Crispy Salt & Pepper Shrimp Recipe – Restaurant Style
I’m about to share the secret that’ll transform your home kitchen into a five-star Chinese restaurant, at least when it comes to shrimp. You know that perfectly crispy, golden exterior that shatters between your teeth, revealing tender, juicy shrimp inside? The kind that makes you question why you ever bothered with soggy takeout? Well, it turns out the magic isn’t just in the technique—it’s in one surprising ingredient that most home cooks completely overlook.
Why You’ll Love these Crispy Salt & Pepper Shrimp
When I tell you these crispy salt and pepper shrimp will ruin you for all other shrimp recipes, I’m not being dramatic – I’m being honest.
The exterior? Impossibly crispy. The inside? Tender, juicy perfection that melts in your mouth.
Each bite delivers a symphony of flavors – the aromatic pepper blend, fragrant garlic, and that subtle heat from the peppers.
What makes this recipe special is the technique.
We’re not just seasoning here, we’re creating layers of flavor that build with every single bite.
Trust me, once you master this restaurant-style approach, you’ll wonder why you ever settled for plain shrimp.
What Ingredients are in Crispy Salt & Pepper Shrimp?
The beauty of salt and pepper shrimp lies in its simplicity – you need just a handful of ingredients to create something absolutely spectacular. This isn’t one of those recipes where you’ll be hunting down obscure ingredients at specialty stores or wondering what half the items even are.
Most of these ingredients are probably sitting in your kitchen right now, just waiting to be transformed into crispy, aromatic perfection. The magic happens when these simple components come together with the right technique.
Ingredients:
- 1 lb large shrimp, shells on and deveined
- 3 tbsp potato starch or cornstarch
- 1/3 cup oil (for shallow frying)
- 2 parts whole peppercorns
- 1 part sea salt
- 6 cloves garlic, finely chopped
- 1 long hot pepper, thinly sliced
A Few Things About These Ingredients
Let’s talk about keeping those shells on – I know it might seem weird, but trust the process. The shells protect the shrimp from overcooking and add incredible flavor when they get crispy. Plus, they make the whole dish feel more authentic and restaurant-style.
For the starch situation, potato starch will give you the crispiest results, but cornstarch works perfectly fine if that’s what you have. Don’t stress about it too much – both will deliver that satisfying crunch we’re after.
The peppercorn-to-salt ratio is key here. You want enough pepper to make it the star of the show, but not so much that it overwhelms everything else. And please, use whole peppercorns that you grind yourself – the pre-ground stuff just doesn’t pack the same aromatic punch.
When it comes to the hot pepper, you can adjust based on your heat tolerance. Want it mild? Use less or remove the seeds. Want to feel the burn? Keep everything in there and maybe even add an extra slice or two.
How to Make these Crispy Salt & Pepper Shrimp
Making these crispy salt and pepper shrimp is surprisingly straightforward, but there are a few key steps that’ll make the difference between good and absolutely incredible. Don’t skip the prep work here – it’s what transforms ordinary ingredients into something that tastes like it came from your favorite Chinese restaurant.
Start with the Magic Dust
First things first, we’re making that signature salt and pepper mixture that gives this dish its name. Take your 2 parts whole peppercorns and toss them in a dry pan over low heat. We’re talking really low here – you want to coax out those aromatic oils without burning anything. Let them toast for about 15 minutes, stirring occasionally, until they smell absolutely incredible and you start questioning why you ever bought pre-ground pepper.
While those peppercorns are doing their thing, grab your 1 part sea salt and give it the same treatment in another pan. Roast it until it turns slightly yellowish – this isn’t just for show, it actually mellows the saltiness and adds a subtle nutty flavor. Once both are cool, grind those peppercorns to a fine powder and mix everything together. This mixture is pure gold, and you’ll probably want to make extra to keep around.
Prep the Shrimp
Now for the shrimp situation. Pat that 1 lb of large shrimp completely dry – and I mean completely. Any moisture is the enemy of crispiness, so don’t rush this step. Toss them with the 3 tbsp of potato starch or cornstarch until every piece is well coated. The starch is what creates that perfect crispy shell, so make sure you get good coverage.
Time to Fry
Heat up that 1/3 cup of oil in your pan until it’s properly hot – you want it sizzling when the shrimp hits it. Don’t overcrowd the pan, even if it means working in batches. Nobody wants soggy shrimp because you got impatient. Fry those beauties until they’re golden and crispy, which usually takes just a few minutes per side.
