Salt and Pepper Shrimp

Salt and pepper shrimp is crispy, fragrant, and absolutely addictive! This classic Cantonese dish features juicy shrimp fried until golden and crunchy, then tossed with aromatic garlic, hot peppers, and a homemade toasted salt and pepper seasoning that’ll make you forget takeout ever existed.

Love More Shrimp Recipes? Try My Classic Shrimp Scampi or this One Pot Shrimp Boil next.

Why You’ll Love This Recipe

Salt and Pepper Shrimp is crispy, savory, and packed with irresistible aromatic flavor. Each golden shrimp is tossed with garlic, chili, and scallions for a simple but bold dish. It comes together quickly, making it perfect for an easy weeknight dinner.

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Ingredient List

Salt and Pepper Mixture

• 2 parts whole peppercorns (white, black, Sichuan, or a mix)
• 1 part sea salt

Salt and Pepper Shrimp

• 1 pound large shrimp (about 450 g), with shells on, deveined, heads optional
• 3 tablespoons potato starch or cornstarch
• 1/3 cup oil (for shallow frying)
• Salt and pepper mixture, to taste
• 6 cloves garlic, finely chopped
• 1 long hot green or red pepper, thinly sliced
• 2 tablespoons oil (for aromatics)

Friendly Note: Don’t skip making the homemade salt and pepper mixture! Yes, you could use pre-ground pepper and regular salt, but toasting transforms these simple ingredients into something magical.

Why These Ingredients Work

Whole Peppercorns: Toasting whole peppercorns before grinding releases their essential oils and creates a much more complex, fragrant flavor than pre-ground pepper. White pepper is traditional in Cantonese cooking and has a sharp, clean heat. Sichuan peppercorns add that signature citrusy, slightly numbing sensation. Black pepper brings warmth and depth.

Shrimp with Shells On: The shells protect the delicate shrimp meat during frying and become incredibly crispy and flavorful. They’re completely edible when fried properly—like crispy little flavor bombs!

Potato Starch: This creates a lighter, crispier coating than all-purpose flour. Cornstarch works too, but potato starch gives you that extra-special crunch.

Sea Salt (Toasted): Toasting the salt changes its structure slightly and brings out a deeper, more complex saltiness that pairs beautifully with the toasted pepper.

Fresh Garlic and Hot Peppers: These aromatics are fried separately to achieve the perfect golden, crispy texture without burning, then tossed with the shrimp at the end for maximum flavor impact.

Essential Tools and Equipment

• Small pot (for toasting spices)
• Spice grinder or mortar and pestle
• Paper towels
• Small cast iron skillet or heavy-bottomed pan
• Cooking thermometer (helpful but not essential)
• Wok or large skillet
• Slotted spoon or spider strainer
• Plate lined with paper towels

How To Make Salt and Pepper Shrimp

Step 1: Toast the Peppercorns

In a small pot over medium-low heat, dry roast your whole peppercorns for about 15 minutes, stirring frequently. Keep them moving so they don’t burn! Let them cool completely before grinding.

Step 2: Grind the Pepper

Once cooled, grind those toasted peppercorns to a fine powder using a spice grinder or mortar and pestle.

Step 3: Toast the Salt

In the same pot over medium heat, dry roast the sea salt until it turns slightly yellow (this takes just a few minutes). Let it cool, then combine with your ground pepper using a 2:1 ratio (2 parts pepper to 1 part salt). Set aside.

Step 4: Prep the Shrimp

Rinse your shrimp under cold water and pat them VERY dry with paper towels, this is crucial for crispiness! Use kitchen scissors to trim any sharp edges, claws, and heads if using. Cut along the back through the shell and remove the vein.

Step 5: Dredge in Starch

Lightly dredge each shrimp in potato starch or cornstarch, making sure they’re coated but shaking off any excess. You want a light dusting, not a thick coating.

Step 6: Fry the Shrimp

Heat 1/3 cup oil in a small cast iron skillet to 375°F (190°C). If you don’t have a thermometer, test with one shrimp—it should sizzle immediately and start turning pink within seconds. Add shrimp in batches, spacing them out nicely. Fry for about 30 seconds per side until they’re crisp and gorgeously pink.

Step 7: Season While Hot

Remove the fried shrimp to a paper towel-lined plate and immediately sprinkle generously with your homemade salt and pepper mixture. The seasoning sticks better and tastes more vibrant when applied to hot shrimp.

Step 8: Fry the Garlic

In a wok or large skillet, heat 2 tablespoons of fresh oil over medium heat. Add your finely chopped garlic and fry until just golden. Remove with a slotted spoon and drain on paper towels.

Step 9: Quick-Fry the Peppers

Pour off most of the oil from the wok, leaving about 1 tablespoon. Add your sliced hot peppers and toss briefly, just 10-15 seconds until they’re fragrant and slightly blistered.

Step 10: Bring It All Together

Turn off the heat (this prevents burning). Return the fried garlic to the wok, then add all your beautiful crispy shrimp. Gently stir-fry everything together for about 10 seconds, just long enough to coat everything in those aromatic flavors.

Step 11: Final Touch and Serve

Sprinkle with a bit more salt and pepper mixture, give it one last toss, and serve immediately while everything is hot and crispy!

You Must Know

The Shrimp Must Be Bone Dry: Any moisture will cause the oil to splatter and prevent that signature crispiness. After patting dry, let them air-dry on paper towels for 5-10 minutes if you have time.

