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    Home » Seafood Recipes

    Salt and Pepper Shrimp Recipe

    Published: Oct 23, 2022 by Nora Reyes · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. · 6 Comments

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    Jump to Recipe Print Recipe

    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!

    Salt and Pepper Shrimp on a white plate
    Jump to:
    • What is Salt and Pepper Shrimp?
    • Ingredients you’ll need
    • Notes and substitutions
    • How to make this recipe
    • Recipe FAQs
    • More Chinese-inspired dishes
    • Other seafood recipes you may like
    • 📖 Recipe
    • 💬 Comments

    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

    Individual ingredients for Salt and Pepper Shrimp.
    Oil (for shallow frying and sautéing) and salt are not in the picture.

    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!

    Korean peppers, jalapeno peppers, serrano peppers, Korean hot peppers, and shishito peppers.

    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.

    Seasoned shrimp with salt and pepper on a paper towel. Shrimp dipped in a bowl of cornstarch.

    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.

    Shallow-frying pieces of shrimp in oil. Browned pieces of shrimp in oil.

    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.

    Fried shrimp on paper towels.

    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.

    Sauteing ginger and garlic , then added the slices of green and red peppers.

    Step 8: Add the shrimp and 3 chopped scallions. Toss them together.

    Sliced scallions added to the shrimp and peppers in the wok.

    Step 9: Sprinkle some more salt and fresh ground pepper.

    Salt and Pepper Shrimp with peppers in a wok seasoned with salt and pepper.

    Salt and Pepper Shrimp can be enjoyed on its own, or paired with noodles or rice for a satisfying meal!

    A piece of fried shrimp being held by chopsticks.

    Recipe FAQs

    Can I use frozen shrimp?

    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.

    How to cook shrimp perfectly?

    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.

    Are shrimp and prawns different?

    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

    • Adobong Pusit on a plate.
      Adobong Pusit
    • Holding a Peeled Garlic Butter Shrimp.
      Garlic Butter Shrimp Recipe
    • Steamed Fish with Ginger poked by a fork.
      Steamed Fish with Ginger Recipe
    • Ginisang Bagoong on a plate.
      Ginisang Bagoong Recipe
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    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!

    Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!

    📖 Recipe

    Salt and Pepper Shrimp on a plate.

    Salt and Pepper Shrimp

    Salty, spicy shrimp fried to a crisp.
    5 from 4 votes
    Print Pin Rate
    Course: Appetizer, Main Dish
    Cuisine: Asian, Chinese, Filipino
    Diet: Gluten Free
    Prep Time: 10 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 4 people
    Calories: 263kcal
    Author: Nora Rey
    Cost: $8-$10

    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
    US Customary - Metric

    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.

    Nutrition

    Calories: 263kcalCarbohydrates: 10gProtein: 23gFat: 15gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 183mgSodium: 212mgPotassium: 330mgFiber: 1gSugar: 1gVitamin A: 60IUVitamin C: 5mgCalcium: 83mgIron: 1mg
    Disclaimer: The nutritional information provided here is solely for informational purposes. I am not a certified nutritionist, and this data hasn't been evaluated by the Food and Drug Administration or any other authority. It shouldn't be seen as health or nutrition advice. The figures are estimates calculated from various food composition databases and might vary based on product types, brands, natural variations in produce, and ingredient processing methods. Individual results may differ.
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!

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    About the author

    Hi, I'm Nora! 

    Whether you're new to Filipino food or have loved it for so long, I sure am happy you're here!  I hope you'll find useful recipes that you can enjoy and share with family and friends.

    Learn more about me →

    Reader Interactions

    Comments

    1. Jomelyn

      March 14, 2022 at 11:05 am

      5 stars
      Im glad I found this recipe. They are absolutely delicious and easy to follow.

      Reply
      • Nora Rey

        January 05, 2023 at 2:07 pm

        Hello Jomelyn! Thanks for your message! =)

        Reply
    2. Bim

      September 22, 2021 at 10:50 am

      5 stars
      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!

      Reply
      • Nora

        September 22, 2021 at 11:08 am

        Hi Bim! Yes! That's what's great about cooking at home, you can always adjust it to your taste. 🙂

        Reply
    3. Alicia

      December 09, 2020 at 3:50 am

      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.

      Reply
      • Nora

        September 22, 2021 at 9:10 am

        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. =)

        Reply
    5 from 4 votes (2 ratings without comment)

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