This Chinese Salt and Pepper Shrimp recipe is an easy and flavorful recipe that effortlessly spices up your dinner routine. Crispy fried shrimp meets the heat from chili peppers and the sharpness of fresh ginger, making each bite a burst of flavor. Whether you’re in the mood for something different or just want to impress at your next meal, this dish is sure to be a hit.
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I love making Chinese Salt and Pepper Shrimp for an Asian-inspired dinner, game day, party appetizer, or when friends come over for a weeknight dinner. They’re quick to prep ahead, and I can fry them just before serving or re-crisp them in the air fryer. It’s a restaurant-style dish that feels special and always gets a great reaction. Leftovers keep well in the fridge and reheat beautifully the next day.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Chinese Salt and Pepper Shrimp with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Follow these steps in order, and you’ll end up with crispy shrimp that tastes just like your favorite Chinese restaurant version.
Marinate the Shrimp
Place the peeled and deveined shrimp in a bowl to marinate. To devein my shrimp, I like using this deveiner tool because it’s easy to use and keeps my shrimp intact. Then, I use a glass mixing bowl like this one since it’s deep enough for liquid marinades.
Pour the fish sauce over the shrimp and toss until they are well covered. Set the bowl aside while you prepare the aromatics and coating.
Grind the Peppercorns
Use a mortar and pestle to coarsely grind the peppercorns. I always grab my mortar and pestle here; it cracks the peppercorns properly without turning them into dust. You want visible pieces for the final sprinkle, not a fine powder.
Chop the Garlic, Ginger, and Chilies
Coarsely chop the garlic clove, the 1-inch piece of fresh ginger, and the red Thai chili peppers. I use this sharp chef’s knife for chopping my ingredients finely. Keep the pieces slightly chunky rather than minced, so they hold their shape in the pan and add noticeable texture and bite to the sauté, resulting in a better flavor.
Coat the Shrimp
Drain the shrimp from the marinade to remove any excess liquid. To drain the shrimp cleanly and avoid a wet coating, I grab a sturdy colander that sits perfectly in the sink.
In a separate large bowl, whisk together the flour and cornstarch until combined. This stainless steel balloon whisk is what I use to blend dry ingredients fast with no clumps.
Add the shrimp to the bowl and toss thoroughly, coating all sides evenly. I like using a pair of silicone tipped tongs to flip and coat each piece without making a mess. Sometimes I just snap the lid onto my glass prep bowl and give it a few shakes instead.
Fry the Shrimp
Heat oil in a deep skillet or wok to 350°F (180°C). I always grab my deep skillet to avoid oil splatter, but this carbon steel wok works just as well, retaining heat and giving that crisp edge faster.
Once the oil is hot, fry the shrimp in smaller batches for about 3 minutes, turning halfway through so both sides cook evenly. A wide silicone turner is what I use for turning them without scraping the pan.
The coating should become golden and crunchy. When done, transfer the shrimp to a plate lined with paper towels to drain off any excess oil. I use this wide dinner plate, lined with a reusable dishcloth, to drain the shrimp with no waste.
If I’m cooking a large batch, I usually place them on my cooling rack over a sheet pan to let the excess oil drain.
Sauté the Aromatics
Once all the shrimp are fried, carefully discard the used oil from the pan to prevent any burnt bits that could affect the next steps. Return the pan to medium heat and pour in about one tablespoon of fresh oil. This oil cruet is what I use here to control the pouring and avoid adding too much oil.
Let it heat up for a few seconds, then add the chopped garlic and ginger. Sauté for 2 to 3 minutes, stirring often, until they start to brown slightly and release their aroma into the oil.
Add the Chilies and Scallions
Throw in the chopped Thai red chili peppers and cook for 1 to 2 minutes over medium heat, being careful not to burn them. Follow with the sliced scallions immediately and cook for an additional 2 minutes to soften.
Combine the Shrimp and Aromatics
Return the fried shrimp to the pan with the sautéed aromatics. Use a spatula or wooden spoon to gently toss everything together, allowing the shrimp to absorb all the flavors of garlic, ginger, chili, and scallions.
A long wooden spoon like this one is what I often use for stir-frying because it doesn’t scratch the pan surface. This heat-resistant silicone spatula also works for this because it’s flexible enough to get under the shrimp without breaking up the crispy coating.
Season and Garnish
Turn off the heat and give the pan one final toss. Sprinkle the coarsely ground peppercorns evenly over the shrimp, then season with coarse salt to taste. The pepper brings a final punch of flavor, while the salt brings everything into balance.
Garnish with a few fresh cilantro leaves just before serving to add a bright, fresh note to the dish. I use a good pair of herb scissors to make quick work of garnishing, leaving no bruise to the leaves.
Serve right away while the shrimp are still hot and crisp. Enjoy!
If you’re making this for a gathering, I pack it in this portable storage container for transport, and then I slide that into my insulated casserole carrier to keep the shrimp warm. This combo is great for potlucks, especially when you need to reheat or serve later.
