Chinese Salt and Pepper Shrimp are crispy, spicy, and aromatic. Pan-fried shrimp are tossed in a sauté of spicy chili peppers, garlic, and herbs in this easy salt and pepper shrimp recipe that comes together in just 30 minutes.
Skip the takeout! This quick and easy Salt and Pepper Shrimp recipe is so easy to make in your own kitchen. It literally comes together in just 30 minutes!
You should also try my Crispy Salt and Pepper Tofu! Even if you're not a tofu-lover, this vegetarian appetizer will definitely change your mind!
In This Article:
Ingredients for salt and pepper shrimp
[*See recipe card for exact quantities.]
Simple ingredients, incredible flavor! Here's what you'll need to make my Chinese Salt and Pepper Shrimp recipe:
- Shrimp: Peeled and deveined. Large or jumbo-sized shrimp are perfect in this recipe.
- Fish sauce: I like to marinate the shrimp in fish sauce first for extra flavor.
- Whole mixed peppercorns: I used a mix of rainbow peppercorns (black, white, green, and pink). However, you can use a single shade or even szechuan peppercorns. Your choice!
- Ginger and garlic: Delivers aromatic flavors galore!
- Thai red chili peppers: For heat! You can also find these in the green variety at most grocery stores, or in specialty Asian markets.
- Corn starch and flour: For dredging. Of course, feel free to use gluten-free flour for this recipe.
- Vegetable or avocado oil: For frying.
- Scallions. For brightness.
- Fresh cilantro. For garnish.
You can easily grind the peppercorns in a mortar and pestle. Alternatively, you can always use a spice grinder.
Variations and substitutions
- Don't like shrimp? Try using other proteins, like lobster, scallops, squid, or tofu!
- Peppercorns. I used a mix of rainbow peppercorns (black, white, green, and pink). However, you can use a single shade or even szechuan peppercorns.
- Fish sauce. This ingredient is optional, so you can omit this if you'd like.
- Chili peppers. Sometimes, Thai red chili peppers can be hard to find, so feel free to use your favorite hot peppers, like jalapeño or serrano.
- Make this gluten-free. Use gluten-free flour instead, and omit the fish sauce.
- Make this vegetarian. Try my Crispy Salt and Pepper Tofu for a delicious vegetarian option!
TOP TIP: If you're not used to working with hot chili peppers, wear gloves! The seeds will burn your hands if they're not protected properly.
I used frozen, large, raw pink shrimp for this recipe, that I thawed to room temperature. I removed the tails, but this is optional. Jumbo shrimp are also a good option in this dish.
How to make chinese salt and pepper shrimp
Follow these steps to make this easy, restaurant-style, Chinese Salt and Pepper Shrimp recipe!
[*See recipe card for more detailed instructions.]
1. Chop the garlic, ginger, and Thai chili peppers, and set aside.
2. Clean the shrimp and dredge in the flour and corn starch mix. Set aside.
3. Sauté the veggies in a frying pan, and set aside.
4. Fry the coated shrimp in oil in the frying pan until just golden brown.
5. Toss the sautéed veggies with the shrimp until well incorporated.
6. Sprinkle with peppercorns and garnish with fresh cilantro.
TOP TIP: Shrimp cook very quickly! Try not to overcrowd or overlap them in the pan. Fry the shrimp in batches. When they turn opaque and pink, with a slight golden color, they should be ready.
How to serve salt and pepper shrimp
Delicious salt and pepper shrimp can be served alone as an appetizer, or with a side dish, like garlic noodles, steamed rice, Chinese Garlic Green Beans, Roasted Asparagus and Shiitake Mushrooms, or Baby Bok Choy with Ginger and Garlic.
Storing and reheating leftovers
How to store. This dish is definitely best served fresh. However, if you do have any leftovers, they can be stored in an airtight container in the fridge for up to 3 days.
How to reheat. Take care when reheating because the shrimp can get overcooked quickly. I recommend reheating in an oven at a very low temperature, about 300ºF, for about 5 to 7 minutes.
Common FAQ's
This classic Chinese dish features large shrimp dredged in cornstarch and flour, then quickly fried in a little oil to form a crispy crust. The shrimp are then tossed in a wok or skillet with ground peppercorns, kosher salt, garlic, and fresh hot chili peppers.
The answer is yes you can, although I removed the shells for this recipe. Because the shrimp shells are flash fried, they become thin and crispy, enough to be edible. However, if you prefer to remove the shells, like I did, just do so before cooking them!
Want more easy shrimp recipes?
If you liked this Chinese Salt and Pepper Shrimp recipe, you're going to want these easy shrimp recipes too!
