Salt & Pepper Fried Shrimp Recipe

Prepare shrimp

Pat the shrimp very dry with paper towels. Place in a bowl and toss with 1 tsp kosher salt and 1 tsp freshly ground black pepper until evenly coated.

Coat shrimp

Spread 1 cup cornstarch in a shallow bowl or rimmed plate. One by one, dredge each shrimp in the cornstarch, shaking off excess. Set the coated shrimp on a wire rack while you heat the oil.

Heat oil

Pour about 1 cup neutral oil into a medium skillet (the oil should be about 1/4–1/2 inch deep) and heat over medium-high until shimmering and a small pinch of cornstarch sizzles vigorously (about 350°F / 175°C if using a thermometer).

Fry shrimp

Fry shrimp in a single layer in batches (do not overcrowd) for 1–1.5 minutes per side, until the coating is crisp and shrimp are opaque and curled. Use a slotted spoon to transfer shrimp to a paper towel–lined plate to drain. Keep warm in a low oven (200°F / 95°C) if cooking batches.

Make flavored oil

In a small sauté pan, combine 3 tbsp neutral oil with the thinly sliced garlic and jalapeño. Cook over low–medium heat, stirring often, until the garlic becomes golden and the jalapeño softens, about 3–4 minutes. Watch carefully to avoid burning the garlic.

Crisp & finish

Turn heat to low and continue to cook the garlic and jalapeño for another 1–2 minutes until crispy and fragrant. Remove from heat and stir in 1 tsp fine sea salt. Transfer the mixture to a small bowl — the oil will be infused and the solids will be the crunchy topping.

Combine sauce

In a small bowl, whisk together 1 cup mayonnaise, 2 tbsp fresh lime juice, 1 tbsp chili paste (or Sriracha), 1 tsp lime zest, 1 tsp honey, and 1 tsp salt until smooth and well emulsified. Taste and adjust seasoning — add more lime for tang, more chili for heat, or a pinch more salt if needed.

Toss or plate: Place fried shrimp on a serving platter. Spoon a few tablespoons of the chile‑lime mayo onto the platter for dipping and/or lightly toss shrimp with 2–3 tbsp of the mayo for a light coating (optional).

Top: Scatter the jalapeño–garlic crunch over the shrimp so each piece gets some crispy garlic and jalapeño. Sprinkle chopped cilantro or sliced scallions on top. If desired, dust lightly with 1 tsp chile‑lime seasoning for extra zip.

Serve immediately with lime wedges on the side and the remaining chile‑lime mayo for dipping.