Chinese Salt and Pepper Shrimp
Add Preferred SourceEquipment
Ingredients
- 1 pound large shrimp peeled and deveined
- 4 red Thai chili peppers
- 3 tablespoons fish sauce
- 1 clove garlic
- 1 piece ginger about 1-inch size
- 3 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- 2 scallions sliced
- 1 teaspoon whole peppercorns
- 1 teaspoon coarse salt or to taste
- Fresh cilantro leaves for garnish
Instructions
- Begin by marinating the shrimp in the fish sauce, then set them aside.1 pound large shrimp, 3 tablespoons fish sauce
- Use a mortar and pestle to grind the peppercorns coarsely, ensuring they retain some texture.1 teaspoon whole peppercorns
- Coarsely chop the garlic, ginger, and red chili peppers.1 clove garlic, 1 piece ginger, 4 red Thai chili peppers
- Drain the shrimp from the fish sauce and coat them thoroughly with a mixture of flour and cornstarch. Ensure each piece of shrimp is evenly coated, then set them aside.3 tablespoons all-purpose flour, 3 tablespoons cornstarch
- Heat a layer of oil in a pan, making sure it reaches 350°F (180°C). Fry the shrimp for approximately 3 minutes, or until they turn golden brown. Remember to flip them halfway through the frying process. Fry the shrimp in smaller batches to ensure they cook evenly and become crispy. Once all the shrimp are fried, remove them from the oil.
- Discard the excess oil from the pan. Add about 1 tablespoon of fresh oil and heat it. Once the oil is hot, add the chopped garlic and ginger. Sauté them until they start to brown, which should take around 2-3 minutes.
- Stir in the chopped red chili peppers to the pan and cook for an additional 1-2 minutes.
- Add the sliced scallions to the pan and cook for another 2 minutes.2 scallions
- Gently combine the fried shrimp with the sautéed ingredients in the pan, stirring until everything is well incorporated. Remove the pan from the heat.
- Finally, sprinkle the dish with the coarsely ground peppercorns and add coarse salt to taste.1 teaspoon coarse salt
- Garnish the dish with fresh cilantro leaves and serve.Fresh cilantro leaves
Notes
- Start with a Quick Marinade: Fish sauce adds savory depth, so give the shrimp time to absorb it while you prepare.
- Chop, Don’t Mince: Keep the garlic, ginger, and chilies in rough pieces so they don’t burn too quickly and add texture.
- Grind the Peppercorns Coarsely: You want them chunky, not fine, to get that signature punch at the end. You can swap in Sichuan peppercorns or even black pepper for a slightly different flavor kick.
- Coat Just Before Frying: Wait to toss the shrimp in the flour and cornstarch mixture until you’re ready to fry to prevent sogginess.
- Always Discard Used Oil: Starting fresh for the sauté step allows flavors to stay clean and avoids bitterness.
- Fry in Batches: This helps the oil stay hot, resulting in evenly crisp shrimp every time.
- Cook in Layers: Start with garlic and ginger, then add chilies, followed by scallions, so nothing gets overdone.
- Season Off the Heat: Add salt and pepper last, so they don’t lose their flavor in the pan.
Nutrition
Recipe Notes and Expert Tips
I always follow these steps to get the best result every time I make this dish.
- Start with a Quick Marinade: Fish sauce adds savory depth, so give the shrimp time to absorb it while you prepare.
- Chop, Don’t Mince: Keep the garlic, ginger, and chilies in rough pieces so they don’t burn too quickly and add texture.
- Grind the Peppercorns Coarsely: You want them chunky, not fine, to get that signature punch at the end. You can swap in Sichuan peppercorns or even black pepper for a slightly different flavor kick.
- Coat Just Before Frying: Wait to toss the shrimp in the flour and cornstarch mixture until you’re ready to fry to prevent sogginess. If you prefer mixing by hand, I have these disposable food-safe gloves in my cabinet to keep my fingers clean when tossing.
- Always Discard Used Oil: Starting fresh for the sauté step allows flavors to stay clean and avoids bitterness.
- Fry in Batches: This helps the oil stay hot, resulting in evenly crisp shrimp every time.
- Cook in Layers: Start with garlic and ginger, then add chilies, followed by scallions, so nothing gets overdone.
- Season Off the Heat: Add salt and pepper last, so they don’t lose their flavor in the pan.
How to Store Leftovers
Let leftovers cool completely, then store them in an airtight container in the fridge for up to 2 days. These glass containers with locking lids are effective because they keep moisture out and stack easily in the refrigerator.
They’re best reheated in the oven or air fryer so the coating can crisp back up slightly. I use my oven-style air fryer for this, which gives more even heat and space.
This dish is not ideal for freezing, as the texture of the shrimp and coating will change when thawed.
What to Serve with Chinese Salt and Pepper Shrimp
I like pairing this crispy shrimp with light, refreshing sides that don’t overpower the bold flavors. A cucumber salad, cowboy caviar, or classic Waldorf salad adds contrast and a cool crunch to balance the heat. If you’re leaning into something heartier, a garlic fried rice or Mexican street corn salad rounds out the meal without stealing the spotlight. A cold drink, such as iced tea or a light lager, rounds it out perfectly.
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