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+ servings

Salt & Pepper Shrimp (Gluten Free, Paleo)

Course Appetizer, Main Dish
Cuisine Chinese
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4 people


  • 1 lb shrimp deveined with tail on or keep shell on
  • ½ cup cornstarch or potato starch or tapioca flour
  • avocado oil
  • 6 garlic cloves roughly chopped
  • 2 jalapenos sliced
  • 2 green onions sliced
  • 1 tsp kosher salt more to taste
  • ½ tsp fresh ground black pepper
  • ½ tsp ground white pepper


  1. Pat shrimp dry and then toss in cornstarch. Shake off excess and set aside.

  2. Preheat a large skillet over medium heat with enough avocado oil covering the bottom and ¼ inch high.

  3. Once the oil is heated add the shrimp and cook on each side for 1-2 minutes or until shrimp is cooked through. Don't overcrowd the skillet. Cook in batches if you need to.

  4. Place shrimp on a paper towel line plate and set aside.

  5. Remove the oil from the skillet leaving only 1-1 ½ tbsp of avocado oil.

  6. Add the chopped garlic, sliced jalapenos, and green onions to the skillet and stir fry for 2-3 minutes or until jalapenos soften.

  7. Mix in the kosher salt, fresh ground black pepper, and white pepper.

  8. Add in the shrimp and toss until shrimp is heated through and well combined with everything.

  9. Serve and enjoy!