Salt and Pepper Shrimp
Crispy, golden Chinese salt and pepper shrimp with a peppery, garlicky kick, ready in just 25 minutes and better than your favorite takeout.
Why You Need This Salt and Pepper Shrimp in Your Life
There is a reason Chinese salt and pepper shrimp shows up on nearly every banquet table and takeout menu across the country. It is loud, crackly, garlicky, and just spicy enough to keep you reaching for one more piece. The shrimp fry up impossibly crisp, then get tossed through a fragrant cloud of garlic, ginger, chile, and freshly cracked pepper until every bite is coated in flavor. This is one of those Asian head on shrimp recipes that looks like restaurant magic but is genuinely simple to pull off at home, no deep fryer or fancy equipment required.
If you have ever wondered how to make salt and pepper shrimp taste exactly like the version from your favorite Chinese restaurant, the secret is mostly in the prep. Dry shrimp, a light cornstarch dusting, and a hot pan are doing most of the heavy lifting here.
Before we get cooking, the right tools and ingredients make a real difference here. A well seasoned wok holds heat evenly so the shrimp actually crisp instead of steam, and fresh white pepper (not the pre-ground jar that has been sitting in your cabinet for three years) gives this dish its signature peppery warmth. These are the products that genuinely help this recipe shine:
The Shrimp: Shell-On or No Shell
Traditional Chinese salt and pepper shrimp recipes call for shell-on, head-on shrimp, since the shell crisps up almost like a chip and adds extra flavor and crunch. If that feels like a lot of work at the table, you are not alone, plenty of home cooks prefer salt and pepper shrimp with no shell instead. Both versions are completely valid, and honestly, the seasoning is so good that either way you will be licking your fingers.
Chef's Tip: Whichever you choose, pat the shrimp bone dry before dusting them in cornstarch. Any extra moisture is the enemy of a crisp crust, and it is the single biggest difference between a soggy shrimp and a genuinely crackly one.
Building the Flavor
What makes this Asian salt and pepper shrimp recipe so addictive is the aromatic base. Garlic, ginger, and sliced jalapeño get a quick sizzle in the same oil used to fry the shrimp, picking up all those toasty browned bits left behind. A splash of Shaoxing wine deepens everything with a little sweetness and umami, though a dry sherry works in a pinch if that is what you have on hand.
The pepper blend itself is where the dish gets its name. A mix of white pepper and black pepper gives a rounded, slightly floral heat that is different from straight black pepper alone. If you have never cooked with white pepper before, this is the recipe that will convert you.
- Use freshly cracked pepper, not pre-ground, for the most aromatic results
- Keep the seasoning mix divided in half, some goes on the shrimp before frying, the rest gets tossed in at the end
- Taste and adjust salt at the very end, since the coating already carries some seasoning
Frying for Maximum Crunch
This Chinese salt and pepper shrimp recipe does not require deep frying in a vat of oil. A shallow fry in about an inch of oil in a wok or skillet gets the job done beautifully. Work in small batches so the shrimp have room to crisp rather than crowd and steam each other.
Ready to make it? Here is the full step-by-step recipe:
Salt and Pepper Shrimp
Crispy, golden Chinese salt and pepper shrimp with a peppery, garlicky kick, ready in just 25 minutes and better than your favorite takeout.
Ingredients
- 1 lb large shrimp, shell-on, deveined, tails left on (or use peeled shrimp for a no-shell version)
- 3/8 cup cornstarch, plus more for dusting
- 2 tbsp all-purpose flour
- 1 cup vegetable oil, for frying
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 jalapeño, thinly sliced, seeds removed for less heat
- 3 scallions, white and green parts separated, sliced
- 1 tsp white pepper, freshly ground, plus more to taste
- 1/2 tsp black pepper, freshly cracked
- 1 tsp kosher salt, plus more to taste
- 1 tbsp Shaoxing wine, optional, or dry sherry
Instruction
Pat the shrimp completely dry with paper towels. This is the most important step for getting a crispy crust, so do not skip it.
In a small bowl, combine the cornstarch and flour. In another small bowl, mix the white pepper, black pepper, and salt together; set aside half of this mixture for the final seasoning.
Toss the dry shrimp in the cornstarch and flour mixture until each piece is evenly coated, shaking off any excess.
Heat the vegetable oil in a wok or large skillet over medium-high heat until shimmering, about 350 degrees F (175 degrees C).
Fry the shrimp in batches for 2 to 3 minutes per side, until golden and crisp. Do not overcrowd the pan. Transfer to a paper towel lined plate.
Carefully pour off all but about 1 tablespoon of oil from the wok, leaving the flavorful browned bits behind.
Add the garlic, ginger, jalapeño, and the white parts of the scallions to the wok. Stir-fry over medium-high heat for 30 seconds, until fragrant.
Add the Shaoxing wine, if using, and let it sizzle for a few seconds.
Return the fried shrimp to the wok and toss to coat. Sprinkle in the remaining salt and pepper mixture and toss again for 1 minute, until everything is well combined and fragrant.
Stir in the green parts of the scallions, give it one last toss, and transfer to a serving plate. Serve immediately while hot and crisp.
Equipment
- Wok or large skillet
- Paper towels
- Mixing bowls
- Tongs or slotted spoon
- Spider strainer (optional)
Notes
Serving and Storage Tips
Serve this immediately, ideally straight from the wok to the table, with steamed rice to soak up the garlicky, peppery oil left on the plate. It also pairs nicely alongside other Chinese takeout favorites for a full spread.
Leftovers will keep in the fridge for a couple of days, but reheating gently in a hot dry skillet or air fryer is far kinder to the texture than a microwave. A quick re-fry brings back most of that signature crunch.
Variations Worth Trying
- Swap jalapeño for Thai bird chiles if you want more heat
- Add a pinch of five spice powder to the cornstarch coating for extra warmth
- Try this same method with chicken wings or tofu for a different take on the classic
However you serve it, this salt and pepper shrimp recipe delivers that addictive restaurant-style crunch and bold pepper kick every single time, no special trip to Chinatown required.
