I perfected SUPER CRISPY Salt & Pepper Shrimp that pairs with my favourite drink for a PERFECT dinner, and as someone who loves Crispy Garlic Shrimp I can’t resist hinting at the surprising little trick that makes them so crunchy.

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I love the sound of a perfect crunch, and this SUPER CRISPY Salt & Pepper Crispy Shrimp delivers exactly that. Made with large shrimp and a fine coating of cornstarch to get that thin crackly shell, it’s the kind of thing you grab with your fingers and forget the fork.

It sits somewhere between Shrimp Recipes Crispy and Peppered Shrimp, salty and peppery but with a bright, reckless edge that makes you eat faster than you planned. Pair it with your favourite drink and its a PERFECT dinner — simple, bold, and oddly addictive.

You’ll wanna try it asap.

Ingredients

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Shrimp, sweet briny lean protein, low in carbs, packs vitamin B12 and iodine.
Cornstarch gives ultra crisp coating, purely starch so mostly carbs, no fiber though.
Egg white is a light binder, adds protein and helps create crunchy crust.
Garlic, fiery savory aromatics, adds depth and slight sweetness when lightly fried.
Scallions give fresh oniony pop, greens add brightness and mild crunch, kinda subtle.
Black pepper brings big punch lots of heat and aroma, antioxidants too, very bold.
Neutral frying oil gives crisp texture, high calories so use sensible portioning.
Lemon or lime bright citrus cuts through richness, adds acidity and a fresh finish.

Ingredient Quantities

1 lb (450 g) large shrimp, peeled and deveined tails on

1 tsp fine salt (for marinade)

1/2 tsp ground white pepper (for marinade)

1 tsp Shaoxing wine or dry sherry (optional)

1 large egg white, lightly beaten

1/2 cup (60 g) cornstarch

1/4 cup (30 g) all purpose flour

1/2 tsp baking powder

4 cups (about 1 L) neutral oil like vegetable or canola for frying

3 cloves garlic, thinly sliced

2 scallions, thinly sliced (whites and greens separated if you want)

2-3 dried red chilies, torn or sliced (optional)

1 tsp coarse sea salt for final seasoning

1 1/2 tsp freshly cracked black pepper for final seasoning

Lemon or lime wedges for serving optional

How to Make this

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1. Pat 1 lb large shrimp (tails on) very dry with paper towels, then toss with 1 tsp fine salt, 1/2 tsp ground white pepper and 1 tsp Shaoxing wine or dry sherry if using; let sit 10 to 15 minutes so the flavors sink in.

2. In a bowl lightly beat 1 large egg white; in another bowl combine 1/2 cup cornstarch, 1/4 cup all purpose flour and 1/2 tsp baking powder, stir well to break up lumps.

3. One by one dip each shrimp in the egg white, then dredge in the cornstarch mixture, press lightly so the coating sticks and shake off excess; set on a tray to rest 5 minutes so the crust firms up.

4. Pour about 4 cups neutral oil into a deep pot or heavy pan, heat to 350 F (175 C) using a thermometer, you want steady hot oil but not smoking.

5. Fry shrimp in small batches so they dont crowd the pan, about
1.5 to 2 minutes per batch until pale golden and just cooked through; transfer to a wire rack or paper towels to drain.

6. For extra super crispiness, raise oil to 375 F (190 C) and quick-fry the shrimp again 30 to 45 seconds until deep golden, then drain again.

7. Carefully remove about 2 to 3 tablespoons of the hot oil from the fryer into a small pan or use a heatproof ladle, add 3 cloves garlic thinly sliced, the whites of 2 scallions thinly sliced and 2 to 3 dried red chilies if you like heat; flash-fry 10 to 20 seconds until fragrant but not burnt.

8. Toss the fried shrimp with the garlic, scallion whites and chilies so the aromatics stick to the crust, then immediately sprinkle with 1 tsp coarse sea salt and 1 1/2 tsp freshly cracked black pepper, toss again so seasoning adheres.

9. Scatter the scallion greens over the shrimp, serve right away with lemon or lime wedges on the side and your favourite drink, cause thats what I call a PERFECT dinner.

