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Salt and Pepper Shrimp is one of those dishes that delivers on every level—crispy, salty, spicy, and just a little messy in the best possible way. The shrimp are juicy inside and crackly outside, and they’re tossed with hot chilies, garlic, and scallions that cling to every bite. Don’t expect any leftovers, because this dish always disappears.
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I’ve always loved ordering Salt and Pepper Shrimp in Chinese restaurants, but once I tried making it at home, I was hooked. I keep shrimp in the freezer most of the time, and the other ingredients are mostly staples, which means I can make this on short notice. The ingredients are simple, but when they come together, they make something way better than the sum of the parts.
Like Salt and Pepper Chicken, this dish is easier to cook than you’d expect. Because shrimp cooks so quickly, this one is even faster than the chicken version. For an extra kick, sprinkle on some Szechuan Pepper-Salt just before serving.
It’s not an ingredient typically used in Chinese recipes, but I use fish sauce here because it adds a deep umami base that I just don’t get with soy sauce. Adding fresh garlic, ginger, and chili gives it intensity. Of course, you can use more or less chili depending on who you’re cooking for, but I like to keep the heat bold. It brings balance to the crisp shrimp and fragrant aromatics.
Ingredients Notes
You don’t need much to make Chinese Salt and Pepper Shrimp, and everything you need is available at any supermarket.
- Look for large shrimp that are already peeled and deveined to save time. I prefer the tails on, but you can remove them if that’s your style.
- Red Thai chilies bring serious heat, so adjust the number based on your spice tolerance.
- Fish sauce might seem intense, but it mellows out in the marinade and adds real depth.
- Don’t skip the cornstarch—it’s what gives the shrimp that crackly, restaurant-style coating.
How to Make Chinese Salt and Pepper Shrimp
Despite the longer ingredient list, you’ll be surprised at how quick this dish is to make. Here’s how:
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- Start by marinating the shrimp in fish sauce while you prep everything else.
- Grind the peppercorns coarsely using a mortar and pestle, then set them aside.
- Chop the garlic, ginger, and red chilies into rough pieces.
- Drain the shrimp and toss them in a mixture of flour and cornstarch until they’re evenly coated.
- Heat oil in a skillet and fry the shrimp in batches until they turn golden brown and crisp.
- Remove the shrimp and pour off the oil, leaving just a little to cook the aromatics.
- Sauté the garlic and ginger until golden, then add the chilies and scallions.
- Return the shrimp to the pan and toss everything together until coated.
- Sprinkle with the ground peppercorns and salt, and top with fresh cilantro before serving.
Expert Tips for Success
This dish cooks fast, so it helps to prep everything before you start frying. Here are a few tips for getting it just right:
- Use a neutral-flavored, high-smoke-point oil like avocado oil or canola oil for frying.
- Don’t overcrowd the pan. Cook in batches for even browning.
- Drain the shrimp on a wire rack with paper towels underneath rather than directly on paper towels. This will help keep them crisp.
What to Serve With It
Salt and Pepper Shrimp goes great with simple jasmine rice, garlic fried rice, or Coconut Rice. Add a side of Dry Fried Green Beans or Stir-Fried Lotus Root and you’ve got a full meal. For a refreshing side add a Japanese Cucumber Salad or Smashed Cucumber Salad. For and even bigger spread, add Char Siu Pork.
Chinese Salt and Pepper Shrimp
Robin Donovan
Ingredients
- 1 pound large shrimp peeled and deveined
- 4 pieces red Thai chili peppers chopped
- 3 tablespoons fish sauce
- 1 clove garlic chopped
- 1-inch piece ginger chopped
- 3 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- 2 pieces scallions sliced
- 1 teaspoon whole peppercorns
- 1 teaspoon coarse salt or to taste
- Fresh cilantro leaves for garnish
- Oil for frying
Instructions
- Marinate the shrimpPlace the peeled and deveined shrimp in a bowl. Pour the fish sauce over the shrimp and toss to coat. Let them sit while you prep the rest of the ingredients.
- Prep the aromaticsUse a mortar and pestle to coarsely grind the peppercorns. Chop the garlic, ginger, and red chilies and slice the scallions. Set each aside in separate piles.
- Coat the shrimpIn another bowl, stir together the flour and cornstarch. Drain the shrimp and toss them in the flour mixture until they are evenly coated.
- Fry the shrimpHeat about an inch of oil in a large skillet or wok. Once hot, fry the shrimp in batches until they turn golden and crisp, flipping them once during cooking. Transfer them to a plate lined with paper towels.
- Cook the aromaticsPour off most of the oil from the pan, leaving about a tablespoon. Return the pan to the heat, then add the garlic and ginger. Cook until they begin to brown.
- Finish the stir-fryAdd the chilies and scallions to the pan and cook for another couple of minutes. Return the shrimp to the pan and toss everything together until the shrimp are coated in the aromatics.
- Season and serveSprinkle the shrimp with the ground peppercorns and salt. Toss one last time, garnish with cilantro, and serve hot.
Notes
- You can use jalapeños or serranos in place of Thai chilies for a milder option.
- For extra crispiness, double-fry the shrimp by returning them briefly to the hot oil after the first round.
- If you don’t have a mortar and pestle, crush the peppercorns with the bottom of a skillet or rolling pin.
Nutrition
