Chinese Salt and Pepper Shrimp arrives at the table with a crisp, fragrant edge and refined simplicity. This rendition emphasizes a light, airy coating and a bright aromatics finish—crackling texture against succulent, sweet shrimp. The dish reads modern and elegant, perfect as a standout appetizer or part of a refined family meal. For a contrast in comfort and spice, consider pairing it with a creamy side like Creamy Honey Pepper Chicken Mac and Cheese for a playful balance of textures.
Why Make This Recipe
- Effortless Yet Elegant: Quick frying and a short toss of aromatics deliver restaurant-quality results in under 30 minutes.
- Minimal Ingredients: Uses pantry staples with a few speciality touches—Sichuan pepper and fresh chilies—to elevate flavor.
- Impressive Flavor: The interplay of coarse salt, freshly ground pepper, and toasted garlic produces bright heat and a toasty aroma.
What elevates this above ordinary versions is attention to texture: a very light cornstarch crust for a clean crunch, and a finishing sprinkle of citrus and toasted peppercorns to sharpen each bite.
Ingredients
Base
- 1 lb (450 g) large shrimp, peeled, deveined, tails on — pat very dry.
- 1 large egg white — lightly beaten (for adhesion).
- 3 tbsp cornstarch — for a crisp, thin crust.
- 1 tsp fine sea salt — divided.
- 1/2 tsp freshly ground black pepper — plus extra for finishing.
- Neutral oil for frying (peanut or vegetable), 2–3 cups depending on pan depth.
Aromatics & Sauce
- 2 garlic cloves — thinly sliced.
- 2 shallots — thinly sliced.
- 2 small fresh red chilies or 1 serrano — thinly sliced (seeds optional).
- 1 tsp toasted Sichuan peppercorns, finely ground — for floral, numbing heat.
- 1 tbsp Shaoxing wine or dry sherry — splash to deglaze (optional).
- 1 tsp sugar — balances the seasoning.
Topping & Finish
- 2 scallions, green parts, finely sliced.
- Lemon or lime wedges — for bright acidity.
- Coarse sea salt and cracked black pepper — finish to taste.
- Fresh cilantro leaves (optional), finely chopped.
Precision notes: shrimp should be room temperature for even cooking; cornstarch should be sifted or well-mixed; Sichuan peppercorns toasted briefly and ground fine.
How to Make Chinese Salt and Pepper Shrimp:
- Prepare shrimp: toss shrimp with egg white, 1/2 tsp salt, and cornstarch until evenly coated. The coating should be thin and slightly tacky.
- Mini-tip: chill coated shrimp for 10 minutes to help the crust set.
- Heat oil over medium-high in a wok or deep skillet to 350°F (175°C). Fry shrimp in small batches until the coating turns golden and the shrimp curl but remain plump, about 1–2 minutes per side. Drain on a wire rack.
- Sensory cue: look for a pale-gold crust and hear a sharp, steady sizzle.
- Wipe most of the oil from the pan, leaving about 1 tbsp. Lower heat to medium, add sliced garlic, shallot, and chilies. Sauté until fragrant and lightly browned, about 45–60 seconds.
- Mini-tip: watch closely—garlic browns quickly and should be aromatic, not bitter.
- Add the fried shrimp back to the pan. Sprinkle the ground Sichuan peppercorns, remaining 1/2 tsp salt, cracked black pepper, and sugar. Toss swiftly to combine. If the pan has fond, add a splash of Shaoxing wine to deglaze and lift flavor.
- Sensory cue: the aroma should turn toasty and bright; shrimp should glisten without becoming oily.
- Finish with scallions and a squeeze of lemon or lime. Transfer to a warm platter and scatter coarse salt and an extra crack of pepper over the top. Serve immediately for best texture.
How to Serve Chinese Salt and Pepper Shrimp
Serve on a warmed platter for immediate contrast between hot shrimp and cool garnishes. Arrange in a single layer so the crust stays crisp; scatter sliced scallions and microgreens for color and height. Offer lemon wedges in a small bowl and a minimalist dipping sauce of light soy and rice vinegar on the side. For a composed plate, place shrimp atop a bed of jasmine rice or alongside a crisp cucumber salad to cut the richness. Also an elegant pairing: serve with Salt and Vinegar Oven Wings for a playful shared-course menu.
