Chinese Salt and Pepper Shrimp Recipe: Peppery, Crispy Asian Seafood Dinner
Crispy, bold, and bursting with peppery flavor, this Salt and Pepper Shrimp recipe is a restaurant favorite that’s easy to recreate at home. With the perfect balance of spice and crunch, it makes an excellent appetizer dinner or a satisfying seafood dinner alongside rice and stir-fried vegetables. Lightly battered fried shrimp are tossed with garlic, chilies, and freshly ground peppercorns, making each bite irresistible.
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Growing up in India, I was surrounded by the irresistible flavors of Indo-Chinese cuisine—crispy Manchurian, fiery chili chicken, and that unmistakable balance of spice and crunch. There’s something about the combination of bold, peppery heat, crispy textures, and aromatic garlic that makes these dishes so addictive.
While Salt and Pepper Shrimp isn’t an Indo-Chinese dish, it shares many of the same qualities: a crispy, golden coating, an intense punch of pepper, and just the right amount of spice. This fried shrimp will quickly become a new favorite if you love dishes like pepper chicken or crispy chili potatoes. It’s light, crunchy, and tossed with chilies and scallions for that signature flavor kick.
Why You Will Love This Recipe
- Crispy and Crunchy: A light cornstarch coating keeps these large shrimp extra crispy without feeling heavy.
- Bold Peppery Heat: Freshly ground black or Sichuan peppercorns add a kick that lingers just enough.
- Quick and Easy: This fried shrimp recipe comes together in about 30 minutes, perfect for busy weeknights.
- Versatile Serving Options: Enjoy it as a flavorful appetizer dinner or pair it with rice for a complete meal.
Ingredients
Shrimp: Large shrimp work best for a juicy bite while staying crispy. If using frozen shrimp, thaw completely and pat dry to avoid sogginess.
Peppercorns: Use coarsely ground black pepper for a sharp, robust heat. Sichuan peppercorns add a tingling, citrusy heat for a more authentic touch. Try a mix of both for the best of both worlds.
Coating: A mix of cornstarch and all-purpose flour gives the shrimp a light, airy crispness. Swap flour for rice flour or potato starch for an even crunchier bite.
Fish Sauce: I like to do a quick marinade with fish sauce, which infuses the shrimp with a deep, savory flavor. Light soy sauce can be used as an alternative, though it changes the taste slightly.
See the recipe card for the complete list of ingredients and quantities.
Step-by-step Instructions
Step 1: Use a mortar and pestle to grind the peppercorns coarsely, ensuring they retain some texture.
Step 2: Marinate the shrimp in the fish sauce for 10-15 minutes. Drain the shrimp from the fish sauce and coat them thoroughly with a mixture of flour and cornstarch.
Step 3: Fry the shrimp for 2-3 minutes or until they turn golden brown. Flip them halfway through the frying process.
Step 4: Sauté garlic and ginger for 2 minutes until fragrant, then add the chilies and cook for another minute. Add the sliced scallions to the pan and cook for another 2 minutes.
Step 5: Add the fried shrimp with the sautéed ingredients in the pan and toss them on high heat until everything is well incorporated. Finally, sprinkle the dish with the coarsely ground peppercorns and ground white pepper, and add coarse salt to taste.
Expert Tips
- Moisture is the enemy of crispiness. Use paper towels to thoroughly dry the shrimp before coating them.
- Pre-ground pepper won’t cut it. For the best bold, peppery taste, coarsely grind black or Sichuan peppercorns just before using.
- Don’t overcrowd the pan. Fry in small batches to maintain the right oil temperature. Crowding lowers the heat and makes the fried shrimp soggy.
- Shake off excess coating before frying. Too much cornstarch-flour coating can create a gummy texture instead of a crisp crust. A light, even dusting, is all you need.
- Quick Toss = Maximum Flavor. After frying, toss the shrimp with garlic, chilies, and scallions for just 30 seconds to coat everything in flavor without making them greasy.
