Salt and pepper shrimp is crispy, garlicky, and a little spicy.
The shrimp are lightly coated, fried until crisp, then tossed with garlic, chilies, and scallions.
It's quick to make and really good with rice or as pulutan.
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Ingredients You'll Need
Notes and Substitutions
- Shrimp: I used large shrimp because they stay juicy and are less likely to overcook. You can leave the shells on and fry until crisp for extra crunch.
- Pepper: Sichuan peppercorns are traditional, but freshly cracked or ground black pepper works too.
- Chili peppers: Use jalapeño, serrano, long hot peppers, Korean peppers, or shishito peppers. You can remove their seeds and soak them in hot water to reduce the heat.
How to Make Salt and Pepper Shrimp (Step-by-Step)
Step 1: Prepare the shrimp
If using frozen shrimp, thaw them ahead of time.
Devein, rinse, and pat dry with paper towels.
Season 1 pound shrimp with salt and pepper.
Step 2: Coat the shrimp
Place about ¼ cup cornstarch in a bowl.
Lightly coat the shrimp, then shake off the excess.
Step 3: Fry the shrimp
Set a wok or large pan over high heat and add about 1 inch of oil.
To check if the oil is ready, dip a wooden chopstick or spoon handle into the oil; it should bubble steadily.
Fry the shrimp in batches for about 1 minute per side, until crisp and golden.
Don't overcrowd the pan so the shrimp stay crispy and don't overcook.
Drain the shrimp on paper towels.
Step 4: Sauté the aromatics and peppers
Pour out the oil from the pan, then wipe away any browned bits.
Set the pan over medium-high heat and add about 2 tablespoons oil.
Sauté 1 teaspoon ginger and 4 garlic cloves (both minced) for about 30 seconds.
Add 2 to 4 sliced peppers and cook for about 1 minute, until slightly blistered.
Step 5: Toss everything together
Add the fried shrimp and 3 scallions (chopped). Toss everything together.
Season with more salt and freshly ground black pepper to taste. Turn off the heat.
Serve your salt and pepper shrimp on its own, with steamed rice, or with noodles.
Cooking for a crowd? Try my Big Batch Salt and Pepper Shrimp, made with shell-on shrimp for extra flavor and crunch.
Recipe FAQs
Salt and pepper shrimp is a Chinese dish made with lightly coated shrimp that are fried until crisp and seasoned with salt, pepper, usually Sichuan peppercorns.
Yes! I use frozen shrimp in most of my shrimp recipes. Many "fresh" shrimp at the supermarket were previously frozen, so frozen shrimp works well as long as it is properly thawed.
Make sure the oil is hot before adding the shrimp so they crisp up fast without overcooking. Don't overcrowd the pan. Shrimp cook quickly, so take them out once they turn pink and opaque.
Yes, shrimp and prawns are technically different, but the names are often used interchangeably in cooking. Prawns are usually larger, but either shrimp or prawns will work in this recipe.
More Chinese-Filipino Favorites
- Pancit: Stir-fried noodles with meat and vegetables.
- Lumpia: Spring rolls with a savory filling.
- Siopao: Steamed buns with savory filling.
- Siomai: Steamed pork or shrimp dumplings.
- Arroz caldo: Chicken rice porridge with ginger.
- Mami: Chicken or beef noodle soup.
- Pork asado: Sweet and savory pork with soy sauce and star anise.
- Chili garlic shrimp: Spicy, garlicky shrimp.
- Salt and pepper squid: Crispy fried squid with salt and pepper.
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📖 Recipe
Salt and Pepper Shrimp
Equipment
- Wok or large pan
Ingredients
- 1 pound large shrimp
- ¼ cup cornstarch sub: potato starch or rice flour
- 1 teaspoon minced or grated ginger
- 4 garlic cloves minced
- 2-4 green or red peppers sliced
- 3 stalks scallions chopped
- Salt and freshly cracked pepper
- Neutral oil
Instructions
- Thaw shrimp if frozen. Devein, rinse, and pat dry. Season with salt and pepper.
- Lightly coat shrimp with cornstarch and shake off the excess.
- Heat about 1 inch of oil. Fry the shrimp in batches for about 1 minute per side, until crisp and golden. Drain on paper towels.
- Pour out the oil and wipe the pan clean. Add 2 tablespoons oil, then sauté ginger and garlic for about 30 seconds.
- Add the peppers and cook until slightly blistered.
- Add the fried shrimp and scallions. Toss together.
- Season with more salt and freshly ground pepper to taste.
Video
Notes
- Shrimp: Large shrimp stay juicy and are less likely to overcook. You can leave the shells on and fry until crisp for extra crunch.
- Pepper: Sichuan peppercorns are traditional, but black pepper works too.
- Chili peppers: Use jalapeño, serrano, long hot, Korean, or shishito peppers. Remove seeds for less heat.
Jomelyn says
Im glad I found this recipe. They are absolutely delicious and easy to follow.
Nora Rey says
Hello Jomelyn! Thanks for your message! =)
Bim says
You’re right Nora, this is really easy to make. I just used a bit of pepper since I don’t like it to be so spicy. So yummy! Thank you again Nora!
Nora says
Hi Bim! Yes! That's what's great about cooking at home, you can always adjust it to your taste. 🙂
Alicia says
I have been craving shrimp for a bit now and I have jumbo frozen shrimp. They were thawed in the fridge the night before. Followed your recipe and I ate a dozen of them all by myself. I poured some vinegar in a small bowl and added some of the pepper from the shrimp and omg....yum !!! Thank god my husband was full. But I did let him try one and he was sold. Taste as good as the ones you order from the Chinese Restaurant if not better! So easy and so good ..thank you for sharing.
Nora says
How did I miss this?! So sorry for the super late response. Thank you so much and I am so glad you liked it. I hope you'll make it again. =)