How to Store Chinese Salt and Pepper Shrimp
Cool shrimp to room temperature on a rack, then store in an airtight container in the refrigerator for up to 2 days. To preserve crust, separate layers with parchment paper. Reheat in a 375°F (190°C) oven or an air fryer for 4–6 minutes until crisp; avoid microwaving, which softens the coating. If freezing, flash-freeze cooked shrimp on a tray, then transfer to a sealed bag for up to 1 month; reheat from frozen in the oven or air fryer, adding a minute or two to time.
Tips to Make Chinese Salt and Pepper Shrimp
- Dry shrimp thoroughly: excess moisture prevents a crisp crust.
- Fry in small batches: crowding reduces oil temperature and yields soggy coating.
- Toast and grind Sichuan peppercorns just before using to preserve fragrance.
- Use a thermometer for consistent oil temperature—350°F (175°C) is ideal.
- Add citrus last—acid brightens without softening the crust when applied right before serving.
Variation (if any)
- Upgrade to shell-on prawns for an elevated presentation and extra flavor; par-cook briefly then fry to finish.
- For a luxe twist, finish with a drizzle of toasted sesame oil and a few flakes of Maldon sea salt.
- Swap chilies for thin preserved lemon peel for an aromatic, Mediterranean-influenced version.
FAQs
How do I prevent the shrimp from becoming rubbery?
Cook shrimp quickly over high heat until just opaque; remove immediately. Overcooking causes rubbery texture.
Can I make this recipe gluten-free?
Yes. Substitute cornstarch for any wheat flour and confirm the soy sauce in any dipping sauce is gluten-free.
What is the purpose of Sichuan peppercorns?
They add a floral, citrusy numbing quality that complements black pepper and deepens the flavor without adding heat.
Is it better to deep-fry or shallow-fry the shrimp?
Deep-frying yields the most even, golden crust. Shallow-frying works if you use more oil and turn shrimp carefully to ensure full coverage.
Conclusion
This Chinese Salt and Pepper Shrimp recipe reframes a classic into something refined: a whisper-thin crust, toasted aromatics, and a citrus finish that highlight the shrimp’s natural sweetness. Its simplicity makes it ideal for elegant entertaining or a polished weeknight supper. If you want to explore a chef’s approach to the dish, see Dad’s Authentic Salt & Pepper Shrimp: A Chinese Chef’s Secrets for complementary technique notes. Share your plating photos and comments—how would you make this dish your own?
Print
Chinese Salt and Pepper Shrimp
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Paleo
Description
A refined and elegant dish featuring crispy shrimp with a fragrant coating and a mix of aromatics for a delightful appetizer or main course.
Ingredients
- 1 lb (450 g) large shrimp, peeled, deveined, tails on — pat very dry.
- 1 large egg white — lightly beaten (for adhesion).
- 3 tbsp cornstarch — for a crisp, thin crust.
- 1 tsp fine sea salt — divided.
- 1/2 tsp freshly ground black pepper — plus extra for finishing.
- Neutral oil for frying (peanut or vegetable), 2–3 cups depending on pan depth.
- 2 garlic cloves — thinly sliced.
- 2 shallots — thinly sliced.
- 2 small fresh red chilies or 1 serrano — thinly sliced (seeds optional).
- 1 tsp toasted Sichuan peppercorns, finely ground — for floral, numbing heat.
- 1 tbsp Shaoxing wine or dry sherry — splash to deglaze (optional).
- 1 tsp sugar — balances the seasoning.
- 2 scallions, green parts, finely sliced.
- Lemon or lime wedges — for bright acidity.
- Coarse sea salt and cracked black pepper — finish to taste.
- Fresh cilantro leaves (optional), finely chopped.
Instructions
- Toss shrimp with egg white, 1/2 tsp salt, and cornstarch until evenly coated; chill for 10 minutes.
- Heat oil over medium-high in a wok or deep skillet to 350°F (175°C). Fry shrimp in small batches for 1–2 minutes per side until golden and plump; drain on a wire rack.
- Wipe most oil from the pan, leaving 1 tbsp. Lower heat to medium, add garlic, shallots, and chilies. Sauté until fragrant and lightly browned, about 45–60 seconds.
- Add the fried shrimp back to the pan with ground Sichuan peppercorns, remaining salt, cracked black pepper, and sugar. Toss swiftly; add Shaoxing wine if desired to deglaze.
- Finish with scallions and a squeeze of lemon or lime. Serve immediately on a warmed platter with coarse salt and pepper sprinkled on top.
Notes
For best texture, do not microwave leftovers; reheat in the oven or air fryer. Use ground Sichuan peppercorns just before cooking for maximum fragrance.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Deep Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 1g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 150mg