By Grocery List Plus Editorial Staff | Published on June 10, 2026
Serves 4
161 cal · 35 min
Vietnamese Salt and Pepper Crispy Shrimp
Recipe GLPR0dd50e4fba595a
Large shrimp with shells intact are broiled until crispy, then quickly pan-seared with fragrant garlic, jalapeño, and scallions. A toasted spice blend of salt, pepper, five-spice powder, and sugar coats the shrimp for an authentic Vietnamese flavor profile. Served with citrus wedges for brightness.
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Ingredients
½ lb Large shrimp (about 1/2 lb), shell on, cleaned and deveined
2 tsp Kosher salt
2 tsp Fresh ground black pepper
1 tsp Five-spice powder
1 tsp Sugar
½ cup Cornstarch or potato starch
3 cloves Garlic cloves, minced
½ Jalapeño, sliced
¼ Red onion, diced
2 Green scallions, sliced diagonally
Neutral oil, for cooking
Lemon or lime wedges, for serving
Directions
Preheat your oven's broiler to high heat (approximately 550°F/288°C). Line a shallow baking sheet with foil or parchment paper; lightly oil if using foil.
Ensure the shrimp are clean, deveined, and patted completely dry with paper towels. The shells should remain intact.
In a small dry skillet over medium heat, toast the kosher salt, ground pepper, and five-spice powder for 1–2 minutes, stirring gently until fragrant. Transfer to a small bowl, let cool slightly, then mix in the sugar. Set aside.
Place the cornstarch or potato starch in a shallow dish. Working in batches if needed, lightly coat each shrimp evenly with the starch, shaking off any excess.
Spread the coated shrimp on the prepared baking sheet in a single layer. Broil for 2 minutes, until the shells just begin to crisp and the shrimp are partially cooked through.
While the shrimp are broiling, heat a thin drizzle of neutral oil in a large skillet over medium-high heat.
Add the minced garlic, diced red onion, sliced jalapeño, and most of the sliced scallions (reserving some for garnish) to the hot oil. Sauté for 3–5 minutes, stirring frequently, until the aromatics are softened and fragrant.
Remove the shrimp from the oven. Carefully transfer them to the skillet with the aromatics.
Quickly toss the shrimp with the garlic mixture over the heat for 1–2 minutes until the shrimp are opaque and cooked through (internal temperature should reach 145°F/63°C). Avoid overcooking.
Sprinkle about 3 teaspoons of the toasted salt-pepper-spice mixture over the shrimp. Gently toss to coat evenly, then remove from heat.
Transfer the shrimp and aromatics to a serving plate. Garnish with reserved scallion slices. Serve immediately with lemon or lime wedges on the side.
Comments
Shrimp is reliable and reasonably priced at Charlotte grocers (Harris Teeter, Kroger, Food Lion all stock frozen wild-caught or farmed at $8–12 per pound), and every other ingredient is a staple or produce section find—five-spice powder sits in the spice aisle at any major chain, jalapeño and scallions are year-round, and citrus is always available. The 35-minute stated time is honest for marinating, prep, and frying, though you'll want a damp towel and organized workspace to manage oil splatter and the shrimp's quick cook. This is a same-night dish that does not reheat well (crispness vanishes in the fridge), which limits its weeknight utility if you're cooking for leftovers, but it's low-fuss, feeds four as an appetizer or part of a larger meal, and cost per serving lands around $3–4 with frozen shrimp, making it a solid occasional treat that requires no second stop.
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