So, guess what? I made salt and pepper shrimp the other night. And wow—it was gone in minutes.

It’s crispy, a little spicy, and super tasty. The garlic and pepper? Oh, they hit just right. We kept going back for more.

You don’t need much to make it. Just shrimp, a hot pan, and a few seasonings. It’s way easier than it looks.

Come on, let’s do it together. I’ll show you how I make it nice and crispy. Trust me—you’ll love every bite.

Why You’ll Love This Recipe

Crispy and Addictive: The light, crunchy coating makes each bite absolutely delicious.
Quick and Easy: Ready in just 20 minutes, perfect for weeknight dinners or appetizers.
Restaurant-Quality at Home: Skip takeout and make this high-quality dish in your own kitchen.
Customizable Heat Level: Adjust the spice to your liking with different types of peppers.
Gluten-Free Option: Use cornstarch instead of potato starch for a gluten-free version.

Required Kitchen Tools

Large skillet or wok
Mixing bowls
Mortar and pestle (or spice grinder)
Tongs
Paper towels
Slotted spoon

Ingredients

Here’s what you’ll need to make this mouthwatering dish (exact measurements are in the recipe card below):

For the Salt and Pepper Mixture:

2 parts whole peppercorns (black or Sichuan peppercorns)
1 part sea salt

For the Shrimp:

1 pound large shrimp (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)

Variations for Salt and Pepper Shrimp

Make it Spicier: Use more chili peppers or add a pinch of red pepper flakes.
Extra Aromatics: Toss in some thinly sliced scallions or ginger for additional flavor.
Use a Different Protein: Try this technique with squid, fish fillets, or even tofu.
Air Fryer Version: Skip the oil and air fry the shrimp at 400°F for 7-9 minutes.
Saucy Version: Toss the cooked shrimp in a sweet chili or garlic butter sauce for extra indulgence.

Step-by-Step Instructions

1. Prepare the Salt and Pepper Mix

Toast the whole peppercorns in a dry pan over medium heat until fragrant.
Transfer to a mortar and pestle (or spice grinder) and crush into a coarse powder.
Mix with an equal part of sea salt and set aside.

2. Prepare the Shrimp

Rinse the shrimp and pat dry with paper towels.
Leave the shells on for maximum crispiness, but devein them for a cleaner taste.
Toss the shrimp with potato starch or cornstarch until evenly coated.

3. Fry the Shrimp

Heat the oil in a skillet or wok over medium-high heat.
Fry the shrimp in batches for 2-3 minutes per side, or until golden and crispy.
Remove with a slotted spoon and drain on paper towels.

4. Stir-Fry the Aromatics

Remove excess oil, leaving about 1 tablespoon in the pan.
Sauté the garlic and sliced hot peppers for 30 seconds until fragrant.
Toss in the fried shrimp and sprinkle with the salt-and-pepper mix.
Stir-fry for another minute until everything is well combined.

5. Serve and Enjoy!

Transfer the shrimp to a serving plate.
Garnish with chopped scallions or fresh cilantro if desired.
Serve hot with steamed rice, noodles, or as a standalone appetizer.

How to Serve Salt and Pepper Shrimp

This dish is incredibly versatile and pairs well with different sides:

With Rice: Serve over jasmine or fried rice for a complete meal.
With Noodles: Toss into stir-fried noodles for a satisfying dish.
As an Appetizer: Enjoy as a crispy finger food with a dipping sauce.
With Vegetables: Pair with stir-fried greens like bok choy or Chinese broccoli.

Storing and Reheating Instructions

Refrigerate: Store leftover shrimp in an airtight container for up to 2 days.
Reheat: Reheat in a skillet over medium heat to maintain crispiness. Avoid microwaving, as it can make the shrimp soggy.
Freeze: Not recommended, as the crispy texture may be lost.

Nutrition Information (Per Serving)

Calories	Protein	Carbs	Fat	Fiber	Sodium
250	22g	10g	12g	1g	600mg

Frequently Asked Questions

Can I use pre-peeled shrimp?

Yes! However, leaving the shells on adds extra crispiness and flavor.

What type of pepper should I use?

Sichuan peppercorns provide a numbing, citrusy kick, but black pepper works well too.

Can I make this ahead of time?

It’s best enjoyed fresh, but you can prep the salt and pepper mix in advance.

Is this dish gluten-free?

Yes, if you use cornstarch instead of potato starch!