Easy Food

Salt and Pepper Shrimp

By Martha

Everyday Kitchen Bliss!

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Salt and Pepper Shrimp isn’t just a dish—it’s a celebration. It reminds me of warm evenings in Chinatown, where tiny sidewalk vendors would fry up batches of crispy shrimp in sizzling woks, the scent of garlic and spices filling the humid night air. Every bite crackled with savory flavor, tinged with heat and umami that lingered on your tongue long after the plate was empty.

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This beloved dish has roots in Cantonese cuisine, where simplicity meets incredible depth of flavor. It traditionally features whole shrimp—shells and all—flash-fried to perfection and tossed with fragrant salt, cracked pepper, and aromatics like garlic, green onions, and chili peppers. It’s crunchy, juicy, spicy, and salty—all in one irresistible bite.

At my house, Salt and Pepper Shrimp is our answer to both celebrations and casual Friday nights. When friends stop by unexpectedly or when we crave something fast but festive, this dish always delivers. There’s something communal about diving into a plate of these golden shrimp, fingers greasy, lips tingling, and laughter filling the kitchen.

Whether you’re longing for a bite of nostalgia or just discovering this dish for the first time, this Salt and Pepper Shrimp recipe brings authentic street-style flavors into your home kitchen with easy steps and everyday ingredients.

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Why You’ll Love This Recipe

  • Bursting with Flavor: Each bite delivers spicy, peppery heat and deep umami.
  • Quick and Easy: Ready in just 25 minutes—perfect for last-minute meals or spontaneous get-togethers.
  • Minimal Ingredients, Maximum Impact: Simple pantry staples like garlic, chili, and salt transform into a bold, complex dish.
  • Highly Customizable: You can adjust spice levels, use peeled shrimp, or add extra garnishes to make it your own.
  • Restaurant-Quality at Home: Save yourself a trip to your favorite Chinese restaurant—this dish rivals the best takeout.
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Salt and Pepper Shrimp


  • Author: Martha
  • Yield: Serves 4

Description

Salt and Pepper Shrimp isn’t just a dish—it’s a celebration. It reminds me of warm evenings in Chinatown, where tiny sidewalk vendors would fry up batches of crispy shrimp in sizzling woks, the scent of garlic and spices filling the humid night air. Every bite crackled with savory flavor, tinged with heat and umami that lingered on your tongue long after the plate was empty.

This beloved dish has roots in Cantonese cuisine, where simplicity meets incredible depth of flavor. It traditionally features whole shrimp—shells and all—flash-fried to perfection and tossed with fragrant salt, cracked pepper, and aromatics like garlic, green onions, and chili peppers. It’s crunchy, juicy, spicy, and salty—all in one irresistible bite.

At my house, Salt and Pepper Shrimp is our answer to both celebrations and casual Friday nights. When friends stop by unexpectedly or when we crave something fast but festive, this dish always delivers. There’s something communal about diving into a plate of these golden shrimp, fingers greasy, lips tingling, and laughter filling the kitchen.

 

Whether you’re longing for a bite of nostalgia or just discovering this dish for the first time, this Salt and Pepper Shrimp recipe brings authentic street-style flavors into your home kitchen with easy steps and everyday ingredients.


Ingredients

Scale
  • 1 lb medium shrimp (shell-on or peeled, deveined)

  • 2 Tbsp cornstarch (or tapioca starch for lighter texture)

  • 3 Tbsp oil (avocado or other high smoke-point oil)

  • 3 cloves garlic, finely minced

  • 1 fresh chili (jalapeño, serrano, or Fresno), thinly sliced

  • ½ tsp coarse sea salt

  • ¼ tsp white pepper

  • ½ tsp ground Sichuan peppercorns or black pepper

  • Optional: chopped cilantro or scallions for garnish


Instructions

  1. Prepare the Shrimp:
    Start by rinsing your shrimp and patting them thoroughly dry. Moisture is the enemy of crispness here. If you’re using shell-on shrimp, make small cuts in the shell to help flavors penetrate.

  2. Coat for Crispiness:
    In a medium bowl, toss the shrimp with cornstarch or tapioca starch. This creates a delicate, golden crust when fried, sealing in the juiciness of the shrimp.

  3. Heat the Oil:
    Heat oil in a wok or large skillet over medium-high heat until shimmering. You want it hot enough to sizzle the shrimp instantly but not smoking.

  4. Fry the Shrimp:
    Place shrimp in the hot oil in a single layer. Let them cook for about 2 minutes undisturbed to develop a golden crust. Flip and cook the other side for 1–2 minutes more, just until pink and crispy. Remove with a slotted spoon and drain on a paper towel.

  5. Sauté the Aromatics:
    In the same skillet, reduce the heat slightly and add the minced garlic and chili slices. Stir constantly for about 30 seconds until fragrant and lightly golden—be careful not to burn the garlic.

