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Forget the monotony of takeout and indulge in this fragrant little number instead. Featuring a symphony of flavors – crispy, succulent shrimp coated in a harmonious blend of salt and peppercorns, and a heavenly creamy cilantro aioli sauce for dipping – this Chinese Salt and Pepper Shrimp recipe will leave you craving more. Best of all, you’ll need just 8 ingredients and less than 30 minutes to make it!
Table of Contents
About this salt and pepper shrimp
My family and I LOVE Chinese food, but we’re doing our best to buckle up our finances. As such, I’ve put my cooking school chops to work and learned how to make some of our favorite orders at home. Think orange beef stir fry, sticky Chinese chicken wings, and chicken with plum sauce. This spicy, savory recipe for peppercorn shrimp is just the newest addition to the home menu!
Juicy jumbo shrimp are dredged in a simple mixture of (you guessed it!) salt and pepper, plus a bit of cornstarch to make them extra crispy. They’re then pan-fried to golden perfection, tossed with fresh garlic and chiles for an added layer of bright, spicy flavor, and served with a delectable cilantro lime dipping sauce. In short, they’re AMAZEBALLS.
Better yet, this easy-peasy crispy salt and pepper shrimp recipe comes together in less time than it takes to watch an episode of The Office. (Yes, I’m on my 3rd watch — don’t judge!) 10 minutes of prep, a quick 15-minute spell in the pan, and BAM! Flavor for days. Well, minutes in our house, because once they hit the table all bets are off — mama’s goin’ to chow town. 😂
Why you’ll love this recipe
- Takeout Fakeout – My salt and pepper shrimp tastes just like your favorite restaurant makes it.
- Tongue Tingling Heat – The spice of black pepper is often underestimated, but not here. If you’re among the some who like it hot, this peppercorn shrimp is for you.
- Budget-Friendly – Making your own pan-fried Chinese shrimp with salt and pepper isn’t just speedy; it’s also smart. Make a whole pound for what you’d pay for just a few pieces at your favorite restaurant!
Ingredients for pepper and salt shrimp
- Black Peppercorns: Starting with whole toasted peppercorns adds tons of savory depth and a surprising amount of fieriness. I used regular ol’ Tellicherry peppercorns, but you can swap in Sichuan peppercorns (Szechuan peppercorns) for an even more authentic taste.
- Fine Sea Salt: You can also use kosher salt, but you may need to add more since the flakes are typically bigger and less salty.
- Cornstarch: If you’ve ever wondered how they get such excellently crispy results in Chinese cooking, cornstarch is your answer.
- Canola Oil: This inexpensive, neutral oil has a high smoke point—perfect for stir-fries—and is relatively heart-healthy. Feel free to swap in vegetable oil or another neutral oil if you prefer. However, do not try to use olive oil or any scented oil with a low smoke point. Save those for your marinades and dressings.
- Raw Jumbo Shrimp: I suggest frozen shell-on shrimp that have been deveined. Just be sure to thaw shrimp properly before using in this recipe.
- Serrano Pepper: We remove the seeds, so it’s not too spicy. You’re welcome to use any of the alternatives listed below.
- Garlic: Fresh minced garlic is best, but the jarred kind will work if you’re in a pinch.
- Scallions: The white/light green parts of the green onions get stir-fried while the darker greens make a perfect garnish.
To make the optional Cilantro Lime Dipping Sauce you’ll also need:
- Good-Quality Mayonnaise: Think Best Foods/Hellman’s, Duke’s, or Blue Plate.
- Fresh Lime: We’ll use both the zest and juice for maximum flavor.
- Fresh Cilantro Leaves: For bright herbaceousness.
Recipe variations
- Corn-Free – Can’t do cornstarch? Potato starch is a perfect 1-to-1 swap.
- Chile Choices – Feel free to play around with the chile pepper. Try a Thai red chili for a spicier shrimp dish, a jalapeno for a medium spicy flavor, or a green bell pepper for no heat.
How to make Chinese salt pepper shrimp
- Make Salt and Pepper Mixture: To a mortar, add toasted whole peppercorns and sea salt. Use the pestle to grind the peppercorns into the salt to form a coarse powder and then set the bowl aside.
- Rinse Shrimp: Next, add the raw shrimp to a bowl with water and sea salt. Then, use your hands to make sure all the shrimp are submerged in the salty water and let the shrimp soak for 5 to 15 minutes before rinsing, draining, and patting the shrimp dry.
- Coat Shrimp: Transfer the shrimp to a large mixing bowl and toss with cornstarch.
- Cook Shrimp in Two Batches: Heat the oil in a wok or skillet to 350 to 375-degrees Fahrenheit. Once the oil is nearly smoking, add half of the shrimp to the hot oil. Cook the shrimp, tossing and stirring occasionally, for 2-3 minutes or until the shrimp are almost cooked through. Then, use a slotted spoon to remove the shrimp to a paper towel lined plate to drain excess grease and set aside. Repeat cooking the remaining shrimp, adding more oil to the pan as necessary.
