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    Recipes » Main Course Recipes » Asian Main Courses

    Salt and Pepper Shrimp

    Published: Nov 9, 2022 by Marissa Stevens · 31 Comments

    Gluten FreeQuick MealsPescatarian

    This post may contain affiliate links.

    Jump to Recipe Jump to Video

    Salt and Pepper Shrimp are tender and buttery with a crisp salt and pepper crust. They're easy enough for a weeknight meal and fancy enough for a dinner party! Make them start to finish in less than 30 minutes.

    Salt-and-Pepper-Shrimp-served-on-a-stainless-steel platter

    It's the flavor combination in this salt and pepper shrimp recipe that makes these so irresistible!  A quick coat of cornstarch before stir frying gives the shrimp a crispy crust without deep-frying. Then they're tossed in the wok or skillet with toasted and ground white and Szechuan peppercorns, kosher salt, garlic and minced, fresh serrano pepper. The recipe is so simple that I know it by heart!

    Jump to:
    • Salt and Pepper Shrimp Ingredients
    • How to Serve
    • How to Make Salt and Pepper Shrimp
    • Recipe Video
    • Salt and Pepper Shrimp
    • 💬 Comments

    Salt and Pepper Shrimp Ingredients

    Salt and Pepper Shrimp Ingredients on a white marble board.
    • Shrimp: ideally medium, shell-on shrimp
    • Whole Peppercorns: white peppercorns and Sichuan peppercorns (also called Szechuan peppercorns)
    • High Heat Oil: such as avocado oil
    • Garlic: fresh garlic cloves
    • Fresh Serrano Pepper: or fresh jalapeño pepper
    • Fresh Cilantro Leaves: for garnish, optional
    • Kosher Salt

    I've been making these crispy salt and pepper shrimp for years because it's an easy recipe to make and always spectacularly good. I started with this recipe from Tom Douglas, but swapped in standard shrimp for spot prawns and peeled them (his recipe calls for leaving the shell on).

    Salt-and-Pepper-Shrimp-served on a metal platter photo-from-above

    How to Serve

    Pair these as a main dish with cooked rice or Mashed Red Potatoes and Chinese Cucumber Salad for a knock-out meal! Serve as a crowd pleasing appetizer with spicy Remoulade Sauce for dipping. Or pile them into charred corn tortillas for the best Shrimp Tacos you've ever tasted!

    How to Make Salt and Pepper Shrimp

    Toast peppercorns (white and Szechuan) in a small, dry skillet over medium heat until fragrant and popping, taking care not to let them burn. Coarsely grind in a spice mill and then combine with kosher salt.

    Toasting Peppercorns
    Grinding Toasted Peppercorns
    Mixing Ground Toasted Peppercorns and Salt

    In a large bowl, coat peeled and deveined shrimp in cornstarch.

    Coating Raw Shrimp in Cornstarch

    Heat oil in a wok or large skillet until nearly smoking. Add shrimp; cook for 2 to 3 minutes, tossing occasionally to cook evenly. Add garlic, minced chili and peppercorn / salt mixture and toss until shrimp is coated and spices are fragrant. Serve.

    Stir Frying Shrimp until Crisp
    Adding Salt and Peppercorn Mixture
    Stirring to Coat Shrimp
    Salt-and-Pepper-Shrimp-served-on-a-stainless-steel platter featured

    Recipe Video

    SUBSCRIBE TO VIDEOS

    Salt-and-Pepper-Shrimp-served-on-a-stainless-steel platter featured

    Salt and Pepper Shrimp

    Marissa Stevens
    Salt and Pepper Shrimp are easy enough for a weeknight meal and fancy enough for a dinner party! The shrimp are tender and flavorful inside with a crisp salt and pepper crust. Lightly adapted from this Tom Douglas recipe.
    5 from 10 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 10 mins
    Total Time 25 mins
    Course Main Course
    Cuisine Asian
    Servings 4 people
    Calories 251 kcal

