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I adore the crackle when a piece of shrimp hits my teeth. These salt and pepper shrimp hit everything I want: brutal crunch, prickle of Sichuan peppercorns, salt that snaps.

I love that the shrimp stay juicy under a halo of crisp. And each mouthful is loud and electric, the peppercorns buzzing against the sweet shrimp.

I get obsessed enough to order them whenever I see them on a menu. But homemade?

Irresistible. Messy, loud, impossible to eat politely.

Napkins gone. Fingers seasoned.

Worth it. I eat them with reckless focus and zero shame, savoring every salty pop every time.

Ingredients

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Large shrimp: the meaty star, sweet and juicy with tails for grip.
Egg white: lightens the coating, it helps things stick and stay crisp.
Shaoxing wine: adds a savory, slightly boozy background note.
Basically umami boost.
Kosher salt: brings out shrimp’s natural flavor, don’t skip it.
White pepper: subtle heat and earthiness without visible black specks.
Cornstarch: gives that glassy, super-crispy shell you’ll love.
All-purpose flour: mellows the cornstarch, makes the crust not too brittle.
Baking powder: puffs the batter a touch, keeps things airy.
Vegetable oil: neutral frying oil for even browning and big crunchy bites.
Sichuan peppercorns: numbing, citrusy pop.
Plus it jingles on the tongue.
Coarse sea salt: crunchy bursts of salt that smack you in a good way.
Black pepper: warm, sharp heat that cuts through the richness.
Garlic: toasty slices add aromatic punch and little crunchy surprises.
Scallions white parts: oniony base, fresh savoriness.
Green parts: fresh bright finish.
Dried red chilies: optional heat and smoky color.
Basically kick city.
Lemon wedges: bright citrus squeeze to cut the oil, really wakes it up.

Ingredient Quantities

1 lb (450 g) large shrimp, peeled and deveined, tails on

1 large egg white

1 teaspoon Shaoxing wine or dry sherry

1/2 teaspoon kosher salt

1/4 teaspoon white pepper

1/2 cup (65 g) cornstarch

1/4 cup (30 g) all purpose flour

1/2 teaspoon baking powder

Vegetable oil for deep frying, about 4 cups (1 liter)

1 teaspoon Sichuan peppercorns, lightly crushed

1 teaspoon coarse sea salt

1 teaspoon freshly ground black pepper

3 cloves garlic, thinly sliced

2 scallions, white and green parts separated, thinly sliced

2 to 3 small dried red chilies, optional, torn

Lemon wedges for serving, optional

How to Make this

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1. Pat shrimp dry and place in a bowl; add egg white, Shaoxing wine, 1/2 teaspoon kosher salt, and 1/4 teaspoon white pepper; mix and let rest 10 minutes.

2. In a separate bowl whisk together cornstarch, all purpose flour, and baking powder until uniform.

3. Heat vegetable oil in a deep pot to 350 to 375 F (175 to 190 C), using enough oil to fully submerge the shrimp.

4. Toss shrimp in the dry mixture to coat evenly, shaking off excess.

5. Fry shrimp in batches until golden and crisp, about 2 to 3 minutes per batch; remove to a wire rack or paper towels to drain.

6. In a large skillet or wok over medium heat, add a couple tablespoons of the drained frying oil, then add lightly crushed Sichuan peppercorns and toast 30 seconds until fragrant.

7. Add thinly sliced garlic, the white parts of the scallions, and torn dried red chilies if using; stir quickly until garlic is just golden, about 30 to 45 seconds.

8. Return the fried shrimp to the skillet, sprinkle with coarse sea salt and freshly ground black pepper, and toss to coat with the aromatic oil and spices.

9. Add the green parts of the scallions, give one final quick toss, and transfer to a serving plate.

10. Serve immediately with lemon wedges if desired and plenty of napkins.

Equipment Needed

1. Large deep pot or Dutch oven for frying
2. Deep fry thermometer (350 to 375 F / 175 to 190 C)
3. Two mixing bowls
4. Whisk and a fork or small spatula for mixing
5. Tongs or a slotted spoon for frying and turning shrimp
6. Wire rack with baking sheet or paper towels for draining
7. Large skillet or wok for finishing the shrimp
8. Cutting board and sharp knife for garlic and scallions
9. Measuring cups and spoons
10. Serving platter and lemon wedges bowl

FAQ

Q: Can I use frozen shrimp? A: Yes. Thaw completely, pat very dry to prevent oil splatter and ensure the coating sticks, then proceed with the recipe.

Q: What size shrimp is best? A: Large shrimp (16 to 20 per pound) work well for a meaty bite and even cooking, but medium will also be fine if cooked a bit less time.

Q: How do I keep the shrimp crisp after frying? A: Drain on a wire rack rather than paper towels to avoid steam softening the crust and serve immediately for best texture.

