Chinese Salt and Pepper Shrimp Recipe
If you’ve ever wished you could recreate restaurant-style Chinese Salt and Pepper Shrimp at home, let me tell you: it’s every bit as joyous to make as it is to devour! Imagine plump shrimp fried to golden crispness, tossed with garlicky, peppery aromatics and just enough chili heat to make your taste buds dance. This dish is a stunning balance of light, crunchy coating, mouthwatering savoriness, and a fresh pop from green onions and chilies. Whether served as an appetizer with friends or as a showstopping main over steamed rice, Chinese Salt and Pepper Shrimp delivers simple, spectacular flavor with every bite.
Ingredients You’ll Need
One of the best things about Chinese Salt and Pepper Shrimp is how easily it comes together from everyday ingredients. Each component has a starring role—whether it’s adding crunch, bringing the right seasoning, or finishing things off with a zesty flourish.
- Shrimp (1 pound, large, peeled and deveined, tails on): The true hero here; fresh, juicy shrimp make every bite sweet and succulent.
- Cornstarch (1/2 cup): Gives the shrimp that irresistibly crisp, delicate coating without weighing them down.
- Salt (1/2 teaspoon): Essential for seasoning and drawing out the natural flavors of the shrimp.
- White Pepper (1/2 teaspoon): Provides a gentle, aromatic heat that’s a Chinese kitchen favorite.
- Chinese Five-Spice Powder (1/2 teaspoon): Infuses a subtle, fragrant complexity that instantly transports you to your favorite Chinese restaurant.
- Garlic Powder (1/4 teaspoon): Adds background savoriness and boosts the fresh garlic’s punch.
- Vegetable Oil (2 tablespoons, plus more for frying): Ensures deep golden crispiness—choose a neutral oil so the seasonings shine.
- Garlic Cloves (2, minced): Delivers that signature aromatic punch in every savory bite.
- Red Chilies (1–2, thinly sliced): Brings gentle heat and a pop of vibrant color; add more or less to taste.
- Green Onions (chopped): Finish with fresh, oniony brightness for balance and color.
- Lime Wedges (optional): A squeeze of lime just before eating brightens everything up and cuts through the richness.
How to Make Chinese Salt and Pepper Shrimp
Step 1: Prep the Shrimp
Start by patting your shrimp as dry as possible with paper towels. Extra moisture is your enemy here because it prevents the batter from getting shatteringly crisp. Whether you’re using pre-peeled or shell-on shrimp for that classic crunch, just make sure they’re dry so the coating sticks beautifully.
Step 2: Make the Seasoned Coating
In a shallow bowl, whisk together the cornstarch, salt, white pepper, Chinese five-spice powder, and garlic powder. This mix is the key to the iconic flavor and crispy texture of Chinese Salt and Pepper Shrimp. Dredge each shrimp through it until coated on all sides and shake off any excess.
Step 3: Fry the Shrimp Until Golden
Pour about an inch of vegetable oil into your wok or deep skillet and heat it over medium-high heat. To test if it’s ready, drop in a small piece of bread; if it sizzles instantly, you’re good to go. Fry the shrimp in batches for 2–3 minutes until they turn beautifully crisp and golden. Don’t overcrowd the pan—this keeps the oil hot and the shrimp light!
Step 4: Aromatic Stir-Fry
Drain the fried shrimp on a paper towel-lined plate. Wipe out your pan (or grab a clean one) and heat 2 tablespoons of fresh oil on medium. Add minced garlic, sliced red chilies, and the chopped green onions; stir-fry just until fragrant—about 30 to 60 seconds. You want everything to stay vibrant.
Step 5: Toss Everything Together
Pop the crispy shrimp back into the skillet and toss thoroughly, letting them mingle with the garlicky, spicy aromatics for 1–2 minutes. This last toss is where Chinese Salt and Pepper Shrimp transforms from simple to sensational, with every piece coated in flavor. Serve immediately, ideally with a wedge of lime for squeezing.
How to Serve Chinese Salt and Pepper Shrimp
Garnishes
Top your plate of Chinese Salt and Pepper Shrimp with extra chilies, a sprinkle of chopped green onions, and plenty of lime wedges on the side. For an extra fancy touch, a dusting of flaky sea salt or toasted sesame seeds adds a chef-y finish.
