Best Salt & Pepper Shrimp Recipe (Crispy, Flavor-Packed Chinese-Style Shrimp)

This classic Salt & Pepper Shrimp recipe recreates the beloved Cantonese favorite: crispy, golden shrimp coated in cornstarch, tossed with fragrant garlic and a spicy salt‑pepper mix. Perfect as an appetizer or main—ready in under 30 minutes with minimal ingredients and maximum flavor.

Ingredients

• For the Shrimp:
• 1 lb (≈450 g) large shrimp (shell-on and deveined recommended)
• ¼ cup cornstarch or potato starch for crisp coating
• Oil with a high smoke point (e.g., avocado, canola, or vegetable) for frying
• For the Spicy Salt & Pepper Mix:
• 2 parts ground peppercorns (white or Sichuan)
• 1 part sea salt
• Optional: MSG for authentic umami punch
• For Stir‑Fry Flavoring:
• 2 tbsp neutral oil
• 5–6 cloves garlic, minced
• 1 long green or red chili (Thai, jalapeño, or Fresno), sliced thin
• 2 green onions or cilantro, chopped (for garnish)

Directions

1. 1. Make Salt & Pepper Mix
2. Dry-toast peppercorns and sea salt in a skillet over medium-low heat until fragrant. Let cool, grind finely, and combine. Set aside.
3. 2. Prepare Shrimp
4. Rinse and pat shrimp dry. Dredge lightly in cornstarch until evenly coated; shake off excess.
5. 3. Fry the Shrimp
6. Heat ½ inch oil to 375°F (190°C). Fry shrimp in batches for ~30 seconds per side until golden and crisp. Drain on paper towels.
7. 4. Stir‑Fry Aromatics
8. Heat 2 tbsp oil in a clean pan over medium heat. Add garlic and chili, stir until fragrant (~30 seconds), then turn off heat to avoid burning.
9. 5. Toss and Serve
10. Add fried shrimp back into the pan. Sprinkle the spicy salt mixture over shrimp and toss to coat evenly. Garnish with green onions or cilantro. Serve immediately—best enjoyed hot and crispy.

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