Salt and Pepper Shrimp with salty, spicy shrimp fried to a crisp. It is the simplest of ingredients that make it special!
If you are making it for a large group, check out my recipe for Big Batch Salt and Pepper Shrimp made with shell-on shrimp. You may also like to try Chili Garlic Shrimp with a spicy, flavorful sauce.
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Ingredients you’ll need
Notes and substitutions
- Shrimp: Large shrimp are less likely to overcook and become tough or chewy. I used U/15 or under 15 pieces per pound, also called "colossal" or "extra-jumbo." Leave the shells on if you prefer a crispier texture.
- Fresh Ground Pepper: Use Szechuan (or Sichuan) peppercorns for a more authentic dish, or just use fresh ground black pepper.
- Peppers: You can use jalapeño, serrano, or Korean peppers (the smaller variety is hotter). Shishito peppers will add crunch and color without being spicy. Cooking the peppers over high heat or removing their seeds reduces the spiciness and improves their flavor. You can also soak them in hot water to reduce the heat after slicing them.
How to make this recipe
If you are using frozen shrimp, thaw them ahead of time. Rinse and dry them on paper towels.
(1)Season 1 pound of shrimp with salt and pepper. (2)Lightly coat them with cornstarch, shaking off excess.
Set your wok or skillet over high heat and add about an inch of oil. Dip a wooden chopstick or spoon handle into the oil to see if it's hot; if it's steadily bubbling, it's ready.
(3)Working in batches, fry the shrimp for about a minute on each side. (4)Don't overcrowd the pan, so they crisp up nicely without overcooking.
(5)Transfer to a paper towel-lined plate to absorb excess oil.
Lower to medium-high heat and remove any browned bits with a paper towel. (6)Sauté 1 teaspoon ginger and 4 garlic cloves in a bit of oil for 30 seconds. (7)Spread 2 to 4 peppers on the wok and let them blister for about a minute. Mix them up.
(8)Add the shrimp and 3 scallions. Toss them together.
(9) Sprinkle some more salt and fresh ground pepper.
Salt and Pepper Shrimp can be enjoyed on its own, or with noodles or rice.
Frequently asked questions and tips
Yes! I use frozen shrimp in most of my shrimp recipes, like Okoy or Ukoy (Shrimp and Vegetable Fritters). In most cases, the "fresh" ones in the supermarket were also previously frozen. When properly thawed, frozen ones are as good as fresh ones.
The oil has to be very hot before adding the shrimp, so they brown faster without getting overcooked. Don't overcrowd or overlap them in the pan to maintain the temperature. Shrimp cook very quickly, so keep an eye on them. When they turn opaque and pink, they should be ready.
Yes, shrimp and prawns are of different species, though often used interchangeably. Use whatever you have available for this recipe since they are very similar in taste, texture, and appearance.
Other seafood recipes you may like
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📖 Recipe
Salt and Pepper Shrimp
Equipment
- Wok or Skillet
Ingredients
- 1 pound large shrimp deveined (see note)
- ¼ cup cornstarch sub:potato starch or rice flour
- 1 teaspoon minced or grated ginger
- 4 garlic cloves minced
- 2-4 green or red peppers sliced (see note)
- 3 scallions sliced
- Salt and fresh ground pepper to taste (see note)
- Neutral oil (canola, avocado, or other vegetable oil) for shallow-frying and sautéing
Instructions
- Season shrimp with salt and pepper and lightly coat them with cornstarch.
- Set your wok over high heat and add about an inch of oil. Dip a wooden chopstick or spoon handle into the oil to see if it's hot; if it's steadily bubbling, it's ready.
- Working in batches, fry the shrimp for about a minute on each side.
- Transfer to a paper towel-lined plate to absorb excess oil.
- Lower to medium-high heat and remove any browned bits with a paper towel.
- Sauté ginger and garlic in a bit of oil for 30 seconds.
- Spread the peppers on the wok and let them blister for about a minute. Mix them up.
- Add the shrimp and scallions. Toss them together.
- Sprinkle some more salt and fresh ground pepper.
Video
Notes
- Shrimp: Large shrimp are less likely to overcook and become tough or chewy. I used U/15 or under 15 pieces per pound, also called "colossal" or "extra-jumbo." Leave the shells on if you prefer a crispier texture.
- Fresh Ground Pepper: Use Szechuan (or Sichuan) peppercorns for a more authentic dish, or just use fresh ground black pepper.
- Peppers: You can use jalapeño, serrano, or Korean peppers (the smaller variety is hotter). Shishito peppers will add crunch and color without being spicy. Cooking the peppers over high heat or removing their seeds reduces the spiciness and improves their flavor. You can also soak them in hot water to reduce the heat after slicing them.
Jomelyn
Im glad I found this recipe. They are absolutely delicious and easy to follow.
Nora Rey
Hello Jomelyn! Thanks for your message! =)
Bim
You’re right Nora, this is really easy to make. I just used a bit of pepper since I don’t like it to be so spicy. So yummy! Thank you again Nora!
Nora
Hi Bim! Yes! That's what's great about cooking at home, you can always adjust it to your taste. 🙂
Alicia
I have been craving shrimp for a bit now and I have jumbo frozen shrimp. They were thawed in the fridge the night before. Followed your recipe and I ate a dozen of them all by myself. I poured some vinegar in a small bowl and added some of the pepper from the shrimp and omg....yum !!! Thank god my husband was full. But I did let him try one and he was sold. Taste as good as the ones you order from the Chinese Restaurant if not better! So easy and so good ..thank you for sharing.
Nora
How did I miss this?! So sorry for the super late response. Thank you so much and I am so glad you liked it. I hope you'll make it again. =)