This Salt and Pepper Shrimp (椒盐虾) is fried to perfection and coated in a simple salt and pepper seasoning. It only takes a few handful of pantry staples to make and you can have this tasty shrimp recipe ready in no time.
Perfect as an appetizer or as an entree, this salt and pepper shrimp will hit the spot. It’s one of my go-to orders at Chinese restaurants. Fried to golden perfection, it’s crispy, savoury, and absolutely mouthwatering. Shrimp thaws so quickly and only takes a couple of minutes to cook up so it’s perfect as a weeknight meal.
Ingredients You’ll Need
- large shrimps or prawns — deveined, I buy shell-on, tail-on shrimp that’s been deveined to save time.
- cornstarch — you can also use potato starch or tapioca starch as well.
- oil for frying — I usually use vegetable oil or canola oil. You’ll want to use an oil with a high smoke point.
- olive oil
- freshly cracked pepper
- salt
- red chili flakes
- fried garlic — see below for an image of what I’m referring to!
- fried onion — see below for an image of what I’m referring to!
How to Make Salt and Pepper Shrimp
- Coat the deveined shrimp with cornstarch and toss to coat.
- Heat around an inch of oil in a skillet or Dutch oven to 375°F (190°C) and slowly add the shrimp to the oil in batches. Fry each side for around 30 seconds.
- Transfer to a rack where the excess oil can drip off.
- Heat olive oil in a skillet and add the shrimp to it along with your desired amount of salt, freshly cracked pepper, red chili flakes, fried garlic, and fried onion. Toss to combine for under a minute and then serve.
Is This Authentic?
It depends on your definition of authentic. This is my version of a take-out favourite that I grew up made with ingredients that I have on hand. It’s pretty darn close! Kind of like how every family has their version of a traditional recipe.
I like to think of it as the shortcut version for when I need it ready in a flash. If you’d like this to be closer to the traditional restaurant version of salt and pepper shrimp, you can toast whole Sichuan pepper with salt, then grind it up with a mortar or a spice grinder instead of using freshly cracked pepper. You can also swap the red chili flakes for minced red chili pepper. And finally, instead of using store-bought fried garlic and onion, you can fry it yourself. These steps will take the salt and pepper shrimp to the next level but will add more prep time to your total time.
Recipe Tips and Notes
- I use around ½ to 1 tsp of salt and pepper, 1 tsp red chili flake, and just under 1 tbsp of the fried garlic and onion. Feel free to add more.
- Be sure to pat dry the shrimp before adding the cornstarch so it can coat the shrimp better.
- White pepper can also be used as well.
- Try not to add too much shrimp to the oil at once as it’ll cause the oil to drop in temperature. I usually put 5 to 6 shrimps in at once.
Frequently Asked Questions
Leftover salt and pepper shrimp should be stored in an airtight container for up to 3 days. I like to reheat mine in the air fryer but you can reheat it on the stovetop as well.
I leave the shell and tail on my shrimp as once fried it’s super crispy. The shell is edible but you can remove it if you prefer. If you have head-on shrimp, you can leave the head on when frying. I buy mine without the head but it’s up to you!
I use giant tiger prawns but you can use any large shrimp/prawn that you have on hand.
To quickly thaw frozen shrimp, I place the bag into a bowl of cold water and it’ll thaw in around 30 minutes. If in a rush, I’ll place the frozen shrimp in a colander and run cold water over it. Be sure to pat dry before using.
Salt and Pepper Shrimp
This Salt and Pepper Shrimp (椒盐虾) is fried to perfection and coated in a simple salt and pepper seasoning. It only takes a few handful pantry staples to make and you can have this tasty shrimp recipe ready in no time.
Servings: 4 servings
Ingredients
- 1 lb large shrimps or prawns, deveined, shell-on, tail-on shrimp
- 3 tbsp cornstarch, or potato starch or tapioca starch
- oil for frying
- ½ tbsp olive oil
- ½ – 1 tsp freshly cracked pepper
- ½ – 1 tsp salt
- 1 tsp red chili flakes
- 1 tbsp fried garlic
- 1 tbsp fried onion
Instructions
-
Coat the shrimp with cornstarch and toss to coat.
-
Heat around an inch of oil in a skillet or Dutch oven to 375°F (190°C) and slowly add the shrimp to the oil in batches. Fry each side for around 30 seconds.
-
Transfer to a rack where the excess oil can drip off.
-
Heat olive oil in a skillet and add the shrimp to it along with your desired amount of salt, freshly cracked pepper, red chili flakes, fried garlic, and fried onion. Toss to combine for under a minute and then serve.
Notes
- Feel free to use Sichuan pepper instead.
Nutrition
Calories: 131kcal | Carbohydrates: 8g | Protein: 16g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 1530mg | Potassium: 156mg | Fiber: 1g | Sugar: 1g | Vitamin A: 357IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 1mg
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