Don’t Skip the Shell: I know eating shrimp with shells might seem strange if you’ve never tried it, but trust me—when fried properly, the shells become paper-thin and incredibly crispy. They add so much flavor and texture! If you’re really hesitant, start with tail-on only.

Oil Temperature Is Everything: Too hot and the coating burns before the shrimp cooks; too cool and you get greasy, soggy shrimp. Stay around 375°F and adjust your heat as needed between batches.

Personal Secret: I always make a double or triple batch of the salt and pepper mixture and keep it in an airtight container.

Pro Tips & Cooking Hacks

• Work in small batches when frying the shrimp. Overcrowding drops the oil temperature and leads to soggy results.
• Use a splatter screen if you have one—frying shell-on shrimp can get a bit messy!
• Toast your spices the day before to save time on cooking day. Store the mixture in an airtight jar.
• Common mistake: Frying the garlic in the same wok right after the shrimp. The residual heat is too high and will burn the garlic. Either use fresh oil in a clean wok or let the pan cool slightly first.
• Smart shortcut: If you’re short on time, buy pre-ground white and black pepper and just toast them briefly in a dry pan to wake up the flavors. It’s not quite the same, but still delicious!

Flavor Variations & Suggestions

Spice Level: Adjust the heat by using mild peppers (like shishito) or going wild with Thai bird’s eye chilies or jalapeños.

Pepper Mix: Go traditional with all white pepper, add Sichuan for that numbing tingle, or use all black pepper for a more familiar flavor profile. I love a mix of all three!

Add More Aromatics: Try adding thin slices of ginger with the garlic, or toss in some sliced scallions at the end.

Herb Boost: Some restaurants add fresh Thai basil or cilantro leaves at the very end for a pop of freshness.

Make It Extra: Add some fried shallots on top for even more crunch and sweetness.

Make-Ahead Options

The salt and pepper mixture can be made weeks in advance and stored in an airtight container in a cool, dark place. It actually gets better as the flavors meld!

You can prep the shrimp earlier in the day—devein, trim, and dry them, then keep them covered in the refrigerator. Just make sure to pat them dry again right before coating and frying.

However, this dish truly must be served immediately after cooking. The crispy texture is what makes it special, and it doesn’t hold or reheat well. Plan to fry and serve within minutes of each other for the best experience.

Recipe Notes & Baker’s Tips

• If your shrimp came frozen, make sure they’re completely thawed and very well drained. Frozen shrimp often have extra moisture.
• The initial frying temperature might seem low for Asian cooking, but we want the shrimp cooked through without burning the starch coating.
• When you turn off the heat for the final toss, the residual heat in the wok is enough—keeping it on can make the garlic bitter.
• Heads-on shrimp are traditional and add amazing flavor, plus the fried heads are considered a delicacy! But heads-off works perfectly fine too.

Serving Suggestions

Serve your salt and pepper shrimp immediately with:

• Steamed white rice to soak up all those incredible flavors
• Cold beer or iced tea—the crispy, salty shrimp pair perfectly with something cold and refreshing
• Simple stir-fried vegetables like gai lan (Chinese broccoli) or bok choy
• Lemon wedges on the side for anyone who wants a citrus squeeze
• Extra napkins because this is hands-on, messy eating at its finest!

This makes a fantastic appetizer for a Chinese feast or can be the star of the meal alongside fried rice and vegetables.

How to Store Your Salt and Pepper Shrimp

Best Practice: Honestly, this dish is meant to be devoured immediately. The crispy texture is what makes it special, and it doesn’t hold well.

If You Must Store Leftovers: Place cooled shrimp in an airtight container in the refrigerator for up to 1 day.

Reheating: Reheat in a 400°F oven for 5-7 minutes to try to restore some crispiness. A toaster oven works great for small portions. Avoid the microwave—it will make everything soggy.

The Salt and Pepper Mixture: Store in an airtight container at room temperature for up to 3 months. It’s shelf-stable and ready whenever you need it!

Allergy Information

Contains: Shellfish (shrimp)

Gluten-Free: This recipe is naturally gluten-free when using potato starch or cornstarch. Double-check that your starch is certified gluten-free if needed.

Substitutions: Unfortunately, shrimp is the star here and there’s no good substitute that will give you the same result. However, you could use this same technique with soft-shell crab or squid if you’re looking for different shellfish options.

Questions I Get Asked A Lot

My shrimp aren’t getting crispy. What am I doing wrong?

The most common culprit is moisture! Make sure your shrimp are completely dry before coating. Also check your oil temperature, it needs to be hot enough (375°F). Finally, don’t overcrowd the pan, which drops the temperature too much.

What’s the difference between white and black pepper in this recipe?

White pepper has a sharper, more focused heat with fermented, earthy notes, it’s traditional in Cantonese cooking. Black pepper is fruitier and more complex with bold flavor. Both work beautifully! Many people use a mix for the best of both worlds.

Do I really need to toast the salt?

YES! I know it seems weird, but toasting the salt changes its flavor profile and creates a rounder, less harsh saltiness. It also picks up the aromatic oils from the peppercorns you toasted in the same pan. It’s a 3-minute step that makes a huge difference.

💬 Tried this recipe? Leave a comment and rating below! I love hearing about your salt and pepper shrimp adventures—did you go traditional with white pepper or mix it up? Shells on or off?