Name: Salt and Pepper Shrimp Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 1 lb extra large shrimp (raw, peeled, and deveined); ½ tsp garlic salt; 3-4 Tbsp cornstarch; 6 oz vegetable oil (for frying); 2 cloves garlic (minced); ½ cup red onion (finely diced); ½ cup red bell pepper (finely diced); 3 stalks green onions (diced, separation of white and green parts); 1 jalapeno (finely diced); ½ tsp garlic salt; ¼ tsp white pepper

Jump to Recipe· 4.1 from 2 reviews

I absolutely love sharing this Salt and Pepper Shrimp Recipe with friends because it hits all the right notes for a quick, flavorful seafood dish that feels special every single time. The crispy, lightly spiced shrimp paired with fresh, vibrant peppers and green onions create a wonderful balance of textures and tastes that never fails to brighten my dinner table. If you’re looking for something easy to make but impressive in flavor, this recipe is one I always reach for.

Why You’ll Love This Salt and Pepper Shrimp Recipe

From the very first bite, I’m drawn to the bold yet perfectly balanced flavor profile of this Salt and Pepper Shrimp Recipe. The garlic salt and white pepper give the shrimp just enough kick without overpowering their natural sweetness. The crunchy cornstarch coating adds an addictive crispiness that pairs beautifully with the fresh crunch of diced red onions, bell peppers, and a touch of jalapeño heat. Every mouthful feels lively and satisfying, a real treat for seafood lovers.

What makes this dish especially close to my heart is how simple it is to prepare. I love recipes where I don’t have to prep countless ingredients or babysit the stove for ages. In about 25 minutes, I’ve got a stunning plate ready to serve, which makes this perfect not only for weeknight dinners but also for impressing guests without any stress. It’s the kind of dish that stands out whether I’m serving it for a casual family meal, a get-together, or even a small holiday celebration.

Ingredients You’ll Need

The image shows a large white plate in the center filled with frozen shrimp, each covered in a light layer of frost and slightly curled with grayish tails. Surrounding this plate are ten small white bowls placed in a circle on a dark wooden surface. The bowls contain, starting from the top left and moving clockwise: minced garlic in a creamy pale yellow, finely chopped red onions in purple and white, chopped green onions with bright green pieces, a small amount of light beige powder, a mix of light brown and green seasoning, chopped light green leeks, a white powder that looks like flour, diced red bell peppers with vibrant red pieces, chopped green bell peppers, a clear light yellow liquid that appears to be oil, and a mixed seasoning with green and beige tones. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Everything in this recipe is straightforward yet purposeful, working together to deliver fantastic flavor, texture, and vibrant color. Each ingredient brings something special to the dish, whether it’s the heat from the jalapeño or the savory depth from the garlic salt.

Extra large shrimp: I use raw, peeled, and deveined shrimp for the best texture and quick cooking time.
Garlic cloves: Minced fresh garlic adds a fragrant base that flavors the whole dish.
Red onion: Finely diced to bring a subtle sweetness and crunch.
Red bell pepper: Offers sweetness and vibrant color, making the dish pop.
Green onions: I separate the white and green parts—the whites for cooking and the greens for garnish and freshness.
Jalapeño: Just a small amount brings a mild, uplifting heat that complements the shrimp perfectly.
Vegetable oil: Essential for frying the shrimp to that irresistible crisp.
Garlic salt: Used twice for a deep garlicky seasoning with just the right saltiness.
Cornstarch: Coats the shrimp to give them an amazing crunchy crust.
White pepper: A subtle spicy heat that’s different from black pepper—adds complexity without overpowering.

Directions

Step 1: Start by patting your shrimp dry really well and then sprinkle them evenly with ½ teaspoon of garlic salt. This seasoning step is key to building layers of flavor, so don’t skip it.

Step 2: Toss the shrimp into a bowl with the cornstarch, making sure each piece has a nice even coating. Set them aside while you get the oil ready—this helps the coating crisp up perfectly when fried.

Step 3: Heat your vegetable oil in a wok over high heat until it reaches 375 degrees Fahrenheit. Carefully add the shrimp in batches, making sure not to crowd the wok so they fry crisp instead of steaming.

Step 4: Cook the shrimp for about 1-2 minutes on each side, watching them turn golden and crispy. Once done, transfer them to a plate and repeat until you’ve cooked all your shrimp.

Step 5: Turn off the heat and reserve just 1 teaspoon of the oil from the wok, discarding the rest. This small amount will be enough to gently cook the aromatics without making them greasy.

Step 6: Wipe out your wok so it’s clean, then place it back on low heat. Add the teaspoon of reserved oil and sauté the minced garlic for about 30 seconds until fragrant but not burnt.

Step 7: Add the diced onion, bell pepper, jalapeño, and the white parts of the green onions. Cook these together for one minute to soften slightly and blend their flavors.

Step 8: Now add the crispy shrimp back to the wok, along with half of your seasoning mix and the chives (green parts of green onions). Cook everything together for 1-2 minutes until heated through and well combined. Taste and adjust seasoning if needed.

Step 9: Serve immediately while hot and enjoy the delightful crunch and flavors burst in every bite!