Equipment Needed

1. Paper towels and a clean plate, to pat the shrimp very dry and to rest fried shrimp.
2. Two medium bowls, one for the beaten egg white (use a fork or small whisk) and one for the cornstarch/flour/baking powder mix.
3. Measuring cups and measuring spoons for the cornstarch, flour, salt, baking powder and Shaoxing.
4. Baking sheet or tray with a wire rack, so the coated shrimp can rest and the fried shrimp can drain.
5. Heavy deep pot or Dutch oven for frying the oil safely.
6. Instant read or candy thermometer to keep the oil at 350 F then 375 F.
7. Spider skimmer or slotted spoon and a pair of tongs for lowering and removing shrimp from hot oil.
8. Small heatproof pan or a heatproof ladle to flash-fry the garlic, scallion whites and chilies in a bit of hot oil.

FAQ

Q: Can I use frozen shrimp? A: Yes, but thaw them completely first. Rinse and pat totally dry with paper towels so the marinade and coating stick. If theyre even a bit wet the batter will slide off and wont get crispy.

Q: How do I get extra crispy crust? A: Use the cornstarch plus a little flour and baking powder like the recipe says, double check shrimp are super dry, fry in small batches so oil temp stays steady, and let fried shrimp rest briefly on a wire rack so steam can escape. Also fresh oil at 350 to 375°F gives the best crisp.

Q: What oil temp and how long do I fry them? A: Heat oil to about 350 to 375°F (175 to 190°C). Fry 2 to 3 minutes per batch until golden and opaque. Watch the shrimp closely they cook fast and will get rubbery if you leave them in too long.

Q: Can I bake or use an air fryer instead of deep frying? A: You can, but it wont be exactly the same. For an air fryer try 400°F for 6 to 8 minutes, turning once and spraying lightly with oil. For oven, bake at 425°F on a wire rack for 10 to 12 minutes, flipping once. Both work in a pinch, but deep frying gives the lightest crunch.

Q: Why use white pepper in the marinade and black pepper at the end? A: White pepper gives that subtle, slightly floral heat that Asians often use in marinades. Freshly cracked black pepper tossed on at the end gives bold peppery bites and a nice contrast. If you dont have white pepper use only black, it will still be tasty.

Q: How do I store and reheat leftovers? A: Cool completely, then store in an airtight container in the fridge for up to 2 days. Reheat in a hot oven or toaster oven at 375°F for 6 to 8 minutes or air fryer at 350°F for 3 to 5 minutes to bring back crunch. Microwaving makes them soggy so try to avoid it.

Salt & Pepper Crispy Shrimp Recipe Substitutions and Variations

Shrimp
- Firm white fish (cod, haddock) cut into bite size pieces, fry a bit longer than shrimp.
- Chicken tenders or thin chicken strips, fully cook through, might need slightly lower heat then longer fry time.
- Extra firm tofu, press well, cube and toss in coating, crisp up until golden.
Cornstarch
- Potato starch, gives almost the same light crispiness.
- Tapioca starch, nice crunch and slightly glossy finish.
- Rice flour, a bit crumblier but good for a gluten free crisp.
All purpose flour
- Rice flour, gluten free and very crisp though a bit more fragile.
- Chickpea (gram) flour, nutty flavor and good browning.
- Pastry or cake flour, lighter coating but less structure so use with a bit more starch.
Neutral frying oil
- Peanut oil, high smoke point and classic for frying.
- Sunflower or safflower oil, neutral and affordable.
- Avocado oil, very high smoke point and mild flavor, pricier though.

Pro Tips

1) Pat and dry the shrimp like your life depends on it, then let the coated shrimp rest on a rack for 5 to 10 minutes so the crust firms up. If the coating feels too soft, pop the tray in the fridge for a few minutes, it makes the crust cling and cuts splatter when you fry.

2) Use a thermometer and fry in small batches so oil temp stays steady. A two-step fry (quick first fry, rest, then a 30 to 45 second re-fry) gives way better crunch, but if you cant do the re-fry alone, at least keep the oil hot and dont crowd the pan.

