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This salt and pepper shrimp is crispy, light, and packed with flavor. Jumbo shrimp are coated in a simple, airy batter, deep-fried until golden, and tossed with scallions and chili for a spicy, savory bite. Made just like your favorite restaurant version, ready in under 30 minutes.
Crispy Chinese Salt And Pepper Shrimp
Salt and pepper, two of the simplest ingredients, can completely transform a dish. In Chinese cuisine, they’re often used to season deep-fried seafood and meats, giving them that irresistible flavor. This recipe shows you how to make crispy Chinese salt and pepper shrimp at home, tossed with scallions, chili, and just the right amount of seasoning, for a restaurant-style result every time.
In Chinese, this dish is called 椒鹽蝦 (jiāo yán xiā). It’s a classic restaurant-style recipe that’s closely related to other deep-fried favorites, including Cantonese Salt and Pepper Squid and Taiwanese Salt and Pepper Chicken. This recipe is one of the most requested by my readers, and now you can make it at home with perfectly golden, crispy shrimp that are full of flavor, just like in a Chinese restaurant.
Shopping Guide: How To Choose The Best Shrimp
For the best flavor and texture, I recommend buying shrimp with the shell and head on. The shells help lock in moisture during frying and give the shrimp a richer, juicier taste. This dish will not taste the same if it’s made with peeled shrimp.
I usually buy my shrimp from the seafood section of Asian supermarkets. They are often sold frozen in rectangular paper boxes, or you can choose the amount you want from the fresh seafood counter. Shrimp from regular supermarkets can sometimes have an ammonia-like taste, which is not ideal for this recipe. Before cooking, make sure the shrimp are cleaned and prepped properly. If you’re unsure how to do this, refer to my step-by-step guide on How To Clean Shrimp.
Ingredients You’ll Need
- Shrimp
- Salt
- White pepper
Frying Batter
I use my All Purpose Frying Batter for this recipe. It’s a versatile batter you can also use for chicken, fish, squid, tofu, and vegetables.
Check out the recipe card at the bottom of this post for the full ingredient details.
Pro Tip #1: Shrimp Or Prawns Both Work
You can use shrimp or prawns for this recipe. Just choose medium to large ones and keep the shell on for the best flavor and crisp texture. The cooking method stays the same, so either works well.
Pro Tip #2: Stick To White Pepper
White pepper has a milder, more aromatic heat that blends into the shrimp, while black pepper is sharper and will change the flavor. For that classic Chinese restaurant taste, stick with white pepper.
Pro Tip #3: My All Purpose Frying Batter
I use my all purpose frying batter instead of just cornstarch because it gives a light, crisp coating that sticks well to the shrimp without feeling heavy or greasy.
Pro Tip #4: Best Oil For Frying
I recommend using a neutral oil with a high smoke point so the shrimp fry evenly and stay crisp. Good options include vegetable oil, canola oil, peanut oil, or sunflower oil.
How To Make Salt And Pepper Shrimp
Rinse the shrimp under cold water and pat them dry with paper towels. Sprinkle with salt and white pepper and let them marinate for about 15 minutes while you prep the batter.
Mix together the ingredients for the frying batter until smooth, then toss the shrimp in it so each piece is evenly coated.
Heat 2 to 3 inches (5–7.5 cm) of oil in a wok or deep pot to 175°C (350°F). Carefully drop in the shrimp, and use a spatula to separate them right away so they don’t stick together.
Fry until the shrimp are golden and the coating is crispy, about 2–3 minutes depending on size. Remove with a slotted spoon or strainer and drain on a wire rack or paper towels.
For the finishing touch, heat a little oil in a skillet over high heat. Stir-fry the chopped scallion and sliced chili for a few seconds, then add the fried shrimp. Sprinkle with a bit of salt and white pepper, toss everything together quickly, and serve immediately.
Frequently Asked Questions
You can, but the flavor won’t be the same. The shell and head help retain moisture and add a subtle depth of taste. If you use peeled shrimp, fry carefully as they cook faster and are more delicate.
Yes. Thai bird’s eye chilies, serrano, or even mild red chilies can work.
You can adjust the chili or jalapeño to taste for more heat. For a milder version, simply reduce the chili or remove it entirely.
Fried shrimp don’t freeze well after cooking because the batter will soften. Store any leftovers in the fridge for up to 1 day and reheat in a hot skillet to bring back some crispiness.
This recipe is only 119 calories per serving.
What To Serve With This Recipe
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Other Shrimp Recipes You Might Like
Salt and Pepper Shrimp
Ingredients
- 10 oz. shrimp, head-on, shell-on
- ¼ teaspoon salt
- ¼ teaspoon white pepper
- oil , for deep-frying
Frying Batter:
- ½ cup all-purpose flour
- ¼ cup cornstarch
- ½ teaspoon baking soda
- 1 egg white
- ½ cup water
- 1 tablespoon cooking oil
- 1 pinch salt
Stir-fry:
- ½ tablespoon oil
- 1 tablespoon scallion, chopped
- some red chili , or green jalapeno, sliced
- ½ teaspoon salt
- ½ teaspoon white pepper
Instructions
- Rinse the shrimp under cold running water. Pat dry with paper towels, then marinate with salt and white pepper for about 15 minutes.
- Mix all the ingredients for the Frying Batter until well combined. Add the shrimp to the batter and stir to coat evenly.
- To deep-fry the shrimp, heat 2 to 3 inches (5 to 7.5 cm) of oil in a wok or stockpot to 350°F (175°C). Gently drop the shrimp into the oil and use a spatula to loosen them immediately, preventing them from clumping together.
- Deep-fry the shrimp until they are light golden brown and the batter is crispy. Remove them with a strainer or slotted spoon, draining the excess oil by placing the shrimp on a wire rack or on a dish lined with paper towels.
- To stir-fry, heat the oil in a skillet over high heat. Add the chopped scallion and chili or jalapeño, stirring quickly for a few seconds. Add the fried shrimp to the skillet, followed by the salt and white pepper. Stir to combine all the ingredients well, then dish out and serve immediately.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
S+P shrimp has always been a favorite of mine at Chinese Restaurants. Delicious. Two thumbs up
Can we use the “How to Make Shrimp Crispy” method before deep frying? Also, while curing the shrimp you mention to marinate it in the egg white and tapioca mixture, do we rinse that off or do we leave it on?
Yes you can. No rinsing.
It sounds good, but… I’m confused. You leave the shells and heads on the shrimp while frying and stir frying? So then when you eat the shrimp, you’d have to peel the shell off and wouldn’t even taste the batter. What would be the point of putting batter over the shell?
Also, was it a mistake to write that you marinate it in JUST salt and pepper? I’ve only marinated things in liquid before.
Thanks.
The shell is edible. I don’t eat it – so I use peeled shrimp for exactly the reason you gave. :) still delish!
I’ve eaten this at restaurants, and I don’t eat the heads and tails. There’s a way to carefully cut them off and you’ll get the hang of it quickly. You don’t lose all
the batter on the portion that is eaten.
Looks heavenly! Thanks for the recipe, Bee!!