Crispy, crunchy, and packed with bold flavor—Salt and Pepper Shrimp is a true delight for seafood lovers. This dish is all about contrast: the light, crackly coating giving way to tender, juicy shrimp, with a bold hit of salt, aromatic Sichuan peppercorns, and just the right amount of heat. It’s the kind of meal that feels restaurant-worthy but is incredibly easy to whip up in your own kitchen.
Originally popular in Cantonese cuisine, this dish has gained global love for its addictive crunch and punchy flavors. The secret? Dry-roasting the spices to unlock their full depth and using cornstarch for that perfect crisp. Trust me, this is one of those recipes you’ll find yourself making on repeat.
Why You’ll Love Salt and Pepper Shrimp
Is this Salt and Pepper Shrimp for you? Let’s see. Salt and Pepper Shrimp is…
- Crispy, crunchy, and downright irresistible.
- Packed with bold flavors—peppery, salty, and just a little spicy.
- Quick and easy to make, with minimal ingredients.
- A restaurant-quality dish you can make at home.
- Versatile! Enjoy it as an appetizer, main course, or even over rice.
Quick Tip: Keep the shrimp shell on for extra crunch and flavor—it’s totally worth it!
Ingredients in Salt and Pepper Shrimp
Here’s what makes this dish so special:
- Shrimp – The main event! Large shrimp work best, and keeping the shell on adds more flavor and crunch.
- Cornstarch – The secret to that light, crispy coating.
- White Peppercorns & Sichuan Peppercorns – These two create the signature warm, tingly heat. Toasting them enhances their aroma.
- Kosher Salt – Balances and enhances the dish’s flavors.
- Vegetable Oil – For frying the shrimp to golden perfection.
- Fresno Chile – Adds a pop of heat and color. Remove the seeds if you prefer less spice.
- Fresh Cilantro – Bright and herbaceous, perfect for garnishing.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Toast the Spices: In a dry pan over medium heat, toast the white peppercorns and Sichuan peppercorns until fragrant. Once cooled, grind them into a fine powder and mix with kosher salt.
Coat the Shrimp: Pat the shrimp dry with paper towels. Toss them in cornstarch until evenly coated.
Heat the Oil: In a skillet, heat vegetable oil over medium-high heat until shimmering.
Fry to Perfection: Add shrimp in batches, cooking for about 2 minutes per side until crispy and golden. Remove and drain on paper towels.
Sauté the Aromatics: In the same pan, remove excess oil, leaving about a tablespoon. Add the diced Fresno chile and cook for 30 seconds until fragrant.
Toss Everything Together: Return the shrimp to the pan, sprinkle with the toasted salt and pepper mix, and toss until evenly coated.
Garnish & Serve: Transfer to a serving plate, sprinkle with fresh cilantro, and enjoy immediately!
How to Serve Salt and Pepper Shrimp
- Fresh Salads: A crisp, light salad balances the bold flavors.
- Crusty Bread: Perfect for soaking up any extra seasoning and oil.
- Rice or Noodles: A simple side to turn this into a full meal.
- As a Standalone: Serve with extra lime wedges for a bright, zesty finish.
Nutrition Information (Per Serving)
- Serving Size: 1 portion
- Calories: 380
- Sugar: 3g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 115mg
Additional Tips
- Prep Ahead: Patting the shrimp dry before coating them ensures the crispiest results.
- Spice It Up: Add a pinch of red pepper flakes for extra heat.
- Shell-On or Off? Leaving the shell on gives the best crunch, but if you prefer, peel them before cooking.
- Storage Tips: Best enjoyed fresh, but you can store leftovers in an airtight container for up to 2 days. Reheat in an air fryer or oven to maintain crispiness.
Tips & Variations
- For Extra Flavor: Add minced garlic to the sauté step for an aromatic boost.
- Healthier Option: Skip deep frying and use an air fryer instead.
- More Crunch: Double-coat the shrimp in cornstarch for an even crispier texture.
Salt and Pepper Shrimp is a total game-changer—quick, easy, and bursting with flavor. Whether you’re making it for a weeknight dinner or a special occasion, it’s guaranteed to impress. Give it a try and let me know how it turns out!
Salt and Pepper Shrimp
Ingredients
- 1 lb large shrimp shell-on optional, See Note 1
- 2 tbsp cornstarch
- 1 tsp white peppercorns
- 1 tsp Sichuan peppercorns
- 1 tsp kosher salt
- 1 cup vegetable oil
- 1 Fresno chile finely diced (seeds removed if desired)
- ¼ cup fresh cilantro leaves
Instructions
- Heat a dry wok over medium heat and toast the Sichuan and white peppercorns for 30 seconds, stirring frequently.
- Add kosher salt and toast for another minute until fragrant. Remove from heat, cool, and grind into a fine powder using a spice blender or coffee grinder. Set aside.
- Pat shrimp dry and place them in a bowl (See Note 1). Sprinkle cornstarch and half of the pepper mixture over the shrimp, tossing to coat evenly.
- Heat oil in a large skillet or wok over medium-high heat to 350°F (175°C).
- Working in batches, fry the shrimp for about 1 minute per side until golden and crispy. Transfer to a paper towel-lined tray with a wire rack.
- Increase heat to 375°F (190°C) and fry all shrimp a second time for extra crispiness.
- Transfer shrimp to a clean bowl and toss with the remaining half of the pepper mixture, diced chile, and cilantro.
- Serve immediately with rice or as an appetizer.
Notes
- Note 1: If using shell-on shrimp, trim off sharp edges around the head, remove legs and claws, then cut along the back and devein.
- Double-frying the shrimp ensures maximum crispiness.
- For extra heat, add more Sichuan peppercorns or use a spicier chili.
