Crispy, crackly, and bursting with savory heat — this Crispy Salt and Pepper Shrimp Recipe is everything you want from a quick weeknight treat or appetizer for guests. Imagine golden shrimp with a light, crunchy coating giving way to tender, juicy shrimp inside, finished with an aromatic sprinkle of chili, scallions, and flaky sea salt. Fun fact: salt and pepper preparations are a staple in many Cantonese kitchens because they celebrate simple seasonings that let the main ingredient shine. This recipe is special because it’s unbelievably simple, comes together fast, and delivers restaurant-quality crunch without the fuss. If you loved the cozy seafood flavors in recipes like Crab and Shrimp Casserole, you’ll find this shrimp version even quicker and perfect for weeknights or parties. Ready to get frying? Let’s go make something addictive.
What is Crispy Salt and Pepper Shrimp Recipe?
Ever wonder why it’s called salt and pepper shrimp? Is a shrimp whispering “season me” to a pepper mill? The name is delightfully literal — this dish highlights simple seasonings, mostly salt, pepper, and a touch of chili for a pop. It’s like the classic saying goes: “the way to a man’s heart is through his stomach.” Whether you’re aiming for romance or just dinner that disappears fast, this crispy shrimp delivers. I like to joke that if shrimp could wear tuxedos, this would be it — crisp on the outside, dressed to impress. Try it and see why a few good seasonings can make a humble shrimp steal the show.
Why You’ll Love This
This recipe is irresistible for three big reasons. First, the main highlight: the contrast of textures — a light, crunchy coating paired with plump, succulent shrimp — creates a mouthfeel you’ll crave. Second, making it at home saves money compared to ordering fried shrimp at restaurants, and you control the oil, heat, and seasoning. Third, the flavorful finishing touches — sliced red chili, scallions, flaky sea salt, and a dusting of chili powder — elevate simple ingredients into a party-worthy dish. If you enjoy the seafood depth of our Crab and Shrimp Seafood Bisque, this shrimp gives you a bright, crunchy contrast that’s even more snackable. Go on, make a batch — your family will ask for seconds.
How to Make
Quick Overview
This recipe is straightforward: marinate, batter, and fry. Preparation is quick — about 10–20 minutes active prep plus a 20-minute marination, then 3–5 minutes per batch frying. The standout element is the crispy finish that holds up for a short time after frying, accented by aromatic chilies and scallions. Expect around 45 minutes total including marination and batches of frying.
Ingredients
- 1 lb large shrimp, peeled and deveined, tails on or off as preferred, patted dry
- 2 eggs, room temperature, lightly beaten
- 3 tablespoons cornstarch, sifted if lumpy
- 1 tablespoon soy sauce, for marinating
- 1 tablespoon oyster sauce, for marinating
- 1 teaspoon chili powder, for sprinkling after frying (adjust to taste)
- 1 tablespoon neutral oil (for marinade), such as canola or vegetable oil
- 1 teaspoon salt, for marinating
- 1/8 teaspoon ground black pepper, for marinating and batter pinch
- Oil for deep frying, neutral high-heat oil such as peanut or vegetable
- Sliced red chili (optional), for garnish
- Flaky sea salt (optional), for finishing
- Green onions or scallions, thinly sliced, for garnish
Directions
- Rinse the shrimp and pat them dry with paper towels. Make sure they are evenly sized so they cook at the same rate.
- In a medium bowl, combine 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 teaspoon salt, 1/8 teaspoon ground black pepper, and 1 tablespoon neutral oil. Add the shrimp and mix well to coat. Let the shrimp marinate for 20 minutes in the refrigerator.
- While the shrimp marinates, prepare the batter. In another bowl whisk together the 2 eggs, 3 tablespoons cornstarch, and a pinch of black pepper until smooth. The batter should be slightly thick but still pourable; if it’s too thick, add a teaspoon of water.
- Heat oil in a deep pan or wok over medium-high heat. You want the oil temperature around 350–375°F (175–190°C) if you have a thermometer. If not, test with a small drop of batter — it should sizzle and rise to the surface immediately.
- Remove the shrimp from the marinade, letting excess marinade drip off. Coat each shrimp evenly in the batter, shaking off any excess.
- Fry the shrimp in batches so they don’t crowd the pan. Cook each batch for about 2–3 minutes, turning once, until golden and crisp. Large shrimp may need slightly longer — watch for a golden color and floating to indicate doneness.
- Use a slotted spoon to remove shrimp and drain on paper towels or a wire rack.
- While hot, sprinkle the shrimp with chili powder and extra black pepper to taste. Garnish with sliced red chili, scallions, and a pinch of flaky sea salt for a finishing crunch.
- Serve immediately for the best texture.
