When I want a meal that’s big on flavor but quick to make, I reach for this Salt and Pepper Shrimp. It’s a 30-minute recipe that feels special enough for guests yet easy enough for a busy weeknight. Crisp, golden shrimp coated in toasted peppercorns and a touch of heat—simple pantry ingredients transform into a satisfying, restaurant-style dish.
I first found this dish years ago in Tom Douglas’s Seattle Kitchen. I adapted it by using peeled, standard shrimp instead of spot prawns with shells on. The result was irresistible: a light, crunchy crust and the bright, floral-tingling notes of toasted Sichuan peppercorns. Best of all, it comes together fast with a few pantry staples and fresh shrimp.
This tasted fantastic! I’ve never been the greatest at getting shrimp crispy but this worked and loved the flavor. We ate it all. I added a little more Sichuan peppercorns since I love the flavor they give. Definitely will be making again.
Rose
Table of Contents
- Salt and Pepper Shrimp Ingredients
- 5 Key Recipe Tips
- How to Serve
- Storage and Reheating
- More Delicious Shrimp Recipes
- How to Make Salt and Pepper Shrimp
- Salt and Pepper Shrimp Recipe
Salt and Pepper Shrimp Ingredients
- Medium shrimp: Medium shrimp have a firm texture and concentrated flavor.
- White peppercorns: Milder and more nuanced than black pepper.
- Sichuan peppercorns: Adds a citrusy, tongue-tingling aroma—use sparingly if new to it.
- Kosher salt: Coarse grains give precise seasoning control.
- Avocado oil: Neutral, high-heat oil ideal for stir-frying.
- Cornstarch: Creates a light, crisp coating without deep-frying.
- Garlic: Fresh, minced garlic brightens the dish.
- Serrano chili: Adds heat; swap jalapeño for milder spice.
- Cilantro: Optional garnish for freshness.
5 Key Recipe Tips
- Pat shrimp very dry before coating with cornstarch so the coating sticks and crisps evenly.
- Toast peppercorns in a dry skillet until fragrant—watch closely to avoid burning.
- Use a wok or heavy skillet and cook over high heat so the shrimp sear rather than steam.
- Cook in a single layer; overcrowding the pan prevents browning. Work in batches if necessary.
- Serve immediately. The shrimp are at their best hot and crisp straight from the pan.
How to Serve
Serve as a main with steamed rice or buttery mashed potatoes and a crisp cucumber salad, or offer the shrimp as an appetizer with a tangy dipping sauce. They also make excellent tacos—pile into warm tortillas with cabbage slaw and a squeeze of lime.
Storage and Reheating
These are best the day they’re made. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat briefly in a hot skillet over medium-high heat for 2–3 minutes to help revive some crispness.
This Salt and Pepper Shrimp has been a weeknight favorite and a reliable company dish—quick to prepare, impressive to serve, and full of bright flavor.
More Delicious Shrimp Recipes
Kung Pao Shrimp
Crispy Baked Coconut Shrimp
Blackened Shrimp
Bacon Wrapped Shrimp
How to Make Salt and Pepper Shrimp
Toast white and Sichuan peppercorns in a small, dry skillet over medium heat until they begin to pop and release their aroma. Grind coarsely and mix with kosher salt.
Peel and devein shrimp, rinse briefly, and drain well. Pat completely dry, then toss with cornstarch to coat each piece.
Heat oil in a wok or large skillet until it is nearly smoking. Add shrimp in a single layer and cook 2–3 minutes, turning occasionally, until golden and crisp. Add minced garlic, chopped serrano (or jalapeño), and the peppercorn-salt mixture; toss briefly until fragrant and well coated. Serve immediately, garnished with cilantro if you like.
Salt and Pepper Shrimp
Ingredients
- 1/4 teaspoon white peppercorns
- 1/4 teaspoon Sichuan peppercorns
- 1/2 teaspoon kosher salt
- 1/4 cup avocado oil
- 1 pound medium shrimp
- 2 tablespoons cornstarch
- 2 small cloves garlic
- 1 teaspoon seeded and minced serrano chili
- 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 burn. Transfer to a bowl, grind coarsely, and mix with kosher salt. Set aside.
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Peel and devein shrimp. Rinse briefly in a strainer, drain well, and pat completely dry with paper towels. Place shrimp in a bowl and sprinkle with cornstarch; toss to coat evenly.
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Heat oil in a wok or large skillet over medium-high until almost smoking. Add shrimp in a single layer and cook 2–3 minutes, tossing occasionally, until golden and crisp. Add garlic, minced chili, and the peppercorn-salt mixture; toss until shrimp are evenly coated and the spices are fragrant. Serve immediately with cilantro if desired.
Notes
- Large shrimp can be used, but medium shrimp often deliver a firmer texture and more concentrated flavor.
- Serve over sturdy, frilly lettuces like frisée or fresh spring greens such as pea tendrils when in season.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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