Chinese Salt and Pepper Shrimp is a popular Cantonese dish known for its crispy texture, savory seasoning, and fragrant aromatics. Lightly battered shrimp are fried until golden, then tossed with a flavorful mix of salt, cracked pepper, garlic, and fresh chilies for an irresistible appetizer or main dish that pairs perfectly with steamed rice.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
large shrimp (peeled and deveined, tails on)cornstarchall-purpose floursaltwhite pepperblack peppergarlic (minced)fresh red or green chilies (sliced)green onions (chopped)vegetable oil for frying
directions
Pat the shrimp dry with paper towels to remove excess moisture.
In a bowl, mix cornstarch, flour, a pinch of salt, and a bit of pepper.
Toss the shrimp in the dry mixture until evenly coated.
Heat vegetable oil in a wok or deep skillet over medium-high heat.
Fry the shrimp in batches until golden and crispy, about 2-3 minutes per side. Remove and drain on paper towels.
In a clean pan, heat a little oil over medium heat. Add minced garlic and sliced chilies, sauté until fragrant.
Add the fried shrimp back into the pan and toss with the sautéed aromatics.
Season generously with salt and freshly cracked black and white pepper. Add chopped green onions and give everything a final toss.
Serve hot with steamed rice or as an appetizer.
Servings and timing
This recipe serves 4 as an appetizer or 2 as a main dish.
Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes
Variations
Substitute shrimp with squid or scallops for a twist.
Add crushed Sichuan peppercorns for extra numbing heat.
Toss in sliced bell peppers for added color and sweetness.
Sprinkle with toasted sesame seeds for an extra crunch.
storage/reheating
Store leftover Salt and Pepper Shrimp in an airtight container in the refrigerator for up to 2 days.
Reheat in a hot skillet or air fryer to maintain crispiness—avoid microwaving as it may make the shrimp soggy.
FAQs
What type of shrimp works best?
Large or jumbo shrimp with tails on are ideal for extra flavor and presentation.
Do I need to peel the shrimp?
Yes, but you can leave the tails on for better texture and grip.
Can I make this dish less spicy?
Reduce or omit the fresh chilies to suit your heat preference.
Can I bake the shrimp instead of frying?
Frying gives the best texture, but you can bake them at 425°F (220°C) until crispy, flipping halfway through.
What oil is best for frying?
Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil.
Conclusion
Chinese Salt and Pepper Shrimp is a simple yet flavorful dish that’s quick to prepare and guaranteed to impress. With its crisp coating, aromatic garlic and chilies, and bold seasoning, it’s a must-try for any seafood lover craving authentic Chinese takeout flavors at home.
Print
Chinese Salt and Pepper Shrimp
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4 as appetizer or 2 as main
- Category: Seafood
- Method: Frying
- Cuisine: Chinese
Description
Chinese Salt and Pepper Shrimp is a crispy Cantonese seafood dish featuring lightly battered shrimp tossed with garlic, fresh chilies, and cracked pepper for an irresistible appetizer or main dish.
Ingredients
- 1 lb large shrimp, peeled and deveined, tails on
- 1/4 cup cornstarch
- 1/4 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp white pepper
- 1/2 tsp black pepper
- 4 cloves garlic, minced
- 2 fresh red or green chilies, sliced
- 2 green onions, chopped
- Vegetable oil, for frying
Instructions
- Pat the shrimp dry with paper towels to remove excess moisture.
- In a bowl, mix cornstarch, flour, a pinch of salt, and a bit of pepper.
- Toss the shrimp in the dry mixture until evenly coated.
- Heat vegetable oil in a wok or deep skillet over medium-high heat.
- Fry the shrimp in batches until golden and crispy, about 2-3 minutes per side. Remove and drain on paper towels.
- In a clean pan, heat a little oil over medium heat. Add minced garlic and sliced chilies, sauté until fragrant.
- Add the fried shrimp back into the pan and toss with the sautéed aromatics.
- Season generously with salt and freshly cracked black and white pepper. Add chopped green onions and give everything a final toss.
- Serve hot with steamed rice or as an appetizer.
Notes
- Use fresh shrimp for best texture and flavor.
- Adjust the amount of chilies to control spice level.
- Reheat leftovers in a skillet or air fryer for maximum crispiness.
- Try adding Sichuan peppercorns for extra authentic flavor.