Side Dishes
This dish pairs wonderfully with steamed jasmine rice, but you can also serve it alongside a crisp cucumber salad for freshness or even tuck it into lettuce wraps for fun, handheld bites. Don’t forget a simple stir-fried vegetable like bok choy if you’re serving a complete meal.
Creative Ways to Present
For parties or date night, try piling the shrimp high on a platter with mini forks for snacking, or serve in individual bamboo steamers for a dim sum vibe. Chinese Salt and Pepper Shrimp also shines as a dramatic centerpiece atop a bed of fresh salad greens or even inside bao buns!
Make Ahead and Storage
Storing Leftovers
If you somehow manage to have any Chinese Salt and Pepper Shrimp left, store them in an airtight container in the fridge for up to two days. The coating will soften a bit, but they’ll still be tasty for a quick lunch or midnight snack.
Freezing
It’s best not to freeze fully cooked Chinese Salt and Pepper Shrimp, as the coating loses its signature crunch. If you’d like to plan ahead, coat and freeze the raw, dredged shrimp in a single layer, then deep-fry from frozen—just add a couple extra minutes to the cooking time.
Reheating
The tastiest way to revive leftover shrimp is to reheat them in a toaster oven or air fryer for a few minutes. This brings back a good measure of that initial crispness. The microwave works in a pinch, but it won’t restore the texture nearly as well.
FAQs
Can I use frozen shrimp for Chinese Salt and Pepper Shrimp?
Absolutely! Just make sure to thaw and pat them very dry before coating. Removing excess moisture is crucial for getting that crispy finish.
How spicy is this dish?
The spiciness is totally customizable—add more or fewer red chilies, or omit them altogether for a milder experience. Try with one chili first and adjust to your taste.
What oil is best for frying the shrimp?
Any neutral oil with a high smoke point, like vegetable, canola, or peanut oil, is perfect for frying. Avoid olive oil or anything with a bold flavor so the shrimp and seasonings remain front and center.
Why is cornstarch used instead of flour?
Cornstarch creates a lighter, crisper texture than flour. It’s the secret to that signature thin crust you love in Chinese Salt and Pepper Shrimp. Don’t skip it!
Can this recipe be made gluten-free?
Yes! Double-check that your five-spice powder and other seasonings are gluten-free, but otherwise, the main ingredients (cornstarch and shrimp) are naturally gluten-free.
Final Thoughts
If you’re craving that golden, aromatic crunch with a lively peppery kick, Chinese Salt and Pepper Shrimp is the answer every seafood fan needs in their repertoire. It’s easy enough for a weeknight but impressive enough for special occasions—so grab your wok and give it a try. You just might have a new favorite on your hands!
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Chinese Salt and Pepper Shrimp Recipe
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Non-Vegetarian
Description
Learn how to make delicious Chinese Salt and Pepper Shrimp at home with this easy recipe. Crispy fried shrimp coated in a flavorful seasoned cornstarch mixture, tossed with garlic, chilies, and green onions for a fragrant and tasty dish.
Ingredients
Shrimp:
1 pound large shrimp (peeled and deveined, tails on)
Cornstarch Mixture:
1/2 cup cornstarch, 1/2 teaspoon salt, 1/2 teaspoon white pepper, 1/2 teaspoon Chinese five-spice powder, 1/4 teaspoon garlic powder
Other:
2 tablespoons vegetable oil (plus more for frying), 2 garlic cloves (minced), 1–2 red chilies (thinly sliced), 2 green onions (chopped), lime wedges for serving
Instructions
- Prepare Shrimp: Pat the shrimp dry and coat with seasoned cornstarch.
- Fry Shrimp: Fry until crispy and golden, then drain on paper towels.
- Saute Aromatics: Cook garlic, chilies, and green onions in oil until fragrant.
- Combine: Toss fried shrimp with aromatics until coated.
- Serve: Serve hot with lime wedges.
Notes
- Consider using shell-on shrimp for extra texture.
- Adjust chili amount to suit your spice preference.
- Enjoy with steamed rice or a cucumber salad.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: about 6 shrimp
- Calories: 280
- Sugar: 0g
- Sodium: 640mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 165mg