Serving Suggestions: How to Enjoy Salt and Pepper Shrimp
This Salt and Pepper Shrimp recipe works as both an appetizer dinner and a satisfying seafood dinner. Here are some of the best ways to serve it:
- Serve with steamed jasmine rice or garlic fried rice and a quick stir-fry of bok choy, Chinese broccoli, or snow peas tossed in soy sauce and garlic.
- For a lighter option, wrap the crispy shrimp in lettuce leaves with a squeeze of lime or stuff them into steamed bao buns with hoisin sauce and pickled vegetables.
- Pair with spring rolls, dumplings, or scallion pancakes, and serve with sweet chili sauce or a soy-vinegar dip for an Asian-Inspired Appetizer Dinner.
- Drink Pairings: A light lager, pale ale, or ginger beer complements the crispy, peppery shrimp. For cocktails, try a spicy margarita, mojito, or lychee martini for a refreshing contrast.
More Asian Recipes
- Whip up a delicious vegan meal in under 30 minutes! This easy brown rice and lentil stir-fry is packed with protein and perfect for a quick weeknight dinner.
- Weeknight dinner doesn’t get much easier (or tastier)! This chicken and chickpea stir fry is packed with rainbow veggies and tossed in a homemade stir fry sauce. Ready in 30 minutes, it’s a delicious option for busy nights.
- Level up your noodle game with this chicken and chickpea udon noodle bowl. Succulent chicken, fluffy chickpeas, and a rainbow of veggies make this dish a feast for the eyes and the taste buds.
- Sweet, spicy, and oh-so-crispy—these sticky Chinese chicken wings are a flavor-packed treat! Oven-baked for the perfect texture, they’re coated in a delicious honey garlic glaze that will have everyone coming back for more.
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Equipment
- Skillet or wok
Ingredients
- 1 lb large shrimp peeled and deveined
- 4 red Thai chili peppers
- 3 tablespoons fish sauce
- 2 cloves garlic
- 1-inch piece ginger
- 3 tablespoons all-purpose flour
- 3 tablespoons corn starch
- 2 scallions sliced
- 1 teaspoon whole peppercorns Sichuan or black peppercorns
- ½ teaspoon ground white pepper
- 1 teaspoon coarse salt or to taste
- Fresh cilantro leaves for garnish
Instructions
- Begin by marinating the shrimp in the fish sauce, then set them aside for 10-15 minutes.
- Use a mortar and pestle to grind the peppercorns coarsely, ensuring they retain some texture. Coarsely chop the garlic, ginger, and red chili peppers.
- Drain the shrimp from the fish sauce and coat them thoroughly with a mixture of flour and cornstarch. Ensure each piece of shrimp is evenly coated, then set them aside.
- Heat a layer of oil in a pan on medium heat. Fry the shrimp for 2-3 minutes or until they turn golden brown. Flip them halfway through the frying process. Fry the shrimp in smaller batches to ensure they cook evenly and become crispy. Set them aside.
- Discard most of the frying oil, leaving about one tablespoon. Sauté garlic and ginger for 2 minutes until fragrant, then add the chilies and cook for another minute. Add the sliced scallions to the pan and cook for another 2 minutes.
- Add the fried shrimp with the sautéed ingredients in the pan and toss them on high heat until everything is well incorporated. Remove the pan from the heat.
- Finally, sprinkle the dish with the coarsely ground peppercorns and ground white pepper, and add coarse salt to taste. Garnish the dish with fresh cilantro leaves.
Notes
- Moisture is the enemy of crispiness. Use paper towels to thoroughly dry the shrimp before coating them.
- Pre-ground pepper won’t cut it. For the best bold, peppery taste, coarsely grind black or Sichuan peppercorns just before using.
- Don’t overcrowd the pan. Fry in small batches to maintain the right oil temperature. Crowding lowers the heat and makes the fried shrimp soggy.
- Shake off excess coating before frying. Too much cornstarch-flour coating can create a gummy texture instead of a crisp crust. A light, even dusting, is all you need.
- Quick Toss = Maximum Flavor. After frying, toss the shrimp with garlic, chilies, and scallions for just 30 seconds to coat everything in flavor without making them greasy.
