Salt and Pepper Shrimp (Deep-Fried)

Salt and pepper shrimp recipe

The Spruce / Diana Chistruga

Prep: 15 mins
Cook: 10 mins
Total: 25 mins
Servings: 4 servings
Yield: 21 to 25 shrimp

Spicy salt and pepper shrimp make an excellent appetizer or main course. The deep-fried shrimp shells turn a wonderful orange color, while the spicy seasoning adds extra flavor. Leaving the shells on protects the shrimp meat inside, so it tastes very tender.

Although this is a Cantonese dish, it is sometimes made with Szechuan salt and pepper mix—feel free to use this instead of the sea salt and ground pepper in the recipe if desired. (Use 1 1/2 to 2 teaspoons.)

These shrimp are best served hot; enjoy them alone or with some steamed rice on the side.

"I served these at an appetizer-only dinner party. They were absolutely delicious; tender and crunchy. I peeled the shrimp before cooking because I knew most guests would be standing. I wish I made a double batch, because they were gone in an instant!" —Diana Andrews

Salt and Pepper Shrimp (Deep-Fried)/Tester Image
A Note From Our Recipe Tester

Ingredients

  • 1 pound jumbo shrimp (21 to 25 per pound), heads removed, deveined, but not shelled

  • 2 to 3 tablespoons tapioca starch, or cornstarch, as needed

  • 1 1/4 teaspoon sea salt, divided

  • 3/4 teaspoon freshly ground black, white, or Szechuan peppercorns

  • Oil, for deep-frying

Steps to Make It

  1. Gather the ingredients.

    Ingredients for deep-fried salt and pepper shrimp
    The Spruce / Diana Chistruga
  2. Add 1/4 teaspoon salt to 2 cups warm water. Soak the shrimp in the salted water for 5 minutes.

    Soak shrimp
    The Spruce / Diana Chistruga
  3. Rinse in cold water, drain and pat dry with paper towels.

    Rinse shrimp in cold water
    The Spruce / Diana Chistruga
  4. Lightly coat the shrimp with the tapioca starch or cornstarch.

    Lightly coat shrimp
    The Spruce / Diana Chistruga
  5. In a small bowl, mix the remaining 1 teaspoon salt with the freshly ground peppercorns and set aside.

    Mix salt and pepper
    The Spruce / Diana Chistruga
  6. Heat the oil to 360 F in a deep fat fryer, heavy saucepan with deep sides, or a wok. Carefully add the shrimp to the hot oil, 4 to 5 at a time, and deep-fry until they turn bright orange (about 40 seconds). Make sure the temperature does not fall below 350 F.

    Fry shrimp
    The Spruce / Diana Chistruga
  7. Carefully remove the shrimp with a slotted spoon and drain on paper towels. Continue deep-frying the remainder of the shrimp.

    Shrimp draining on a paper towel
    The Spruce / Diana Chistruga
  8. Heat a second large skillet or wok over medium heat. Add all the shrimp and the salt and pepper mixture. Stir-fry briefly to coat the shrimp and to warm them through, about 30 seconds.

    Stir-fry shrimp
    The Spruce / Diana Chistruga 
  9. Serve hot and enjoy.

    Serve salt and pepper shrimp
    The Spruce / Diana Chistruga
Nutrition Facts (per serving)
322 Calories
20g Fat
8g Carbs
26g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 322
% Daily Value*
Total Fat 20g 26%
Saturated Fat 2g 9%
Cholesterol 239mg 80%
Sodium 1389mg 60%
Total Carbohydrate 8g 3%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein 26g
Vitamin C 0mg 0%
Calcium 106mg 8%
Iron 0mg 2%
Potassium 200mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)