Salt & Pepper Shrimp

Salt & Pepper Shrimp is something I love to order when we are out at a restaurant, but I never order it for delivery because it definitely doesn’t travel well. The same goes for fried calamari.   In the delivery process,  what was intended to be crispy and crunchy turns into a soggy mess the longer it sits in a sweaty TO GO box.  Plus, it’s never HOT, and that bugs me.  


But now I don’t have to order takeout cuz I made one of my favorite dishes at home and my family loved it!

And that in itself is a reason to celebrate. There’s a new dish to add to my picky eater household and I AM THRILLED because I am getting so tired of cooking the same ole things during the quarantine. A big plus is that most of the ingredients are things I usually have on hand!

Ingredients are gathered. Defrost the shrimp!

Ground ginger and chopped garlic prep!

Pat the shrimp dry! Catch a rainbow while you’re at it.

Pat pat.

Heat the oil. Fry the garlic!

Put garlic aside. This is going to be going on top when we are ready to serve!

Shrimp in the cornstarch mixture.



Clean the pan and brown some ginger and red pepper flakes!

Get out your salt & pepper mixture.

Toss the shrimp with the ginger/red pepper flakes and of course, the salt & pepper.

Let’s add some flare! Cilantro and crispy garlic go on top.



Serve them up!

Rice preferred!

Who needs takeout when you can have meals like this at home??!

Salt & Pepper Shrimp

serves 3-4
recipe adapted from Tasty

  • 1 lb shrimp, peeled and deveined, tails left on
  • 3/4 cup cornstarch
  • 2 cups oil
  • 6 cloves garlic, chopped
  • 1 tablespoon fresh ginger, grated
  • 2 teaspoons red pepper flakes
  • 1  1/2 teaspoons kosher salt
  • 2  1/2  teaspoons black pepper
  • fresh chopped cilantro, for serving
  • rice, cooked, for serving

Set a wire rack over a baking sheet lined with a paper towel

Pat shrimp dry with paper towels,  Place the cornstarch in a large bowl, add the shrimp, and toss until well-coated.

Heat the oil in a large pan (or wok) until it reaches 400°F (200°C). Add the garlic and fry for 40 seconds-1 minute, until golden brown. Remove the garlic with a strainer or slotted spoon and drain on paper towels.

Fry the shrimp, about 6 at a time, for 2 minutes, or until light golden brown. Transfer to the wire rack to drain.

Drain oil from the pan and wipe clean.  Add the ginger and red pepper flakes and toast for 2 minutes, until the ginger starts to brown. Add the shrimp and toss to combine. Season with the salt and pepper and toss until well-coated. Transfer the shrimp to a plate and garnish with the cilantro and fried garlic. Serve with rice.

  • Caroline Gilson

    I’ve been buying the jumbo frozen shrimp from ALDI, so this is a great recipe to try. Love your lemon garlic shrimp recipe too.

    • Tracy

      I wish we had an Aldi near me. It looks like a nice shopping experience.

  • Christina Hampel

    That looks amazing, definitely will try it!!

  • Jenny

    I bought ginger garlic paste for a Pakistani meal I made and now I use it every time something calls for ginger and garlic (I add it to your carrot soup recipe too.) But anyway, some kind of chemistry makes it so the garlic doesn’t burn when they’re together so it might work in this recipe.

    I’m wondering if I could do more of a pan fry or sheet pan bake since I hate deep frying…

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  • Sabrina

    yum, yes freshly made is much better than soggy take out there are just so many dishes that don’t work well in containers and this is definitely one of them, thank you for recipe and walk through!

  • Mindy

    This was delicious! My family loved it, and it was super simple to make. Thanks!

  • Grace

    My mom made this for all of us tonight and it was a huge hit!

  • katie

    this was so good!! my kids love popcorn shrimp and I thought this would make a good slightly healthier version. I did omit the red pepper flakes so it wouldn’t be too spicy for them. We had it with jasmine rice and steamed green beans. my daughter actually gave me a hug after dinner! thanks for the recipe Tracy. 🙂

  • Da Cipriano

    This lools so delicious, compliments. I love your blog and recipes. Keep up posting. I will try this for me and my family. Alessandro

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