Salt and Pepper Shrimp recipe

Salt and pepper shrimp recipe that gives you that perfect crunch and flavor without any fuss. Lightly coated shrimp, fried until golden, then tossed in a fragrant mix of garlic, chilies, and onions. Every bite is crispy, savory, and packed with that classic salt and pepper taste.

This Chinese-style salt and pepper shrimp recipe is all about that perfect balance of crunch and flavor. The shrimp are lightly coated in seasoned cornstarch, fried until golden, and then tossed with garlic, chilies, and onions for a bold, savory finish. It’s quick to make, packed with texture, and delivers that same satisfying bite you expect from takeout, right from your own kitchen.

What makes this Peppered Shrimp recipe the best on the internet

• Super crispy coating thanks to cornstarch and egg whites
• Simple ingredients you probably already have at home
• Quick cooking time, done in under 30 minutes
• Bold flavor from garlic, chilies, and seasoning
• Tastes just like takeout but fresher and better

Ingredients

• 1 lb large shrimp, peeled and deveined (tails on or off)
• 1 tablespoon salt
• 1 teaspoon white pepper
• 1 tablespoon garlic powder
• 1 tablespoon soy sauce
• 2 egg whites
• 1 cup cornstarch
• Oil for frying

For the sauté:

• 2 red chilies, chopped
• 2 green chilies, chopped
• 4 cloves garlic, chopped
• 1 small white onion, chopped
• 2 green onions, sliced
• 1 tablespoon oil (from frying)
• 1 teaspoon onion granules
• 1 teaspoon black pepper
• ½ teaspoon sea salt

How to make salt and pepper shrimp recipe

Start off by prepping your shrimp. Cut off the head if you want to, then slice down the middle to remove the shell. Go in and devein it so everything is clean and ready.

Now season your shrimp. Add in the salt, white pepper, garlic powder, and soy sauce. Mix everything together with your hands until all the shrimp are fully coated.

Next, crack your eggs and separate the yolks. You only want the egg whites here. Pour that into your shrimp and mix it through. This is what’s going to help everything stick nicely.

Now grab your cornstarch. This is where the crispiness comes in. Coat your shrimp one by one instead of dumping them all in at once. It makes a big difference and gives you a better texture.

Heat your oil until it’s nice and hot. Add in your shrimp and fry for about 3 minutes total, flipping so both sides get that golden color. Once done, remove and set aside.

In another pan, add about a tablespoon of the same oil you used for frying. Toss in your chopped onion, garlic, red and green chilies, and spring onions. Sauté until fragrant.

Season with onion granules, black pepper, and a bit of sea salt. Give it a good mix.

Now add your fried shrimp back into the pan and toss everything together until well coated. And that’s it. Look at that color and that crisp.

Serving suggestions

• Serve with steamed white rice or fried rice for a full meal
• Pair with a simple stir-fried vegetable mix on the side
• Add to lettuce wraps for a fresh, crunchy option

Storage tips

These shrimp are best eaten fresh while they’re still crispy.

If you have leftovers, store them in an airtight container in the fridge for up to 2 days.

To reheat, use an oven or air fryer at 350°F for a few minutes to bring back the crispiness. Avoid microwaving, as it will make them soft.

Freezing is not recommended because the coating will lose its texture.

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