If you’re craving something irresistibly crispy, punchy, and laced with aromatic heat, Chinese Salt and Pepper Shrimp is the dish you need in your life. This restaurant classic comes together in less than half an hour, offering a perfect balance of savory spices, fragrant chilies, and golden shrimp that stay juicy inside and ultra-crunchy outside. Whether you’re looking to impress at a dinner party or simply treat yourself to an evening of takeout-style comfort at home, this recipe delivers big on both flavor and fun.
Ingredients You’ll Need
The magic of Chinese Salt and Pepper Shrimp is that it transforms simple pantry staples into a dazzling, flavor-packed dish. Each ingredient matters, so don’t skip or substitute unless you must—every one contributes to the irresistible crunch, heat, or savory punch that makes this shrimp unforgettable.
- Shrimp (1 pound, large, peeled and deveined, tails on): The star—choose the freshest you can find for sweet flavor and a succulent bite.
- Cornstarch (1/2 cup): This is the secret to that light, shatteringly crisp exterior everyone loves.
- Salt (1/2 teaspoon): Essential for seasoning, it brings out the natural sweetness of the shrimp.
- Ground white pepper (1/2 teaspoon): Gives a subtle heat and earthy depth that’s iconic in Chinese cuisine.
- Ground black pepper (1/2 teaspoon): Adds a punchy, familiar warmth to complement the white pepper.
- Chinese five-spice powder (1/2 teaspoon): This blend adds mysterious, complex notes that linger in every bite.
- Garlic powder (1/4 teaspoon): For an undercurrent of mellow, savory flavor to boost the aromatics.
- Onion powder (1/4 teaspoon): Layers in a gentle sweetness and depth.
- Crushed red pepper flakes (1/4 teaspoon): Brings a touch of heat—add more or less to suit your spice preference.
- Fresh garlic (3 cloves, finely minced): Lends a sharp, aromatic kick when tossed with the hot shrimp.
- Scallions (2, thinly sliced): For a pop of color and an oniony freshness that brightens the dish.
- Red chili (1 small, thinly sliced): Adds bold color and lively spice—use a milder chili for less heat.
- Green chili (1 small, thinly sliced): Offers a grassy, slightly fruity heat that looks gorgeous in the final dish.
- Vegetable oil (2 tablespoons, plus more for deep-frying): Neutral oil lets the flavors shine and ensures a super-crisp finish.
How to Make Chinese Salt and Pepper Shrimp
Step 1: Prepare the Shrimp
Start by patting your shrimp dry with paper towels—this is crucial for maximum crispiness. Any moisture left on the shrimp will prevent that ultra-crunchy coating from forming, so be thorough. If you’re using frozen shrimp, make sure they’re fully thawed and drained before starting.
Step 2: Coat with Flavor
In a mixing bowl, combine the cornstarch, salt, white pepper, black pepper, five-spice powder, garlic powder, onion powder, and crushed red pepper flakes. Toss the shrimp into this fragrant mixture, ensuring each piece is evenly coated. This seasoned starch not only guarantees a delicate crunch but also infuses every bite with flavor—no bland shrimp here!
Step 3: Fry Until Golden
Heat enough vegetable oil in a deep pan or wok to 350°F. Working in batches, carefully lower the shrimp into the hot oil—don’t overcrowd the pan or the temperature will drop. Fry for 2 to 3 minutes until the shrimp are just cooked through and the coating is a gorgeous golden color. Transfer each batch to a plate lined with paper towels to drain off excess oil.
Step 4: Stir-Fry the Aromatics
In a large wok or skillet, heat 2 tablespoons of fresh vegetable oil. Add the minced garlic, sliced scallions, and both chilies. Stir-fry for 1 to 2 minutes until everything is sizzling and fragrant, but be careful not to let the garlic brown too much—it should smell sweet and toasty, not bitter.
Step 5: Toss and Serve
Add the freshly fried shrimp back into the wok with the aromatics. Toss everything together quickly and thoroughly so the hot shrimp get coated in all those garlicky, spicy flavors. Serve immediately for the best crispy texture. If you like, sprinkle on a little extra salt and white pepper before bringing it to the table.
How to Serve Chinese Salt and Pepper Shrimp
Garnishes
A flourish of toppings can take your Chinese Salt and Pepper Shrimp from delicious to completely irresistible. Try a final scatter of thinly sliced scallions and extra red chili for color and heat, or a squeeze of fresh lime for brightness. For something special, toss on a handful of crispy fried garlic or shallots to add even more crunch and aroma.
Side Dishes
This shrimp is a star on its own, but it loves a supporting cast. Steamed jasmine rice is the classic partner, soaking up all the spicy, savory flavors. For a complete meal, pair with quick stir-fried greens like bok choy or Chinese broccoli, or a simple cucumber salad to cool things down.
Creative Ways to Present
If you’re feeling playful, serve your Chinese Salt and Pepper Shrimp in mini bamboo steamers or on a large platter lined with lettuce leaves for sharing. Pile the shrimp high and surround with dipping sauces—think sweet chili, soy sauce, or a garlicky aioli. For appetizers, thread the shrimp onto skewers for easy, crowd-pleasing finger food.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Chinese Salt and Pepper Shrimp (which is rare!), let them cool completely before transferring to an airtight container. Store in the refrigerator for up to two days. The coating may lose its crispness, but the flavors will still be absolutely delicious.
