Pin It These crispy salt and pepper shrimp deliver restaurant-quality Chinese flavors at home. Large shrimp are lightly seasoned, coated in cornstarch, then fried until golden. The finished dish gets tossed with fragrant garlic, fresh scallions, and aromatic Sichuan peppercorns for that signature spicy-savory finish.
Ready in just 25 minutes, this dish works perfectly as an appetizer or main course. The shell-on approach keeps the shrimp juicy while creating an irresistible crispy coating. Serve with lemon wedges to cut through the richness.
For extra crunch, try the double-fry method. Adjust the chili based on your heat preference, and swap Sichuan peppercorns for additional black pepper if needed. Pairs beautifully with steamed jasmine rice.
The first time I had salt and pepper shrimp at a bustling Cantonese restaurant, I couldn't believe how something so simple could taste so extraordinary. The shells were impossibly crispy, the seasoning electric, and I kept eating long after I was full. That night I went home and tried to recreate it, failing spectacularly three times before finally understanding the technique. Now it's become my go-to when I want to impress people without actually working very hard.
Last summer my friend Mike came over skeptical about eating shrimp with the shells on. One bite in and he was literally picking up the extra crispy bits from the serving plate. Now he texts me every few weeks asking when I'm making it again, and I've learned to double the recipe because it disappears that fast.
Ingredients
- Large shrimp shell-on deveined: Keeping the shells on is non-negotiable here they become the best part and protect the meat from overcooking
- Sea salt: Used twice first to draw out moisture then again at the end for that final seasoning punch
- White and black pepper: The dual pepper blend creates depth without making it too dark or heavy
- Cornstarch: Creates that light crispy coating that shatters when you bite in
- Garlic scallions and red chili: The aromatic trifecta that makes the whole kitchen smell incredible
- Sichuan peppercorns: Ground fresh if possible they add a floral tingle that elevates everything
- Vegetable oil: Neutral flavor lets the shrimp shine while providing the right frying medium
Instructions
- Prep your shrimp perfectly:
- Pat those shrimp completely dry with paper towels any moisture will prevent them from getting crisp. Toss them with salt white pepper and black pepper then let them sit for 5 minutes while you prep everything else.
- Coat for crunch:
- Toss the seasoned shrimp in cornstarch until they're lightly dusted. Shake off any excess powder you want a thin coating not a heavy batter.
- Fry until golden:
- Heat your oil in a deep skillet or wok over medium-high heat. Fry the shrimp in batches don't crowd the pan for 2 to 3 minutes until they're golden and irresistible. Drain them on paper towels.
- Build the aromatic base:
- Pour off most of the oil leaving just one tablespoon in the pan. Add garlic and chili stir-frying for 30 seconds until fragrant but watch closely garlic turns bitter quickly.
- Serve while hot:
- Plate immediately with lemon wedges on the side and watch people's eyes light up when they take that first crunchy bite.
Pin It This recipe became a regular at my small dinner parties because people can't stop talking about it. There's something magical about seeing guests hesitate about the shells then completely change their minds after one taste. Food that creates that moment of surprise is always worth making.
Mastering The Shell Technique
The shell becomes edible and delicious when fried at the right temperature. I was nervous about it too but now I actually prefer eating the whole shrimp. The crunch is addictive and you get all that extra flavor from the coating.
Temperature Control Secrets
Keep your oil around 350°F and you'll get perfect results every time. Too cold and the shrimp absorbs oil too hot and they burn before cooking through. I've learned to trust my senses if the oil sprints actively around a test shrimp it's ready.
Serving Suggestions That Work
This dish deserves to be the star so serve it alongside something simple that won't compete. I love it with plain steamed jasmine rice or just cold beer and good conversation. The contrast between the spicy crispy shrimp and cold beer is absolute perfection.
- Set out extra napkins because eating shrimp shells can be messy
- Small bowls for shells make the whole experience more pleasant
- Consider doubling the recipe because leftovers rarely happen
Pin It Every time I make this I'm reminded that the simplest recipes often bring the most joy. Grab some shrimp and good company tonight.
Recipe Q&A
- → Do I need to leave the shells on the shrimp?
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Keeping shells on protects the shrimp during high-heat frying, resulting in juicier meat and better texture. You can remove them before eating, or eat the crispy shells for extra crunch.
- → What does double-frying do?
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Double-frying creates an exceptionally crisp exterior. Fry the shrimp once until golden, drain, then fry again for 30-60 seconds. This technique is classic for achieving restaurant-style crunch.
- → Can I use black pepper instead of Sichuan peppercorns?
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Absolutely. While Sichuan peppercorns add a unique citrusy, numbing sensation, additional black pepper works perfectly well as a substitute.
- → How do I prevent the shrimp from becoming soggy?
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Pat shrimp completely dry before coating, shake off excess cornstarch, fry in small batches to maintain oil temperature, and drain on paper towels immediately after frying.
- → What should I serve with salt and pepper shrimp?
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Steamed jasmine rice balances the spices perfectly. Also great as an appetizer with cold beer, or alongside simple stir-fried vegetables for a complete meal.
- → Is this dish very spicy?
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The heat level is customizable. The basic seasoning provides mild warmth from white and black pepper. Add fresh chili to increase spice, or omit for a milder version.
