Name: Salt and Pepper Crispy Shrimp Recipe – Quick, Crunchy, and Full of Flavor
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 pound large shrimp (peeled, deveined; tails on if desired); ½ cup cornstarch; ¼ cup all-purpose flour; 1 teaspoon baking powder; 1 egg white; ¼ cup cold sparkling water; 1 teaspoon salt; 1 teaspoon black pepper; ½ teaspoon white pepper; ½ teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon paprika; 2 green onions, finely chopped; 1–2 red chili peppers, sliced thin (optional); 2 cloves garlic, minced; 1 teaspoon toasted sesame seeds (optional); Vegetable oil (for deep frying)

The first time I made Salt and Pepper Crispy Shrimp at home, I didn’t expect it to turn into a family obsession. I was simply craving something bold and crunchy—something you might order at your favorite Asian restaurant and think, “Wow, I could eat this every week.” Turns out, I wasn’t alone. The whole house was hooked after the first bite.

This crispy shrimp recipe is all about contrasts: juicy shrimp wrapped in a light, shatteringly crisp batter, tossed in fragrant garlic, spicy chili, and that signature salt-and-pepper combo. It’s fast, satisfying, and surprisingly simple to pull off in your own kitchen.

Whether you’re prepping a crowd-pleasing appetizer or need a quick seafood dinner, this Salt and Pepper Crispy Shrimp delivers restaurant-level flavor—minus the takeout wait.

Recipe Overview

Difficulty Level: Easy
Cuisine: Asian-inspired
Serving Size: 4
Total Calories: 250–300 per serving
Prep Time: 10 minutes
Cooking Time: 15 minutes

Why You’ll Crave This Salt and Pepper Crispy Shrimp

This isn’t your ordinary fried shrimp. Salt and Pepper Crispy Shrimp is everything you want in a quick seafood dish: crisp texture, bold flavor, and just enough heat to keep things interesting. It’s made for weeknight dinners, but impressive enough to land on your next party spread.

Here’s what makes it shine:

Crispy & Crunchy: The cornstarch-flour blend plus baking powder creates an incredibly light and crisp coating.
Bold, Clean Flavors: Just salt, pepper, garlic, and chili—simple ingredients with major flavor payoff.
Versatile & Customizable: Adjust the heat, switch up the aromatics, or try it with other proteins.
Quick to Make: From start to finish, you’re done in under 30 minutes.

Star Ingredients You’ll Need

For the Shrimp & Batter:

1 pound large shrimp (peeled, deveined; tails on if desired)
½ cup cornstarch
¼ cup all-purpose flour
1 teaspoon baking powder
1 egg white
¼ cup cold sparkling water
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon white pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika

For the Aromatic Toss:

2 green onions, finely chopped
1–2 red chili peppers, sliced thin (optional)
2 cloves garlic, minced
1 teaspoon toasted sesame seeds (optional)
Vegetable oil (for deep frying)

Ingredient Highlights

Shrimp: Fresh or thawed-from-frozen work well, just dry thoroughly for better coating.
Cornstarch + Flour: A golden duo for crisp texture—light yet crunchy.
Sparkling Water: Secret weapon! Adds airiness and helps prevent a dense coating.
Black + White Pepper: Black brings heat; white pepper adds a mellow depth.
Aromatics: Garlic, green onion, and chili bring life to every bite.

Step-by-Step: Let’s Get Crispy!

Step 1 – Dry & Prep the Shrimp

Pat shrimp dry using paper towels. This is key—excess moisture ruins crispiness. Set aside.

Step 2 – Whisk the Dry Batter

In a large bowl, mix the cornstarch, flour, baking powder, salt, black pepper, white pepper, garlic powder, onion powder, and paprika.

Step 3 – Add the Wet Ingredients

In a small bowl, beat the egg white and mix it with the sparkling water. Gradually pour into the dry mix, stirring until you get a smooth, pourable batter.

Step 4 – Heat the Oil

In a deep pan or pot, heat 2 inches of oil over medium-high heat. Aim for 350°F (175°C). Use a thermometer if you have one.

