Salt & Pepper Shrimp Recipe
Make Salt & Pepper Shrimp Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Shrimp
Aromatics & Seasoned Oil
Finishing & Garnish
Method
Shrimp
- 1
Prepare shrimp
Pat the shrimp very dry with paper towels. Drying is important so the coating crisps and oil won't spit. Place the dried shrimp in a medium bowl.
- 2
Season and coat
Sprinkle 1 tsp kosher salt and 1 tsp coarse black pepper over the shrimp and toss to coat evenly. Add 2 tablespoons cornstarch and 1 tablespoon all-purpose flour. Toss or gently shake until each shrimp has a light, even dusting. Let sit 5 minutes while you prepare aromatics.
Aromatics & Frying
- 3
Heat oil
In a large skillet or wok, heat 3 tablespoons neutral oil over medium-high heat until shimmering but not smoking (about 350°F/175°C if using a thermometer).
- 4
Fry shrimp in batches
Add the shrimp in a single layer (do not overcrowd) and cook 1 to 1 1/2 minutes per side until the coating is golden and the shrimp are opaque and just cooked through. Flip once. Depending on pan size you may need 2 batches. Transfer cooked shrimp to a plate lined with paper towels to drain.
- 5
Crisp aromatics
Wipe out all but about 1 tablespoon of oil from the pan (leave residual oil plus any bits). Return pan to medium heat. Add the sliced garlic and fry briefly, about 20–30 seconds, stirring, until fragrant and lightly golden (be careful not to burn). Add the ginger and white parts of the scallions and sliced chili; stir-fry 20–30 seconds to release aroma.
- 6
Combine shrimp with aromatics
Return the fried shrimp to the pan with the aromatics. Toss quickly to heat through and coat with flavored oil—about 30 seconds.
Finishing & Garnish
- 7
Season final
Drizzle 1 tsp light soy sauce, 1 tsp rice wine vinegar (or lemon juice), and 1 tsp sesame oil over the shrimp. Toss to coat evenly. Taste and adjust: add a pinch of flaky sea salt and more freshly cracked black pepper as desired.
- 8
Serve
Transfer to a serving plate. Sprinkle sliced green parts of the scallions and cilantro leaves over the top. Serve immediately while hot and crisp, with lime wedges or steamed rice as desired.