Servings and Timing

This Salt and Pepper Shrimp Recipe makes about 4 generous servings, perfect for sharing with family or a small group of friends. Prep time is around 10 minutes, mainly for chopping and seasoning, while cooking takes roughly 15 minutes. The whole process comes together in a brief 25 minutes total, with no resting or cooling time required since it’s best served hot and fresh.

How to Serve This Salt and Pepper Shrimp Recipe

In a large metal bowl, there is one layer of small chopped green onions, red and green bell peppers, and purple onions spread evenly along the bottom and sides. On top, a layer of pale pink cooked shrimp with orange tails covers most of the diced vegetables. Light seasoning is sprinkled on the shrimp, with some green onions scattered over the shrimp layer. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

I love serving this dish piping hot to keep the shrimp crispy and fresh. It pairs incredibly well with simple steamed jasmine rice or fluffy fried rice, which soak up the bold, garlicky seasoning. For a lighter option, I also like serving it over a bed of sautéed greens or crisp Asian-style slaw to add a refreshing crunch.

Presentation-wise, scattering extra chopped green onions or fresh cilantro on top just before serving elevates the look and adds a fresh pop of color. A wedge of lime on the side is also a nice touch—I usually encourage guests to squeeze it over their shrimp for a bright citrus zing that enlivens the dish even more.

When it comes to drinks, this recipe is fantastic with a chilled white wine such as a Sauvignon Blanc or a dry Riesling, both of which complement the garlicky shrimp without overwhelming the flavors. For cocktails, I reach for something light and citrusy, like a classic gin and tonic. Non-alcoholic options like iced green tea or sparkling water with lemon also work nicely for a refreshing balance. Whether I’m serving it for a family dinner, weekend party, or a weeknight treat, it always feels like a small celebration on the plate.

Variations

One of the things I love most about this Salt and Pepper Shrimp Recipe is how adaptable it is. If you want a gluten-free version, simply swap the cornstarch for potato starch or arrowroot powder, which gives the same crisp coating without gluten. For a vegan twist, I sometimes use crispy battered tofu cubes seasoned similarly—while it’s different, the flavors still shine wonderfully.

If you enjoy more spice, try adding a sprinkle of crushed red pepper flakes or swapping jalapeño for serrano pepper for an extra kick. Playing with the herbs is fun too—basil or mint leaves make a lovely fresh garnish instead of green onions. You could also experiment with different cooking methods like lightly pan-frying shrimp instead of deep-frying to cut back on oil while maintaining tasty results.

Every version I’ve tried keeps the heart of the dish intact: that irresistible salt and pepper seasoning balanced with fresh, crisp veggies. It’s a recipe that invites creativity and personalization, so don’t hesitate to make it your own!

Storage and Reheating

Storing Leftovers

If you have any leftover shrimp, I recommend storing them in an airtight container in the refrigerator. They usually keep well for up to 2 days. To preserve the texture as best as possible, avoid stacking other wet ingredients on top and try to reheat them carefully to maintain their crispiness.

Freezing

This dish can be frozen, but the texture of the shrimp and the crispy coating might change after thawing. If you want to freeze leftovers, place the shrimp in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container. They’ll keep for up to 1 month. Thaw in the refrigerator overnight before reheating.

Reheating

To reheat, I find the best method is to warm the shrimp in a hot skillet over medium heat for a few minutes, turning gently to avoid breaking the crust. Avoid microwaving if possible, as this tends to make the shrimp soggy. A quick re-toast in the skillet really helps restore some of that beautiful crunch and revives the flavors nicely.

FAQs

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp but make sure to fully thaw and pat them dry before cooking to avoid excess moisture, which affects the crispiness. Fresh or previously frozen peeled and deveined shrimp work best.

What can I substitute if I don’t have cornstarch?

If cornstarch isn’t available, potato starch or tapioca starch work well as substitutes to achieve a crispy coating. Just use the same amount as called for in the recipe.

Is this recipe spicy? Can I adjust the heat level?

The heat is mild, coming mainly from the jalapeño and white pepper. You can easily adjust the heat by using less jalapeño, removing seeds, or substituting a milder pepper. Adding crushed red pepper flakes can increase the spice if you like it hot.

Can I prepare this recipe ahead of time?

Since the shrimp are best served hot and crispy, I recommend prepping ingredients ahead of time but cooking just before serving. If needed, you can cook the shrimp and veggies ahead, then quickly reheat in a skillet to retain texture.

What side dishes go best with salt and pepper shrimp?

I love pairing this dish with simple steamed rice, fried rice, or stir-fried vegetables. Asian-style slaws or light salads also work great to balance the rich and crispy shrimp with fresh, crunchy greens.

Conclusion

I hope you’ll give this Salt and Pepper Shrimp Recipe a try because it’s one of those dishes that feels effortless yet so satisfying every time I make it. The blend of crispy textures, vibrant veggies, and perfectly seasoned shrimp always makes me excited to sit down at the table. It’s a recipe that brings a little joy to weeknights or special occasions alike, and I can’t wait for you to enjoy it as much as I do!