The Final Flourish
Here’s where everything comes together. Add your 6 cloves of finely chopped garlic and that 1 long hot pepper, sliced thin, to the pan with the crispy shrimp. Toss everything around for just 30 seconds or so – you want the garlic fragrant but not burned.
Then sprinkle in your homemade salt and pepper mixture, give everything one final toss, and you’re done. The key is moving fast at this stage. Once you add that garlic, you’re in the home stretch, so have everything ready to go. Serve these immediately while they’re still crackling hot and at peak crispiness.
Crispy Salt & Pepper Shrimp Substitutions and Variations
Look, I get it – sometimes you open your fridge and realize you’re missing half the ingredients, or maybe you just want to switch things up because you’re feeling adventurous.
No potato starch? Cornstarch works perfectly fine.
Can’t find long hot peppers? Jalapeños, serranos, or even bell peppers will do the trick.
Want to go wild? Try adding sliced onions with the garlic, or toss in some scallions at the end.
You can even swap the shrimp for chicken wings or fish fillets.
The salt-pepper mixture is your playground too – throw in some five-spice powder or garlic powder for extra depth.
What to Serve with Crispy Salt & Pepper Shrimp
Since you’ve got this gorgeous plate of golden, crispy shrimp that’s practically begging to be devoured, you’ll want sides that won’t compete but will definitely complement.
I always reach for steamed jasmine rice first – it soaks up those incredible salt and pepper flavors without stealing the spotlight.
Stir-fried vegetables like bok choy or snap peas add color and crunch that plays beautifully against the shrimp’s texture.
For something lighter, try cucumber salad with rice vinegar. The cool, invigorating bite cuts through the richness perfectly.
Cold beer doesn’t hurt either.
Final Thoughts
When you master this crispy salt and pepper shrimp, you’re not just adding another recipe to your repertoire – you’re revealing a technique that’ll make you feel like a total kitchen wizard.
The toasted salt and pepper blend works magic on any protein, from chicken wings to fish fillets.
I promise this recipe will become your secret weapon for impressive dinner parties.
Who doesn’t love crispy, golden shrimp that crackles with aromatic spice?
Trust me, once you nail the perfect coating technique, you’ll wonder why you ever ordered takeout.
Crispy Salt & Pepper Shrimp
Equipment
Ingredients
For the Shrimp:
- 1 lb large shrimp shells on and deveined
- 3 tbsp potato starch or cornstarch
- 1/3 cup oil for shallow frying
For the Salt and Pepper Mixture:
- 2 parts whole peppercorns
- 1 part sea salt
For the Aromatics:
- 6 cloves garlic finely chopped
- 1 long hot pepper thinly sliced
Instructions
- In a dry pan over low heat, roast the whole peppercorns for 15 minutes until fragrant. Let cool completely and grind to a fine powder.
- In the same dry pan, roast the salt until it turns slightly yellowish. Let cool and mix with the ground pepper powder.
- Pat the shrimp completely dry with paper towels and coat evenly with potato starch or cornstarch.
- Heat oil in a large pan until hot. Fry the coated shrimp until golden, crispy, and cooked through, about 3-4 minutes per side.
- Add the chopped garlic, sliced hot pepper, and salt-pepper mixture to the pan. Toss everything together for 30 seconds until fragrant.
- Serve immediately while hot and crispy.
Notes
Nutrition
Frequently Asked Questions
Can I Use Frozen Shrimp Instead of Fresh Shrimp?
I’d recommend thawing frozen shrimp completely and patting them dry before coating with starch. You’ll get better results since excess moisture can prevent the crispy coating from forming properly.
How Long Can I Store Leftover Salt and Pepper Mixture?
I’d store the salt and pepper mixture in an airtight container for up to six months. Since it’s freshly ground, it’ll maintain better flavor than pre-ground seasonings but gradually loses potency over time.
What’s the Best Oil Temperature for Frying the Shrimp?
I recommend heating your oil to 350°F for perfectly crispy shrimp. You’ll know it’s ready when a small piece of batter sizzles immediately upon contact. Don’t overcrowd the pan.
Can I Make This Recipe in an Air Fryer?
You can definitely make this in an air fryer! I’d spray the starch-coated shrimp with oil, cook at 400°F for 6-8 minutes, then toss with the aromatics and salt-pepper mixture.
Why Do My Shrimp Turn Out Soggy Instead of Crispy?
Your shrimp turn soggy because they’re not properly dried before coating or the oil isn’t hot enough. I recommend patting shrimp completely dry and ensuring oil reaches proper frying temperature first.