- Add Serrano, Garlic, and Scallions: Heat the remaining 2 teaspoons of oil and add the serrano peppers to the pan and cook, stirring, for 1 minute. Then add the garlic and scallions and cook, stirring, until fragrant, about 30 seconds.
- Add Shrimp and Salt/Pepper Mixture: Add the peppercorn shrimp back to the skillet, along with the pepper and salt mixture. Toss until the shrimp are completely coated in the spices and fragrant. Then, immediately remove the pan from the heat.
- Garnish and Serve: Tip the salt and pepper shrimp onto a serving platter and garnish with scallions and flakey sea salt. Serve with lime cilantro aioli and enjoy immediately.
Expert tips for the best results
- Don’t skip the toast! Toasting whole spices (like our peppercorns) before grinding heightens the aromas and intensifies the sharp, robust, and biting flavors of the naturally occurring essential oils.
- Don’t have a spice grinder? Use a mortar and pestle, food processor, or clean towel and a rolling pin to bash them.
- Be extra. The dipping sauce is optional, but I highly recommend it. It’s super delicious and incredibly easy to customize. Try adding ground cumin and smoked paprika for warmth, ancho chile powder and minced garlic for a kick, or try ground ginger and garlic to lean into the Asian flavors. The world’s your figurative oyster.
- To shell or not to shell, that is the question. Leaving the shells on the shrimp makes for truly crispy, light & airy shrimp. However, if you don’t like shrimp shells, no worries. Simply peel and thoroughly dry the shrimp before adding to the cornstarch. But be sure to gently press the shrimp into the starch to ensure it adheres.
FAQs: frequently asked questions
What size shrimp should I use?
For the best results, look for large shrimp (16-20 count per pound) that are deveined with the shells still on. And, if you’ve got access to them, use shrimp with the heads still on.
Why leave the shells? The shrimp shells help create that beautifully crispy, crunchy texture.
Should I soak shrimp in salt water before cooking?
While completely optional, for the juiciest peppercorn shrimp, you’ll want to soak them in a mixture of water and salt. The salty water works wonders on raw shrimp by keeping them moist while they cook.
Do you eat the skin on salt and pepper shrimp?
You sure do! It’s traditional to eat the entire salt and pepper shrimp – shells and all. But in case that makes you feel a little weird, maybe a little 411 will help. Leaving the shells on while frying and eating the shrimp helps achieve a few things:
- Leaving the shells on while cooking helps the protect the delicate shrimp meat and ensures the shrimp remain juicy and plump.
- The shrimp shells absorb and hold onto the salt and pepper mixture, so if you want maximum flavor you’ll want to eat those shells.
- The shells are what get beautifully crunchy and crispy when fried, so if you’re looking for the delicious textural contrast of tender shrimp meat and crispy fried goodness, you’ll want to eat the entire shrimp.
Now, with all that said, if it’s your personal preference to not eat the shrimp shells, by all means, please peel the shells off of the shrimp before eating.
How do I get the shrimp really crispy?
The key to wonderfully crunchy, crispy salt and pepper Chinese shrimp is to coat the shrimp well in cornstarch before frying. The starchy coating help create an extra crispy crust.
What oil and temperature should I use for frying the shrimp?
For the best results, use peanut oil. It has the highest smoke point and is best suited for frying. However, you can also use a neutral, high heat oil such as vegetable oil or canola oil if you are in a pinch. You want to set the oil to around 350-degrees Fahrenheit when frying shrimp.
How do I keep the shrimp crispy after cooking?
To ensure your shrimp are crispy to begin with, be sure to coat them in cornstarch and fry them in small batches.
When you’re done frying, use tongs to transfer the crispy Chinese shrimp to a paper towel-lined plate to drain for a few seconds. Then, immediately transfer the shrimp to a wire cooling rack. The air circulation will help ensure the entire shrimp stays crispy. You can also place the shrimp on a sheet pan lined with a wire rack and place the shrimp in a low oven to keep them warm if you’d like.
And there you have it, folks — a shrimp-ly irresistible, perfectly sea-soned Chinese Salt & Pepper Shrimp recipe that’s sure to krill it at dinnertime! Don’t be shellfish; share this delectable takeout fakeout recipe with your friends and family. Until next time, keep calm and wok on!
Cheyanne
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More simply delicious international shrimp dinners!
