Salt and Pepper Shrimp
Crispy, garlicky Chinese salt and pepper shrimp with a golden fried crust and a spicy jalapeno kick, ready in just 30 minutes and better than takeout.
The Secret to Real Chinese Salt and Pepper Shrimp
If you have ever wondered how to make salt and pepper shrimp taste just like the version from your favorite Chinese restaurant, the answer comes down to two things: bone dry shrimp and a screaming hot wok. This Chinese salt and pepper shrimp recipe delivers that same craggy, golden crust with a peppery, garlicky punch, and it comes together faster than takeout delivery ever could.
What makes this asian salt and pepper shrimp so addictive is the contrast. You get a light, crispy shell around tender, juicy shrimp, all tossed with fried garlic, ginger, and sliced jalapeno. It is salty, a little spicy, deeply savory, and impossible to stop eating straight off the plate.
Before we get cooking, the right tools and a few key ingredients make a real difference here. A wok that holds high heat evenly, a reliable kitchen thermometer for your frying oil, and genuine white pepper (not just a swap for black) will take this dish from good to genuinely restaurant quality.
Shell On or Shell Off?
One of the biggest questions when learning how to make salt and pepper shrimp is whether to keep the shells on. Traditional Chinese salt and pepper shrimp recipes almost always use shell-on, head-on shrimp because the shell crisps up in the fryer and becomes completely edible, adding an extra layer of crunch and flavor.
That said, if you are newer to eating shell-on shrimp or serving a crowd that prefers less mess, salt and pepper shrimp no shell works beautifully too. Just peel and devein the shrimp, leaving the tails on for a nice presentation, and follow the same method.
Chef's Tip: Whichever route you choose, pat the shrimp completely dry before dredging. Any surface moisture will steam instead of fry, and you will lose that signature crispy texture.
Why White Pepper Matters
A lot of home versions of this recipe default to black pepper, but the dish is not called salt and white pepper shrimp by accident. White pepper has a sharper, slightly fermented heat that is completely different from black pepper's woodsy bite. It is the flavor backbone of countless Cantonese stir-fries, and it is what gives authentic salt and pepper shrimp its unmistakable aroma.
If you only have black pepper on hand, you can still make a delicious dish, just know the flavor will lean a little more familiar and a little less like the real Chinese takeout version.
Ready to make it? Here is the full step-by-step recipe:
Salt and Pepper Shrimp
Crispy, garlicky Chinese salt and pepper shrimp with a golden fried crust and a spicy jalapeno kick, ready in just 30 minutes and better than takeout.
Ingredients
- 1 lb large shrimp, shell-on or peeled, deveined, tails left on
- 1/2 cup cornstarch, for dredging
- 2 tbsp all-purpose flour, mixed with cornstarch
- 1 cup vegetable oil, for frying
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 jalapeno, thinly sliced, seeds removed for less heat
- 3 green onions, cut into 1-inch pieces, whites and greens separated
- 1 tsp white pepper, freshly ground preferred
- 1 tbsp salt and pepper seasoning mix, 5-spice salt or Szechuan peppercorn salt, store-bought or homemade
- 1 tbsp Shaoxing wine, optional, for deglazing
- 1/2 tsp kosher salt, to taste
Instruction
Pat the shrimp completely dry with paper towels. This is the key to getting a crispy crust, so do not skip it.
In a shallow bowl, whisk together the cornstarch and flour. Toss the shrimp in the mixture until evenly coated, shaking off any excess.
Heat the vegetable oil in a wok or large skillet over medium-high heat until it reaches about 350 degrees F (175 degrees C). A small pinch of cornstarch dropped in should sizzle immediately.
Fry the shrimp in batches for 2 to 3 minutes per side, until golden brown and crispy. Do not overcrowd the pan. Transfer to a paper towel-lined plate.
Carefully pour off all but 1 tablespoon of oil from the wok, leaving the browned bits behind.
Add the garlic, ginger, and white parts of the green onions to the hot oil. Stir-fry for 30 seconds until fragrant.
Add the sliced jalapeno and stir-fry for another 30 seconds.
Splash in the Shaoxing wine, if using, and let it sizzle off for a few seconds.
Return the fried shrimp to the wok. Sprinkle with the salt and pepper seasoning mix and white pepper, then toss everything together over high heat for about 1 minute so the seasoning coats every piece.
Add the green onion tops, give it one last toss, taste and adjust with a little extra salt if needed, then serve immediately.
Equipment
- Wok or large skillet
- Paper towels
- Shallow dredging bowl
- Slotted spoon or spider strainer
- Kitchen thermometer (optional)
Notes
Serving and Storage Tips
Salt and pepper shrimp is meant to be eaten hot, straight from the wok, while the coating is still crackling. Serve it as a stand-alone appetizer with a squeeze of lime, or pair it with steamed jasmine rice and a quick stir-fried vegetable for a full dinner.
- Serve immediately for the best texture
- Pair with a cold beer or crisp white wine to balance the spice
- Add extra sliced chilies on top for those who like more heat
Leftovers can be refrigerated for up to two days, but reheat them in a dry skillet or air fryer rather than the microwave to bring back some of that original crunch.
A Few Variations to Try
Once you have the base technique down, this asian head on shrimp recipe is easy to riff on. Try adding thinly sliced red bell pepper for color, swapping jalapeno for Thai bird's eye chilies for serious heat, or finishing with a scatter of toasted sesame seeds for extra crunch.
However you make it, this salt and pepper shrimp recipe proves that some of the best Chinese restaurant dishes are also some of the easiest to recreate at home, no deep fryer or special equipment required, just a hot pan and a few pantry staples.
