Chinese
Salt and Pepper Shrimp
Crisp shell-on shrimp are tossed hot from the wok with toasted Sichuan pepper-salt, garlic, chilies, and scallions. The shells turn fragrant and crunchy while the meat stays sweet and tender.
Watch it madeSeonkyoung Longest · 10:10
Ingredients
- Large shell-on shrimp, preferably head-on, deveined450g
- Shaoxing wine1 tbsp
- Light soy sauce1 tsp
- Fine sea salt3/4 tsp
- Sichuan peppercorns1 tsp
- White peppercorns or ground white pepper1/2 tsp
- Potato starch1/3 cup
- Neutral oil, for frying2 cups
- Garlic, finely minced4 cloves
- Fresh red chilies, thinly sliced2
- Scallions, thinly sliced2
- Sugar1/4 tsp
Method
- Rinse the shrimp, trim the sharp feelers and legs if needed, then cut along the back through the shell to remove the vein.
- Pat the shrimp very dry, then toss with Shaoxing wine and light soy sauce and let stand for 10 minutes.
- Toast the Sichuan peppercorns and white peppercorns in a dry wok over low heat until fragrant, about 2 minutes.
- Grind the toasted peppercorns with the salt to make a fine pepper-salt; set aside.
- Drain off any liquid from the shrimp and pat dry again, then coat evenly with potato starch, shaking off excess.
- Heat the oil in a wok to 180°C, then fry the shrimp in batches for 60 to 90 seconds until the shells turn crisp and pink.
- Raise the oil to 190°C and fry the shrimp a second time for 30 to 45 seconds to make the shells extra crisp, then drain well.
- Pour off the frying oil, leaving about 1 tablespoon in the wok, and return the wok to medium-high heat.
- Add the garlic, chilies, and scallions and stir-fry for 20 to 30 seconds until fragrant but not browned.
- Return the shrimp to the wok, sprinkle with the pepper-salt and sugar, and toss quickly until the seasoning clings to the shells.
- Serve immediately, with the crisp shells eaten along with the shrimp if desired.
Common questions
Can I substitute another shrimp size or use peeled shrimp for salt and pepper shrimp?
Large shell-on shrimp work best because the shells turn crisp and flavorful. If using peeled shrimp, you’ll lose that signature crunch and the seasoning clings less well. Medium shrimp can work, but reduce frying time slightly.
How long should I marinate the shrimp before frying?
Ten minutes is enough. The Shaoxing wine and soy should lightly season the shrimp, not cure them. Marinating much longer can make the shrimp wetter, which prevents the starch coating from sticking well and can soften the final crust.
What are the most common mistakes when making salt and pepper shrimp?
The biggest mistakes are not drying the shrimp well, overcrowding the wok, and frying at the wrong oil temperature. If the shrimp are wet or the oil is too cool, the coating turns heavy instead of crisp and light.
How should I store leftovers and reheat them without ruining the texture?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven or air fryer at 375°F/190°C until hot and crisp again. Avoid microwaving, which makes the shell coating soggy.
What should I serve with salt and pepper shrimp?
Serve it immediately with steamed rice or plain fried rice to balance the salty, peppery shell. Stir-fried greens, cucumber salad, or a light soup also work well. A squeeze of lime can brighten the final dish.