    Ingredients
      

    • ¼ teaspoon white peppercorns
    • ¼ teaspoon Sichuan peppercorns also called Szechuan peppercorns
    • ½ teaspoon kosher salt
    • ¼ cup avocado oil or other high heat oil
    • 1 pound medium shell-on shrimp recipe note #1
    • 2 tablespoons cornstarch
    • 2 small cloves garlic minced
    • 1 teaspoon seeded and minced serrano chili pepper or jalapeño
    • cilantro leaves for garnish, optional

    Instructions
     

    • Toast peppercorns in a small, dry skillet over medium heat until fragrant and popping, shaking often and taking care not to let them burn. Transfer to a small bowl. Coarsely grind in a spice mill and then combine with kosher salt. Set aside.
    • Peel and devein shrimp. Place in strainer and rinse; drain well and pat shrimp dry with paper towels. Place in bowl and sprinkle cornstarch over; toss to coat.
    • Heat oil in a wok or large skillet over medium-high heat until nearly smoking. Add shrimp; cook for 2 to 3 minutes, tossing occasionally to cook evenly. Add garlic, minced chili pepper and peppercorn / salt mixture and toss until shrimp is coated and spices are fragrant. Serve garnished with cilantro leaves if desired.

    Notes

    1. Large shrimp will also work, but I find that medium shrimp often have better flavor and a firmer texture.
    2. I love to serve these over a frilly but sturdy lettuce like frisée. And if you're making these in early spring, they're wonderful over fresh pea tendrils.

    Nutrition

    Calories: 251kcalCarbohydrates: 4gProtein: 23gFat: 15gSaturated Fat: 1gCholesterol: 285mgSodium: 1172mgPotassium: 90mgVitamin C: 5.1mgCalcium: 164mgIron: 2.4mg
    Keyword date night, easy, pescatarian, quick
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

    More Asian Main Courses

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    • Korean Pork Belly
    • Spicy Chicken Noodle Soup
    • Shoyu Ramen Broth

    Reader Interactions

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      Recipe Rating




    1. David @ Spiced says

      November 10, 2022 at 4:59 am

      5 stars
      Oooo...I love this idea! The cornstarch is clutch for texture, but I really like how you kept it simple with salt and pepper here. These would be amazing on top of a salad - hot or cold!

      Reply
    2. Valentina says

      February 05, 2021 at 7:17 pm

      I love the simplicity of this recipe, and it's so fresh and pretty with the cilantro. 🙂 ~Valentina

      Reply
      • Marissa Stevens says

        February 07, 2021 at 11:14 am

        Thanks so much, Valentina!

        Reply
    3. Mary Ann | The Beach House Kitchen says

      January 31, 2021 at 11:14 am

      5 stars
      I've made this recipe numerous times at the beach for company Marissa and it's always a hit! Thanks so much!

      Reply
      • Marissa Stevens says

        February 01, 2021 at 12:48 pm

        That is so wonderful to hear, Mary Ann! Thank you.

        Reply
    4. Katerina | Once a Foodie says

      January 29, 2021 at 3:29 am

      5 stars
      These shrimp (or prawns, as we say here in Australia) looks absolutely AH-MAZING, Marissa! I would love a bowl of these tonight!

      Reply
      • Marissa Stevens says

        January 29, 2021 at 1:57 pm

        Thank you, Katerina!

        Reply
    5. David @ Spiced says

      January 27, 2021 at 4:10 am

      5 stars
      I'm all about easy, flavorful meals, and this one sounds amazing, Marissa! The salt + pepper shrimp sounds awesome, but I'm really loving the idea of tossing them in cornstarch first. I've done that when baking chicken wings, but I've gotta try it for sautéed shrimp now!

      Reply
      • Marissa Stevens says

        January 27, 2021 at 8:26 am

        Thanks, David! So excited for you to taste these!

        Reply
    6. Taylair Bishop says

      May 28, 2020 at 6:41 pm

      5 stars
      Great recipe Marissa! Do you mind if I ask what brand pot you are using for this dish?

