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Keto Salt and Pepper Shrimp 🍤

Cast Iron Keto
by
Updated:
3 Comments
4.84 from 6 votes

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Get ready for a mouthwatering treat with Keto Salt and Pepper Shrimp! This is a simple gluten-free and low-carb recipe. Perfect for appetizers or as a tasty main course, the crispy shrimp seasoned with a blend of spices can quickly become your go-to dish. Let's dive into the recipe!

Keto Salt and Pepper Shrimp in a bowl topped with green onions, cilantro, and chiles.
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Preparation and cooking overview

Making this low-carb salt and pepper shrimp is super easy! First, clean the shrimp and then coat them with a mixture of tapioca starch, black pepper, and salt. Next, fry them in a hot cast-iron skillet until golden and crispy. In just 20 minutes, you'll have a tasty batch of shrimp ready to enjoy!

Chef's note

Want to add some extra crunch to your salt and pepper shrimp? Experiment with the recipe by using whey protein isolate instead of tapioca starch for the coating. It will make the shrimp even crispier and add more protein to the dish. So, don't be afraid to try something new and enjoy a tasty treat that's both delicious and good for you!

  • Prep Time: 10 minutes
  • Cooking Time: 10 minutes
  • Total Time: 20 Minutes
  • Difficulty Level: Easy
  • Recipe Makes 4 Servings

For more inspiration check out our Seafood recipe.

🍤 Ingredients for this keto salt and pepper shrimp recipe

To make this keto salt and pepper shrimp recipe, you'll need the following ingredients:

  • 1 pound large shell-on shrimp
  • 2 tablespoons tapioca starch
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon salt
  • 1 cup avocado oil
  • 1 teaspoon Sichuan peppercorns or mixed peppercorns
  • 4 Thai chiles, thinly sliced
  • 2 green onions, chopped
  • ¼ cup fresh cilantro, minced
  • Flaky sea salt, for serving

Ingredient substitutions

If you need to make changes to the recipe, here are some ingredient substitutions:

  • Tapioca starch: If you don't have tapioca starch, you can use whey protein isolate, almond flour, or coconut flour. These great low-carb options will still give your shrimp a crispy texture.
  • Sichuan or mixed peppercorns: Can't find these or want a milder flavor? Regular black peppercorns or Tellicherry peppercorns will work just fine.
  • Thai chiles: If Thai chiles are too spicy or hard to find, try using jalapeños or cayenne peppers.
  • Green onions: Chives are a good substitute if you're out of green onions. They'll add a mild onion flavor that's just right for this dish.

Additional ingredients

Want to add some extra flavor to your dish? Try these tasty additions:

  • Garlic: Add some minced garlic for an extra flavor burst.
  • Lemon or lime zest: For a fresh citrusy kick, sprinkle some lemon or lime zest over the shrimp once they're cooked.
  • Crushed red pepper flakes: If you like spicy things, add a pinch to heat things up.
  • Sesame seeds: Toasted sesame seeds aren't just a pretty garnish; they add a nutty taste and a satisfying crunch.
  • Fresh ginger: Some grated fresh ginger can add a zing that combines all the flavors.
Keto Salt and Pepper Shrimp in a bowl topped with green onions, cilantro, and chiles.

Cooking tools required

To make this keto shrimp recipe, you'll need the following tools:

  • 10" or larger cast-iron skillet
  • Large bowl
  • Spatula
  • Knife
  • Paper towels

Tools substitute options

If you don't have some of the tools mentioned in the recipe, don't worry! Here are some easy substitutes:

  • Cast-iron skillet: A non-stick skillet or a regular frying pan will work just fine instead.
  • Spatula: If you don't have a spatula, a large spoon or a fish spatula will do the trick for moving the shrimp to a plate or tray.

How to make Keto Salt and Pepper Shrimp: step-by-step guide

Cooking methods

  • Pan-frying

Preparation steps

  1. Get all your ingredients ready.
  2. Cut along the back of the shrimp shells and take out the veins.
  3. Cut the green onions and Thai chiles into thin slices.
  4. Chop up some cilantro.

