. Toss to combine and serve.
Frequently Asked Questions & Expert Tips
Yes, but make sure you allow the shrimp to thaw before beginning, otherwise, the cornstarch coating will not stick.
Store leftovers in an air-tight container kept in the refrigerator for 3-4 days. Reheat in a 350F oven on a baking sheet for 8-10 minutes or until warmed through. To keep them nice and crispy, you can reheat them on a wire rack placed on top of the baking sheet. You can also reheat them in the air fryer.
Serving Suggestions
Salt and pepper shrimp makes a great appetizer but can also be served as a meal over rice. Garnish with green onions and enjoy warm.
More Shrimp Recipes
- Blackened Shrimp
- Garlic Butter Shrimp
- Honey Walnut Shrimp
- Citrus Pepper Shrimp
- Air Fryer Coconut Shrimp
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Salt and Pepper Shrimp
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 1 pound raw jumbo shrimp peeled, deveined, tails removed
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ¼ cup cornstarch
- ½ cup yellow cornmeal
- vegetable oil for frying
- ¼ cup minced garlic
- 1 Tablespoon fresh ginger root slivered
- 1 Tablespoon red pepper flakes
- ½ Tablespoon sea salt
- 1 Tablespoon fresh ground black peppercorns
- 3 Tablespoons sliced green onions
Things You’ll Need
Before You Begin
- If you are using frozen shrimp, allow them to thaw before beginning.
- Depending on your preference, you can use black peppercorns, white peppercorns, and even Sichuan peppercorns for this dish. Sichuan peppercorns will add a kick of spice, while white and black peppercorns are deemed milder.
- Choose an oil with a high smoke point. We use vegetable oil, but sesame, avocado, peanut and canola oil work as well.
- You can purchase jumbo shrimp that have already been peeled, deveined, and have had the tails removed. If you have frozen shrimp, allow them to thaw before beginning.
- Store leftovers in an air-tight container kept in the refrigerator for 3-4 days. Reheat in a 350F oven on a baking sheet for 8-10 minutes or until warmed through. To keep them nice and crispy, you can reheat them on a wire rack placed on top of the baking sheet. You can also reheat them in the air fryer.
Instructions
- Pat shrimp dry on paper towels.
- In a large bowl, season shrimp with paprika and garlic salt, tossing to coat well.
- Add cornstarch and cornmeal, tossing shrimp to coat completely.
- Add enough vegetable oil to a wok to come about 2-inches up the sides. Heat vegetable oil over medium high heat until hot, but not smoking.
- Add minced garlic to the hot oil and fry for 1-2 minutes, to get it nicely browned and crisp. Using a mesh food strainer, lift the fried garlic from the oil and set garlic aside.
- Add shrimp, one at a time being careful not to crowd, to the hot oil. Cook shrimp for 2 minutes and remove with a mesh food strainer or slotted spoon to a paper towel lined plate to drain.
- Remove all but a tablespoon of oil, being careful to leave the brown bits in the pan as well.
- To the hot wok, add slivered ginger and stir. Add half of the red pepper flakes and stir again.
- Turn off the heat.
- Add shrimp back to the pan. Sprinkle shrimp with remaining red pepper flakes and the black pepper, sea salt, green onions, and reserved fried garlic. Toss to combine and serve.
Nutrition
Chef Antoine Davis
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