Freezing
While best enjoyed fresh, you can freeze the cooked shrimp for up to a month. Freeze them in a single layer on a baking sheet first, then transfer to a freezer-safe bag. Thaw overnight in the fridge before reheating for the best texture.
Reheating
To recapture some of that original crunch, reheat the shrimp in a hot oven or air fryer at 400°F for a few minutes until warmed through. Avoid microwaving, as it can make the coating soggy. If you have a little extra time, a quick toss in a hot skillet will also work wonders.
FAQs
Can I make Chinese Salt and Pepper Shrimp less spicy?
Absolutely! Feel free to reduce or omit the red and green chilies as well as the crushed red pepper flakes for a milder, family-friendly version. You’ll still get plenty of flavor from the other seasonings and aromatics.
Is it possible to make this dish gluten-free?
Yes! This recipe is naturally gluten-free as written, since it uses cornstarch for the coating. Just be sure to double-check that your five-spice powder and any additional seasonings are certified gluten-free.
Can I use smaller shrimp or another protein?
You can! Smaller shrimp will cook even faster, so reduce the frying time by a minute. You could also try this method with calamari rings or bite-sized pieces of chicken for a fun twist on the classic.
What oil is best for frying Chinese Salt and Pepper Shrimp?
Choose a neutral oil with a high smoke point—vegetable, canola, or peanut oil all work beautifully. This ensures your shrimp cook up golden and crispy without picking up any unwanted flavors.
How do I keep the shrimp crispy after frying?
Drain the fried shrimp on paper towels and, if you’re making a big batch, keep them warm in a low oven (around 200°F) until ready to toss with the aromatics and serve. This helps maintain their delightful crunch.
Final Thoughts
If you’re looking to bring a spark of restaurant magic to your own kitchen, Chinese Salt and Pepper Shrimp is the ultimate crowd-pleaser. The flavors are bold, the textures unbeatable, and the process surprisingly easy—so why not give it a go? Your taste buds will thank you!
Print
Chinese Salt and Pepper Shrimp Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Chinese Salt and Pepper Shrimp is a flavorful and crispy seafood dish featuring succulent shrimp coated in a spiced cornstarch mixture and deep-fried to golden perfection. Enhanced with aromatic garlic, scallions, and chilies, this vibrant stir-fry offers a perfect balance of heat and seasoning, ideal for serving with steamed jasmine rice as a satisfying main course.
Ingredients
Shrimp and Coating
- 1 pound large shrimp, peeled and deveined with tails on
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon Chinese five-spice powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes
Aromatics and Stir-fry
- 3 cloves garlic, finely minced
- 2 scallions, thinly sliced
- 1 small red chili, thinly sliced
- 1 small green chili, thinly sliced
- 2 tablespoons vegetable oil for stir-frying
- Vegetable oil for deep-frying (enough to submerge shrimp)
Instructions
- Prepare the shrimp: Pat the shrimp dry thoroughly with paper towels to remove any excess moisture, which helps the coating adhere better and ensures a crisp texture when fried.
- Make the coating mixture: In a medium bowl, combine cornstarch, salt, ground white pepper, ground black pepper, Chinese five-spice powder, garlic powder, onion powder, and crushed red pepper flakes. Mix well to evenly distribute the spices.
- Coat the shrimp: Toss the shrimp in the seasoning mixture until they are fully and evenly coated with the spiced cornstarch blend.
- Heat oil for frying: Heat enough vegetable oil in a deep pan or wok to reach 350°F (175°C). Use a thermometer for accuracy to ensure proper frying temperature.
- Deep-fry the shrimp: Fry the shrimp in batches, carefully adding them to the hot oil. Cook each batch for 2 to 3 minutes or until the shrimp turn golden and crisp. Avoid overcrowding the pan to maintain oil temperature.
- Drain the shrimp: Remove the fried shrimp with a slotted spoon and drain them on paper towels to remove excess oil.
- Prepare the stir-fry aromatics: In a large wok or skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add the minced garlic, sliced scallions, and sliced red and green chilies. Stir-fry for 1 to 2 minutes until fragrant but not burnt.
- Toss shrimp with aromatics: Add the fried shrimp to the wok with the aromatics and toss quickly to coat the shrimp evenly with the garlic, scallions, and chili flavors.
- Serve: Serve the salt and pepper shrimp immediately while hot and crispy, ideally with steamed jasmine rice for a complete meal.
Notes
- For extra flavor, sprinkle with additional salt and white pepper just before serving.
- This dish pairs exceptionally well with steamed jasmine rice to balance the spices.
- If you prefer less heat, reduce the amount of red chili or omit it completely.
- Ensure shrimp are dried thoroughly before coating to achieve the crispiest texture.
- Maintain oil temperature to avoid greasy or undercooked shrimp.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop, Deep-Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1/4 of recipe (about 4 ounces shrimp and coating)
- Calories: 285
- Sugar: 1 g
- Sodium: 690 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 165 mg
