Salt and Pepper Crispy Shrimp

Salt and Pepper Shrimp is crispy outside and juicy inside. They are seasoned to perfection with the addicting salt and pepper mix. Every bite makes you crave for more.

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Salt and Pepper Shrimp is a true classic in Chinese cuisine — and for me, it’s so much more than just a dish. It carries some of my most precious childhood memories. Growing up, this was one of those special meals my parents would either lovingly prepare at home or order for me at restaurants during celebrations. I still remember the excitement I felt every time a plate of golden, crispy shrimp arrived at the table. That first bite — crunchy on the outside, juicy on the inside — instantly made me so happy. Big, flavorful shrimp always felt like such a treat.

To welcome the new year of 2024, I wanted to recreate this dish — not just to cook, but to reconnect with those warm moments and honor the love I shared with my parents through food. This Salt and Pepper Shrimp is everything I remember and more. Each shrimp is perfectly crispy on the outside, tender and juicy on the inside, and coated in that irresistible salt and pepper seasoning. It’s the kind of dish where one bite leads to another… and before you know it, the whole plate is gone. The best part? It’s surprisingly simple and easy to make at home.

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WHY YOU’LL LOVE THIS RECIPE

SALT AND PEPPER MIX

For the signature salt and pepper mix, I highly recommend using both Sichuan peppercorns and black peppercorns. This combination creates the most fragrant, slightly numbing, and deeply satisfying flavor. And when it comes to salt, always go for sea salt rather than regular salt — it really makes a difference. If you can, try making the salt and pepper mix from scratch instead of using a store-bought version. It only takes a few minutes, but the aroma and freshness are on a completely different level. Once you try it yourself, you’ll never want to go back.

HOW TO MAKE THIS SALT & PEPPER SHRIMP

I hope you will enjoy making this Chinese Salt and Pepper Crispy Shrimp recipe. They are perfect snack food for a dinner party or a cozy and lazy night at home. You can also make them as appetisers or as a main course. Either way, this Salt and Pepper Shrimp works wonder. You won’t be able to stop eating after just one bite. Happy Cooking!

MORE SHRIMP RECIPES

Sichuan Chili Shrimp with Korean Rice Cakes

Healthy Sautéed Shrimp and Broccoli with Garlic Sauce

Delightful Honey Garlic Shrimp

Super Easy and Delicious Honey Walnut Shrimp

Sensational Bang Bang Shrimp

Salt and Pepper Crispy Shrimp

Haini

Salt and Pepper Shrimp is crispy outside and juicy inside. They are seasoned to perfection with the addicting salt and pepper mix. Every bite makes you crave for more.

5 from 9 votes

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Marinate 15 minutes mins

Total Time 35 minutes mins

Course Appetizer, Dinner, Snacks

Cuisine Chinese

Servings 4 people

Ingredients

  

1x2x3x

• 18-20 large Shrimp, peeled and deveined, butterfly shape
• 1 cup Cornstarch
• 1 long fresh Thai Red Chilli, finely chopped
• 2 long dried Red Chilies, roughly chopped
• 2 Green Onions, sliced
• 1 tbsp Vegetable Oil + Oil for frying
• some Coriander for garnish
• Lime wedges to serve

Marinade

• 1 tbsp Light Soy Sauce
• 1 tbsp Chinese Cooking Wine
• 1 Egg, whisked

Salt and Pepper Mix

• 1 tbsp Sichuan Peppercorns
• 1 tbsp Black Peppercorns
• 1 tbsp Sea Salt

Instructions

 

• In a frying pan, toast Sichuan Peppercorns and Black Peppercorns on medium heat for 1-2 minutes until fragrant. Then use a mortar and pestle to grind into fine powder. Transfer to a bowl.
• Add in the Sea Salt (don't use regular salt!). Mix well. Salt and Pepper mix is ready.
• Slice down the back of Shrimp (without cutting in half) into a butterfly shape. In a bowl, mix together the Shrimp, Light Soy Sauce, Chinese Cooking Wine, and Egg. Set aside to marinate for 10-15 minutes.
• In a large bowl, add in Cornstarch. Add in the Shrimp and some marinade. Use your hands to mix well the Shrimp and Cornstarch. Shake off extra starch.
• In a wok, on high heat, add in enough Vegetable Oil for the Shrimp to float. Use a wooden chopstick to check the temperature of the oil. When there are small bubbles coming up quickly, the oil is ready. Add the Shrimp into the hot oil one at a time. Fry in batches. Cook for 2-3 minutes until golden. Drain on paper towel or a wire rack.
• In a clean wok, add in the Vegetable Oil over medium-high heat. Then add in the Garlic, Thai Red Chilli, Dried Red Chillies, and Green Onions. Stir fry for a minute. Then add in the fried Shrimp. Sprinkle over a generous amount of Salt and Pepper mix. Toss everything well.
• Remove from heat and transfer to a serving plate. Garnish with some chopped coriander and serve with Lime wedges.

Video

Notes

• Remember to butterfly the Shrimp for the best possible result. Use a sharp paring knife to make a top slit across the back of the prawns all the way to the end of the tail. The Shrimp is still intact and opens as a nice butterfly shape. Leave the tail shell on for a nice look.
• Do not use regular salt when making Salt and Pepper Mix. Always use Sea Salt.
• When serving, squeeze some Lime juice on top and dip the Shrimp in the Salt and Pepper Mix for the best taste.

 

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