Salt & Pepper Jumbo Shrimp Recipe

Prep shrimp

Pat the shrimp dry very well with paper towels. Proper dryness is critical so the coating adheres and the oil doesn't spit.

In a medium bowl, toss the shrimp with kosher salt, coarse black pepper, garlic powder, and white pepper (if using). Ensure each shrimp is evenly seasoned. Let rest 5–10 minutes while you prepare the coating.

Make batter/coat

In a shallow bowl or wide dish whisk together the all-purpose flour, cornstarch, and baking powder. In a separate small bowl combine the lightly beaten egg and cold water. Working with one shrimp at a time, dredge the shrimp lightly in the dry mixture, then dip into the egg mixture, and finally give a quick second dusting in the dry mix to create a thin, even coating. Shake off any excess.

Heat oil

Pour about 1 inch (approximately 1 cup) of neutral oil into a heavy skillet or wok. Heat over medium-high until the oil registers 350°F (175°C) on a thermometer, or a small piece of coating sizzles and rises to the surface immediately when tested.

Fry shrimp

Fry the shrimp in a single layer without crowding the pan (work in batches if necessary). Cook 1–1½ minutes per side, or until the coating is golden and the shrimp are opaque and just cooked through. Use a slotted spoon or tongs to transfer cooked shrimp to a wire rack set over a baking sheet or to paper towels to drain briefly.

Drain & rest

Let the shrimp rest for 1–2 minutes on the rack to stay crispy and finish cooking through. Keep warm in a low oven (200°F / 95°C) if frying multiple batches.

Toss with sesame oil

Place the fried shrimp in a clean bowl while still hot. Drizzle the teaspoon of sesame oil over them and toss lightly to coat. The sesame oil will add aroma—use sparingly so it doesn't make the coating soggy.

Garnish and serve

Scatter sliced scallions and toasted sesame seeds (if using) over the shrimp. Serve immediately with lemon wedges on the side for squeezing. Recommend serving with steamed rice, a simple salad, or as an appetizer with dipping sauces such as sweet chili or soy-lime.