If you have a craving for something crispy, spicy, and incredibly satisfying, this Chinese Salt and Pepper Shrimp Recipe is about to become your new favorite go-to. Imagine plump, golden shrimp with a perfectly seasoned, crackling crust that carries a subtle kick from chili peppers and the unique citrusy aroma of Sichuan peppercorns. It’s a dish that masterfully balances bold flavors with crispy textures, making it irresistible whether you serve it for a quick weeknight dinner or a special gathering. Dive in and discover how easy it is to bring authentic restaurant vibes right into your own kitchen with this standout recipe.
Ingredients You’ll Need
The magic behind the Chinese Salt and Pepper Shrimp Recipe lies in its simple yet thoughtfully chosen ingredients. Each element works together to build layers of flavor, texture, and a vibrant visual appeal that makes the dish as delightful to look at as it is to eat.
- 1 pound large shrimp (peeled and deveined, tails on): Choosing large shrimp ensures juicy bites that stand up well to frying.
- 1 tablespoon Shaoxing wine (or dry sherry): Adds depth and a subtle sweetness to the marinade that tenderizes the shrimp.
- ½ teaspoon white pepper: Brings a gentle heat with a distinctive aromatic quality, different from black pepper.
- ½ teaspoon salt: Essential for seasoning and enhancing all the other flavors.
- ½ teaspoon sugar: Balances the spice and saltiness with a touch of sweetness.
- ¼ cup cornstarch: Creates that signature crisp coating on the shrimp.
- ¼ cup all-purpose flour: Adds structure and a light crunch to the batter.
- Vegetable oil for frying: Use enough to submerge the shrimp and get a perfectly crispy finish.
- 3 garlic cloves (minced): Infuses the dish with savory depth and a bit of pungency.
- 2 scallions (sliced): Provides freshness and a mild onion flavor to brighten the shrimp.
- 1–2 red chili peppers (thinly sliced): Offers just the right amount of heat and vibrant color.
- ½ teaspoon ground Sichuan peppercorns (optional): Adds a distinctive, numbing tingle that’s a hallmark of authentic Chinese salt and pepper seasoning.
- Extra salt and pepper to taste: To finish seasoning and ensure each bite is perfectly balanced.
How to Make Chinese Salt and Pepper Shrimp Recipe
Step 1: Marinate the Shrimp
Start by tossing the peeled shrimp with Shaoxing wine, white pepper, salt, and sugar in a bowl. This marinade enhances the natural sweetness of the shrimp and infuses gentle layers of flavor. Let it sit for 10 minutes, giving the shrimp time to soak up the seasonings without overwhelming their delicate taste.
Step 2: Prepare the Coating
While the shrimp marinates, mix together cornstarch and all-purpose flour in another bowl. This simple blend is the secret to achieving that signature crunchy exterior that defines a great salt and pepper shrimp dish. The cornstarch creates crispiness, while the flour adds just enough structure to hold it all together perfectly.
Step 3: Coat the Shrimp
Take the marinated shrimp and toss them in the dry mixture, ensuring each piece is well coated. This step is crucial for getting a consistent, golden crust when you fry. Don’t rush this part—make sure every shrimp is evenly covered for maximum crunch and flavor.
Step 4: Fry Until Golden and Crispy
Heat about one inch of vegetable oil in a deep skillet or wok over medium-high heat. When the oil is hot, fry the shrimp in batches to prevent overcrowding, about 2 to 3 minutes on each side. You want that irresistible golden brown color and a crispy texture that snaps when you bite into it. Drain the fried shrimp on paper towels to remove excess oil, keeping them light and perfectly crisp.
Step 5: Stir-Fry the Aromatics
Discard most of the oil from the pan, leaving just a tablespoon behind. Add minced garlic, scallions, and thinly sliced chili peppers; stir-fry these for about 30 seconds until fragrant, allowing their aroma to fill your kitchen. These aromatics are the flavor champions that elevate the whole dish beyond just fried shrimp.
Step 6: Combine and Season
Return the fried shrimp to the pan and toss them with the garlic, scallions, and chili mixture. Sprinkle in additional salt, pepper, and the optional ground Sichuan peppercorns for that authentic numbing kick. Give everything a good toss to coat the shrimp evenly, then remove from heat and serve immediately for best texture and flavor.
How to Serve Chinese Salt and Pepper Shrimp Recipe
Garnishes
A sprinkle of chopped fresh cilantro or an extra dash of sliced scallions adds a pop of color and brightness. For a final touch, a few fresh lime wedges can be served on the side to squeeze over the shrimp, balancing the spices with a zesty burst of citrus.
Side Dishes
This dish pairs wonderfully with simple steamed jasmine rice to soak up every bit of the flavorful oil and seasoning. You can also serve it alongside sautéed greens like bok choy or a crisp Asian slaw for a refreshing contrast that keeps the meal balanced and light.
