Salt & Pepper Jumbo Shrimp Recipe

Thaw & Dry

If shrimp are frozen, thaw in refrigerator overnight or in a sealed bag in cold water for 20–30 minutes. Pat shrimp very dry with paper towels — removing surface moisture helps achieve a light crisp coating.

Place the dried shrimp in a medium bowl. Sprinkle kosher salt, garlic powder, and white pepper over shrimp and toss gently to coat evenly.

In a shallow bowl, combine cornstarch and all-purpose flour. Toss the seasoned shrimp with the cornstarch mixture until each shrimp has a light, even dusting. Shake off any excess. The coating should be thin — just enough to give a slight crisp when cooked.

Pan-Fry Shrimp

Heat a large skillet or frying pan over medium-high heat until hot (about 2 minutes). Add neutral oil and swirl to coat. When oil is shimmering (but not smoking), add the shrimp in a single layer, leaving small gaps between pieces. Cook 1.5–2 minutes without moving until the undersides are golden and crisp.

Flip shrimp and add the butter to the pan. As the butter melts, spoon it over the shrimp and cook another 1–2 minutes until shrimp are opaque, firm, and just cooked through (internal temperature about 120–125°F for best texture; carryover will bring to safe temp). Total cook time per side should be brief to avoid toughness.

When shrimp are done, transfer them to a warm plate lined with paper towel for a minute to drain any excess oil.

Immediately after removing from the pan, sprinkle the cooked shrimp evenly with the freshly ground black pepper (the remaining 1 tsp) and toss gently to coat. Taste one piece and, if needed, adjust with a light pinch of salt.

Scatter thinly sliced scallions over the shrimp and squeeze lemon wedges over them or serve lemon on the side for guests to add to taste.

If using the optional light pepper sauce: whisk together soy sauce, rice vinegar, honey (or sugar), freshly ground black pepper, and water in a small bowl until the sugar dissolves. Pour 1–2 teaspoons of the sauce over the plated shrimp or serve on the side for dipping.