What to Serve With
Pair this crisp shrimp with a mix of textures and flavors. Serve over steamed jasmine rice or alongside garlic fried rice for a comforting meal. A simple cucumber salad or shredded cabbage slaw adds a cool, crunchy counterpoint. For dipping, offer a tangy soy-vinegar chili sauce, sweet chili sauce, or a creamy sriracha mayo. For drinks, light beers, citrusy white wines, or a sparkling lime soda complement the spice and saltiness nicely.
Top Tips for Perfecting
- Substitute cornstarch with potato starch for an even lighter, extra-crispy crust.
- Make sure shrimp are dry before marinating; excess water weakens the batter.
- Fry in small batches to keep oil temperature steady; overcrowding makes the coating soggy.
- If you like more heat, add a pinch of cayenne or smoked paprika to the batter.
- Avoid overcooking shrimp — they go from tender to rubbery quickly. Pull them as soon as they turn opaque and curl slightly.
Storing and Reheating Tips
Refrigeration instructions: Store leftover shrimp in an airtight container for up to 2 days. The coating will soften in the fridge.
Freezing instructions: Shrimp won’t hold crispness after freezing and reheating well, so freezing is not recommended. If necessary, freeze cooked shrimp in a single layer on a tray, then transfer to a freezer bag for up to 1 month. Reheat directly from frozen in hot oil for a quick crisp, or bake at 400°F (200°C) on a wire rack until heated through.
Best reheating methods: Reheat in a hot oven or air fryer at 375–400°F (190–200°C) for 5–8 minutes to revive crispness. Avoid microwaves — they make the coating soggy.
FAQs
Is it necessary to marinate the shrimp?
Yes, marinating adds flavor and a touch of oil helps the batter adhere. A 20-minute marination is enough for great taste.
Can I use frozen shrimp?
You can, but thaw completely and pat dry before marinating and battering to prevent sogginess.
What can I use instead of cornstarch?
Potato starch or rice flour are good alternatives for a light, crispy coating.
Can I bake these instead of frying?
Baking will reduce crispness. If you prefer baking, use a hot oven and an oil spray to crisp the coating, or use an air fryer for better results.
How spicy is the dish?
The recipe is mildly spicy; you control the heat by adjusting the chili powder and fresh chili garnish.
Conclusion
This Crispy Salt and Pepper Shrimp Recipe is a fast, family-friendly favorite that delivers big flavor with simple ingredients — and you’ll save money by making it at home. It’s easy to follow, quick to prepare, and perfect for serving as an appetizer or main. If you want another take on salt-and-pepper seafood inspiration, check out this Easy Salt and Pepper Shrimp Recipe – Pinch and Swirl for a complementary version and extra tips. Give this recipe a try, share it with friends, and enjoy that satisfying crunch.
Crispy Salt and Pepper Shrimp
Equipment
- Mixing Bowl
- Deep Pan or Wok
Ingredients
Shrimp
- 1 lb large shrimp, peeled and deveined tails on or off as preferred, patted dry
- 2 large eggs room temperature, lightly beaten
- 3 tablespoons cornstarch sifted if lumpy
- 1 tablespoon soy sauce for marinating
- 1 tablespoon oyster sauce for marinating
- 1 teaspoon chili powder for sprinkling after frying (adjust to taste)
- 1 tablespoon neutral oil for marinade, such as canola or vegetable oil
- 1 teaspoon salt for marinating
- 1/8 teaspoon ground black pepper for marinating and batter pinch
- Oil for deep frying, neutral high-heat oil such as peanut or vegetable
Garnishes
- Sliced red chili optional, for garnish
- Flaky sea salt optional, for finishing
- Green onions or scallions thinly sliced, for garnish
Instructions
- Rinse the shrimp and pat them dry with paper towels. Make sure they are evenly sized so they cook at the same rate.
- In a medium bowl, combine soy sauce, oyster sauce, salt, ground black pepper, and neutral oil. Add the shrimp and mix well to coat. Let the shrimp marinate for 20 minutes in the refrigerator.
- While the shrimp marinates, prepare the batter. In another bowl whisk together the eggs, cornstarch, and a pinch of black pepper until smooth. The batter should be slightly thick but still pourable; if it’s too thick, add a teaspoon of water.
- Heat oil in a deep pan or wok over medium-high heat. You want the oil temperature around 350–375°F (175–190°C). If you don’t have a thermometer, test with a small drop of batter — it should sizzle and rise to the surface immediately.
- Remove the shrimp from the marinade, letting excess marinade drip off. Coat each shrimp evenly in the batter, shaking off any excess.
- Fry the shrimp in batches so they don’t crowd the pan. Cook each batch for about 2–3 minutes, turning once, until golden and crisp. Large shrimp may need slightly longer — watch for a golden color and floating to indicate doneness.
- Use a slotted spoon to remove shrimp and drain on paper towels or a wire rack.
- While hot, sprinkle the shrimp with chili powder and extra black pepper to taste. Garnish with sliced red chili, scallions, and a pinch of flaky sea salt for a finishing crunch.
- Serve immediately for the best texture.