- Grilled Shrimp with Honey Garlic Miso
- Gluten-Free Baked Coconut Shrimp
- General Tso's Shrimp and Tofu
- Grilled Miso Shrimp Garden Salad
- Spicy Baked Shrimp Balls
Recipe notes
- Peppercorns. For a more authentic salt and pepper shrimp dish, only use ground szechuan peppercorns. Or, in a pinch, you can always use black peppercorns.
- Chili peppers. If you can't find Thai red chili peppers, feel free to use your favorite hot peppers, like jalapeño or serrano. Don't like hot peppers? You can use shishito peppers (which are not hot), or even colorful bell peppers.
- Fry in batches. Try not to overcrowd or overlap the shrimp in the pan. Fry the shrimp in batches. When they turn opaque and pink, with a slight golden color, they should be ready.
Did you enjoy this recipe? Please give a ⭐️⭐️⭐️⭐️⭐️ rating in the comments section. I would greatly appreciate your feedback!
Print
Chinese Salt and Pepper Shrimp
Chinese Salt and Pepper Shrimp are crispy, spicy, and aromatic. Pan-fried shrimp are tossed in a sauté of spicy chili peppers, garlic, and herbs in this easy and delicious classic recipe that comes together in just 30 minutes!
- Total Time: 30 min
- Yield: 4 1x
Ingredients
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons fish sauce
- 4 tablespoons corn starch
- 2 tablespoons all-purpose flour
- 1 teaspoon whole mixed peppercorns
- 2 large garlic cloves
- 1-inch piece fresh ginger
- 4 Thai red chili peppers, seeded
- vegetable oil, for frying
- 2 scallions, sliced
- ¼ teaspoon Kosher salt, or to taste
- Fresh cilantro, for garnish
Instructions
- In a large bowl, marinate the shrimp in the fish sauce, and set aside.
- In another large bowl, mix together the corn starch and flour, and set aside.
- Using a mortar and pestle, grind the peppercorns coarsely, ensuring they retain some texture. Set aside.
- Coarsely chop the garlic, ginger, and Thai red chili peppers. Set aside.
- Drain the shrimp from the fish sauce and dredge them thoroughly with the corn starch and flour mixture. Ensure each piece of shrimp is evenly coated, and set aside in a bowl.
- Heat a layer of oil in a frying pan (about ¼ cup), making sure it reaches 350 degrees Fahrenheit (175 degrees Celsius). Fry the shrimp for approximately 2-3 minutes, or until they turn golden brown. Remember to flip them halfway through the frying process. (Fry the shrimp in smaller batches to ensure they cook evenly and become crispy.) Once all the shrimp are fried, remove them from the oil.
- Discard the excess oil from the pan. Add about 1 tablespoon of fresh vegetable oil over medium-high heat. Once the oil is hot, add the chopped garlic and ginger. Sauté them until they begin to brown, about 3-5 minutes.
- Add the chopped red chili peppers to the pan and cook for an additional 1-2 minutes. Add the sliced scallions to the pan and cook for another 1-2 minutes.
- Gently combine the fried shrimp with the sautéed vegetables in the pan, stirring until everything is well incorporated. Remove the pan from the heat.
- To finish, sprinkle the dish with the coarsely ground peppercorns, and Kosher salt to taste. Garnish with fresh cilantro. Serve while hot.
Notes
- Peppercorns. For a more authentic salt and pepper shrimp dish, only use ground szechuan peppercorns. Or, in a pinch, you can always use black peppercorns.
- Chili peppers. If you can't find Thai red chili peppers, feel free to use your favorite hot peppers, like jalapeño or serrano. Don't like hot peppers? You can use shishito peppers (which are not hot), or even colorful bell peppers.
- Fry in batches. Try not to overcrowd or overlap the shrimp in the pan. Fry the shrimp in batches. When they turn opaque and pink, with a slight golden color, they should be ready.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Appetizer or Dinner
- Method: Stove top
- Cuisine: Chinese
Nutrition
- Serving Size:
- Calories: 284
- Sugar: 2.7 g
- Sodium: 573.2 mg
- Fat: 14.5 g
- Carbohydrates: 15.7 g
- Protein: 24.6 g
- Cholesterol: 182.5 mg
Norah Chambers says
I made this for the family last night and it was a huge hit! So easy to make too. Next time I make this I’m going to use calamari. Thx for a great recipe!
Asian Caucasian says
So glad you and your family like this recipe! It really is delicious and so easy. Thanks so much for your feedback, Norah!
Sherri Lane says
Salt & pepper shrimp are like my favorite Chinese dish! Never ordering again because this was so easy to make. It came out great!
Asian Caucasian says
So happy you liked this salt and pepper shrimp recipe, Sherri! It's definitely a family fave in our house. Try switching up the proteins next time you make it. Very versatile!