Salt and Pepper Shrimp (solid Every Time in 10 Minutes): If you've ever had perfectly cooked shrimp that's juicy, tender, and packed with flavor- you know how good it can be. And if you've ever had overcooked shrimp… you know how disappointing it is.

This salt and pepper shrimp is our foolproof, lightning-fast way to get solid shrimp every single time—no rubbery texture, no fishy flavor, juicy, savory bites with a simple, bold seasoning.

Ready in under 10 minutes, this is the kind of recipe you'll turn to again and again when you need something quick, easy, and seriously good.

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

What is Salt and Pepper Shrimp?

Salt and pepper shrimp is a simple dish inspired by Cantonese cookingwhere shrimp are cooked quickly over high heat and seasoned with salt, pepper, garlic, and sometimes chili peppers. Traditional versions are often lightly coated and fried for a crispy texture, then tossed with seasonings.

Why This Recipe Works

Cooks in under 10 minutes
Foolproof method (no overcooking)
Light, fresh flavor (not greasy)
Works for tacos, rice bowls, or meal prep

How to Make Salt and Pepper Shrimp

solid shrimp comes down to a few simple techniques – and once you know them, you'll never end up with rubbery shrimp again.

Use high heat for quick cooking
Cook 1–2 minutes per side
Look for a loose “C” shape (tight “O” = overcooked)
Pat shrimp dry before cooking
Don't overcrowd the pan
Remove from heat as soon as opaque

The secret is all in fast cooking + careful timing.

Salt and Pepper Shrimp Ingredients

Shrimp – The star of the dish, shrimp cook quickly and provide a tender, juicy texture with a naturally sweet, delicate flavor
Salt – Enhances and amplifies all the other flavors while bringing out the natural sweetness of the shrimp
Black pepper – Adds a warm, slightly sharp bite that gives the dish its signature “salt and pepper” flavor
Garlic – Brings bold, savory depth and aromatic richness, especially when cooked briefly in hot oil
Chili peppers (jalapeño or similar) – Add heat and a fresh, slightly grassy spice that balances the richness of the shrimp
Oil – Helps cook the shrimp quickly and evenly while allowing the garlic and chili to release their flavor
Cornstarch – Creates a light, crispy coating on the shrimp, helping them develop a delicate crunch while staying juicy inside

How to Make Salt and Pepper Shrimp Step by Step

Once you've gathered your ingredients, we will use this method:

Dredge

Optional for crispy: pat shrimp dry and toss in cornstarch and some salt and pepper.

Cornstarch & Season

Toss in cornstarch, salt, and pepper.

Pan Fry

Heat oil in a large skillet over medium-high heat.

Season

Add garlic, scallions, and chili, cook briefly until fragrant.

Serve & Enjoy!

Remove from heat and serve immediately.

The Secret to Big Flavor

This recipe proves you don't need complicated ingredients to make good shrimp.

Cooking over high heat builds flavor quickly, while garlic and chili add depth and heat. Salt and pepper enhance everything, creating bold, savory shrimp with minimal effort.

Adjust the Heat Level

Mild: reduce or remove chili
Medium: use jalapeños without seeds
Spicy: keep seeds or add more chili
Extra spicy: add chili flakes or hot sauce

Make It Crispy (Optional)

For a restaurant-style crispy version:

Toss shrimp in cornstarch before cooking
Use slightly more oil
Cook until lightly crisp before adding garlic and chili

How to Get solid Shrimp Every Time

Use large or jumbo shrimp
Thaw frozen shrimp completely before cooking
Pat shrimp dry for better sear
Serve immediately for best texture

Salt and Pepper Shrimp Recipe FAQs

How do we know shrimp is done?

They should be pink, opaque, and lightly curled in a “C” shape.

Can we use frozen shrimp?

Yes – thaw completely and pat dry before cooking.

Can we make this crispy?

Yes, coat shrimp lightly in cornstarch before cooking.

What size shrimp works best?

Large or jumbo shrimp work best for texture and flavor.

Keeping leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat gently to avoid overcooking.

This salt and pepper shrimp is fast, flavorful, and foolproof—the solid recipe for busy nights when you still want something seriously good!

Share Pin It Follow

Ingredients

1 lb large shrimp, peeled and deveined
1 teaspoon salt, or to taste
½ teaspoon black pepper
3 4 cloves garlic, minced
1 2 jalapeños, or similar chili, sliced
2 tablespoons oil
2 tablespoons cornstarch, optional, for crispy version

Method

Pat shrimp dry with paper towels. If making the crispy version, toss shrimp lightly with cornstarch until evenly coated.
Heat oil in a large skillet over medium-high heat until hot.
Add shrimp in a single layer and cook for 1–2 minutes per side, until pink and opaque.
Add garlic and chili peppers, cooking for about 30–60 seconds until fragrant.
Sprinkle with salt and black pepper, tossing to coat evenly.
Remove from heat and serve immediately.