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.
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!
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).
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. Or pile them into charred corn tortillas for the best Shrimp Tacos you’ve ever tasted!
How to Make Salt and Pepper Shrimp
Step 1: 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.
Step 2: In a large bowl, coat peeled and deveined shrimp in cornstarch.
Step 3: 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.
Salt and Pepper Shrimp Recipe Video
Salt and Pepper Shrimp
Ingredients
- 1/4 teaspoon white peppercorns
- 1/4 teaspoon Sichuan peppercorns also called Szechuan peppercorns
- 1/2 teaspoon kosher salt
- 1/4 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
- Large shrimp will also work, but I find that medium shrimp often have better flavor and a firmer texture.
- 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.
Great recipe Marissa! Do you mind if I ask what brand pot you are using for this dish?
Thank you, Taylair! They’re All Clad pans. 🙂
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!
Thank you so much, Jenny! I hope you and your neighbor love them! 🙂
Yep, this is one I’ll want to commit to memory, too! Love the look of this dish! DELISH!
I love to hear that, Annie! Thank you!
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! 🙂
Love how you think, David! Thank you.
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! 🙂
I agree! Thank you, Lorraine! 🙂
I love when foods are seasoned simply and perfectly, and these shrimp look amazing!
Thanks so much, Kevin!
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!
We are simpatico, Katherine! 😉
How easy are these Marissa?! They would disappear quickly around here!
haha, yes! They disappeared quick here too! 😉
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!
Thank you, my friend! You have a wonderful weekend too. xo
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.
Thanks, Ben! You’ve got to try the cornstarch coating – makes them so deliciously crispy…
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.
haha, I made you hungry! My job is done… 😉 I agree 100% shrimp are best when they’re seasoned simply.