Salt & Pepper Whole Shrimp Recipe

Prepare shrimp

Rinse whole shrimp under cold water and pat dry thoroughly with paper towels. If not already deveined, make a shallow cut along the back and remove the vein. Keep shells and tails intact for flavor and presentation.

Make marinade

In a bowl, combine kosher salt, ground black pepper, minced garlic, light soy sauce, Shaoxing wine, cornstarch, and white pepper (if using). Mix until the cornstarch is dissolved and a paste forms.

Marinate

Add the dried shrimp to the bowl and toss until each shrimp is evenly coated with the marinade. Cover and refrigerate for 15–30 minutes (no longer than 30 minutes to avoid drawing out too much moisture).

Heat oil

In a large skillet or sauté pan, heat 3–4 tablespoons vegetable oil over medium-high heat until shimmering but not smoking. There should be enough oil to lightly coat the pan for shallow frying.

Pan-fry shrimp

Arrange marinated shrimp in a single layer in the hot pan, shells down. Cook without moving for 1.5–2 minutes until the undersides turn golden and slightly crisp. Flip and cook the other side 1–1.5 minutes until shells are pink and shrimp are cooked through (internal temperature about 120–125°F/49–52°C). Work in batches if necessary to avoid crowding.

Season while hot

As soon as shrimp come out of the pan, transfer to a serving plate. Immediately sprinkle the coarse sea salt and extra ground black pepper evenly over the hot shrimp so the seasoning adheres and enhances the savory crust.

Garnish and serve

Scatter sliced green onions and cilantro over the shrimp. Serve immediately with lemon wedges on the side for optional bright acidity. Recommend serving with steamed rice or as part of a seafood course.

Tip

If you prefer a crispier texture, increase heat slightly and add a tablespoon more oil; fry in very small batches and drain briefly on paper towels.