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Coated in a beer batter and fried to perfection, this Salt and Pepper Shrimp is a delicious and easy recipe that makes the perfect weeknight meal.
This Salt and Pepper Shrimp is completely amazing. We make it so often that it has quickly become a family favorite, and we keep it on the menu rotation.
I absolutely love shrimp and try to use them in any way that I can! They have been one of my favorite ingredients in so many different recipes.
This one has easily available ingredients and can be eaten as a meal in itself because onions and peppers are sautéed with the shrimp, and everything goes so well together.
You can absolutely serve this over rice or on tortillas, or pretty much any way that you like. This is just a great recipe as is or however you want to serve it!
We really love making the beer batter but you absolutely do not need to use beer to make the batter you can use club soda instead and it works perfectly fine.
That is what we do when we do not have any beer on hand and we are craving this crispy shrimp recipe! Trust me this is one recipe you will want to try.
Salt and pepper shrimp is not lacking in flavor in the slightest and once you try it, it may just become one of your regular recipes on your menu rotation.
Some of our other favorite shrimp recipes we have on our site include: Roasted Shrimp Cocktail, Creamy Lemon Shrimp and Honey Garlic Shrimp Stir Fry.
Jump to:
- WHY THIS RECIPE WORKS:
- INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- HOW TO MAKE SALT AND PEPPER SHRIMP:
- FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
- WHAT KIND OF BEER IS BEST FOR THIS?
- WHAT IS THE BEST SHRIMP TO USE?
- ANY ADDITIONS?
- ANY SUBSTITUTIONS?
- HOW TO STORE:
- DANA’S TIPS AND TRICKS:
- Crispy Salt and Pepper Shrimp Recipe
WHY THIS RECIPE WORKS:
- With easy-to-find ingredients, this recipe comes together quickly.
- Easily double this to serve at a dinner party. That might be the best part, haha!
- You can use any size shrimp you’d like.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- All-purpose flour
- Cornstarch
- Baking powder
- Fine salt
- Beer or club soda
- Shell-on Shrimp, peeled and deveined.
- Vegetable oil
- Green bell pepper
- Red bell pepper
- Yellow bell pepper
- Onion
- Jalapeno
- Black pepper
- White pepper
- Garlic powder
- Lime wedges
- Oil for frying
HOW TO MAKE SALT AND PEPPER SHRIMP:
- 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.
- 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.
- 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.
- 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.
- Add the fried shrimp and cook for 30 seconds, stirring constantly.
- Lastly 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.
- Serve immediately with lime wedges on the side.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHAT KIND OF BEER IS BEST FOR THIS?
We like to use a lager for this recipe as we feel it pairs nicely with the flavor altogether.
So some brand ideas that will work if you are wanting to use the lager include Coors Light, Bud Light, Corona, Dos Equis, Michelob Ultra, and more.
You can pretty much use any kind of beer that you like, we just prefer a lager with this Salt and Pepper Shrimp Recipe over all other beers.
WHAT IS THE BEST SHRIMP TO USE?
We use raw shrimp, do not use cooked for this because you are going to be frying it so already cooked shrimp would be overdone.
You can use fresh or frozen, make sure that they are peeled and deveined but leave the tail on.
We like to leave the tail on more so for presentation and if you are going to eat the shrimp by hand it is great to hold onto.
You can take the tail off and make it that way if you like. It will not change the recipe in the slightest.
ANY ADDITIONS?
My taste buds love shrimp.
One great thing about this recipe is how easy it is to change things up!
- Red Pepper Flakes: Add some red pepper flakes for an extra spicy kick.
- Spring Onions: Sprinkle chopped spring onions on top for a fresh, crunchy garnish.
- Fresh Ginger: Grate fresh ginger into the batter for a zingy flavor.
- Cilantro: Garnish with chopped cilantro for a burst of freshness.
- Lemon Zest: Add some lemon zest to the batter for a citrusy twist.
- Sesame Seeds: Sprinkle sesame seeds over the fried shrimp for added texture.
- Sweet Chili Sauce: Serve with a side of sweet chili sauce for dipping.
- Peanut Sauce: Pair with peanut sauce for a nutty flavor.
- Pineapple Chunks: Add pineapple chunks to the sautéed vegetables for a sweet contrast.
- Bamboo Shoots: Include bamboo shoots in the vegetable mix for a crunchy texture.
- Red Chili Flakes: Add red chili flakes for an extra kick.
- White Rice: Serve the shrimp over a bed of white rice for a complete meal.
- Fan of Shrimp: If you’re a fan of shrimp, double the quantity for a heartier dish.
- Favorite Dishes: This dish pairs well with other favorite dishes like lo mein or fried rice.
ANY SUBSTITUTIONS?
Since the salt and pepper seasoning is so simple, it’s a snap to swap things out.
- Club Soda for Beer: Use club soda instead of beer in the batter for a non-alcoholic version.
- Chicken for Shrimp: Substitute chicken pieces for shrimp if you prefer poultry.
- Bell Peppers: Use all green bell peppers or your preferred color combination.
- Tapioca Starch for Cornstarch: Replace cornstarch with tapioca starch or potato starch for a different texture.
- Avocado Oil for Vegetable Oil: Use avocado oil instead of vegetable oil for frying.
- White Pepper: If you don’t have white pepper, use additional black pepper.
- Peanut Oil: Substitute peanut oil for frying instead of vegetable oil.
- Sea Salt: Use sea salt instead of kosher salt for a different taste.
- Paprika: Add paprika instead of garlic powder for a different flavor profile.
HOW TO STORE:
I really do not suggest storing this as it is a dish that is best eaten when you make it.
If you are going to store it then I would place it in an airtight bag in the refrigerator for no longer than 1-2 days.
To reheat you’ll want to place on a baking sheet and bake at 350 degrees F until heated through.
You can also air fry until warm.
DANA’S TIPS AND TRICKS:
- 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.
Want a different but absolutely delicious dish that you will want to make over and over again?
This Salt and Pepper Shrimp needs to go on your main dish menu.
If you like this recipe, you might also like:
If you’ve tried this SALT AND PEPPER SHRIMP let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Crispy Salt and Pepper Shrimp Recipe
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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