Salt-And-Pepper Shrimp With Crispy Polenta

I’m sharing a recipe that transforms classic Cantonese salt-and-pepper shrimp into a hearty, texturally thrilling dish by pairing it with golden, crispy cubes of precooked polenta. It’s quick, bold, and perfect for weeknight dinners.

Why I’ll Love This Recipe

I love how the buttery softness of polenta meets the fiery crunch of shrimp coated in that addictive mix of salt, black pepper, Sichuan peppercorns, and sugar. The polenta’s cooling interior balances the intense, numbing spices, while the shrimp stays lacy-crispy packed with flavor. It converts a humble pantry ingredient into something extraordinary.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2¼ tsp freshly ground black pepper

• 2¼ tsp ground Sichuan peppercorns

• 1½ tsp sugar

• 1½ tsp kosher salt (Diamond Crystal or less if using Morton), plus more to taste

• 1 lb medium shrimp, peeled, deveined, tails on

• ⅓ cup cornstarch

• ⅓ cup (or more) vegetable oil

• 1 (16–18 oz) tube precooked polenta, cut into 1” cubes

• 5 Fresno chiles, thinly sliced

• 1 bunch scallions, cut into 2″ pieces (halving thicker white parts)

Directions

1. In a small bowl, I mix together the black pepper, Sichuan peppercorns, sugar, and salt—then set that spice blend aside.

2. I toss the shrimp with cornstarch until well coated and set aside.

3. In a large nonstick skillet over medium-high heat, I heat the oil and cook the polenta cubes in a single layer—turning half-way—until they’re golden and crisp (about 10–14 minutes per batch). Then I move them to a bowl.

4. Using the same pan (and more oil if needed), I cook the shrimp in batches until they’re crisp and golden—about 2 minutes per batch—and add them back to that bowl.

5. Into the same pan go the Fresno chiles—tossed for about 1 minute until tender—then the scallions, also cooked just until tender (~1 minute each), and transferred to the bowl.

6. Finally, I sprinkle on the reserved spice mix, toss everything until evenly coated, taste, and adjust salt as needed.

Servings And Timing

• Total time: 30 minutes

• Yield: 4–6 servings

Variations

• I can swap out Fresno chiles for jalapeños or even bell pepper if I prefer less heat.

• For added richness, a light drizzle of melted butter or a squeeze of citrus at the end can elevate flavor.

• If I want to switch proteins, this seasoning also works great with tofu, chicken, or fish for a different twist.

Storage/Reheating

• Storing: I cool the leftovers completely, then store the polenta cubes and shrimp separately in airtight containers in the fridge for up to 2–3 days.

• Reheating shrimp: I gently rewarm in a skillet over low heat with a tiny splash of oil or even a bit of liquid to avoid drying or rubberiness. Lower heat helps preserve tender texture.

• Reheating polenta cubes: I like popping them in a skillet or toaster oven until they regain that crisp exterior.

• I avoid microwave—shrimp can toughen, and polenta loses texture quickly that way.

FAQs

1. Are shrimp and polenta safe to reheat more than once?

No—I only reheat shrimp once to preserve quality and food safety. Polenta lasts okay when stored, but repeated reheats can degrade texture.

2. Can I freeze leftovers?

Freezing the polenta cubes is possible (wrapped tightly or on a tray then bagged), but texture can suffer. It’s better to refrigerate and use within a few days.

3. My shrimp got rubbery—what did I do wrong?

Likely overheated. To fix this, I always reheat shrimp gently on low heat and remove as soon as it’s just hot.

4. Can I make this gluten-free?

Absolutely. I’d ensure the cornstarch is certified gluten-free, and use a gluten-free polenta tube.

5. What if I don’t like spicy flavors?

I simply omit the Fresno chiles or substitute with thinly sliced bell pepper to keep things mild and crunchy.

Conclusion

I find this dish delightful because it’s quick, texturally bold, and flavorsome—turning everyday ingredients into something extraordinary. Whether for a cozy night in or impressing guests, this salt-and-pepper shrimp with crispy polenta is a vivid, satisfying weeknight showstopper. I hope I inspire you to give it a try—it’s one of my favorite recent kitchen wins!