Salt and Pepper Shrimp
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Salt and pepper shrimp is a Cantonese classic: shrimp (traditionally shell-on) lightly coated and fried until crisp, then tossed with stir-fried garlic, chili and scallion and a fragrant seasoning of salt, white pepper and a little five-spice. The magic is in two things — frying the shrimp crisp (shell-on gives the most crunch and flavor, and the shells become edible), and the salt-and-pepper mix, which is more than just salt and pepper: white pepper brings an earthy heat and a pinch of five-spice adds warm aroma. You toss it all together quickly at the end so the shrimp stay crunchy and the garlic and chili coat every piece. It's salty, peppery, garlicky and addictive — and it comes together in about 25 minutes.
Why you'll love this salt and pepper shrimp
- Crunchy, garlicky, peppery shrimp you can't stop eating — a restaurant favorite made at home.
- The salt-pepper-five-spice seasoning is far more interesting than plain salt and pepper.
- Quick and impressive, ready in about 25 minutes.
- We explain the shell-on trick for maximum crunch (and why the shells become edible).
Ingredients
Shrimp
- 1 lb large shrimp, shell-on preferred, deveined and patted very dry
- ½ cup cornstarch, for a light coating
- 3 cups neutral oil, for frying
Salt & pepper seasoning
- 1 tsp salt
- 1 tsp white peppersubstitutes →
- ¼ tsp Chinese five-spicesubstitutes →
- ½ tsp sugar
Aromatics
- 5 cloves garlic, minced
- 1–2 red chilies or jalapeño, minced, to taste
- 3 scallions, thinly sliced
- 1 tbsp neutral oil, for stir-frying
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Equipment
- Wok or deep pot for frying — Deep enough to fry the shrimp in batches.(shop →)
- Spider or slotted spoon — For lifting the shrimp from the oil.(shop →)
Instructions
Mix the salt, white pepper, five-spice and sugar together in a small bowl — this is your salt-and-pepper seasoning. Pat the shrimp very dry, then toss them lightly in cornstarch and shake off the excess.
💡 Dry shrimp are essential — any moisture makes the oil spatter and the coating soggy.
Heat the oil to 360°F (180°C). Fry the shrimp in batches for 2–3 minutes until crisp and golden (shell-on shrimp crisp up beautifully), then drain on a rack.
Pour off all but 1 tbsp oil. Over medium-high heat, stir-fry the garlic and chilies for 30–45 seconds until fragrant and just golden — don't let the garlic burn.
Add the scallions and the fried shrimp back to the wok. Sprinkle the salt-and-pepper seasoning over the top and toss everything together for 30–60 seconds until the shrimp are evenly coated and aromatic.
💡 Add the seasoning at the end and toss fast — this keeps the shrimp crunchy and distributes the garlic and spice evenly.
Taste, add a little more of the seasoning if you like, and serve immediately while crisp.
Tips & notes
- Shell-on shrimp give the most crunch and flavor, and after frying the thin shells become crisp and edible. If you prefer, peeled shrimp work too — just fry a touch less.
- Pat the shrimp bone-dry before coating; moisture is the enemy of crispiness and causes dangerous oil spatter.
- The seasoning is the soul of the dish: salt, white pepper and a little five-spice. White pepper's earthy heat is key — see our white pepper guide if you need a substitute.
- Toss the seasoning in at the very end so the shrimp stay crunchy and every piece gets coated.
- Don't crowd the frying oil; fry in batches so the shrimp crisp rather than steam.
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Salt and Pepper Shrimp
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Serves
- 4
- Level
- Intermediate
Ingredients
- 1 lb large shrimp, shell-on preferred, deveined and patted very dry
- ½ cup cornstarch, for a light coating
- 3 cups neutral oil, for frying
- 1 tsp salt
- 1 tsp white pepper
- ¼ tsp Chinese five-spice
- ½ tsp sugar
- 5 cloves garlic, minced
- 1–2 red chilies or jalapeño, minced, to taste
- 3 scallions, thinly sliced
- 1 tbsp neutral oil, for stir-frying
Instructions
- Mix the salt, white pepper, five-spice and sugar together in a small bowl — this is your salt-and-pepper seasoning. Pat the shrimp very dry, then toss them lightly in cornstarch and shake off the excess.
- Heat the oil to 360°F (180°C). Fry the shrimp in batches for 2–3 minutes until crisp and golden (shell-on shrimp crisp up beautifully), then drain on a rack.
- Pour off all but 1 tbsp oil. Over medium-high heat, stir-fry the garlic and chilies for 30–45 seconds until fragrant and just golden — don't let the garlic burn.
- Add the scallions and the fried shrimp back to the wok. Sprinkle the salt-and-pepper seasoning over the top and toss everything together for 30–60 seconds until the shrimp are evenly coated and aromatic.
- Taste, add a little more of the seasoning if you like, and serve immediately while crisp.
Nutrition (est., per serving): 260 cal · 24 g protein · 14 g carbs · 12 g fat
Salt and Pepper Shrimp FAQ
Do you eat the shell on salt and pepper shrimp?
Traditionally, yes. Salt and pepper shrimp is made with shell-on shrimp, and after frying the thin shells turn crisp and are eaten along with the shrimp — they add crunch, flavor and calcium. If you'd rather not, you can use peeled shrimp; just fry them a little less so they don't overcook.
What is the salt and pepper seasoning made of?
More than just salt and pepper. The classic Cantonese mix is salt, white pepper (for an earthy, penetrating heat), a little five-spice powder for warmth and aroma, and sometimes a pinch of sugar or MSG. White pepper rather than black is traditional, and the five-spice is what makes the seasoning distinctive.
How do you keep salt and pepper shrimp crispy?
Pat the shrimp completely dry, coat them lightly in cornstarch, and fry them in batches in hot oil so they crisp instead of steam. Then add the seasoning and aromatics at the very end with a quick toss, and serve immediately — letting the shrimp sit softens the crust.
Can I make salt and pepper shrimp without deep-frying?
Yes, though it's a little less crunchy. You can shallow-fry the coated shrimp in about half an inch of oil, turning them, or air-fry them until crisp. Then toss with the stir-fried garlic, chili and the salt-and-pepper seasoning as usual. The flavor is the same; the texture is just slightly less crisp.
What can I serve with salt and pepper shrimp?
It's great as part of a Cantonese spread with steamed rice and a green vegetable, or as an appetizer on its own. Because shrimp symbolize happiness and liveliness, salt and pepper shrimp is also a popular choice for celebrations and Chinese New Year tables.
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