Chinese Salt & Pepper Shrimp
If you’re a fan of crispy, flavor-packed shrimp with just the right amount of heat, this Chinese salt and pepper shrimp is a must-try dinner idea! Lightly coated in a crispy flour-cornstarch mix, then tossed with garlic, ginger, Thai chili, and a fragrant salt-pepper seasoning, every bite delivers a perfect balance of crunch, spice, and umami.
Unlike heavily battered fried shrimp, this version is light, crispy, and incredibly flavorful, thanks to the fish sauce, peppercorns, and fresh aromatics. It’s a quick, restaurant-worthy dish that comes together super quickly—perfect for an appetizer or a bold main course.
Why You’ll Love This Recipe:
✔️ Crispy & Flavorful – A light, crunchy coating with bold seasonings.
✔️ Quick & Easy – Ready in 35 minutes with minimal ingredients.
✔️ Perfectly Balanced – The heat from Thai chili, umami from fish sauce, and crisp texture make this dish shine.
✔️ Great for Sharing – Whether as a starter or main, it’s a guaranteed crowd-pleaser.
✔️ Pairs Well with Anything – Serve it with steamed rice, stir-fried veggies, or enjoy it straight from the plate!
Ingredients
- Shrimp
- Red Thai chili peppers
- Fish sauce
- Garlic
- Ginger
- All-purpose flour
- Cornstarch
- Scallions
- Whole peppercorns
- Salt
- Fresh cilantro leaves, for garnish
How To Make Chinese Salt & Pepper Shrimp
Please note that I’ve included a printable recipe card at the end of this post for your convenience!
- Begin by marinating the shrimp in the fish sauce, then set them aside.
- Use a mortar and pestle to grind the peppercorns coarsely, ensuring they retain some texture.
- Coarsely chop the garlic, ginger, and red chili peppers.
- Drain the shrimp from the fish sauce and coat them thoroughly with a mixture of flour and cornstarch. Ensure each piece of shrimp is evenly coated, then set them aside.
- Heat a layer of oil in a pan, making sure it reaches 350 degrees Fahrenheit (175 degrees Celsius). Fry the shrimp for approximately 3 minutes, or until they turn golden brown. Remember to flip them halfway through the frying process. Fry the shrimp in smaller batches to ensure they cook evenly and become crispy. Once all the shrimp are fried, remove them from the oil.
- Discard the excess oil from the pan. Add about 1 tablespoon of fresh oil and heat it. Once the oil is hot, add the chopped garlic and ginger. Sauté them until they start to brown, which should take around 2-3 minutes.
- Add the chopped red chili peppers to the pan and cook for an additional 1-2 minutes.
- Add the sliced scallions to the pan and cook for another 2 minutes.
- Gently combine the fried shrimp with the sautéed ingredients in the pan, stirring until everything is well incorporated. Remove the pan from the heat.
- Finally, sprinkle the dish with the coarsely ground peppercorns and add coarse salt to taste. Garnish the dish with fresh cilantro leaves.
Serving Suggestions for Chinese Salt & Pepper Shrimp
This crispy, flavorful salt and pepper shrimp is delicious on its own, but it shines even more when paired with the right sides and sauces. Whether you’re serving it as an appetizer, main course, or part of a larger meal, here are some great ways to enjoy it:
Classic Pairings
- Steamed Jasmine Rice – A simple, fluffy base that soaks up all the bold flavors.
- Garlic Fried Rice – Adds even more savory goodness to every bite.
- Coconut Rice – A slightly sweet, creamy contrast to the salty, spicy shrimp.
Light & Fresh Sides
- Stir-Fried Garlic Green Beans – Crisp, garlicky, and perfectly seasoned.
- Asian Cucumber Salad – Cool, refreshing, and tossed in a sesame-soy dressing.
- Sautéed Bok Choy with Oyster Sauce – Light, flavorful, and easy to prepare.
Fun & Creative Ways to Serve It
- Shrimp Lettuce Wraps – Wrap in butter lettuce or romaine, add a drizzle of chili sauce, and enjoy.
- Salt & Pepper Shrimp Tacos – Fill warm tortillas with shrimp, crunchy slaw, and a squeeze of lime.
- Shrimp Rice Bowls – Serve over rice with avocado, edamame, and pickled veggies.
Dipping Sauces & Extras
- Sweet Chili Sauce – A slightly spicy, sweet contrast to the crispy shrimp.
- Soy Ginger Dipping Sauce – Light and flavorful with a balance of umami and acidity.
- Spicy Mayo – A creamy, tangy addition that takes the heat up a notch.
FAQs
1. Can I use frozen shrimp for this recipe?
Yes! Just make sure to fully thaw and pat them dry before cooking. Excess moisture can make the coating soggy instead of crispy.
2. Do I have to use cornstarch? Can I substitute it?
Cornstarch is what makes the shrimp extra crispy. If you don’t have it, potato starch is the best substitute.
3. Why is my shrimp not crispy?
A few possible reasons:
- Too much moisture in the pan—avoid overcrowding so they crisp up evenly.
- The oil wasn’t hot enough before frying. It should be around 350-375°F (175-190°C).
4. Can I make this with a different protein?
Absolutely! Try this same method with:
- Chicken (cubed and coated the same way)
- Tofu (for a vegetarian version)
- Calamari (for a seafood inspired twist)
Chinese Salt & Pepper Shrimp
Ingredients
- 1 lbs large shrimp peeled and deveined
- 4 red Thai chili peppers
- 3 tablespoons fish sauce
- 1 clove of garlic
- 1 inch piece of ginger
- 3 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- 2 scallions sliced
- 1 teaspoon whole peppercorns
- 1 teaspoon coarse salt or to taste
- Fresh cilantro leaves for garnish
Instructions
- Begin by marinating the shrimp in the fish sauce, then set them aside.
- Use a mortar and pestle to grind the peppercorns coarsely, ensuring they retain some texture.
- Coarsely chop the garlic, ginger, and red chili peppers.
- Drain the shrimp from the fish sauce and coat them thoroughly with a mixture of flour and cornstarch. Ensure each piece of shrimp is evenly coated, then set them aside.
- Heat a layer of oil in a pan, making sure it reaches 350 degrees Fahrenheit (175 degrees Celsius). Fry the shrimp for approximately 3 minutes, or until they turn golden brown. Remember to flip them halfway through the frying process. Fry the shrimp in smaller batches to ensure they cook evenly and become crispy. Once all the shrimp are fried, remove them from the oil.
- Discard the excess oil from the pan. Add about 1 tablespoon of fresh oil and heat it. Once the oil is hot, add the chopped garlic and ginger. Sauté them until they start to brown, which should take around 2-3 minutes.
- Add the chopped red chili peppers to the pan and cook for an additional 1-2 minutes.
- Add the sliced scallions to the pan and cook for another 2 minutes.
- Gently combine the fried shrimp with the sautéed ingredients in the pan, stirring until everything is well incorporated. Remove the pan from the heat.
- Finally, sprinkle the dish with the coarsely ground peppercorns and add coarse salt to taste. Garnish the dish with fresh cilantro leaves.
This Chinese salt and pepper shrimp is crispy, flavorful, and so easy to make at home. Whether you’re serving it as an appetizer or a main dish, it’s guaranteed to impress!
Give it a try and let me know what you think! Leave a comment below, rate the recipe, or tag me on Instagram @slimmingviolet if you share your creation.