3) Flash-fry the garlic and scallion whites separately in a little hot oil and add them right away to the shrimp so they stick to the crust, but watch the garlic closely it burns in seconds and burnt garlic tastes bitter. Toss immediately with coarse salt and lots of freshly cracked pepper so the seasoning sticks while the shrimp are still hot.

4) Sift or whisk the dry mix so there are no lumps and dont overload the egg white when dredging, a thin, even layer fries crispier. Keep the tails on for a handle and better presentation, and if you need to hold them before serving keep them on a wire rack in a 200 F oven so they stay warm and crunchy, not soggy.

Salt & Pepper Crispy Shrimp Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

Servings

servings

Calories

321

kcal

Equipment: 1. Paper towels and a clean plate, to pat the shrimp very dry and to rest fried shrimp.
2. Two medium bowls, one for the beaten egg white (use a fork or small whisk) and one for the cornstarch/flour/baking powder mix.
3. Measuring cups and measuring spoons for the cornstarch, flour, salt, baking powder and Shaoxing.
4. Baking sheet or tray with a wire rack, so the coated shrimp can rest and the fried shrimp can drain.
5. Heavy deep pot or Dutch oven for frying the oil safely.
6. Instant read or candy thermometer to keep the oil at 350 F then 375 F.
7. Spider skimmer or slotted spoon and a pair of tongs for lowering and removing shrimp from hot oil.
8. Small heatproof pan or a heatproof ladle to flash-fry the garlic, scallion whites and chilies in a bit of hot oil.

Ingredients

1 lb (450 g) large shrimp, peeled and deveined tails on
1 tsp fine salt (for marinade)
1/2 tsp ground white pepper (for marinade)
1 tsp Shaoxing wine or dry sherry (optional)
1 large egg white, lightly beaten
1/2 cup (60 g) cornstarch
1/4 cup (30 g) all purpose flour
1/2 tsp baking powder
4 cups (about 1 L) neutral oil like vegetable or canola for frying
3 cloves garlic, thinly sliced
2 scallions, thinly sliced (whites and greens separated if you want)
2-3 dried red chilies, torn or sliced (optional)
1 tsp coarse sea salt for final seasoning
1 1/2 tsp freshly cracked black pepper for final seasoning
Lemon or lime wedges for serving optional

Directions

Pat 1 lb large shrimp (tails on) very dry with paper towels, then toss with 1 tsp fine salt, 1/2 tsp ground white pepper and 1 tsp Shaoxing wine or dry sherry if using; let sit 10 to 15 minutes so the flavors sink in.
In a bowl lightly beat 1 large egg white; in another bowl combine 1/2 cup cornstarch, 1/4 cup all purpose flour and 1/2 tsp baking powder, stir well to break up lumps.
One by one dip each shrimp in the egg white, then dredge in the cornstarch mixture, press lightly so the coating sticks and shake off excess; set on a tray to rest 5 minutes so the crust firms up.
Pour about 4 cups neutral oil into a deep pot or heavy pan, heat to 350 F (175 C) using a thermometer, you want steady hot oil but not smoking.
Fry shrimp in small batches so they dont crowd the pan, about
5 to 2 minutes per batch until pale golden and just cooked through; transfer to a wire rack or paper towels to drain.
For extra super crispiness, raise oil to 375 F (190 C) and quick-fry the shrimp again 30 to 45 seconds until deep golden, then drain again.
Carefully remove about 2 to 3 tablespoons of the hot oil from the fryer into a small pan or use a heatproof ladle, add 3 cloves garlic thinly sliced, the whites of 2 scallions thinly sliced and 2 to 3 dried red chilies if you like heat; flash-fry 10 to 20 seconds until fragrant but not burnt.
Toss the fried shrimp with the garlic, scallion whites and chilies so the aromatics stick to the crust, then immediately sprinkle with 1 tsp coarse sea salt and 1 1/2 tsp freshly cracked black pepper, toss again so seasoning adheres.
Scatter the scallion greens over the shrimp, serve right away with lemon or lime wedges on the side and your favourite drink, cause thats what I call a PERFECT dinner.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.