Name: Salt and Pepper Shrimp Recipe for Crispy Perfection
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1 lb large shrimp, peeled and deveined; 1/2 cup cornstarch; 1/4 cup all-purpose flour; 1/2 tsp baking powder; 1/2 tsp garlic powder; 1 tsp black pepper (freshly cracked); 1/2 tsp white pepper (optional, for extra kick); 1/2 tsp sea salt; 1 egg white; 1/4 cup cold sparkling water; 3–4 garlic cloves, finely minced; 2–3 red chilies, thinly sliced; 2 green onions, sliced; Fresh cilantro, for garnish; Oil, for frying (vegetable or canola)

Jump to Recipe

Some days, dinner needs to be fast, flavorful, and just a little fun—enter Salt and Pepper Shrimp.

This crispy fried shrimp recipe comes together in a flash and delivers that golden crunch we all crave after a long day. Whether you’re wrangling picky eaters or hosting last-minute guests, this Asian-style shrimp dish is a total lifesaver.

I’ve leaned on it countless times for a quick win—bold flavors, minimal fuss. Tossed with garlic, chili, and green onions, it’s spicy, savory, and downright irresistible.

Trust me, your taste buds (and your schedule) will thank you.

Why You’ll Love This Salt and Pepper Shrimp

This Salt and Pepper Shrimp is my go-to when I need crispy comfort in 30 minutes flat.

It’s quick, packed with flavor, and doesn’t demand a culinary degree. The light batter gives you that restaurant-style crunch, while the garlic chili shrimp vibes bring just the right heat.

Whether it’s an easy shrimp appetizer or a zesty main, it delivers joy in every bite—no stress, all sizzle.

Ingredients Salt and Pepper Shrimp

Every bite of Salt and Pepper Shrimp starts with a handful of simple, pantry-friendly ingredients.

You’ll find the exact measurements at the bottom of this post—perfect for printing or meal planning.

Large shrimp: Peeled and deveined. I like to leave the tails on for presentation, but it’s optional.
Cornstarch and all-purpose flour: This dynamic duo creates that light, crispy coating we adore in crunchy battered shrimp.
Baking powder: Just a pinch helps puff up the batter so your shrimp stay airy, not dense.
Garlic powder: Adds a subtle layer of flavor right in the batter—think of it as an aromatic foundation.
Black pepper: Freshly cracked is best here—it’s the “pepper” in Salt and Pepper Shrimp after all.
White pepper (optional): For those who like a deeper, slightly earthier heat—totally worth trying at least once.
Sea salt: Enhances every bite. A sprinkle goes a long way in this flavor-forward dish.
Egg white: Helps bind the batter and gives it a delicate crispiness after frying.
Sparkling water (cold): The secret weapon for the crispiest fried shrimp—use it straight from the fridge.
Garlic cloves: Fresh and finely minced, they bring that bold, savory kick to the sauté step.
Red chilies: Thinly sliced for heat. Use more or less depending on your spicy shrimp recipe tolerance.
Green onions: Sliced and tossed in at the end for color, crunch, and a mild oniony bite.
Fresh cilantro: Optional, but it adds a bright, herby finish that makes the whole dish pop.
Oil for frying: I usually reach for canola or vegetable oil—neutral and great for high-heat frying.

Feel free to get creative—swap in scallions for green onions or use chili flakes if you’re out of fresh peppers. This dish is forgiving, flavorful, and endlessly flexible.

How to Make Salt and Pepper Shrimp

Making this Salt and Pepper Shrimp recipe is so simple, even on your busiest weeknight.

From mixing the batter to that final fiery toss in garlic and chili, each step builds toward crispy, spicy shrimp bliss. Let’s break it down, bite by bite.

Make the Batter

Start by grabbing a mixing bowl and whisking together the cornstarch, flour, baking powder, sea salt, garlic powder, and both peppers.

This blend is what gives our crunchy battered shrimp that signature golden crust.

Next, add in the egg white and cold sparkling water. Stir gently—don’t overmix! The batter should be light and slightly lumpy, like pancake batter just before it smooths out.

Cold sparkling water is key here—it fizzes up the batter and makes it extra airy. Trust me, it’s the secret to achieving that ultimate crispy fried shrimp texture.

Fry the Shrimp for Crispy Perfection

Heat your oil in a deep skillet or heavy-bottomed pot until it hits 350°F. A kitchen thermometer helps, but I’ve also tested with a wooden spoon—if bubbles form around it, you’re good to go.

Dip each shrimp into the batter, letting the excess drip off, then carefully drop it into the hot oil.

Work in small batches so the shrimp don’t crowd each other—that helps them fry up crisp instead of soggy. Fry for about 2–3 minutes, until they’re golden and puffed.

Remove with a slotted spoon and drain on paper towels. The sizzle, the crunch—it’s utterly satisfying.

Sauté the Aromatics

Now for the flavor bomb. In a clean skillet, heat a tablespoon of oil over medium heat.

Toss in the minced garlic, sliced red chilies, and green onions. Stir for 30 seconds to 1 minute, just until fragrant.

This step transforms your kitchen into a five-star Asian-style shrimp dish haven. You’ll know it’s ready when the garlic edges begin to turn golden and the chilies release their heat.

