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

Salt and Pepper Shrimp

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.
Course Main Course
Keyword date night, easy, pescatarian, quick
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 people
Calories 251kcal


  • 1/4 teaspoon white peppercorns
  • 1/4 teaspoon Szechuan peppercorns
  • 1/2 teaspoon kosher salt
  • 1/4 cup avocado oil or other high heat oil
  • 1 pound shrimp peeled and deveined
  • 2 tablespoons cornstarch
  • 1 teaspoon minced garlic
  • 1 teaspoon seeded and minced serrano chile


  • 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.
  • Coat peeled and deveined 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 chile and peppercorn / salt mixture and toss until shrimp is coated and spices are fragrant. Serve.



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.


Calories: 251kcal | Carbohydrates: 4g | Protein: 23g | Fat: 15g | Saturated Fat: 1g | Cholesterol: 285mg | Sodium: 1172mg | Potassium: 90mg | Vitamin C: 5.1mg | Calcium: 164mg | Iron: 2.4mg