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Salt and Pepper Shrimp is the crispy, restaurant-style appetizer you can make at home, with beer-battered shrimp tossed in a savory pepper seasoning and colorful bell peppers. I whip this up for game-day spreads and my family devours it faster than I can fry it, right alongside our sweet and sour chicken.
If you love crispy fried seafood with bold Chinese takeout flavor, this is the shrimp recipe to make.
Salt and Pepper Shrimp Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 30 minutes
- ⏳ Total Time: 45 minutes
- 🍽️ Serving: 4 servings
- ⚡ Calories: 342kcal
- 🌶️ Flavor Profile: Crispy, savory, and peppery with sweet bell peppers and a spicy kick
- ✋ Difficulty: Easy, on par with our sweet and sour chicken
Quick Answer
To make Salt and Pepper Shrimp, whisk up a light beer batter, dredge peeled shrimp in flour, dip them in the batter, and fry until golden and crispy. In a separate pan, saute diced bell peppers, onion, and jalapeno, then toss in the fried shrimp. Season everything with black pepper, white pepper, salt, and garlic powder, and serve right away with fresh lime wedges.
Jump to:
- Salt and Pepper Shrimp Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Salt and Pepper Shrimp
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Salt and Pepper Shrimp FAQs
- Other Recommended Seafood and Takeout Recipes
- Crispy Salt and Pepper Shrimp
Why This Recipe Works
Click to see the technique science
- Beer batter for crunch. A light batter of flour, cornstarch, baking powder, and beer fries up shatteringly crisp around each shrimp.
- Flour dredge first. Lightly flouring the shrimp before the batter helps it cling so the coating stays put in the oil.
- Two peppers for depth. Black and white pepper together give that signature savory, slightly spicy salt and pepper flavor.
- Tossed with fresh peppers. Sauteed bell peppers, onion, and jalapeno add color, crunch, and a fresh contrast to the crispy shrimp.
- Served immediately. Tossing and serving right away keeps the coating crisp and the shrimp juicy.
Why You’ll Love This Recipe
- It tastes just like your favorite Chinese restaurant appetizer but comes together at home.
- The crispy beer-battered shrimp and savory pepper seasoning are downright addictive.
- It is a showstopping appetizer or main, right next to our sesame chicken for a takeout-style spread.
Key Ingredients
Here is what makes this Salt and Pepper Shrimp so crispy and flavorful. See the recipe card below for exact measurements.
- Shrimp: Large peeled and deveined shrimp with the tails on are easy to dip, fry, and grab.
- Flour, Cornstarch, and Beer: This combination makes a light, crackly beer batter that fries up extra crispy.
- Bell Peppers and Onion: Diced green, red, and yellow peppers plus onion add color, crunch, and sweetness.
- Jalapeno: Thin slices bring a fresh, spicy kick to balance the rich fried shrimp.
- Black and White Pepper: The duo creates that classic salt and pepper flavor, much like the seasoning in our hot honey fried chicken.
See recipe card for exact quantities.
Variations and Substitutions
This Salt and Pepper Shrimp is easy to customize.
- Air fry it: Skip the deep frying and air fry the battered shrimp for a lighter version.
- Extra spicy: Add more jalapeno or a pinch of red pepper flakes to the seasoning.
- Make it a meal: Serve it over steamed rice or noodles for a full dinner.
- More seafood: Try the same crispy treatment with our Asian glazed salmon flavors.
How to Make Salt and Pepper Shrimp
- In a large bowl, whisk together the flour, cornstarch, baking powder, and salt, then pour in the beer and whisk into a smooth batter.
- Place the half cup of flour on a plate and lightly dredge the peeled shrimp in the flour.
- Dip each floured shrimp into the beer batter, letting the excess drip off.
- Holding each shrimp by the tail, carefully lower it into hot oil and fry a few at a time until golden and crispy, then drain on paper towels.
- In a saute pan, heat a tablespoon of oil over medium-high heat and saute the bell peppers, onion, and jalapeno, then add the fried shrimp and toss for 30 seconds.
- Add the black pepper, white pepper, salt, and garlic powder, shake the pan to coat everything, and serve immediately with lime wedges.
Recipe Tips & Tricks
- Keep the oil hot. Frying at a steady medium heat gives you crispy, non-greasy shrimp.
- Do not overcrowd the pan. Fry a few shrimp at a time so the oil temperature stays consistent.
- Dredge then dip. The light flour coating before the batter helps it stick and crisp up.
- Use cold beer. A cold batter fries up lighter and crispier than a warm one.
- Season at the end. Tossing the pepper seasoning in at the very end keeps the flavor bold and fresh.
- Serve it hot. Salt and Pepper Shrimp is best straight from the pan while the coating is still crisp.
