The shells stay on when frying these salt and pepper shrimp. The result is juicy, spicy-tingly shrimp with a crispy, salty exterior.
Salt and Pepper Shrimp
Updated on Jul. 14, 2024
My best memory of salt and pepper shrimp is from childhood. Growing up, I loved how the wok would smoke when my mom started to stir-fry the shrimp with garlic and pepper. I always knew exactly which dish was being prepared! The shrimp shells would be extra crispy after frying, so much so that I enjoyed eating the shell along with the tail.
This recipe for Chinese salt and pepper shrimp, adapted to be made at home, uses less oil than takeout and still achieves that hallmark crispy shell (it’s safe to eat if you love the crunch, but you can remove it if you prefer!).
Salt and Pepper Shrimp Ingredients
- Shrimp: Large shrimp (16-20 count) are best for this dish. Since it’s the main ingredient, the large size showcases it well!
- Garlic: Rather than using a garlic press, finely chop the cloves for a milder flavor.
- Cornstarch: This is what makes the shrimp extra crispy and helps the flavors cling.
- Sichuan peppercorn: Found in Asian markets (often in sealed bags), Sichuan peppercorns impart heat and a subtle floral note along with a numbing sensation.
- White pepper: Milder than black pepper, white pepper has a bright but earthy flavor.
- Red pepper flakes: This gives salt and pepper shrimp that familiar spicy heat.
- Scallions: Slice the green parts of the scallions for garnish.
Directions
Step 1: Toast the Sichuan peppercorns
In a flat-bottomed wok or large, deep skillet, heat the Sichuan peppercorns with 3 tablespoons of salt over medium heat until the pepper is lightly toasted and fragrant, two to three minutes. Don’t over-toast the peppercorns, or they will get bitter.
Transfer the salt and pepper to a mini food processor or mortar, then process the peppercorns until they’re ground.
Editor’s Tip: You can also use a small frying pan instead of a mortar and pestle. Use the bottom of the pan to crush the toasted peppercorn and salt on rimmed baking tray.
Step 2: Deep-fry the shrimp
Prep the shrimp by cutting the legs off with kitchen shears. Devein them, keeping the shell and tail on. Dry the shrimp really well between paper towels. In a large bowl, combine the cornstarch, ground white pepper and salt.
Toss the shrimp in the cornstarch mixture and coat well.
In the same flat-bottom wok, heat a half-inch of vegetable oil to 375°F. Fry the shrimp in batches until they’re very crispy and no longer pink, five to six minutes. Transfer them to a tray with a cooling rack, or drain them on paper towels.
Step 3: Stir-fry the shrimp and other ingredients
Drain the oil from the wok and wipe it clean with a paper towel. Add back 2 teaspoons of the oil. Over medium-high heat, cook and stir the finely chopped garlic cloves and red pepper flakes. Cook them until they’re fragrant, only 30 to 45 seconds.
Return the cooked shrimp to the wok with 1 teaspoon of the salt and Sichuan pepper mixture, then cook, tossing to combine, for one minute. Transfer the shrimp to a serving platter, garnish them with sliced scallions and serve them with rice. Save the rest of the Sichuan pepper salt for another time.
Editor’s Tip: The last part of this cooking is really quick. You don’t want to overcook any of the garlic or peppers or the flavor will become bitter.
Recipe Variations
- Swap the pepper: Use black peppercorns instead of Sichuan peppercorns.
- Remove the shells: The shells can be removed from the shrimp, but leave the tail on
- Mix up the garnish: Sprinkle cilantro leaves over the shrimp instead of scallions.
How to Store Salt and Pepper Shrimp
Store the shrimp in an airtight container in the refrigerator for one to two days. Note that the shell will soften and not be as crispy as it was on the first day.
Salt and Pepper Shrimp Tips
What can I eat with Chinese salt and pepper shrimp?
I think rice is the best accompaniment to this dish. It’s very enjoyable with the spicy heat!
What if I can’t find Sichuan peppercorns?
In a pinch, use black peppercorns instead of Sichuan peppercorns. But take a second look; your supermarket may carry this type of peppercorn! Buy the whole peppercorns, as they are superior in flavor to the ground ones.
What do I do with the extra toasted Sichuan peppercorn and salt mix?
Store the remaining Sichuan peppercorn salt in an airtight container in the pantry. Use it to season your next stir-fry or soup. You’ll be surprised how fast you’ll use it up!
What do I use if I don’t have a wok?
In lieu of a wok, use a seasoned cast-iron pan. If using a larger pan, more vegetable oil will be needed to fry the shrimp.
Salt and Pepper Shrimp
Prep Time
20 min
Cook Time
15 min
Yield
4 servings
Ingredients
- 2 tablespoons Sichuan Peppercorns
- 4 teaspoons salt, divided
- 1 pound uncooked shell-on shrimp (16-20 per pound)
- 1/4 cup cornstarch
- 1 teaspoon white pepper
- Oil for frying
- 4 garlic cloves, minced
- 1/2 teaspoon crushed red pepper flakes
- Sliced green onions
- Hot cooked rice
Directions
- In a dry flat-bottom wok or large deep skillet over medium heat, cook and stir peppercorns and 3 teaspoons salt until fragrant (do not overcook), 2-3 minutes. Transfer to a mini food processor or mortar and pestle. Process until peppercorns are ground. Set aside.
- Cut legs off shrimp. Devein, leaving on shells and tails. Pat dry with paper towels. In a large bowl, combine cornstarch, white pepper and remaining 1 teaspoon salt. Add shrimp; toss to coat.
- In the same wok or skillet, heat 1/2 in. oil to 375°. Fry shrimp in batches until crispy and no longer pink, 5-6 minutes, turning once. Drain on paper towels.
- Drain oil from wok, reserving 2 teaspoons in pan. Over medium heat, cook and stir garlic and red pepper flakes until fragrant, 30-45 seconds. Return shrimp to wok with 1 teaspoon peppercorn mixture (save remaining for another use). Cook and stir 1 minute. Sprinkle with green onions. Serve with rice.
Nutrition Facts
1 serving: 259 calories, 16g fat (1g saturated fat), 138mg cholesterol, 873mg sodium, 10g carbohydrate (0 sugars, 0 fiber), 19g protein.
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This simple Chinese dish is packed with flavor. I like to cook and serve the shrimp with shells on—they keep the meat inside super moist and make for a nice, crispy bite. You can remove the shells before cooking if you prefer; just keep the tails on. —Jeannie Chen, Brooklyn, New York
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