If there’s one dish I crave when I want something salty, crispy, and just a little spicy—it’s salt and pepper shrimp. And this version, made with shell-on shrimp, is as satisfying as it gets. It’s the kind of dish that hits the table hot and disappears within minutes. Finger-licking, crunchy goodness with little bursts of heat from the peppers and that unmistakable salt-and-pepper punch.
This is the way I usually make it at home—quick, simple, and great for weeknight dinners or impressing guests without too much effort.
Why Shell-On Shrimp?
I know it’s tempting to go for peeled shrimp, but hear me out. Cooking the shrimp with the shell on gives it way more flavor and texture. The shell crisps up beautifully and holds onto all that seasoning like a flavor blanket. If you’re like me, you’ll find yourself nibbling around the shell—or eating the whole thing when it’s extra crispy.
That said, feel free to use shell-off shrimp if you’re not into peeling at the table. It still works, but you’ll want to watch the cooking time so they don’t dry out.
What You’ll Need
Shrimp
I usually grab head-on, shell-on shrimp from the Asian market when I can. If you’re using shell-on shrimp, give them a quick trim—snip off the sharp points, little legs, and any long antennae with scissors. I also remove the vein with a toothpick or skewer.
Cornstarch
This is what gives the shrimp that light, golden crunch. Potato starch can work too, but cornstarch tends to fry up lighter and more crisp. Don’t skip this part—it’s what makes the shrimp pop.
Salt & Pepper Seasoning
I keep it simple:
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Fresh cracked black pepper
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Kosher salt
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Garlic powder
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A pinch of MSG (optional, but gives it that restaurant-style flavor)
Sometimes I’ll add just a touch of sugar if I’m feeling fancy, but usually I skip it. I like this dish to stay savory.
Veggies & Aromatics
This part brings everything together. I toss in:
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Sliced red or white onions
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Jalapeños or Thai chilies (depending on my heat level mood)
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Green onions for freshness
I sauté them just enough to get a little char, but still keep that slight crunch—it balances the crispy shrimp really nicely.
How I Make It (Step-by-Step)
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Prep the shrimp:
Rinse and pat dry. If using shell-on shrimp, trim and devein them with a toothpick. You can leave the heads on if you like—it adds even more flavor when fried. -
Coat in cornstarch:
Lightly toss the shrimp in a bowl with cornstarch until evenly coated. Shake off any excess. -
Fry until crispy:
Heat oil in a wok or deep skillet. Once it’s hot (I test it by dropping in a bit of cornstarch), fry the shrimp in batches until they’re golden and crisp—usually about 2–3 minutes per side depending on size. Drain on paper towels. -
Sauté the aromatics:
In a clean pan or wok, add a little oil and toss in sliced onions, jalapeños, and green onions. Cook until slightly charred but still vibrant. -
Season everything:
Add the fried shrimp to the pan, sprinkle in your salt and pepper mixture (and a bit of garlic powder and MSG if using), then toss everything together until well coated. -
Serve immediately:
This dish is best hot and fresh. I usually serve it as-is with lemon wedges or over steamed rice for a quick meal.
Real-Life Tips That Make a Difference
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Dry your shrimp well before coating—they fry up crisper that way.
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Don’t overcrowd the oil when frying or the temperature drops and the shrimp will soak up oil instead of crisping.
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Use a splatter guard if you have one. Shell-on shrimp can pop and spit oil a bit while frying.
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Adjust heat to your liking. Jalapeños are milder, Thai chilies bring serious heat. Or use both for a mix.
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Toss fast and serve hot—this dish doesn’t like sitting around. The crunch fades if it’s left out too long.
Serving Suggestions
This salt and pepper shrimp is delicious all on its own, but here are a few ways I love to serve it:
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Over jasmine rice with a squeeze of lime
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With stir-fried garlic bok choy or baby broccoli on the side
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As part of a shared family-style meal with sticky rice, soy garlic noodles, and crispy tofu
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With ice-cold drinks for a laid-back Friday dinner
Crispy Salt and Pepper Shrimp
This classic Chinese-style salt and pepper shrimp is quick to make and packed with bold flavor.
Ingredients
For the Shrimp:
- 1.5 lbs shell-on shrimp
- ½ tsp garlic powder
- ¼ tsp freshly cracked black pepper
- ¼ tsp salt
- ½ cup cornstarch
For the Seasoning Mix:
- ½ tsp salt
- 1 tsp cracked black pepper
- ¼ tsp garlic powder
- ⅛ to ¼ tsp MSG (optional, to taste)
For the Aromatics:
- 1 small onion, sliced
- 2 green onions, sliced
- 2 jalapeños, thinly sliced
Other:
- Oil for deep frying
Instructions
- Prepare the Shrimp: Start by cleaning the shrimp. Use a toothpick to remove the vein from the top. Trim off the legs and sharp parts like the rostrum and antennae with scissors, if preferred. Rinse gently and pat them dry. Place them in a mixing bowl, season with garlic powder, salt, and pepper, then toss to coat evenly. Add the cornstarch and mix until the shrimp are well-coated. Let them sit for 15 minutes so the coating adheres.
- Make the Seasoning: In a small bowl, combine the salt, black pepper, garlic powder, and MSG if using. Mix well and set aside.
- Fry the Shrimp: Heat about 2 quarts of oil in a deep pan to 375°F (190°C). Working in two batches, fry the shrimp for 4–5 minutes, or until they're orange, crispy, and cooked through. Drain on a colander or paper towels.
- Sauté the Aromatics: In a large skillet or wok, heat 2 tablespoons of the used frying oil over high heat. Add the onions, green onions, and jalapeños. Let them sit untouched for 1 minute to develop a nice char, then stir-fry for about 2 more minutes—you want them flavorful but still crisp.
- Toss & Finish: Turn off the heat and add the fried shrimp to the skillet. Sprinkle the seasoning mix over everything and toss well to coat.
- Serve hot with steamed rice or enjoy them just as they are—crunchy, salty, peppery perfection.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 377Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 3mgSodium 453mgCarbohydrates 71gFiber 4gSugar 2gProtein 11g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This dish always takes me back to nights around the table with family—everyone reaching for the crispiest shrimp, fingers greasy and happy. It’s simple, satisfying, and so full of flavor you won’t even notice how easy it is to throw together.
If you’ve never tried salt and pepper shrimp with the shell on, give it a shot. You just might find yourself licking your fingers and reaching for seconds.
Let me know if you make this—and whether you prefer it fiery hot or mild with just a touch of heat!
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