Home Dinner Delights Crispy Salt and Pepper Shrimp

Crispy Salt and Pepper Shrimp

These golden, crackling shrimp showcase the perfect marriage of simple seasoning and precise cooking technique to deliver restaurant-quality results at home. The cornstarch coating creates an incredibly crispy shell that shatters with each bite, while the aromatic blend of black and white pepper, garlic, and fresh aromatics builds layers of

Why You’ll Love This Recipe

Lightning-fast cooking time – Ready in just 20 minutes from start to finish, making it ideal for last-minute dinner plans or unexpected guests who deserve something special.
Minimal ingredient complexity – Uses pantry staples and straightforward seasonings to create sophisticated flavor without requiring specialty ingredients or complicated spice blends.
Versatile serving options – Functions equally well as an impressive appetizer for entertaining, a protein-packed main course over rice, or a crowd-pleasing party platter.
Restaurant technique at home – The cornstarch coating method delivers the same addictive crunch found in high-end Chinese restaurants without deep frying or specialized equipment.
Bold yet balanced flavor – The dual-pepper approach creates complex heat and depth while fresh garlic and green onions add brightness that prevents the dish from feeling one-dimensional.
Impressive presentation value – The golden-brown exterior and elegant garnishes create visual appeal that makes even casual weeknight meals feel elevated and intentional.

Ingredients You’ll Need

Protein Base

1 lb large shrimp, peeled and deveined (tails on optional) – Provides sweet, tender protein that cooks quickly; tails can be left on for elegant presentation or removed for easier eating.

Coating and Seasoning

1/4 cup cornstarch – Creates an ultra-crispy, delicate coating that adheres to shrimp better than flour while delivering superior crunch through its unique starch structure.
1 tsp salt – Seasons the shrimp throughout and draws out moisture for better crisping while enhancing all other flavors in the dish.
1 tsp black pepper – Delivers sharp, pungent heat with floral undertones that provides the signature “pepper” component and visual speckled appearance.
1/2 tsp white pepper – Contributes a different heat profile with earthy, fermented notes that adds complexity and authentic Asian flavor without the visible black specks.
1/2 tsp garlic powder – Infuses concentrated garlic flavor into the coating itself, ensuring every bite carries savory depth even before fresh garlic is added.
1/4 tsp chili flakes (optional) – Introduces a third dimension of heat with fruity, lingering spice for those who appreciate extra kick.

Aromatics and Finishing

2 tbsp vegetable oil – Provides high-heat cooking medium with neutral flavor that allows the shrimp and seasonings to shine without interference.
2 cloves garlic, minced – Adds fresh, pungent aromatics that bloom in hot oil, creating fragrant complexity that contrasts with the garlic powder’s background notes.
2 green onions, sliced – Contributes fresh, mild onion flavor with visual appeal and slight crunch that brightens the rich, crispy shrimp.
Lime wedges for serving – Provides acidic brightness and citrus notes that cut through richness and enhance the overall flavor balance when squeezed over hot shrimp.

Step-by-Step Instructions

Coat the Shrimp

Pat shrimp completely dry with paper towels to remove excess moisture, then transfer to a large mixing bowl. Add cornstarch, salt, black pepper, white pepper, and garlic powder, tossing thoroughly until every shrimp is evenly coated with the seasoned starch mixture and no dry powder remains in the bowl.

Heat the Cooking Oil

Pour vegetable oil into a large skillet or wok and heat over medium-high heat until shimmering but not smoking, approximately 2-3 minutes. Test readiness by dropping a small pinch of cornstarch into the oil—it should sizzle immediately upon contact.

Pan-Fry the Shrimp

Arrange coated shrimp in a single layer in the hot skillet without overcrowding, working in batches if necessary to maintain proper spacing. Cook for 2-3 minutes per side without moving them, allowing the cornstarch coating to develop a deep golden-brown crust and the shrimp to curl into the characteristic “C” shape that indicates perfect doneness.

Create the Aromatic Toss

Remove cooked shrimp to a plate and add minced garlic and chili flakes to the same pan with residual oil, stirring constantly for 15-20 seconds until fragrant but not browned. Return the crispy shrimp to the pan along with sliced green onions, tossing everything together for 30 seconds to coat the shrimp with aromatic oil.

Serve Immediately

Transfer the hot, crispy shrimp to a serving platter and arrange lime wedges around the perimeter for guests to squeeze over their portions. Serve while still crackling hot to capture the coating at peak crispiness.

Recipe Notes & Tips

Moisture is the enemy – Thoroughly pat shrimp dry before coating, as any surface water prevents cornstarch adhesion and creates a gummy texture instead of crispy crunch.
Cornstarch coating technique – Toss shrimp with dry cornstarch mixture rather than creating a wet batter, as this dry-coating method produces a lighter, crispier shell with more delicate texture.
Temperature control matters – Maintain medium-high heat throughout cooking; too low causes oil absorption and greasiness, while too high burns the coating before shrimp cook through.
Single layer spacing – Leave at least 1/2 inch between shrimp pieces in the pan to ensure proper heat circulation and prevent steaming, which destroys crispiness.
Double-fry method for maximum crunch – For restaurant-level texture, fry shrimp once until cooked, rest for 1-2 minutes, then return to hot oil for 30-45 seconds to create an even more dramatic crackle.
Garlic timing precision – Add fresh garlic only after removing shrimp from the pan and reduce heat slightly, as garlic burns quickly and turns bitter when exposed to sustained high heat.

