This recipe for Salt and Pepper Shrimp is what I use when I want a meal that tastes great and doesn’t take a lot of time to make. It’s the kind of 30-minute meal that feels like a treat, even on the busiest weeknights. It’s the perfect thing to make when you want something special but don’t want to spend a lot of time cooking.
Years ago, I found this recipe in Seattle Kitchen, one of my favorite cookbooks by Tom Douglas. I was looking for a quick and fancy dish to serve last-minute guests. (I swapped in standard shrimp for spot prawns and peeled them. His recipe calls for leaving the shell on. The crispy, golden crust on the shrimp and the lively flavors of the toasted peppercorn blend drew me in right away. What really impressed me, though, was how easy it was to make. All I needed were a few pantry staples and some fresh shrimp.
Salt and pepper shrimp is a popular Cantonese dish that is crunchy, spicy, and full of flavor. This Chinese restaurant favorite can easily be made at home with just a few simple ingredients. In this comprehensive guide, I’ll walk you through the entire process of making salt and pepper shrimp, from preparing the seasoning to frying up the perfect crispy shrimp.
Overview of the Dish
Salt and pepper shrimp is a dry-fried shrimp dish coated in a salt and pepper mixture. It consists of shrimp that is fried until crispy and then tossed in a special seasoning blend of salt, pepper, and other aromatics like garlic and chilies. The end result is shrimp with a light, crispy coating flavored with a salty, spicy kick. It’s a beloved dish because of the contrasting textures and bright, tangy flavors.
Some key characteristics of salt and pepper shrimp include
- Crispy, crunchy fried shrimp exterior
- Tender, juicy shrimp interior
- Strong aroma and flavor from toasted salt and pepper blend
- Savory, salty, mildly spicy taste
- Aromatics like garlic, chilies, and scallions
- Dry-frying method (very little oil)
It’s commonly served as an appetizer or side dish and eaten by picking up the shrimp with your fingers. The crispy shell provides a satisfying crunch when you bite into the juicy shrimp inside.
Ingredients Needed
Salt and pepper shrimp requires just a handful of ingredients
- Shrimp – preferable with shells on for texture
- Salt and pepper mixture
- Whole white peppercorns
- Whole Sichuan peppercorns
- Sea salt or kosher salt
- Cornstarch for dredging
- Neutral oil for frying
- Finely minced garlic
- Finely sliced chilies
- Chopped scallions (optional)
The keys are using high-quality shrimp and toasting the peppercorns properly to really make the seasoning pop Let’s go over the steps
Step 1 – Prepare the Salt and Pepper Mixture
The specialty seasoning blend is what really makes this dish stand out. To make it:
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Heat a small skillet over medium-low heat. Add white and Sichuan peppercorns.
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Cook, shaking the pan frequently, until the peppercorns become very fragrant, about 5 minutes. Be careful not to burn them.
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Remove from heat and let cool completely. Use a mortar and pestle or spice grinder to coarsely grind them into a powder.
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In the same pan, heat the salt over medium heat. Cook until the salt turns a pale yellow color, about 5 minutes.
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Combine the toasted ground pepper with the toasted salt. This is your salt and pepper mixture!
Toasting really brings out the flavors of the peppercorns and salt. When ground, the pepper has an intense aroma. This mixture can be made in batches and stored in an airtight container.
Step 2 – Prepare the Shrimp
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For best results, use medium shrimp with shells on. Shells protect the shrimp when frying and provide crunch.
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Rinse shrimp under cold water. Devein the shrimp by making a shallow cut down the back to expose the vein. Use a knife tip to remove the vein.
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Pat the shrimp very dry with paper towels. The drier the shrimp, the crispier it will fry.
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Place shrimp in a bowl and toss with cornstarch until fully coated. This helps achieve maximum crispiness when frying.
Step 3 – Fry the Shrimp
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Heat about 1 inch of oil in a wok or skillet to 375°F. Use a neutral oil like canola or peanut.
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Carefully add shrimp in batches, making sure not to crowd the pan. Fry for 45-60 seconds per side until shrimp are pink and shells are crispy.
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Transfer to a paper towel-lined plate to drain excess oil.
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Repeat with remaining shrimp. Don’t overfill the pan or the shrimp will steam instead of frying.
Step 4 – Toss Shrimp with Salt and Pepper Mix
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Return fried shrimp to the hot wok and sprinkle with a few pinches of the salt and pepper powder.
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Add minced garlic and sliced chilies to the wok. Cook for 10 seconds until fragrant.
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Add shrimp back to the wok and toss everything together using a scooping motion with your spatula. You want the shrimp evenly coated in the spice mix.
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Give a final sprinkle of salt and pepper powder and toss briefly.
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Transfer shrimp to a plate and garnish with chopped scallions. Serve immediately while hot and crunchy.
The shrimp goes from the hot oil straight into the aromatics and spice mix, so it soaks up all the flavor.