Q: Can I make this less spicy? A: Omit the dried chilies and reduce or skip the Sichuan peppercorns. Keep the black pepper for classic flavor if you want mild heat.

Q: Can I bake or air fry the shrimp instead of deep frying? A: Baked or air fried versions will be lighter but not as crisp. Toss in a little oil spray and use high heat to get the best crunch, about 12 to 15 minutes at 400 F, turning once.

Q: How should I store and reheat leftovers? A: Store in a single layer in the fridge up to 2 days. Reheat in a hot oven or air fryer at 375 F for 5 to 7 minutes to restore crispness.

Chinese Salt And Pepper Shrimp Recipe Substitutions and Variations

Shaoxing wine: dry sherry, mirin (use less due to sweetness), or a splash of dry white wine with 1 teaspoon soy sauce
Cornstarch: potato starch, tapioca starch, or a 1:1 mix of rice flour and cornstarch for lighter crispness
Sichuan peppercorns: toasted white peppercorns with a pinch of lemon zest, ground black pepper plus a few toasted coriander seeds, or a small amount of ground Szechuan pepper powder if available
Dried red chilies: crushed red pepper flakes, sliced fresh bird’s eye or serrano chilies, or a drizzle of chili oil to taste

Pro Tips

1) Dry shrimp thoroughly and keep them cold. Any surface moisture will turn your coating gummy and make the oil spit. Pat them with paper towels, then give them a short rest in the fridge while you mix the dry ingredients.

2) Use an oil thermometer and maintain 350 to 375 F (175 to 190 C). If the oil is too cool the coating will absorb oil and go soggy; too hot and the exterior will burn before the shrimp cook through. Fry in small batches so the temperature recovers quickly.

3) Toast the Sichuan peppercorns and cook the garlic very briefly. Toasted peppercorns release floral, citrusy notes but can turn bitter if overcooked. Garlic should be just golden when you add the shrimp; if it darkens it will taste acrid.

4) Season at two moments for best flavor and crunch. Lightly season the shrimp before coating for depth, then finish with the coarse sea salt and cracked black pepper while tossing in the aromatic oil to ensure every piece is bright and crisp.

Chinese Salt And Pepper Shrimp Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

Servings

servings

Calories

468

kcal

Equipment: 1. Large deep pot or Dutch oven for frying
2. Deep fry thermometer (350 to 375 F / 175 to 190 C)
3. Two mixing bowls
4. Whisk and a fork or small spatula for mixing
5. Tongs or a slotted spoon for frying and turning shrimp
6. Wire rack with baking sheet or paper towels for draining
7. Large skillet or wok for finishing the shrimp
8. Cutting board and sharp knife for garlic and scallions
9. Measuring cups and spoons
10. Serving platter and lemon wedges bowl

Ingredients

1 lb (450 g) large shrimp, peeled and deveined, tails on
1 large egg white
1 teaspoon Shaoxing wine or dry sherry
1/2 teaspoon kosher salt
1/4 teaspoon white pepper
1/2 cup (65 g) cornstarch
1/4 cup (30 g) all purpose flour
1/2 teaspoon baking powder
Vegetable oil for deep frying, about 4 cups (1 liter)
1 teaspoon Sichuan peppercorns, lightly crushed
1 teaspoon coarse sea salt
1 teaspoon freshly ground black pepper
3 cloves garlic, thinly sliced
2 scallions, white and green parts separated, thinly sliced
2 to 3 small dried red chilies, optional, torn
Lemon wedges for serving, optional

Directions

Pat shrimp dry and place in a bowl; add egg white, Shaoxing wine, 1/2 teaspoon kosher salt, and 1/4 teaspoon white pepper; mix and let rest 10 minutes.
In a separate bowl whisk together cornstarch, all purpose flour, and baking powder until uniform.
Heat vegetable oil in a deep pot to 350 to 375 F (175 to 190 C), using enough oil to fully submerge the shrimp.
Toss shrimp in the dry mixture to coat evenly, shaking off excess.
Fry shrimp in batches until golden and crisp, about 2 to 3 minutes per batch; remove to a wire rack or paper towels to drain.
In a large skillet or wok over medium heat, add a couple tablespoons of the drained frying oil, then add lightly crushed Sichuan peppercorns and toast 30 seconds until fragrant.
Add thinly sliced garlic, the white parts of the scallions, and torn dried red chilies if using; stir quickly until garlic is just golden, about 30 to 45 seconds.
Return the fried shrimp to the skillet, sprinkle with coarse sea salt and freshly ground black pepper, and toss to coat with the aromatic oil and spices.
Add the green parts of the scallions, give one final quick toss, and transfer to a serving plate.
Serve immediately with lemon wedges if desired and plenty of napkins.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.