Cooking instructions

  1. Mix the tapioca starch, black pepper, and salt in a big bowl. Put the shrimp in and stir until they're all coated.
  2. Pour avocado oil into a 10-inch or bigger cast-iron skillet. Turn the heat to medium-high. Fry the shrimp in batches so they don't crowd the pan, about 2 minutes on each side until they turn golden brown and crispy.
  3. Move the cooked shrimp to a plate with paper towels to get rid of extra oil. Keep frying the rest of the shrimp the same way.
  4. Once all the shrimp are cooked, put them in a big bowl. Add the Sichuan peppercorns, chili peppers, green onions, and cilantro. Toss them together.
  5. Sprinkle a little flaky sea salt on top, and they're ready to eat.

Chef's pro tip

Shrimp cook quickly, so be careful not to overcook them. They should be golden brown and crispy on the outside, and tender and juicy on the inside. If you overcook them, they will become tough and rubbery. Keep an eye on them while they are cooking, and remove them from the skillet when they are done.

Keto Salt and Pepper Shrimp in a bowl topped with green onions, cilantro, and chiles.

What to serve with keto salt and pepper shrimp?

Wondering what to pair with the salt pepper shrimp? Here are some tasty food combinations that go great with the dish:

How to make it healthier

Want to make the keto shrimp recipe even healthier? Try these simple ideas:

  • Cut back on salt: Reduce the salt to lower the sodium. The spices and herbs, like black pepper and fresh cilantro, will keep it tasty.
  • Choose your shrimp wisely: Look for wild-caught and sustainably sourced shrimp when you buy.
  • Try different coatings: Use almond or coconut flour instead of tapioca starch. They have fewer carbs and more nutrients.
  • Add more veggies: Include extra vegetables like bell peppers, snap peas, or thin zucchini slices. This adds fiber, vitamins, and minerals to the dish.

Time-saving tips

  • Get pre-peeled shrimp: Buy shrimp that are already peeled and deveined. This lets you go straight to seasoning and cooking, saving you time.
  • Multi-task in the kitchen: While the shrimp are frying, chop the Thai chiles, green onions, and cilantro. This way, you can get everything ready while the shrimp cook.

What can I prepare ahead of time?

  • Clean the shrimp: If you buy shrimp with shells on, peel and devein them ahead. Keep them in a zip-top bag in the fridge until it's time to cook.
  • Mix the coating: Stir together the tapioca starch, black pepper, and salt in a small container. Then, when it's time to cook, just toss the shrimp in this mix.
  • Cut ingredients: Slice the Thai chiles, chop the green onions, and mince the cilantro earlier. Keep them in separate containers; they'll be ready when needed.

Storage and reheating instructions

Storage tips

  • In the refrigerator: Let the shrimp cool down completely after cooking. Put them in an airtight container or zip-top bag, and they'll stay fresh and tasty in the fridge for 3 to 4 days.
  • In the freezer: To freeze shrimp, it's best to do it before cooking. This will help them retain their texture and prevent them from becoming tough. Once the shrimp are cool, place them in a freezer bag and remove as much air as possible. You can freeze them for up to 2-3 months, but they may have a slightly different texture when thawed.

Reheating best practices

  • Oven: Preheat your oven to 350°F (175°C). Spread the shrimp out on a baking sheet and cook for 5-7 minutes, or until they are heated through.
  • Stovetop: Heat a skillet or non-stick pan over medium heat. Add a touch of oil and cook the shrimp for 3-4 minutes, stirring occasionally.

Do not use the microwave to reheat shrimp. The microwave can make the shrimp tough and rubbery.

Recipe wrap-up and conclusion

With our Keto Salt and Pepper Shrimp recipe, you're in for a tasty treat! These crispy, flavorful shrimp are packed with delicious spices that will make your mouth water.

To make this dish, simply gather your ingredients, follow the steps, and soon your kitchen will be filled with the smell of sizzling shrimp. It's a fun and easy dish that you'll want to make again and again.

So what are you waiting for? Get cooking today!

