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Quick Summary
In This Recipe
Crispy salt and pepper shrimp with garlic-chili butter, white pepper, and lime. Fry it in minutes, then toss with aromatics for a bold, restaurant-style finish.
Category: Recipes, Seafood Recipes | By: Matt Price, Mr. Make It Happen
This salt and pepper shrimp gets its crunch from a light seasoned-flour and cornstarch coating, then a quick toss in garlic-chili butter. It is crisp, buttery, peppery, and finished with lime. I like cooking the shrimp shell-on for extra texture, but peeled shrimp works too.
Why this salt and pepper shrimp works
- The flour-cornstarch coating fries up crisp.
- A short fry keeps the shrimp tender.
- Garlic, shallot, green onion, and chiles flavor the butter without burying the shrimp.
Ingredients and swaps
Shrimp: Use 1 lb shrimp, shell-on or peeled. Pat it dry before breading. Coating: The video uses about 2 cups seasoned flour and 1 cup cornstarch. The egg wash is loosened with a splash of milk or chicken broth. Butter toss: About 4 tablespoons butter carry the garlic, shallot, green onion, jalapeño, and pickled Fresno chiles. White pepper gives the dish its characteristic bite. A pinch of MSG or chicken bouillon is optional; season to taste because these can add salt. Finish with fresh lime.
How to make salt and pepper shrimp
1. Bread the shrimp. Set up a thin egg wash and a bowl of seasoned flour mixed with cornstarch. Dip the shrimp in the egg wash, dredge thoroughly, and let it rest briefly on a sheet pan while the oil heats.
2. Fry. Heat frying oil to 350°F. Fry the shrimp in batches for about 3–5 minutes, until the coating is crisp and the shrimp are cooked through. Drain briefly; avoid crowding the oil.
3. Make the aromatic butter. Melt 4 tablespoons butter in a skillet over medium heat. Add the green onion, shallot, garlic, jalapeño, and pickled Fresno chiles. Cook until softened. Season with white pepper and, if using it, a little MSG or chicken bouillon.
4. Toss and serve. Add the fried shrimp to the skillet and toss just long enough to coat. Squeeze lime over the top and serve immediately while the coating is still crisp.
Tips for crisp shrimp
- Dry the shrimp before dipping so the coating holds.
- Keep the oil near 350°F and fry in batches; a crowded pan cools the oil.
- Cook the aromatics until softened, then toss the shrimp quickly rather than letting it sit in butter.
- The flour-cornstarch dredge makes more than you may need for 1 lb shrimp; discard any mixture that touched raw shrimp.
- For less heat, remove the jalapeño seeds or use less chile. The chiles in the video add flavor without making the dish extremely hot.
What to serve with it
Serve as a shareable appetizer or with rice for a meal. If you want more shrimp ideas, try my Bang Bang Shrimp or Garlic Butter Shrimp.
Storage and reheating
This is best right after frying. Refrigerate leftovers promptly in a covered container and reheat in an oven or air fryer until hot; the coating will not be as crisp after storage.
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Crispy Salt and Pepper Shrimp with Garlic Chili Butter
Ingredients
Shrimp and coating:
- 1 lb large shrimp shell-on or peeled
- 2 cups seasoned flour
- 1 cup cornstarch
- 1 large egg beaten (approximate, for egg wash)
- 1 to 2 tablespoon milk or chicken broth to thin egg wash (approximate)
- Neutral frying oil as needed
Aromatic butter:
- 4 tablespoon butter
- 2 cloves garlic minced (approximate; to taste)
- 1 small shallot minced (approximate; to taste)
- 2 green onions sliced (approximate; to taste)
- 1 jalapeño minced (approximate; to taste)
- 1 tablespoon pickled Fresno chiles chopped (approximate; to taste)
- White pepper to taste
- MSG or chicken bouillon optional, to taste
- 1 lime for serving
Instructions
- Pat the shrimp dry. Beat the egg with enough milk or chicken broth to make a thin egg wash. In a separate bowl, mix the seasoned flour and cornstarch.
- Dip the shrimp in the egg wash, then dredge in the flour mixture. Arrange on a sheet pan while the oil heats.
- Heat neutral oil to 350°F. Fry shrimp in batches for about 3–5 minutes, until crisp and cooked through. Drain briefly.
- Melt the butter in a skillet over medium heat. Add garlic, shallot, green onions, jalapeño, and pickled Fresno chiles. Cook until softened, then season with white pepper and optional MSG or chicken bouillon to taste.
- Add the fried shrimp and toss quickly to coat. Finish with lime and serve right away.
Video
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