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Salt-and-Pepper Shrimp with Garlic and Chile

Scott Phillips

Servings: 4

For a quick, easy, and fresh-tasting dinner, you can always count on shrimp. Using easy-peel shrimp will speed prep because the shells are slit open and they’ve been deveined. You’ll want to use your fingers to dig in, so keep lots of napkins on hand. 


  • 2 Tbs. cornstarch
  • 1 tsp. granulated sugar
  • Pinch of Chinese five-spice powder
  • Kosher salt and freshly ground black pepper
  • 5 large cloves garlic, finely chopped
  • 1 serrano chile, thinly sliced into rounds
  • 4 large scallions (green parts only), sliced 1/4 inch thick
  • 1-1/2 lb. large shrimp (26 to 30 per lb.), peeled and deveined, tails left on
  • 3-1/2 Tbs. peanut or canola oil
  • 1 small lime, cut into 4 wedges

Nutritional Information

  • Calories (kcal) : 270
  • Fat Calories (kcal): 120
  • Fat (g): 13
  • Saturated Fat (g): 2.5
  • Polyunsaturated Fat (g): 4.5
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 250
  • Sodium (mg): 580
  • Carbohydrates (g): 9
  • Fiber (g): 1
  • Protein (g): 28


  • In a large bowl, mix the cornstarch, sugar, five-spice powder, 1 tsp. salt, and 1 tsp. pepper. In a small bowl, mix the garlic, chile, and scallions; set aside.

    Pat the shrimp dry with paper towels. Line a small baking sheet or large plate with a double layer of paper towels. Add the shrimp to the cornstarch mixture and toss until evenly and thoroughly coated.

    In a heavy-duty 12-inch nonstick skillet, heat 1-1/2 Tbs. of the oil over medium-high heat until very hot. Add half of the shrimp in a single layer. Cook without disturbing until deep golden and spotty brown on one side, about 2 minutes. Using tongs, quickly flip each shrimp and continue to cook until the second sides are spotty golden brown, about 1 minute longer. (The shrimp may not be cooked through at this point.) Transfer the shrimp to the prepared sheet. Add another 1 Tbs. of the oil to the skillet and repeat with the remaining shrimp, transferring them to the sheet when done.

    Reduce the heat to medium and add the remaining 1 Tbs. oil to the skillet. Add the garlic mixture and cook, stirring constantly, until the chile and scallions are softened andthe garlic is golden and smells toasted, about 1 minute. Return the shrimp to the pan and stir to combine. Serve immediately, with the lime wedges.

Serve with steamed or stir-fried vegetables or jasmine rice.


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Reviews (13 reviews)

  • lpicc | 11/18/2014

    OMG this was so good! My DH kept raving about it, saying it was the best shrimp he's ever had and wanting to know if we could have it again tomorrow. I couldn't find a serrano pepper so I used a jalapeno instead as suggested by another person. I think next time I might cut down on the salt a bit.Can't wait to have it again. Definitely a keeper!

  • Avhyenda | 10/29/2012

    This is probably THE best shrimp dish I have ever had (restaurants included!) - crazy easy to make and ridiculously delicious.

  • mgssts63 | 06/27/2011

    Great flavor. Easy recipe.

  • User avater
    duckyfufu | 02/23/2011

    Super-yummy, crispy, crunchy, sweet and spicy. I substituted ~1/4 tsp crushed Szechuan peppercorns instead of the 5-spice powder, I love the zing of those peppercorns on the tongue.

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