Nutritional Information

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 servings as an appetizer, or 2-3 as a main course
Calories: Approximately 195 calories per serving (estimated based on ingredients and cooking method)

Perfect Pairings

Steamed jasmine rice – Serve over or alongside fluffy white rice to create a complete meal that soaks up the flavorful oil and balances the intense seasoning.
Stir-fried vegetables – Pair with quickly sautéed bok choy, snow peas, or Chinese broccoli for a colorful, nutritionally balanced plate with complementary textures.
Asian-inspired cocktails – Match with light lagers, crisp white wines, or citrus-forward cocktails like mojitos that refresh the palate between bites.
Dipping sauce selection – Offer sweet chili sauce, spicy mayo, or soy-ginger dipping sauce on the side for guests who enjoy additional flavor complexity.

Ideal Occasions

Casual dinner parties – Serves as a conversation-starting appetizer that guests can enjoy with drinks before the main course arrives.
Quick weeknight proteins – Provides restaurant-quality satisfaction on busy evenings when you need something impressive but don’t have time for elaborate cooking.
Game day entertaining – Functions as a sophisticated alternative to typical fried foods that elevates your snack spread beyond ordinary offerings.
Asian-themed dinner menus – Fits seamlessly into multi-course Chinese or fusion meals as a starter or one component of a family-style spread.

Storage & Serving Tips

Immediate consumption recommended – These shrimp are best enjoyed within 10-15 minutes of cooking when the coating maintains maximum crispiness and hasn’t absorbed moisture.
Short-term holding method – If preparing slightly ahead, keep cooked shrimp warm in a 200°F oven on a wire rack set over a baking sheet to maintain some crunch.
Refrigerator storage – Store cooled leftovers in an airtight container for up to 2 days, understanding that the coating will soften significantly once refrigerated.
Reheating technique – Restore some texture by reheating in a 400°F oven or air fryer for 3-4 minutes rather than microwaving, which makes the coating rubbery and wet.

Creative Variations to Try

Spicy Sichuan version – Add 1 teaspoon Sichuan peppercorns to the coating and increase chili flakes, finishing with a drizzle of chili oil for numbing heat.
Citrus-herb profile – Toss finished shrimp with fresh cilantro, basil, and lime zest along with the green onions for bright, Southeast Asian-inspired flavors.
Five-spice enhancement – Mix 1/2 teaspoon Chinese five-spice powder into the cornstarch coating for warm, aromatic complexity with star anise and cinnamon notes.
Butter-garlic richness – After the aromatic toss, swirl in 2 tablespoons of butter and a splash of white wine for a fusion approach with French influences.

Troubleshooting Common Issues

Coating falls off during cooking – Ensure shrimp are completely dry before coating and let coated shrimp rest for 2-3 minutes before cooking to allow cornstarch to adhere properly.
Shrimp are rubbery or overcooked – Reduce cooking time to 2 minutes per side and remember that shrimp continue cooking from residual heat after removal from the pan.
Not crispy enough – Increase oil amount slightly or ensure oil reaches proper temperature before adding shrimp; insufficient heat causes absorption rather than crisping.
Burnt garlic flavor – Add minced garlic after removing shrimp and immediately reduce heat to medium, stirring constantly to prevent burning in the hot pan.

Why This Recipe Works

The cornstarch coating creates superior crispiness through its unique molecular structure that forms a delicate, glass-like shell when exposed to high heat, unlike flour which tends toward chewiness. When shrimp are properly dried and coated with seasoned cornstarch, the high temperature causes rapid moisture evaporation from the surface while the starch granules gelatinize and form a protective barrier that seals in the shrimp’s natural sweetness and tender texture. The dual-pepper approach—combining black pepper’s sharp heat with white pepper’s earthy, fermented complexity—creates a more nuanced flavor profile than either pepper alone could achieve. Pan-frying in a thin layer of oil provides sufficient heat transfer for crisping while using dramatically less oil than deep-frying, and the quick sauté of fresh aromatics at the end adds a final layer of fragrance without compromising the coating’s integrity. At approximately 195 calories per serving, this preparation delivers indulgent flavor and texture while remaining relatively light compared to traditional deep-fried seafood preparations.

Final Thoughts

Crispy salt and pepper shrimp exemplifies how simple ingredients and proper technique can create extraordinary results that rival any restaurant version. The satisfying contrast between the shattering cornstarch shell and the sweet, tender shrimp interior, combined with the aromatic complexity of dual peppers and fresh garlic, makes this dish endlessly craveable and surprisingly easy to master. Whether you’re seeking an impressive appetizer for entertaining or a quick protein solution for weeknight dinners, this versatile recipe adapts to your needs while consistently delivering that addictive crispy-spicy-savory combination. With minimal prep time, straightforward cooking methods, and approximately 195 calories per serving, these golden shrimp offer a guilt-free way to enjoy bold flavors and restaurant-quality texture from the comfort of your own kitchen.