Salt and Pepper Shrimp Chinese-style is a classic takeout favorite with ultra-crispy shrimp, garlic, and fresh peppers. It’s quick to make, packed with bold flavor, and doesn’t require a complicated sauce. This recipe is perfect for busy weeknights when you want something special but still simple. Beginners will love how fast and forgiving it is.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Servings: 4
- Category: Dinner, Seafood
- Cuisine: Chinese-inspired
Ingredients
For the Salt and Pepper Mixture
- 2 parts whole peppercorns
- 1 part sea salt
For the Shrimp
- 1 pound large shrimp (450 g), shells on, deveined
- 3 tablespoons potato starch or cornstarch
- 1/3 cup neutral oil for shallow frying
- Salt and pepper mixture, to taste
- 6 cloves garlic, finely chopped
- 1 long hot green or red pepper, thinly sliced
Ingredient Notes (Optional)
- Potato starch gives the crispiest texture, but cornstarch works well too.
- Shell-on shrimp add extra flavor and crunch.
- Use mild peppers if cooking for kids or spice-sensitive eaters.
Instruction
- Make the salt and pepper mixture
Heat a small pot over medium-low heat and dry roast the peppercorns for about 15 minutes until very fragrant. Stir often and adjust heat to avoid burning. Let cool completely, then grind into a fine powder. In the same pot, dry roast the salt over medium heat until slightly yellow. Let cool and mix with the ground pepper. - Prep the shrimp
Rinse the shrimp and pat them completely dry with paper towels. Toss the shrimp in potato starch or cornstarch until evenly coated. - Fry the shrimp
Heat the oil in a skillet to about 375°F. Fry the shrimp in batches, spacing them apart. Cook each side for about 30 seconds until crispy. Transfer to a paper towel-lined plate and lightly sprinkle with the salt and pepper mixture. - Cook the garlic
Heat 2 tablespoons of oil in a wok over medium heat. Fry the garlic until just golden, watching carefully to avoid burning. Remove and drain on paper towels. - Toss everything together
Discard excess oil from the wok, leaving about 1 tablespoon. Add the sliced peppers and turn off the heat. Return the garlic to the wok and stir briefly. Add the shrimp and toss gently for about 10 seconds, adding more salt and pepper mixture to taste. Serve immediately.
Variations & Substitutions
- Use peeled shrimp if you prefer easier eating.
- Swap hot peppers for bell peppers for a mild version.
- Add sliced green onions at the end for extra freshness.
- Try calamari or scallops using the same method.
Storage & Reheating
Fridge: Store leftovers in an airtight container for up to 2 days.
Freezer: Not recommended, as the shrimp will lose crispiness.
Reheating: Reheat quickly in a hot skillet or air fryer to bring back some crunch. Avoid microwaving if possible.
What to Serve With Salt and Pepper Shrimp Chinese
- Steamed white or jasmine rice
- Fried rice or vegetable lo mein
- Simple cucumber salad
- Stir-fried green beans or bok choy
FAQ
Can I use peeled shrimp instead of shell-on shrimp?
Yes, peeled shrimp work fine and are easier to eat. Shell-on shrimp add more flavor and crunch but are optional.
Is this recipe very spicy?
It can be mild or spicy depending on the pepper you use. Choose mild peppers for a family-friendly version.
Can I make this ahead of time?
This dish is best served fresh. You can prep the salt and pepper mixture in advance to save time.
How long does it last in the fridge?
Leftovers keep well for up to 2 days when stored properly in the refrigerator.
Nutrition (Estimated)
Calories: 312
Protein: 24 g
Carbs: 8 g
Fat: 20 g
Fiber: 1 g
Sugar: 1 g
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. For precise dietary advice, please consult a nutrition professional.
