Crispy, Lightly Spiced Salt and Pepper Shrimp Recipe – Done in Just 20 Minutes

Salt and Pepper Shrimp is quick to make and full of flavor. The shrimp are fried until crisp, then tossed with garlic, chili, salt, and pepper. It’s great with rice or on its own as a snack.

Keep reading and learn how to make this simple recipe at home.

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Crispy Salt and Pepper Shrimp

This quick and easy salt and pepper shrimp recipe delivers crispy, golden shrimp with a light kick of spice, ready in just 20 minutes

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Course Main Course

Cuisine Chinese

Servings 4 Servings

Calories 280 kcal

Equipment

• Large skillet or wok
• Mixing bowls
• Tongs or slotted spoon
• Paper towels
• Plate or tray for draining
• Measuring spoons
• Knife and cutting board

Ingredients

  

• 1 lb large shrimp peeled and deveined, tails on optional
• 1/2 tsp salt
• 1/2 tsp black pepper fresh cracked preferred
• 1/2 tsp white pepper optional but recommended
• 1/2 cup cornstarch
• 4 cloves garlic finely chopped
• 2 small red chilies sliced (or 1/2 tsp red pepper flakes)
• 2 green onions finely chopped
• ½ cups Vegetable oil for frying
• Lime wedges for serving (optional)

Instructions

 

• Prep the Shrimp

  Pat the shrimp dry with paper towels. This helps the coating stick and ensures a crisp texture.
  
• Coat the Shrimp

  In a bowl, toss shrimp with cornstarch until evenly coated. Shake off excess.
  
• Heat the Oil

  In a large skillet or wok, heat about 1 inch of oil over medium-high heat. It’s ready when a tiny bit of cornstarch sizzles on contact.
  
• Fry the Shrimp

  Working in batches, fry shrimp for 1–2 minutes per side, until golden and crispy. Remove with a slotted spoon and drain on a paper towel-lined plate.
  
• Sauté Aromatics

  Pour out most of the oil, leaving about 1 tablespoon in the pan. Lower heat to medium. Add garlic and chilies, stir-fry for 20–30 seconds until fragrant (don’t let the garlic burn).
  
• Season and Toss

  Return the shrimp to the pan. Sprinkle with salt, black pepper, and white pepper. Toss everything together until evenly coated and heated through.
  
• Finish and Serve

  Remove from heat. Top with chopped green onions and serve immediately, with lime wedges on the side if you like.
  

Video

Notes

• Use fresh cracked black pepper for the best flavor - it makes a big difference.
• Don’t overcrowd the pan while frying - do it in batches so the oil stays hot.
• No white pepper? Just use a bit more black pepper.
• For extra crispiness, let the coated shrimp rest for 5 minutes before frying.
• You can air fry at 400°F for about 6–8 minutes, flipping halfway, if avoiding oil.

Keyword Salt, Shrimp

What’s the Best Type of Shrimp to Use?

For the best results, go with large or extra-large shrimp. They’re meatier and easier to fry evenly. You can use either fresh or frozen shrimp. If using frozen, make sure they’re fully thawed and patted completely dry before cooking.

Peeled and deveined shrimp are more convenient. Keeping the tails on adds a little more flavor and makes them easier to pick up if you’re serving them as finger food. Shell-on shrimp bring more flavor overall but require more work when eating.

Avoid pre-cooked shrimp. They tend to turn rubbery when fried. Raw shrimp, cleaned and dried properly, will give you the best texture.

How to Keep Fried Shrimp Crispy After Cooking?

Getting the shrimp crispy is one thing. Keeping them crispy until serving is another. After frying, place the shrimp on a wire rack or a plate lined with paper towels. Keep them in a single layer and don’t cover them. Trapping steam will make them soft.

If you’re cooking in batches or need to hold them before serving, use a low oven. Set it to around 200°F and place the shrimp on a wire rack set over a baking sheet. This helps maintain their crunch without drying them out.

Serve as soon as you can. Fried shrimp are at their best hot out of the pan. The longer they sit, the more they lose their crisp texture.

Final Thoughts

Salt and Pepper Shrimp is one of those recipes that delivers big flavor without much effort. With a short list of ingredients and just a few steps, you get crispy, golden shrimp that work for a quick dinner, a weekend snack, or something to share.

Give it a shot, and see how simple and satisfying this dish can be.

Leo Mcintyre

I’m Leo McIntyre, and my love for cooking was born in my grandmother’s kitchen, where I discovered the magic of traditional Southern recipes. Inspired by her passion and the flavors of my childhood, I started SouthernParm to share these treasured family dishes and keep the rich culinary traditions of the South alive for everyone to enjoy.