Thai Salt and Pepper Shrimp with Crispy Garlic
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A quick and easy Thai salt and pepper shrimp with bold flavor and straightforward preparation. The shrimp are lightly fried and topped with a fragrant garlic-pepper-coriander root mixture, perfect for dinner with rice or enjoyed on its own as a snack.
About this recipe
My recipe for salt and pepper shrimp is a little different from many others.
The shrimp are fried until crisp on the outside while staying juicy inside. I like to leave the shell on because I enjoy peeling them at the table, but if you prefer, the shrimp can also be peeled before frying.
The garlic, pepper, and coriander root are pounded together with a mortar and pestle, then fried until crisp and fragrant. The mixture is seasoned to be salty with a slight sweetness and a gentle heat, which you can easily adjust to your taste.
If you enjoy this recipe, you might also like similar dishes such as tempura shrimp or butterfly shrimp.
Praew ♡
Learn Thai cooking step by step
My cookbook is a combination of authentic Thai recipes and Western dishes cooked with Thai flavors and ingredients. It’s a great starting point if you’re new to Thai cooking or want to cook it more often.
Ingredient notes & substitutes
✱ You can find everything you need at Asian grocery stores or markets. Head to the recipe card at the bottom of this post for the exact measurements.
- Shrimp – I use large shrimp with shells, heads, and tails on; deep frying makes them extra crispy and much more flavorful.
- Tempura flour – Gives a light, crisp coating that stays airy and lets the garlic and pepper shine.
- Garlic – Finely chopped so it fries evenly and turns golden and crunchy without burning.
- Coriander root – Adds a deep, savory aroma that’s classic in Thai-style fried shrimp; stems can be used if roots aren’t available.
- Black peppercorns – Freshly ground for bold heat and fragrance.
- Fresh chili peppers – Adjust the amount depending on how spicy you like it. I use Thai Jinda chili.
- Salt – Seasons the shrimp and balances the garlic and pepper.
- Sugar – Just a pinch to round out the flavors.
- Rosdee seasoning powder – A popular seasoning in Thai kitchens that boosts umami and gives a familiar Thai street-style flavor. Western Knorr bouillon powder can be used too.
- Oil – Use a neutral, high-heat oil like vegetable, canola, or rice bran oil for deep frying.
How to make Thai salt and pepper shrimp
- Pound the aromatics. Add the garlic, coriander root, and black peppercorns to a mortar. Pound until coarse and fragrant.
- Fry the garlic mixture. Heat the oil in a pan over medium heat. Add the pounded garlic mixture and fry gently, stirring often, until lightly golden and aromatic. Make sure the garlic doesn’t burn!
- Add chili and seasoning. Add the sliced fresh chili, salt, sugar, and rosdee seasoning powder. Stir briefly to combine and remove from heat. Set aside; this is your crispy garlic topping.
- Coat the shrimp. Clean the shrimp and pat them dry. Toss them with the tempura flour until lightly and evenly coated. Shake off any excess flour.
- Fry the shrimp. Heat oil in a pan over medium heat. Fry the shrimp until golden and crispy, turning once. Do not overcrowd the pan.
- Drain the shrimp. Remove the shrimp and drain on a rack or paper towels to remove excess oil.
- Assemble and serve. Arrange the crispy shrimp on a serving plate and spoon the crispy garlic mixture over the top. Serve immediately. This dish is best hot, when the shrimp and garlic are at their crispiest.
Recommended tool
I highly recommend using a stone mortar and pestle to make the garlic-coriander-pepper base. The pounding helps crush the tough fibers of the coriander roots, blending them perfectly with the garlic and peppercorns into a smooth, authentic aromatic paste.
Tips for making this recipe
❥ Keep the garlic coarse. Finely pounded garlic burns quickly; a coarse texture fries more evenly and stays fragrant.
❥ Fry garlic gently. Use low-medium heat and stir often so the garlic turns lightly golden, not dark brown.
❥ Dry the shrimp before coating with floar. Moisture prevents crisping and causes oil splatter.
❥ Don’t overcrowd the pan. Fry in batches so the oil temperature stays steady.
Storage & reheating
- Refrigerate: Let the shrimp cool completely, then store in an airtight container in the fridge for up to 2 days.
- Freeze: Not recommended.
- Reheat: Reheat in a pan or air fryer at medium heat until warmed through and lightly crisp again. Avoid the microwave if possible.
- Best fresh: This dish is at its best right after cooking.
Salt and Pepper Shrimp with Crispy Garlic
Equipment
- Measuring spoons & cups
- Mixing bowl
- Large pan or skillet
- Tongs
- Wire rack or paper towels
Ingredients
- 8 shrimp
- ⅓ cup tempura flour
- 6 cloves garlic, minced
- 1 coriander root
- ½ tsp black peppercorns
- 1 fresh chili pepper, finely sliced, adjust to taste
- ¼ tsp salt
- ½ tsp sugar
- ¼ tsp rosdee seasoning powder
- 2 tbsp oil
Instructions
- Pound aromatics: Add garlic, coriander root, and black peppercorns to a mortar and pound until coarse and fragrant.
- Make crispy garlic: Heat oil in a pan over medium heat. Add the pounded garlic mixture and fry gently, stirring often, until lightly golden. Add sliced chili, salt, sugar, and rosdee seasoning powder, stir briefly, then remove from heat. Set aside.
- Coat shrimp: Pat shrimp dry. Toss with tempura flour until lightly coated, shaking off excess.
- Fry shrimp: Heat oil for deep-frying (or pan-fry) in a pan over medium heat. Fry shrimp until golden and crispy, turning once. Do not overcrowd the pan.
- Drain: Remove shrimp and drain on a rack or paper towels.
- Serve: Arrange shrimp on a plate and spoon the crispy garlic mixture over the top. Serve immediately.
Notes
- Use the nutrition card in this recipe as a guideline.
