Crispy Fried Shrimp with a Kick of Garlic, Peppers, and Soul
Salt & pepper shrimp is a crispy classic that hits every time—especially when done with love, heat, and the right seasonings. This version by Chef Jahnesta Watson, better known as Chef Shaiheem, upgrades the traditional Chinese takeout-style dish with bold spices, fresh aromatics, and that deep Southern-fried texture we know and love.
This dish is a perfect example of Black food fusion—where classic Asian flavors meet soul food seasoning, skillet-fried crunch, and unapologetic heat. It’s quick enough for a weeknight flex and fire enough for your next dinner party menu. Serve it up with rice, greens, or just eat ‘em hot out the pan like the real ones do.
Ingredients
Shrimp & Seasoning:
- 1 pound shrimp (cleaned and deveined)
- 1 red jalapeño, sliced
- 1 green jalapeño, sliced
- 1 teaspoon salt
- 1 teaspoon Badia lime pepper seasoning
- 1 teaspoon Chinese five spice
- 1 teaspoon red pepper flakes
- 1 teaspoon turmeric
- 1 teaspoon granulated sugar
Breading:
- 1 cup all-purpose flour
- 1 cup cornstarch
(Can substitute with a gluten-free alternative)
For the Aromatic Sauté:
- Drizzle of oil (from the shrimp fry pan)
- 4 cloves garlic, minced
- ½ white onion, sliced
- Reserved red and green jalapeños
Step-by-Step Instructions
Step 1: Prep the Shrimp & Breading
- Let the coated shrimp rest for 5 minutes to help the breading set.
- Clean and devein 1 pound of U/15 shrimp.
- In a bowl, mix 1 cup all-purpose flour with 1 cup cornstarch.
- Add half of the seasoning blend (salt, lime pepper, Chinese five spice, red pepper flakes, turmeric, sugar) to the flour mixture.
- Toss the shrimp in the seasoned flour until evenly coated.
Step 2: Fry the Shrimp
- Heat oil in a deep fryer or skillet to 350°F.
- Fry shrimp for about 4½ minutes, until golden and crispy.
- Remove shrimp and drain on a wire rack or paper towels (they’ll continue cooking slightly after frying).
Step 3: Sauté Aromatics
- In a hot sauté pan or wok, drizzle in some oil from the shrimp fry.
- Add 4 cloves of minced garlic, ½ sliced white onion, and the sliced red and green jalapeños.
- Cook until the aromatics are fragrant and lightly caramelized.
- Add the fried shrimp to the pan and toss to coat.
- Season to taste with extra lime pepper or salt, if needed.
Pro Tips & Serving Suggestions
- Don’t skip the resting time after coating. It helps the breading stick better and fry up extra crisp.
- Use large shrimp (U/15) for that plump, juicy bite—smaller shrimp may overcook too quickly.
- Want it extra spicy? Add a pinch of cayenne or toss with chili crisp after frying.
- Serve it hot with white rice, jasmine rice, or veggie stir-fry for a full plate.
- Want a dipping sauce? A mix of sweet chili sauce and rice vinegar makes a great contrast to the bold flavors.
About the Creator
This flavor-packed recipe is brought to you by Chef Jahnesta Watson, also known as @chefshaiheem, a bold voice in the Black culinary space. From soul food to Asian fusion, Chef Shaiheem combines global flavors with Southern comfort to create unforgettable dishes that reflect culture, creativity, and skill.
Follow Chef Shaiheem on Instagram
Chef Shaiheem | @chefshaiheem