Creative Ways to Present
For dinner parties or family gatherings, consider serving the shrimp piled on a large platter garnished with colorful peppers and scallions. Alternatively, spoon the shrimp over a bed of fresh lettuce or napa cabbage leaves for guests to wrap and eat by hand, adding an interactive and fun element to your meal.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, place them in an airtight container and refrigerate for up to 2 days. Keep in mind that the shrimp’s crispiness may soften over time, but the bold flavors will remain delicious.
Freezing
Freezing is not recommended as the shrimp’s delicate texture and crispy coating tend to suffer after thawing. For the best taste and texture, enjoy the dish fresh or refrigerated within a couple of days.
Reheating
To revive the shrimp’s crispiness, reheat leftovers in a hot oven or toaster oven at 375°F (190°C) for about 5-7 minutes rather than microwaving. This method helps maintain the texture without making them soggy.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely, but make sure to thaw the shrimp completely and pat them dry before marinating. Removing excess moisture helps the coating stick better and achieves that perfect crisp.
What can I substitute if I don’t have Shaoxing wine?
Dry sherry is an excellent substitute, adding a similar depth of flavor. If you don’t have either, a splash of dry white wine or even a bit of rice vinegar mixed with water can work in a pinch, though the flavor won’t be quite the same.
How spicy is this recipe? Can I adjust the heat?
The heat level depends on the amount and type of chili peppers you use. Start with one and add more if you like it hotter. You can also omit the chili for a milder version while still enjoying all the other flavors.
What is the purpose of the Sichuan peppercorns?
Sichuan peppercorns add a unique, slightly numbing sensation and citrusy aroma that enhances the overall taste profile of the dish. If you’ve never tried them, they’re worth seeking out for authenticity but are optional if you want to keep it simple.
Can I double-fry the shrimp for extra crunch?
Yes! After the first fry, let the shrimp rest for 5 minutes, then fry again for 1 to 2 minutes to maximize crunchiness. This extra step makes the shrimp irresistibly crispy and is highly recommended if you have the time.
Final Thoughts
This Chinese Salt and Pepper Shrimp Recipe is truly a celebration of flavors and textures all rolled into one crispy, tasty dish. Whether you’re cooking for friends, family, or just treating yourself, I guarantee you’ll fall in love with how quick it is to make and how delicious every bite turns out. Don’t hesitate to give it a try and bring a little bit of vibrant Chinese street food magic into your home kitchen!
Print
Chinese Salt and Pepper Shrimp Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
- Diet: Pescatarian
Description
This Chinese Salt and Pepper Shrimp recipe features crispy, golden-fried shrimp tossed with aromatic garlic, scallions, and chili peppers. Marinated with Shaoxing wine and spices, then coated in a light mixture of cornstarch and flour, these shrimp deliver a perfect balance of spicy, savory, and slightly numbing flavors with optional Sichuan peppercorn for an authentic twist. Ready in just 30 minutes, this dish is a fantastic main course for anyone craving a deliciously crunchy seafood stir-fry.
Ingredients
Shrimp Marinade
- 1 pound large shrimp (peeled and deveined, tails on)
- 1 tablespoon Shaoxing wine (or dry sherry)
- ½ teaspoon white pepper
- ½ teaspoon salt
- ½ teaspoon sugar
Coating
- ¼ cup cornstarch
- ¼ cup all-purpose flour
Frying and Stir-fry
- Vegetable oil for frying (about 1 inch deep)
- 3 garlic cloves (minced)
- 2 scallions (sliced)
- 1–2 red chili peppers (thinly sliced)
- ½ teaspoon ground Sichuan peppercorns (optional)
- Extra salt and pepper to taste
Instructions
- Marinate the Shrimp: In a bowl, toss the shrimp with Shaoxing wine, white pepper, salt, and sugar. Let them marinate for 10 minutes to absorb the flavors.
- Prepare the Coating: In a separate bowl, combine cornstarch and all-purpose flour. After marinating, coat the shrimp evenly with this dry mixture to create a light, crispy shell when fried.
- Fry the Shrimp: Heat about 1 inch of vegetable oil in a deep skillet or wok over medium-high heat until hot. Fry the shrimp in batches for 2–3 minutes per side until they turn golden brown and crispy. Remove the shrimp and drain on paper towels to remove excess oil.
- Stir-fry Aromatics: Discard most of the oil from the pan, leaving about 1 tablespoon. Add minced garlic, sliced scallions, and red chili peppers to the pan. Stir-fry for about 30 seconds until fragrant and aromatic.
- Toss Shrimp with Aromatics: Return the fried shrimp to the pan. Toss well to coat the shrimp with the garlic, scallions, and chili mixture. Season with additional salt, pepper, and ground Sichuan peppercorns if desired for authentic flavor.
- Serve Immediately: Transfer the shrimp to a serving plate and enjoy while crispy and hot.
Notes
- For extra crunch, double-fry the shrimp by letting them rest for 5 minutes after the first fry, then frying again for 1–2 minutes.
- Adjust the amount of chili peppers based on your preferred spice level.
- Sichuan peppercorns add a unique numbing flavor but are optional if unavailable or you prefer less spice.