Step 5 – Fry Time

Dip each shrimp in the batter and let excess drip off. Gently lower into the hot oil. Fry in batches, 2–3 minutes per side, until golden and crisp. Don’t overcrowd the pan!

Transfer fried shrimp to a plate lined with paper towels to drain.

Step 6 – Toss with Flavor

In a clean skillet, heat 1 tablespoon of oil. Add garlic, chilies, and green onions. Sauté for 30 seconds. Add the shrimp, toss to coat, and sprinkle sesame seeds on top.

How to Serve These Crispy Beauties

There are endless ways to enjoy Salt and Pepper Crispy Shrimp. Here are my top picks:

Over Steamed Jasmine Rice: A quick and comforting meal.
With Stir-Fried Veggies: Adds freshness and balance.
As a Party Appetizer: Serve with toothpicks and a spicy dipping sauce.
With Garlic Noodles: You’ll thank me later.
In a Rice Bowl: Layer with avocado, cucumber, and spicy mayo.

Cooking Tips You’ll Want to Bookmark

Keep It Cold: Cold sparkling water = light, crispy coating.
Fry in Batches: Too many shrimp at once will cool the oil and make them soggy.
Don’t Skip the Aromatics: Garlic and green onion bring everything together.
Eat Fresh: These are best eaten immediately. Reheating? Use the oven or air fryer for max crunch.

Flavor Variations You Should Definitely Try

Extra Spicy – Toss in Sichuan peppercorns and more chili.
Garlic Explosion – Double the garlic and skip the chili.
Sweet Heat – Drizzle with honey or sweet chili sauce before serving.
Coconut Crusted – Add shredded coconut to the batter.
Lemon Zest Kick – Add lemon zest to the toss for brightness.
Butter Tossed – Melted butter + garlic = magic.
Keto-Friendly – Sub almond flour for cornstarch and flour.
Air Fried Version – Less oil, same crunch—see tip below.
Tempura Style – Use only cornstarch for a lighter coating.
Swap the Protein – Try scallops or calamari with the same prep.

Air Fryer Method (Bonus!)

Want a lighter version? Try this:

Preheat air fryer to 375°F (190°C).
Spray battered shrimp with oil spray and place in a single layer.
Air fry for 10 minutes, flipping halfway. They won’t be as crispy as fried—but still addictive!

Storing & Reheating Tips

To Store: Place leftovers in an airtight container and refrigerate up to 2 days.
To Reheat: Use an oven or air fryer at 375°F (190°C) for 5–7 minutes. Avoid the microwave—soggy city.
To Freeze (Uncooked): Freeze battered shrimp on a tray. Once solid, store in a freezer bag. Fry straight from frozen, adding 2 minutes to the cook time.

Gear You’ll Need

Deep Frying Thermometer (trust me—it helps!)
Spider Strainer or Slotted Spoon
Paper Towels for draining
Mixing Bowls
Sharp Knife for aromatics
Air Fryer (for the alternate version)

FAQs About Salt and Pepper Crispy Shrimp

Can I use frozen shrimp?
Yes! Just thaw fully and dry thoroughly before coating.

Is this spicy?
It can be! But you control the heat. Skip the chili for a milder dish.

What sauce goes best?
Sweet chili sauce, soy sauce, or a homemade garlic-lime dip.

Can I make this gluten-free?
Yes—use gluten-free flour and cornstarch.

How can I make it low-carb?
Use seasoned almond flour or a keto-friendly mix in place of batter.

Final Thoughts: The Shrimp That Everyone Asks For

There’s something wildly satisfying about cooking something that tastes better than takeout—especially when it’s as quick and easy as this Salt and Pepper Crispy Shrimp.

What I love most is how adaptable this dish is. You can go bold with spices, tone it down for kids, or add a twist with lemon or sweet chili. It’s a blank canvas for whatever craving hits.

So the next time you’re reaching for the phone to order delivery, stop and ask: could I whip this up instead? With this recipe on hand, the answer is a resounding yes.

Now go on—make this tonight, and let the crunch do the talking.