- Shrimp Saganaki
- Honey and Garlic Shrimp
- Air Fryer Shrimp with Old Bay
- Shrimp with Risotto
- Sheet Pan Shrimp and Potatoes
Salt and Pepper Shrimp
Equipment
- 1 Mortar and Pestel – optional; for grinding spices
- 1 Large Bowl – for rinsing and coating shrimp
- 1 Small Bowl – optional; for dipping sauce
- 1 Wok, Cast Iron Skillet, or Heavy-Bottom Skillet with Deep Sides – for frying salt and pepper shrimp
Ingredients
- 1 TBS Black Peppercorns (substitute: ¾ teaspoon freshly ground black pepper) (SEE NOTES)
- 1 ¼ tsp Fine Sea Salt – DIVIDED
- 3 ½ TBS Cornstarch – leveled
- ¼ Cup + 2 tsp Canola Oil – or more as needed
- 1 Pound Raw Jumbo Shrimp – deveined with shells on and tail left intact (SEE NOTES)
- 1 small Serrano Pepper – thinly sliced or minced and seeds removed
- 2-3 cloves Garlic – peeled and minced
- 2 TBS Thinly Sliced Scallions – white/light green parts only; reserve dark green portion for garnish (about 5 whole scallions)
Optional Cilantro Lime Dipping Sauce:
- ½ Cup Good Quality Mayonnaise
- 1 whole Lime – zest ½ and juice the whole lime (1/2 tsp packed zest + 1 ½ TBS juice)
- 1 ½ to 2 TBS Fresh Cilantro Leaves – finely chopped; DIVIDED
Instructions
- Toast Peppercorns: Toast the whole peppercorns by adding them to a small, dry skillet. Then, place the skillet over medium heat on the stovetop. Cook, shaking the skillet often, until the peppercorns are fragrant and start popping in the pan, about 4 minutes. Transfer the toasted peppercorns to a plate and let cool completely. Then transfer to a mortar and use a pestle to coarsely grind the peppercorns.(Note: If using freshly ground black pepper instead of whole black peppercorns, skip this step.)
- Optional – Make Dipping Sauce: In a small mixing bowl, combine the mayonnaise with ½ tsp lime zest, 1 ½ TBS lime juice, chopped cilantro, heaping 1/8 tsp salt, and a generous pinch of pepper. Use a whisk to stir the ingredient together until they’re fully combined. Taste the sauce and adjust the flavors as needed. Cover the bowl and set the dipping sauce aside in the refrigerator.
- Make Salt and Pepper Mixture: To the mortar with the peppercorns, add 1 teaspoon of sea salt. Use the pestle to grind the peppercorns into the salt to form a coarse powder. Set the salt and pepper mixture aside. (Note: If you don’t have a pestle and mortal, simply mix the sea salt with the ground black pepper in a bowl.)
- Rinse Shrimp: In a medium bowl, add 2 cups of room temperature filtered water and the remaining ¼ teaspoon of sea salt. Whisk or stir to combine. Next, add the raw shrimp and use your hands to make sure all the shrimp are submerged in the salty water. Set the bowl aside and let the shrimp soak for 5 to 15 minutes. Then, rinse the shrimp in a colander, drain, and pat the shrimp thoroughly dry with paper towels.
- Coat Shrimp: Transfer the rinsed and dried shrimp to a large mixing bowl and add the cornstarch. Toss to coat the shrimp thoroughly and evenly with the starch.
- Cook Shrimp in Two Batches: Heat the oil in a wok or skillet over medium to medium-high heat to 350 to 375-degrees Fahrenheit. Once the oil is nearly smoking, work quickly and add half of the shrimp to the hot oil. Cook the shrimp, tossing and stirring occasionally to ensure even cooking, for 2-3 minutes, or until the shrimp are almost cooked through. Then, use a slotted spoon to remove the shrimp to a paper towel lined plate to drain excess grease and set aside. Repeat cooking the remaining shrimp adding more oil to the pan as needed.Wipe Pan: When all the shrimp are fried and removed to a paper towel lined plate or tray, use tongs to hold a sheet of paper towel and wipe the pan clean of excess oil.
- Saute Serrano, Garlic, and Scallions: Heat the remaining 2 teaspoons of oil over medium-high heat. Once the oil is shimmering, add the serrano peppers to the pan and cook, stirring, for 1 minute. Then, add the garlic and scallions and cook, stirring, until fragrant, about 30 seconds.
- Add Shrimp and Salt/Pepper Mixture: Add the fried shrimp back to the pan, along with the pepper and salt mixture. Toss and stir until the shrimp are completely coated in the spices and fragrant, about 30 seconds to 1 minute. Then, immediately remove the pan from the heat.
- Garnish and Serve: Tip the Chinese salt and pepper shrimp onto a serving platter and garnish with the dark green scallions and flakey sea salt. Serve with lime cilantro aioli and lime wedges on the side and enjoy immediately.
Notes
- Peppercorns: Toasting whole peppercorns before grinding heightens the aromas and intensifies the sharp, robust, and biting flavors. I recommend toasting and grinding peppercorns for the best flavor. You can swap in Szechuan peppercorns if you like. And of course, you can swap in freshly ground black pepper instead – just don’t toast it.
- Shrimp: Leaving the shells on the shrimp makes for a super light and airy, truly crispy shrimp. However, if you don’t like shrimp shells, no worries. Simply peel and thoroughly dry the shrimp before adding to the cornstarch. But be sure to gently press the shrimp into the starch to ensure it adheres.
- Chile: Feel free to play around with the chile pepper. Try a Thai red chili for a spicier shrimp dish, a jalapeno for a medium spicy flavor and a green bell pepper for no heat.
- Dipping Sauce: Totally optional; however, it’s really delicious and incredibly easy to customize. Try adding ground cumin and smoked paprika, or ancho chile powder and garlic, or try ground ginger and garlic. The world’s your figurative oyster.
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Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
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Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can!
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