Salt & Pepper Shrimp Recipe

Prepare shrimp

Pat shrimp dry with paper towels. Removing excess moisture helps achieve a light crisp. If shrimp are large and the tails are on, leave tails on for presentation or remove if you prefer.

Season shrimp evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Toss to coat.

Lightly dust the seasoned shrimp with 2 tbs cornstarch, tossing until shrimp have a thin, even coating. Shake off any excess cornstarch.

Pan-fry shrimp

Heat a large skillet or wok over medium-high heat until hot. Add 3 tbs vegetable oil and swirl to coat. Carefully arrange shrimp in a single layer (work in batches if necessary to avoid crowding). Cook undisturbed for 1.5–2 minutes until edges start to turn golden and underside is browned. Flip shrimp and cook another 1–1.5 minutes until shrimp are opaque and cooked through. Remove shrimp to a plate and set aside.

Aromatics

Reduce heat to medium. If skillet is dry, add a small splash (about 1 tsp) of oil. Add the finely minced garlic and the white parts of the scallions and sliced chili (if using). Stir-fry 20–30 seconds until fragrant and just beginning to color — do not burn the garlic.

Return the cooked shrimp to the pan and toss with the aromatics to coat, cooking together for 30–45 seconds so flavors meld.

Sprinkle 1 tsp freshly ground white pepper evenly over the shrimp and add 1 tsp toasted sesame oil. Toss to combine for 15–20 seconds. Taste and adjust: if you want stronger salt or pepper character, add up to an additional 1/4–1/2 tsp coarse sea salt or black pepper to taste.

Transfer shrimp to a serving plate. Garnish with the green parts of the scallions and 2 tbs chopped cilantro (if using). Serve immediately with lime wedges to squeeze over just before eating.