  6. Season the Dish:
    Return the shrimp to the pan. Sprinkle in the sea salt, white pepper, and Sichuan pepper. Toss quickly to combine, letting the spices cling to every nook and cranny of the crispy shrimp.

  7. Garnish and Serve:
    Transfer to a serving plate. Garnish with fresh cilantro or scallions for a burst of color and freshness. Serve immediately while hot and crisp.

Notes

  • Shell-on shrimp give you an extra crunchy texture, but peeled shrimp are just as flavorful and easier to eat.

  • This recipe is best enjoyed fresh and hot—don’t wait too long to serve!

Nutrition

  • Calories: 230

INGREDIENTS YOU’LL NEED

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  • 1 lb medium shrimp (shell-on or peeled, deveined)
  • 2 Tbsp cornstarch (or tapioca starch for lighter texture)
  • 3 Tbsp oil (avocado or other high smoke-point oil)
  • 3 cloves garlic, finely minced
  • 1 fresh chili (jalapeño, serrano, or Fresno), thinly sliced
  • ½ tsp coarse sea salt
  • ¼ tsp white pepper
  • ½ tsp ground Sichuan peppercorns or black pepper
  • Optional: chopped cilantro or scallions for garnish

How to Make Salt and Pepper Shrimp

Step-by-Step Instructions

  1. Prepare the Shrimp:
    Start by rinsing your shrimp and patting them thoroughly dry. Moisture is the enemy of crispness here. If you’re using shell-on shrimp, make small cuts in the shell to help flavors penetrate.
  2. Coat for Crispiness:
    In a medium bowl, toss the shrimp with cornstarch or tapioca starch. This creates a delicate, golden crust when fried, sealing in the juiciness of the shrimp.
  3. Heat the Oil:
    Heat oil in a wok or large skillet over medium-high heat until shimmering. You want it hot enough to sizzle the shrimp instantly but not smoking.
  4. Fry the Shrimp:
    Place shrimp in the hot oil in a single layer. Let them cook for about 2 minutes undisturbed to develop a golden crust. Flip and cook the other side for 1–2 minutes more, just until pink and crispy. Remove with a slotted spoon and drain on a paper towel.
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  1. Sauté the Aromatics:
    In the same skillet, reduce the heat slightly and add the minced garlic and chili slices. Stir constantly for about 30 seconds until fragrant and lightly golden—be careful not to burn the garlic.
  2. Season the Dish:
    Return the shrimp to the pan. Sprinkle in the sea salt, white pepper, and Sichuan pepper. Toss quickly to combine, letting the spices cling to every nook and cranny of the crispy shrimp.
  3. Garnish and Serve:
    Transfer to a serving plate. Garnish with fresh cilantro or scallions for a burst of color and freshness. Serve immediately while hot and crisp.

Helpful Tips

  • Dry thoroughly: Moisture will prevent the starch from adhering and will reduce crispiness. Use paper towels to blot the shrimp well.
  • Use a high-heat oil: Avocado, sunflower, or canola oil works well. Avoid butter or olive oil, which can burn at high temps.
  • Stir-fry fast: This dish cooks quickly. Keep ingredients prepped and ready before you start.
  • Adjust the heat: If you prefer mild spice, use a sweet chili or reduce the chili amount. For heat lovers, add a pinch of crushed red pepper.
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Details

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: Serves 4
  • Category: Appetizer or Main
  • Method: Stir-fry / Pan-sear
  • Cuisine: Chinese-Inspired
  • Diet: Gluten-Free (if using GF starch)

Notes

  • Shell-on shrimp give you an extra crunchy texture, but peeled shrimp are just as flavorful and easier to eat.
  • This recipe is best enjoyed fresh and hot—don’t wait too long to serve!
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Nutritional Information (Estimated)

Per serving:

  • Calories: 230
  • Protein: 21g
  • Fat: 14g
  • Carbohydrates: 6g
  • Fiber: 1g
  • Sugar: <1g

Frequently Asked Questions

Can I use frozen shrimp?
Yes, just thaw them completely and dry them well before cooking.

Is this dish very spicy?
Not inherently—most heat comes from the chili. You can reduce or omit it for a milder version.

Can I air-fry the shrimp?
Yes, coat them in starch and lightly spray with oil, then air-fry at 400°F for about 8–10 minutes, flipping halfway.

Do I need Sichuan peppercorns?
They add a unique tingly spice, but black pepper works if that’s what you have.

Storage Instructions

  • Refrigeration: Store in an airtight container for up to 2 days.
  • Reheating: Reheat in a skillet over medium heat for best texture. Avoid microwaving—it makes the shrimp rubbery and the coating soggy.
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Conclusion

Salt and Pepper Shrimp is proof that some of the best meals are also the simplest. With just a handful of ingredients and a sizzling hot skillet, you can bring the warmth of Chinese street food right into your home. Whether it’s a quick dinner, a festive party plate, or a nostalgic nod to flavors past, this dish promises bold flavor and satisfying crunch in every bite.


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