Crispy Chinese Salt and Pepper Shrimp
Weeknights are always a little hectic. That’s why I love having quick shrimp recipes, and this Chinese Salt and Pepper Shrimp is an easy dinner recipe that is ready in just 35 minutes. It’s great for busy moms, and perfect with steamed rice, some stir-fried veggies, or even on its own for a light dinner.
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I like serving this when we’re having a cozy dinner at home or even for a casual dinner party with friends. You can even skip the rice and just serve it with toothpicks for an Asian party appetizer.
Try serving them with my Creamy Cucumber Salad or a warm bowl of Egg Drop Soup.
How to Make Chinese Salt and Pepper Shrimp
Ingredients you’ll need for this recipe
Step by Step Guide
1. Start by marinating the shrimp in the fish sauce and set them aside while you prep the other ingredients.
2. Use a mortar and pestle to roughly crush the peppercorns—you want them a little chunky for texture.
3. Then, chop the garlic, ginger, and red chili peppers.
4. Once the shrimp has soaked up some flavor, drain off the fish sauce. Toss the shrimp in a mix of flour and cornstarch, making sure they’re fully coated. Set them aside again.
5. Heat a thin layer of oil in a large pan to about 350°F. Fry the shrimp in small batches for around 3 minutes, flipping them halfway through, until they’re golden and crispy. Take them out and set aside.
6. Pour out the used oil, then add about a tablespoon of fresh oil to the pan. Sauté the chopped garlic and ginger for 2–3 minutes, until they start to turn golden.
7. Add the chopped chilies and cook for another minute or two, then toss in the scallions and cook for 2 more minutes.
8. Now, gently stir in the crispy shrimp and mix everything together so the flavors coat each piece. Turn off the heat.
Serve and Enjoy!
Finish by sprinkling the crushed peppercorns and a little coarse salt over the top. Garnish with fresh cilantro, and you’re ready to serve!
Important Recipe Notes
- Use large shrimp for the best texture and flavor. Make sure they’re peeled and deveined for easy eating.
- Fry in batches so the shrimp cook evenly and stay crispy. Overcrowding the pan can make them soggy.
- Adjust the chili heat to your liking. Thai chilies are spicy, so use fewer (or remove the seeds) if you want it milder.
- Use fresh oil for the sauté step after frying so your aromatics don’t taste burnt.
- This dish is best served hot and crispy, straight from the pan. It doesn’t reheat well, so enjoy it fresh!
Crispy Chinese Salt and Pepper Shrimp
Ingredients
- 1 lbs. large shrimp peeled and deveined
- 4 red Thai chili peppers
- 3 tbsp fish sauce
- 1 clove of garlic
- 1- inch piece of ginger
- 3 tbsp all-purpose flour
- 3 tbsp cornstarch
- 2 scallions sliced
- 1 tsp whole peppercorns
- 1 tsp coarse salt or to taste
- Fresh cilantro leaves for garnish
Instructions
- Start by marinating the shrimp in the fish sauce and set them aside while you prep the other ingredients.
- Use a mortar and pestle to roughly crush the peppercorns—you want them a little chunky for texture. Then, chop the garlic, ginger, and red chili peppers.
- Once the shrimp has soaked up some flavor, drain off the fish sauce. Toss the shrimp in a mix of flour and cornstarch, making sure they’re fully coated. Set them aside again.
- Heat a thin layer of oil in a large pan to about 350°F. Fry the shrimp in small batches for around 3 minutes, flipping them halfway through, until they’re golden and crispy. Take them out and set aside.
- Pour out the used oil, then add about a tablespoon of fresh oil to the pan. Sauté the chopped garlic and ginger for 2–3 minutes, until they start to turn golden.
- Add the chopped chilies and cook for another minute or two, then toss in the scallions and cook for 2 more minutes.
- Now, gently stir in the crispy shrimp and mix everything together so the flavors coat each piece. Turn off the heat.
- Finish by sprinkling the crushed peppercorns and a little coarse salt over the top. Garnish with fresh cilantro, and you’re ready to serve!
