Hey beautiful people! 👋🏾
I am finally back with a recipe I’ve been promising you for days, and it’s become, hands down, the most requested recipe in my inbox. I enjoyed it so much that I’ve stopped calling it dinner and started calling it what it really is: a hearty, addictive snack that never makes it to a plate before half of it disappears.
If you’ve never had salt-and-pepper shrimp before, get ready. This dish is crispy, garlicky, spicy, and packed with so much flavor from just a handful of pantry staples that you’ll wonder why you didn’t make it sooner.
A Little Bit of History
Salt and pepper shrimp has been a beloved dish for a long time, and it didn’t start in a home kitchen. It started in Cantonese cuisine, with deep roots in Hong Kong and Guangdong-style cooking. Traditionally served in Chinese-American restaurants, this version gets its extra kick from fresh jalapeños, which add heat, color, and a little bit of crunch that takes the original to the next level.
What You’ll Need
For the Shrimp
- 2 lbs whole shrimp, deveined (heads and shells on, if you’re brave. More on that below!)
- 4–5 cloves garlic, finely minced
- 3–4 jalapeños, sliced (seeds in for extra heat)
- Frying oil of your choice
For the Shrimp Coating
- 1 cup cornstarch
- 3 tbsp sherry cooking wine (a great substitute for traditional Shaoxing wine)
- 2 tbsp water
- 1 tbsp cooking oil
- ½ tsp garlic powder
- ¼ tsp salt
- ¼ tsp black pepper
For the Dry Seasoning Mix
- 1 tbsp white sugar
- ½ tbsp kosher salt
- 2 tsp black pepper
How to Make Salt and Pepper Jalapeño Shrimp
Step 1: Prep the Shrimp
I start with a bag of whole frozen shrimp from my local supermarket, and I love mine with the heads still on for that extra crunch. If shell-on, head-on shrimp isn’t your thing, don’t worry, plenty of readers make this with peeled, headless shrimp instead, and it’s just as delicious. Cook it the way that makes you happy.
Thaw the shrimp in cold water, then:
- Trim off about ¼ of the head.
- Snip off the legs and a small bit of the tail.
- Run kitchen shears down the back of the shrimp to expose the vein.
- Use a toothpick or the tip of a fork to lift out the vein in one clean pull.
Step 2: Rinse and Clean
Rinse the cleaned shrimp in cold water with a splash of lime juice and vinegar. The acid helps tighten the flesh and cuts down on any fishy smell, a small step that makes a big difference. Pat the shrimp dry once rinsed.
Step 3: Coat the Shrimp
In a large bowl, combine the cornstarch, sherry cooking wine, water, cooking oil, garlic powder, salt, and black pepper. Add the shrimp and toss until every piece is evenly coated.
Step 4: Fry the Shrimp
Fry the coated shrimp in batches until lightly golden brown on each side. Transfer to a wire rack or paper towel–lined tray to drain excess oil.
Step 5: Build the Flavor
While the shrimp fries, slice your jalapeños (seeds in!) and mince your garlic. In a small bowl, mix together the sugar, kosher salt, and black pepper. This simple three-ingredient blend is where the magic happens.
Step 6: Bring It All Together
In a deep pan, heat a bit of oil and quickly cook the garlic and jalapeños until fragrant. Add the fried shrimp, sprinkle the dry seasoning mix over everything, and toss vigorously until every piece of shrimp is coated in flavor.
And that’s it, you’re done!
Tips for the Best Salt and Pepper Shrimp
- Don’t skip the acid rinse. It keeps the shrimp tasting fresh and clean.
- Fry in batches. Overcrowding the pan drops the oil temperature and leads to soggy shrimp instead of crispy ones.
- Toss fast and toss hot. The seasoning clings best when the shrimp and aromatics are still sizzling.
- Seeds in, please. Leaving the jalapeño seeds in adds real heat; remove them if you prefer a milder dish.
What to Serve It With
This dish is fantastic on its own as a snack or appetizer, but if you want to turn it into a full meal, try it with:
- Steamed white rice
- Stir-fried greens
Storage and Reheating
Store leftover shrimp in an airtight container in the fridge for up to 2 days. To reheat, use a skillet or air fryer over medium-high heat to help re-crisp the shell, or place it in the oven till it reaches your preferred doneness. The microwave will leave it soft, so skip it if you can.
FAQ
Can I make this with peeled, deveined shrimp instead of whole shrimp? Yes! Many readers prefer this. Simply skip the head/leg trimming step and go straight to deveining and rinsing.
Is this dish very spicy? It has a moderate kick from the jalapeños with the seeds in. For a milder version, remove the seeds or use fewer jalapeños.
Can I bake or air-fry the shrimp instead of deep-frying? Yes, an air fryer at 400°F for about 8–10 minutes, flipping halfway, gives great results with less oil.
I hope you love making this dish as much as I loved sharing it. This one’s officially in our weekly meal rotation now! If you try your own twist on it, tell me about it in the comments below. I’d love to hear how you make it your own.
Loved this one? Tap the thumbs up below so I know to keep these coming.