Tips for the Best Results
Follow these tips for perfect, restaurant-quality salt and pepper shrimp:
- Use the freshest shrimp possible – thawed frozen shrimp works too
- Keep the oil temperature consistently between 350°F – 375°F
- Don’t overload the pan when frying in batches
- Fry just until shells are crispy and shrimp are cooked through
- Toss the shrimp in the spices when they are still hot and crispy
- Adjust spices to taste – add more pepper or salt if desired
- Garnish with scallions and serve immediately
Recipe Variations
Some tasty ways to customize this dish:
- Use black peppercorns or a black/white peppercorn blend
- Add ginger, 5-spice powder, cayenne, or paprika to the spice mix
- Use chopped jalapenos or serranos instead of generic chilies
- Add minced garlic and scallions to the spice blend
- Garnish with cilantro or chopped peanuts instead of scallions
- Swap in whole shrimp, scallops, squid or tofu instead of shrimp
- Serve with sriracha, chili garlic sauce, or lemon wedges
The basic recipe is very versatile, so feel free to get creative with ingredients and flavors!
Serving Suggestions
Salt and pepper shrimp is commonly eaten as finger food. Some serving ideas:
- Pile shrimp on a platter with toothpicks on the side
- Portion out individual servings in Chinese takeout boxes
- Serve in lettuce cups or wraps for a fresh twist
- Sprinkle over rice or noodle bowls
- Add to stir fries and fried rice dishes
- Skewer for shrimp tacos or shrimp cocktail
- Offer as an appetizer for dipping sauces
This snackable dish is perfect for sharing and gathering around the table. The hands-on eating makes it fun and interactive.
Storage
Salt and pepper shrimp is best when freshly fried and eaten right away. However, leftovers can be stored:
- Let cool completely, then refrigerate in a sealed container up to 2 days
- Reheat in a 300°F oven or toaster oven until warmed through
Frying twice risks sogginess, so reheating gently is best for maintaining texture.
Make This Tasty Shrimp Dish At Home
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5 Key Recipe Tips
- Make sure to use paper towels to dry your shrimp before you coat them in cornstarch. This helps the cornstarch stick evenly so that when you stir-fry them, they get that delicious golden crust.
- In a dry skillet, toast the peppercorns until they smell good. Be careful not to let them burn. This step really enhances their flavor and aroma.
- Use a wok or a large, heavy-bottomed skillet for stir-frying. It’s easy for the shrimp to cook quickly and evenly because there is a lot of room and the heat is high.
- Don’t overcrowd your pan when cooking the shrimp. If you have to, work in batches to give each piece enough space to get a golden, crisp crust.
- Serve your Salt and Pepper Shrimp immediately after cooking. As soon as you take this dish out of the wok, it tastes best when it’s hot and the shrimp are crispy and flavorful.
For a great meal, serve these as a main course with cooked rice or mashed red potatoes and Chinese cucumber salad. As an appetizer, let people dip them in spicy Remoulade sauce. Or pile them into charred corn tortillas for the best Shrimp Tacos you’ve ever tasted!.
You should eat these the day they are made, but you can keep any leftovers in the fridge for up to two days in an airtight container. Reheat in a skillet over medium-high heat until warmed through, about 2-3 minutes.
We’ve been eating these shrimp for dinner every weeknight and when we have guests over for as long as I can remember. These always impress, whether I’m cooking for just the two of us or a casual dinner party. They make restaurant-quality food with very little work.
Salt and Pepper Shrimp Ingredients
- Medium Shell-On Shrimp: I always choose medium shrimp because they taste better and have a firmer texture than larger shrimp.
- White peppercorns don’t have as strong of a flavor as black peppercorns, but they add depth to the shrimp without making it too spicy.
- Sichuan Peppercorns: These are also called Szechuan peppercorns, and they give food a unique flavor and a subtle tingling sensation on the tongue.
- Kosher Salt: I like kosher salt because it has a clean taste and bigger grains that make it easier to season.
- Avocado oil is a neutral-tasting oil that can be used at high temperatures and is great for stir-frying the shrimp.
- Cornstarch is the key to giving shrimp a light, crispy coating without deep-frying them.
- Garlic: The toasted peppercorns and shrimp go well with the strong, fragrant flavor of fresh garlic.
- Serrano chili pepper adds a little heat to balance out the sweetness of the shrimp. Adjust the amount to your taste.
- Cilantro leaves are an optional garnish that adds a bright, fresh touch to the dish.
How to Make Salt and Pepper Shrimp with Jet Tila | Ready Jet Cook | Food Network
How to make salt and pepper shrimp?
To make classic salt and pepper shrimp, the shrimp—with heads and shells intact—are deep-fried until crisp. This recipe is a much-simplified version, but it offers the same rich aromas and spicy, toasted-garlic flavor of the traditional recipe. Serve with rice and steamed or stir-fried greens. 4 Servings 45 minutes Ingredients 1½
How do you make salt and pepper shrimp dipping?
Make sawsawan for dipping. Mix in a small bowl the red vinegar, soy sauce, onion, garlic, and sili/red chili. That’s it. Serve your shrimp and then dip it in the sawsawan. Enjoy! Other Garnishes: You can easily create many variations with this foundational, easy, and fast recipe for salt and pepper shrimp.
Do you eat salt and pepper shrimp?
Authentic salt and pepper shrimp features large prawns that are deveined but the shell is still intact. And yes, you do normally eat the shells. Uses Peeled Shrimp -This recipe contains all the flavors of classic salt and pepper shrimp, but uses peeled shrimp to appeal a bit more to the American palate.
How to make salt & pepper shrimp in Cantonese?
This salt and pepper shrimp recipe is a Cantonese dish that can be made at home with just a few ingredients––Sichuan peppercorns, green peppers, and garlic. In a small pot over medium low heat, dry roast the whole peppercorns of your choice for 15 minutes, until very fragrant. Take care not to burn them, adjusting the heat as needed.