Serving Ideas and Suggestions
This Salt and Pepper Shrimp shines as an appetizer with extra lime wedges for squeezing, or as a main over steamed rice, much like our sweet and sour chicken.
Serve it as part of a Chinese takeout-style spread with sesame chicken and a simple stir-fried vegetable. It is also a fun, hands-on appetizer for parties and game days.
For a heartier meal, pile the crispy shrimp over noodles or fried rice, or pair them with our Maryland crab cakes for a seafood feast.
Salt and Pepper Shrimp FAQs
Large peeled and deveined shrimp work best, and leaving the tails on makes them easy to dip and eat. Fresh or thawed frozen shrimp both work well.
Yes. Substitute club soda for the beer. The carbonation is what makes the batter light and crispy, so a fizzy substitute is key.
Soggy shrimp usually means the oil was not hot enough or the pan was overcrowded. Fry in small batches and keep the oil at a steady medium heat.
Yes. Air fry the battered shrimp at 400 degrees, flipping halfway, until golden and crispy. The texture is a little different but still delicious.
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in an air fryer or hot oven to bring back the crisp; the microwave makes them soggy.
It has a mild, savory heat from the jalapeno and white pepper. Add more jalapeno or red pepper flakes for extra spice, or leave the jalapeno out to keep it mild.
Craving more crispy takeout favorites? Try our sweet and sour chicken or crispy sesame chicken next.
Crispy Salt and Pepper Shrimp
Ingredients
For the Beer batter:
- ½ cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon baking powder
- Pinch of fine salt
- 1 ½ cup lager beer or club soda
For the fried shrimp:
- ½ cup all-purpose flour
- 1 pound large shrimp peeled and deveined, tails on
- 1 Tablespoon vegetable oil
- ½ green bell pepper cut into 1-inch dice
- ½ red bell pepper cut into 1-inch dice
- ½ yellow bell pepper cut into 1-inch dice
- ½ small white onion cut into 1-inch dice
- 1 fresh jalapeno thinly sliced
- ½ teaspoon black pepper
- ¼ teaspoon white pepper
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- Fresh lime wedges for serving
- Oil for frying
Instructions
- In a large mixing bowl, whisk together the flour, cornstarch, baking powder and salt. Pour in the beer or club soda until combined, making sure there are no lumps. Let the batter rest for at least 30 minutes before using. The batter can be kept in the refrigerator in an air-tight container for up to 3 days.½ cup all-purpose flour, ½ cup cornstarch, 1 teaspoon baking powder, Pinch of fine salt, 1 ½ cup lager beer or club soda
- In a large heavy bottom skillet, fill it halfway up with frying oil and heat over medium heat. Make sure the oil reaches 350°F – 375°F before frying.Oil for frying
- Place the ½ cup of flour on a big plate. Lightly dredge peeled shrimp in the flour before dipping in the beer batter. Make sure the batter coats the shrimp completely.½ cup all-purpose flour, 1 pound large shrimp
- By holding the shrimp at the tip of its tail, carefully and slowly lower it into hot oil (don’t throw the shrimp or hot oil may splatter back to you).
- Using the same method add a few more shrimp to the pan. Don’t overcrowd the pan or the shrimp will be soggy. Fry until the shrimp turn golden brown and the outer skin becomes crispy, about 5 minutes. Use a slotted spoon to take them out, set them aside for later use on a wire rack over a sheet tray to catch any excess oil. Continue frying the rest of the shrimp.
- In a saute pan, heat 1 tbsp of vegetable oil over medium-high heat. Add the bell peppers, jalapeno, and white onion and cook for 3-5 minutes until slightly softened and charred, stirring occasionally.1 Tablespoon vegetable oil, ½ green bell pepper, ½ red bell pepper, ½ yellow bell pepper, ½ small white onion, 1 fresh jalapeno
- Add the fried shrimp and cook for 30 seconds, stirring constantly.
- Add the black pepper, white pepper, salt, and garlic powder, give the pan a few shakes to coat everything evenly, approximately 5 to 10 seconds. You should be able to smell a strong pepper smell at this point.½ teaspoon black pepper, ¼ teaspoon white pepper, ¼ teaspoon salt, ¼ teaspoon garlic powder
- Serve immediately with lime wedges on the side.Fresh lime wedges for serving
Notes
- We like to use large shrimp for this recipe, but other sizes can be used depending on how many shrimp you want.
- You can use all the pepper colors or you can pick and choose which ones you like.
- We like to use a lager for this, but essentially you can use any beer.
- Club soda can be substituted for the beer in the batter.
- The batter can be stored in the refrigerator, covered for up to 3 days.
- This goes great with rice or lo mein or plain on its own.
- Pat Shrimp: Make sure to pat shrimp dry before coating to ensure crispiness.
Nutrition
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