A delicious recipe for salt and pepper shrimp, perfectly crispy and coated in a super flavorful seasoning with garlic, chili, and salt.
In northern China, the culinary tradition stands out for using whole shrimp, head and shell on, to prepare classic dishes—a method that highlights the importance of authentic flavors and texture in regional cooking.
This approach, while less convenient than using peeled shrimp, is favored for how it intensifies the taste experience. The shrimp are carefully coated in a light batter and fried until golden and crisp, while the meat stays tender inside.
The final seasoning with a mix of salt and pepper brings the dish together, enhancing the shrimp’s natural flavors. Simple and unpretentious.
On the other hand, in many other regions—especially in Western kitchens—people often prefer peeled shrimp for convenience.
This method makes prep and eating easier, but sometimes you lose a bit of the depth of flavor and texture you get with whole shrimp. Still, we’re talking about subtle differences here. I’ve tried both, and both versions were delicious, so there you go.
Key Ingredients for Salt and Pepper Shrimp
Sichuan pepper: Personally, I love the flavor, but I get that it’s not for everyone (you can also use Sansho pepper). If not, go for white pepper, or as a last resort: black pepper. It’ll still taste great.
Cornstarch: This gives you that ultra-crispy texture. A 50/50 mix of sweet potato starch and tapioca works really well too.
Equipment
Ingredients
- 450 g shrimp raw, peeled
Coating
- 125 g cornstarch
- salt and pepper, to taste
Seasoning
- 1 teaspoon Sichuan peppercorns ground
- 1 teaspoon salt
Stir-Fry
- neutral oil
- 6 cloves garlic thinly sliced
- 2 red chilies fresh, thinly sliced
- scallions, thinly sliced for garnish
Instructions
- Thoroughly pat the shrimp dry with paper towels.450 g shrimp
- On a plate or tray, mix the salt and cornstarch. Add the shrimp and toss until they are lightly coated.salt and pepper, to taste, 125 g cornstarch
- In a small bowl, combine the salt and ground Sichuan pepper.1 teaspoon salt, 1 teaspoon Sichuan peppercorns
- Heat 1.5 cm of oil in a medium skillet or wok over medium-high heat until it reaches 190 °C. If you don’t have a thermometer, dip a wooden spoon into the oil: small bubbles should quickly form around the cornstarch.neutral oil
- Add the shrimp to the pan one by one in a single layer. Hold each shrimp by the tail, shake off excess cornstarch, and gently lower it into the oil. Cook in batches if needed. Fry about 2 minutes per side, until pale golden and curled.
- Transfer the shrimp to a wire rack to drain.
- Once all the shrimp are cooked, pour off the remaining oil into a bowl, leaving just a little in the pan. Remove any coating residue or it will burn.
- Add the garlic and chilies to the wok over medium-high heat. Stir-fry for 1 to 2 minutes, until fragrant.6 cloves garlic, 2 red chilies
- Add the shrimp and sprinkle with the salt-and-pepper mixture. Toss until evenly coated.
- Transfer to a plate and garnish with scallions.scallions, thinly sliced
Notes
Nutrition
Culinary Sources
I based this on the recipe from the English-language blog Just One Cookbook. I adjusted the amounts of seasoning and garlic.