Toss and Finish the Dish

Quickly add your freshly fried shrimp into the skillet with the aromatics. Stir everything together so each shrimp is coated in that garlicky, spicy goodness.

Sprinkle on some extra black pepper for a little more punch. If you like, hit it with a squeeze of lime or lemon right at the end—it adds brightness and really wakes up the whole dish.

Garnish with fresh cilantro and serve immediately. Whether you’re diving in solo or setting it out as an easy shrimp appetizer, this spicy shrimp recipe is a total showstopper.

Tips for Success

Use ice-cold sparkling water to keep the batter light and ensure extra crispy fried shrimp.
Fry in small batches to avoid overcrowding and soggy shrimp—give them space to sizzle.
Prep your aromatics ahead of time so the sauté step moves quickly and nothing burns.
Serve immediately for maximum crunch—this dish doesn’t like to sit around!
Adjust chili levels to suit your heat preference—mild or fiery, it’s your call.

Equipment Needed

Mixing bowls: For preparing the batter and tossing the shrimp.
Whisk or fork: To blend the batter smoothly without overmixing.
Deep skillet or pot: Ideal for frying; a Dutch oven works too.
Kitchen thermometer: Helps maintain that perfect 350°F frying temp.
Slotted spoon or tongs: For safely removing shrimp from hot oil.
Paper towels: To drain the shrimp and keep them crisp.
Nonstick skillet: For sautéing the garlic, chilies, and green onions.

Variations

Gluten-Free Option: Swap the all-purpose flour for a gluten-free blend and double-check your cornstarch brand.
Extra Spicy Shrimp: Add a pinch of crushed red pepper or a dash of sriracha to the batter for more heat.
Lemon Pepper Twist: Replace white pepper with lemon pepper seasoning for a citrusy zing that brightens up the shrimp.
Air Fryer Version: Skip the deep fry and use an air fryer—lightly spray battered shrimp with oil and cook until golden and crispy.
Low-Sodium Option: Cut the salt in half and rely more on garlic and chili for flavor—it’s still bold and satisfying.
Vegetarian Swap: Try this same crispy batter on cauliflower florets or tofu cubes for a plant-based twist that even meat-lovers enjoy.
Sweet and Spicy: Drizzle with a little honey or sweet chili sauce after tossing, for a sticky, sweet heat that’s totally addictive.

Serving Suggestions

Pair with steamed jasmine rice or garlic noodles for a satisfying meal that soaks up every tasty bite.
Serve as an easy shrimp appetizer on a platter with lime wedges and toothpicks for fuss-free entertaining.
Chilled white wine or a crisp lager balances the heat and complements the crispy fried shrimp beautifully.
Garnish with extra chilies and cilantro for a colorful, crowd-pleasing presentation that pops on the table.

Frequently Asked Questions (FAQs)

Q: Can I make Salt and Pepper Shrimp in an air fryer?

A: Absolutely! While the traditional version is deep-fried for that unbeatable crunch, you can make a lighter version in the air fryer. Lightly coat the battered shrimp with oil spray and cook at 375°F for about 8–10 minutes, flipping halfway through. It won’t be quite as crispy fried shrimp as the original, but it’s still delicious and satisfying—plus, way less mess!

Q: What’s the best oil for frying crispy fried shrimp?

A: I always reach for a neutral oil with a high smoke point, like vegetable oil or canola oil. Peanut oil works beautifully too if you’re not avoiding allergens. These oils let the batter shine and keep the flavors clean, crisp, and golden. For perfectly crunchy battered shrimp, make sure your oil stays at 350°F throughout frying.

Q: How spicy is this spicy shrimp recipe?

A: It’s got a kick, but nothing too wild. The red chilies add a warm heat, and the white pepper brings a subtle back-of-the-throat tingle. If you’re cooking for spice-sensitive eaters (like my youngest—bless her picky palate), feel free to dial it down. Or go bold and toss in extra chilies or a dash of chili oil for fire-lovers!

Q: Can I prepare the batter ahead of time?

A: I wouldn’t recommend making the batter too far in advance—the magic lies in that fizzy, cold sparkling water. It loses its bubbles over time, which means less crispy shrimp. If you need to prep ahead, mix your dry ingredients and store them separately. Then, just stir in the egg white and sparkling water right before frying.

Q: Is salt and pepper shrimp a traditional Asian-style shrimp dish?

A: Yes, it definitely has roots in classic Chinese cuisine, particularly Cantonese cooking. The idea of lightly battered shrimp tossed with garlic, chilies, and scallions is a staple in many Asian households and restaurants. This Asian-style shrimp dish blends bold aromatics and simple ingredients to create something greater than the sum of its parts—pure crispy, spicy joy in every bite.

Final Thoughts

Salt and Pepper Shrimp is one of those magical dishes that feels fancy but fits into real life.

It’s quick enough for a Tuesday, bold enough for guests, and simple enough to make after a long day. Every bite is a little celebration—crunchy, spicy, and full of flavor that lingers in the best way.

I’ve made this recipe more times than I can count, and it never fails to bring smiles to the table. Whether you’re craving an easy shrimp appetizer or a fiery main, this one’s a keeper—crispy perfection, every single time.

Salt and Pepper Shrimp Recipe for Crispy Perfection