Frequently asked questions

The cooking time for shrimp can vary depending on their size and the cooking method you use. In this recipe, the shrimp are fried for about 2 minutes per side, or until they are golden brown and crispy. It is important to monitor the cooking process to make sure the shrimp are cooked through but not overcooked.

Shrimp is a great choice for keto and low-carb diets because it's naturally low in carbs. But keep in mind that the carb count can vary depending on the recipe's ingredients and coatings.

Sure! This recipe uses avocado oil, but you can also use other keto-friendly oils with high smoke points like coconut oil or ghee. These oils have a delicious flavor and won't smoke when heated, so your shrimp will be crispy and delicious.

You can adjust the spice level according to your taste preferences. If you prefer a milder version, reduce the amount of Sichuan peppercorns or Thai chiles. For a spicier kick, increase the quantity of these ingredients or add a dash of your favorite hot sauce or chili flakes.

Salt and Pepper Shrimp fits a keto diet due to its low-carb, high-protein shrimp content. While coatings like tapioca starch may introduce a few carbs, they don't hinder the dish's compatibility with keto. Always review other ingredients to ensure they match your specific keto meal plan.

📖 Recipe

Keto Salt and Pepper Shrimp in a bowl topped with green onions, cilantro, and chiles.

Keto Salt and Pepper Shrimp

This Keto Salt and Pepper Shrimp recipe is totally easy to make and gluten-free as well as low-carb! Skip the takeout and make this classic Chinese dish at home in no time!
4.84 from 6 votes
Print Rate Pin Recipe
Course: Main Course
Cuisine: Chinese
Keyword: 30-minute
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Calories: 291kcal

Ingredients

  • 1 pound large shell-on shrimp
  • 2 tablespoons tapioca starch or whey protein isolate
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon salt
  • 1 cup avocado oil ⅔ cup left after frying
  • 1 teaspoon Sichuan peppercorns or mixed peppercorns
  • 4 Thai chiles thinly sliced
  • 2 green onions chopped
  • ¼ cup fresh cilantro minced
  • Flaky sea salt for serving
US Customary - Metric

Instructions

  • Mix the tapioca starch, black pepper, and salt in a big bowl. Put the shrimp in and stir until they're all coated.
  • Pour avocado oil into a 10-inch or bigger cast-iron skillet. Turn the heat to medium-high. Fry the shrimp in batches so they don't crowd the pan, about 2 minutes on each side until they turn golden brown and crispy.
  • Move the cooked shrimp to a plate with paper towels to get rid of extra oil. Keep frying the rest of the shrimp the same way.
  • Once all the shrimp are cooked, put them in a big bowl. Add the Sichuan peppercorns, chili peppers, green onions, and cilantro. Toss them together.
  • Sprinkle a little flaky sea salt on top, and they're ready to eat.

Notes

Nutritional information is calculated using tapioca starch, for whey protein isolate the nutritional information would be:
  • 306 calories
  • 2g total carbs
  • 29g protein
  • 20g fat
  • 1g fiber 
= 1 g net carbs

Nutrition

Nutrition Facts
Keto Salt and Pepper Shrimp
Amount Per Serving
Calories 291 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 2g13%
Cholesterol 286mg95%
Sodium 1028mg45%
Potassium 116mg3%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 1g1%
Protein 23g46%
Vitamin A 133IU3%
Vitamin C 13mg16%
Calcium 169mg17%
Iron 3mg17%
*

Nutritional values are estimates only and do not include carbs from sugar alcohols.

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Reader Interactions

Comments

  1. Patty says

    5 stars
    My new favorite way to eat shrimp!
    There are many good recipes out there, and this is one. I followed your recipe exactly with the whey protein isolate. I love the flavor and texture and will be making this on a regular basis.
    Thank you castironketo!

    Reply

  2. Pam Sturgess says

    5 stars
    This is my favorite food in the world! I was so happy to find your recipe and it came out great. I made it with cornstarch instead of tapioca starch because I had it and I think the cornstarch has fewer carbs. Anyway ... This is super easy and delicious and I'll be making it every week for years to come. Thank you.

    Reply

  3. Rachel King says

    5 stars
    So yummy!!!

    Reply
4.84 from 6 votes (3 ratings without comment)

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