      Reply
      • Marissa Stevens says

        May 29, 2020 at 2:54 pm

        Thank you, Taylair! They're All Clad pans. 🙂

        Reply
    7. Jenny O says

      September 11, 2018 at 11:42 pm

      5 stars
      This recipe looks savory and delicious and both the shrimp and frisée caught my eye. I also have whole kompot & Szechuan peppercorns on my shelf (I shop a great local spice store) so I have everything but the frisée!

      I’m making for our dinner and to share with a neighbor who did me a favor- he LOVES shrimp!

      Pinned- and thanks for sharing!

      Reply
      • Marissa says

        September 12, 2018 at 1:04 pm

        Thank you so much, Jenny! I hope you and your neighbor love them! 🙂

        Reply
    8. annie@ciaochowbambina says

      April 09, 2018 at 11:04 am

      5 stars
      Yep, this is one I'll want to commit to memory, too! Love the look of this dish! DELISH!

      Reply
      • Marissa says

        April 12, 2018 at 9:21 am

        I love to hear that, Annie! Thank you!

        Reply
    9. David @ Spiced says

      April 09, 2018 at 4:49 am

      I love toasting spices a bit before using them...it changes the flavor so much! Speaking of flavor, I'm a huge fan of the salt and pepper here. Keep it simple, but just nail it! These shrimp would be so good in so many different ways...salad, on top of couscous, on top of grits, you name it. Now I'm thinking I need to work this recipe into our menu here soon! 🙂

      Reply
      • Marissa says

        April 09, 2018 at 10:29 am

        Love how you think, David! Thank you.

        Reply
    10. Lorraine @ Not Quite Nigella says

      April 08, 2018 at 11:15 pm

      I like that you peeled the prawns Marissa! TBH I don't really understand why people leave the shells on unless the shells are soft because the flavour ends up being peeled off! 🙂

      Reply
      • Marissa says

        April 09, 2018 at 10:29 am

        I agree! Thank you, Lorraine! 🙂

        Reply
    11. Kevin O'Leary says

      April 06, 2018 at 4:41 am

      I love when foods are seasoned simply and perfectly, and these shrimp look amazing!

      Reply
      • Marissa says

        April 08, 2018 at 4:46 pm

        Thanks so much, Kevin!

        Reply
    12. Katherine | Love In My Oven says

      April 05, 2018 at 8:42 pm

      This post actually makes my mouth water - I love shrimp so much, and salt and pepper is such a wonderful combo. I could eat this every night!

      Reply
      • Marissa says

        April 08, 2018 at 4:47 pm

        We are simpatico, Katherine! 😉

        Reply
    13. Mary Ann | The Beach House Kitchen says

      April 05, 2018 at 4:30 am

      5 stars
      How easy are these Marissa?! They would disappear quickly around here!

      Reply
      • Marissa says

        April 08, 2018 at 4:48 pm

        haha, yes! They disappeared quick here too! 😉

        Reply
    14. Dawn - Girl Heart Food says

      April 05, 2018 at 4:21 am

      5 stars
      They look perfect Marissa! And you have to love recipes that you make so often that you know by heart. Love those peppercorns! Have a wonderful weekend!

      Reply
      • Marissa says

        April 08, 2018 at 4:49 pm

        Thank you, my friend! You have a wonderful weekend too. xo

        Reply
    15. Ben|Havocinthekitchen says

      April 04, 2018 at 7:22 pm

      5 stars
      Mmm perfectly cooked shrimp! Oil, garlic, and some seasonings (herbs or lemon are nice too) is what shrimp needs. But I like the idea of using cornstarch - never tried, but I'm intrigued now.

      Reply
      • Marissa says

        April 08, 2018 at 4:51 pm

        Thanks, Ben! You've got to try the cornstarch coating - makes them so deliciously crispy...

        Reply
    16. Dorothy Dunton says

      April 04, 2018 at 5:09 pm

      Hi Marissa! I just had dinner and now I'm hungry again! I love the simplicity of this dish. Shrimp don't need fancy preparation in my opinion.

      Reply
      • Marissa says

        April 08, 2018 at 4:52 pm

        haha, I made you hungry! My job is done... 😉 I agree 100% shrimp are best when they're seasoned simply.

        Reply

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