This Salt and Pepper Shrimp recipe is savory, spicy, and fried to a crisp. It's the simplest of ingredients that make this dish truly special!
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What is Salt and Pepper Shrimp?
Salt and Pepper Shrimp is a dish originally from Chinese cuisine, but it's also popular in the Philippines. It's made by stir-frying shrimp with aromatics and Sichuan peppercorns, which give it a unique, slightly spicy flavor.
The salt in the dish brings out the shrimp's natural taste. This straightforward and flavorful dish has become a favorite in Filipino households.
Ingredients you'll need
Notes and substitutions
- Shrimp: For this recipe, I always go for large shrimp, specifically the U/15 size also called "colossal" or "extra-jumbo," because they stay juicy and tender through cooking. If you prefer, you can also leave the shells on and fry them in a bit more oil to get them perfectly crispy.
- Pepper: The traditional recipe calls for Szechuan or Sichuan peppercorns for that authentic flavor, but I use fresh cracked black pepper (or even ground black pepper) since that's what I have on hand, and it still works well.
- Chili Peppers: You can use jalapeño, serrano, long hot peppers, or Korean peppers (the smaller variety is hotter). Shishito peppers will add crunch and color without being spicy. You can remove their seeds and soak them in hot water to reduce the heat.
If you're cooking for a crowd, check out my recipe for Big Batch Salt and Pepper Shrimp. It's perfect for large gatherings and uses shell-on shrimp to keep things flavorful and fun!
How to make this recipe
If you are using frozen shrimp, make sure to thaw them ahead of time. Once thawed, devein, rinse, and pat shrimp dry with paper towels.
Step 1: Season a pound of shrimp with salt and pepper.
Step 2: Place your cornstarch in a large bowl. Lightly coat the shrimp and shake off excess.
Step 3: Set your wok or skillet over high heat and add about an inch of oil. Dip a wooden chopstick or spoon handle into the oil to see if it's hot; if it's steadily bubbling, it's ready. Fry the shrimp in batches until golden brown for about a minute on each side.
Step 4: Don't overcrowd the pan, so they crisp up nicely without overcooking.
PRO TIP: For perfectly crisp shrimp, fry them briefly in very hot oil to ensure they crisp up without being overcooked.
Step 5: Drain the shrimp on a paper towel-lined plate to absorb excess oil. Remove the remaining oil from the pan and wipe off any browned bits with a paper towel.
Step 6: Set to medium-high heat and add about 2 tablespoons of oil. Sauté a teaspoon of ginger and 4 garlic cloves for about 30 seconds.
Step 7: Toss 2 to 4 sliced peppers on the wok and let them blister for about a minute.
Step 8: Add the shrimp and 3 chopped scallions. Toss them together.
Step 9: Sprinkle some more salt and fresh ground pepper.
Salt and Pepper Shrimp can be enjoyed on its own, or paired with noodles or rice for a satisfying meal!
Recipe FAQs
Yes! I use frozen shrimp in most of my shrimp recipes. In most cases, the "fresh" ones in the supermarket were also previously frozen. When properly thawed, frozen ones are as good as fresh ones.
The oil has to be very hot before adding the shrimp, so they brown faster without getting overcooked. Don't overcrowd or overlap them in the pan to maintain the temperature. Shrimp cook very quickly, so keep an eye on them. When they turn opaque and pink, they should be ready.
Yes, shrimp and prawns are of different species, though often used interchangeably. Use whatever you have available for this recipe since they are very similar in taste, texture, and appearance.
More Chinese-inspired dishes
- Pancit: Stir-fried noodles with meat and vegetables, like Pancit Canton and Pancit Bihon.
- Lumpia: Spring rolls with a savory filling. Lumpiang Gulay and Lumpiang Sariwa are delicious variations.
- Siopao: Steamed buns filled with a savory filling. Toasted Siopao is a variation that's baked with a golden, crusty exterior.
- Siomai: Steamed dumplings with pork or shrimp, served with soy sauce, calamansi, and chili garlic oil.
- Arroz Caldo: Chicken and rice porridge made with glutinous rice and a ginger-infused broth.
- Mami: Wheat noodle soup with chicken or beef in a flavorful broth.
- Pork Asado: Similar to Pata Tim, this is a sweet and savory pork dish with soy sauce and star anise, cooked with shiitake mushrooms and napa cabbage.
- Chili Garlic Shrimp: Spicy and garlicky stir-fried shrimp.
- Salt and Pepper Squid: Fried squid that's lightly coated and seasoned with salt and freshly ground pepper.
Other seafood recipes you may like
Did you make this recipe? I would love to know! Your feedback helps me make better recipes. Please rate, review, or comment below. Questions about this recipe are welcome, too!
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📖 Recipe
Salt and Pepper Shrimp
Equipment
- Wok or large skillet
Ingredients
- 1 pound large shrimp deveined (see note)
- 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 (see note)
- 3 scallions or green onion sliced
- Salt and freshly cracked pepper to taste (see note)
- Neutral oil (canola, avocado, or other vegetable oil) for shallow-frying and sautéing
Instructions
- Season shrimp with salt and pepper and lightly coat the deveined shrimp with cornstarch.
- Set your wok over high heat and add about an inch of oil. Dip a wooden chopstick or spoon handle into the oil to see if it's hot; if it's steadily bubbling, it's ready.
- Fry the shrimp in batches until golden brown for about a minute on each side. Place the fried shrimp on paper towels to absorb excess oil.
- Remove the remaining oil from the pan and wipe off any browned bits with a paper towel.
- Lower to medium-high heat and add a bit of oil. Sauté the ginger and garlic for 30 seconds.
- Spread the peppers on the wok and let them blister for about a minute. Mix them up.
- Add the shrimp and scallions. Toss them together.
- Sprinkle some more salt and fresh ground pepper.
Notes
- Shrimp: Large shrimp are less likely to overcook and become tough or chewy. I used U/15 or under 15 pieces per pound, also called "colossal" or "extra-jumbo." Leave the shells on if you prefer a crispier texture.
- Pepper: Use Sichuan or Szechuan peppercorns for a more authentic dish, or just use fresh cracked or ground black pepper.
- Chili Peppers: You can use jalapeño, serrano, long hot peppers, or Korean peppers (the smaller variety is hotter). Shishito peppers will add crunch and color without being spicy. Remove their seeds and soak them in hot water to reduce the 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. =)