Salt And Pepper Shrimp Recipe

Prep shrimp

Pat the shrimp dry with paper towels. If not already, peel and devein the shrimp; leave tails on or off per preference. Drying thoroughly helps the coating adhere and prevents oil splatter.

Season & coat

In a bowl, combine cornstarch, all-purpose flour, fine sea salt, coarsely ground black pepper, and white pepper (if using). Toss the dried shrimp in the dry mixture until each piece has a light, even coating. Press the mixture onto the shrimp gently so it adheres.

Slice the garlic thinly and separate the scallion whites from greens. Slice the chiles thinly if using. Have these ready on a plate near the stove because the final stir-fry moves quickly.

Heat oil

Pour the neutral oil into a large skillet or wok so it reaches about 1/4 inch depth (or use a small pot for shallow frying). Heat over medium-high until shimmering and a small pinch of cornstarch sizzles immediately (about 350°F / 175°C if using a thermometer).

Fry shrimp

Working in a single layer and in batches to avoid crowding, carefully add shrimp to the hot oil. Fry until the coating turns golden and shrimp are just cooked through, 1 to 2 minutes per side depending on size. Use a slotted spoon or spider to transfer shrimp to a wire rack or paper towel-lined plate to drain. Repeat with remaining shrimp and let oil return to temperature between batches.

Crisp garlic and aromatics

With most of the oil drained from the pan (leave about 1-2 tablespoons in the skillet), reduce heat to medium. Add the sliced garlic and cook, stirring constantly, until it becomes fragrant and just golden (15–30 seconds) — be careful not to burn it. Add the scallion whites and sliced chiles and stir for 10–15 seconds to release aromatics.

Combine and season

Return the fried shrimp to the skillet. Add light soy sauce, rice wine (or sherry), sugar, and sesame oil. Toss quickly over medium heat for 30–45 seconds so the sauce coats the shrimp and the garlic/scallion flavors meld. Taste and immediately adjust finishing seasoning with extra sea salt and coarsely ground black pepper to your preference (start with a light sprinkle).

Finish & serve

Transfer the shrimp to a serving plate. Scatter the reserved scallion greens over the top. Serve right away with lemon or lime wedges on the side for squeezing over, and extra salt/pepper on the table.