I’m presenting my version of Chinese Salt and Pepper Shrimp, a crispy, peppery seafood dish inspired by Cantonese-style restaurants. Lightly battered shrimp are stir-fried with garlic and chilies, then generously tossed in a toasted salt‑and‑pepper mix for a bold crunch.
Why You’ll Love This Recipe
I love how this dish takes simple shrimp and turns them into something unforgettable—crispy yet tender, with fiery heat from chiles and aromatic punch from cracked peppercorns. It’s quick, bold, and addictively crunchy. Perfect as an appetizer or paired with steamed rice for a satisfying meal.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• Large shrimp (shell-on or peeled)
• Cornstarch (or potato starch)
• Whole peppercorns (black, white, and/or Sichuan)
• Sea salt
• Garlic cloves, finely chopped
• Long hot chili pepper (thinly sliced)
• Neutral frying oil (vegetable or avocado)
• Fresh cilantro, chopped (optional)
directions
• Dry roast whole peppercorns and salt in a pan until fragrant, then grind into a coarse powder—this becomes your flavorful salt‑pepper mixture.
• Pat shrimp dry. Toss gently in cornstarch and half of the salt‑pepper mix until evenly coated
• Heat oil in a wok or heavy skillet to about 350–375 °F (175–190 °C). Fry shrimp in batches until golden and crisp, about 1 minute per side. Drain on paper towels.
• In the same wok, lightly fry garlic and chilis in a little of the leftover oil until aromatic. Remove excess oil if needed.
• Add fried shrimp back into the wok, stir‑fry briefly, and toss with remaining salt‑pepper mix. Garnish with cilantro if using and serve immediately while hot.
Servings and timing
I’ve found this recipe serves about 4 people. Prep time is around 15 minutes, plus about 5–10 minutes of frying. The total time is around 20–25 minutes.
Variations
I often personalize it with these tweaks:
• Mix black and Sichuan peppercorns for floral, tingling heat.
• Use jalapeño or fresno chilis instead of long hot peppers for milder spice.
• Serve with lime wedges to add brightness post‑frying.
• Swap cornstarch for potato starch for an even lighter crust.
storage/reheating
I enjoy this dish best fresh for its crispiness. If I have leftovers, I store them in an airtight container in the fridge for up to 3–4 days. To reheat, I lightly warm shrimp in a hot oven or air fryer (around 300–350 °F) to revive crunch without drying them out.
FAQs
How do I make the salt and pepper mixture?
I dry roast peppercorns and salt separately until fragrant, then grind them together to a coarse powder. This homemade mix delivers deeper flavor than just using ground pepper or salt alone.
Should shrimp be peeled or shell‑on?
Both work. Shell-on shrimp give more crunch and flavor and are eaten like chips at times, while peeled shrimp provide easier eating. I sometimes leave the tails on even if peeled for handle-friendly bites.
Can I use one type of peppercorn?
Yes—black or Sichuan both work. Black gives sharp heat; Sichuan adds citrusy, numbing notes. A blend brings complexity and balance.
How do I avoid soggy shrimp?
Pat shrimp dry thoroughly before coating. Fry in batches without overcrowding so oil stays hot. After the first fry, increase oil temp and fry briefly a second time if needed to get maximum crispness.
Should garlic and chilis be cooked before or after frying shrimp?
I fry shrimp first, then stir-fry garlic and chilis in a small amount of oil. Finally I toss in the shrimp with spices just long enough to coat—preserving crispness and ensuring fresh aromatics.
Conclusion
I’ve found that this Chinese Salt and Pepper Shrimp recipe transforms simple shrimp into an exciting explosion of texture and flavor. With a crispy dry coating, aromatic garlic-chili stir‑fry, and that irresistible homemade salt‑pepper blend, it’s easy to make and even easier to fall in love with. Whether as a snack, appetizer, or alongside rice, it’s one of my favorite quick Asian-inspired dishes to make at home—simple, bold, and always crowd‑pleasing.
Print
Chinese Salt and Pepper Shrimp
- Total Time: 35 minutes
- Yield: 4 servings
Description
Crispy, peppery shrimp tossed in garlic, chili and scallions—a punchy, irresistible seafood dish ready in under 30 minutes.
Ingredients
1 lb (about 450 g) large shrimp, peeled and deveined (shell on optional)
1 Tbsp fish sauce (or light soy sauce)
3 Tbsp cornstarch (or rice/potato starch)
1 tsp coarse kosher salt
1 tsp whole Sichuan or black peppercorns
½ tsp ground white pepper
2 garlic cloves, minced
1‑inch piece fresh ginger, minced
4 red Thai chilies (adjust to spice preference), thinly sliced
2 scallions, sliced (separate whites & greens)
A handful cilantro leaves, for garnish
Vegetable oil for frying
Instructions
Pat shrimp very dry. Marinate in fish sauce for 10–15 minutes. Drain off excess.
Lightly toast peppercorns and salt in a dry pan over medium heat until fragrant, then grind coarsely. Mix in white pepper.
In a bowl, toss shrimp with cornstarch and half of the toasted pepper‑salt mixture. Heat oil in a wok/skillet to around 350 °F (175 °C). Fry shrimp in batches for ~1 minute per side until golden and crispy. Transfer to paper towel–lined rack.
After first fry, increase oil temp to ~375 °F and fry shrimp again quickly for extra crunch. Drain again on paper towels.
Discard most oil, leaving about 1 Tbsp in wok. Sauté garlic & ginger over low heat ~2 minutes until aromatic. Add chilies and scallion whites and stir 1 minute.
Turn heat high; return shrimp, toss briefly to combine with aromatics. Off heat, stir in scallion greens, remaining spice mix, and cilantro. Taste and add salt if needed. Serve immediately.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main course
