Salt and Pepper Crispy Shrimp

Name: Salt and Pepper Crispy Shrimp
Prep time: 10 min
Cook time: 10 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 18–20 large shrimp, peeled, deveined, butterflied; 1 cup cornstarch; 1 Thai red chili, finely chopped; 2 dried red chilies, roughly chopped; 2 green onions, sliced; 1 tbsp vegetable oil (plus more for frying); Fresh coriander for garnish; Lime wedges for serving; Marinade:; 1 tbsp light soy sauce; 1 tbsp Chinese cooking wine; 1 egg, whisked; Salt and Pepper Mix:; 1 tbsp Sichuan peppercorns; 1 tbsp black peppercorns; 1 tbsp sea salt

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I still remember the first time I had Salt and Pepper Shrimp at a small Chinese restaurant tucked away in a quiet neighborhood. I wasn’t expecting much, but one bite in—and I was hooked. The crisp shell, the tender shrimp, the bold yet balanced seasoning—it was like eating fireworks. That experience sent me on a mission to recreate the dish at home, and after many attempts (and shrimp-related mishaps), I finally found a method that’s not only easy but also foolproof.

What makes this lemony, peppery classic ideal for beginner cooks? For starters, it’s quick and doesn’t require fancy kitchen gear. The ingredients are simple, the cooking process is fast, and the result tastes like something you’d get at a top-tier restaurant. Plus, shrimp is naturally high in protein and low in fat, making this a great option for quick and healthy meals.

Why This Recipe is Special

This easy sheet pan dinner (with just a touch of wok magic) brings out everything we love about Chinese-style cooking—crispy textures, aromatic spices, and explosive flavor—all without complex steps. What makes this lemon herb chicken-style recipe stand out is its fresh seasoning: a homemade salt and pepper blend with Sichuan flair that balances heat, tang, and crunch. It’s also highly customizable, so you can adjust the spice or swap out ingredients to match what you have in your kitchen.

Ingredients and Preparation

Shrimp (large, peeled, deveined, butterflied)
The star of the show. Shrimp cook quickly and absorb flavor well. Butterflying helps them fry evenly and creates an eye-catching presentation.
Alternative: Use peeled prawns or even scallops if shrimp aren’t available.

Cornstarch
Provides the ultra-light crispy coating essential to this dish.
Alternative: Rice flour or potato starch will work for a similarly crisp finish.

Thai Red Chili (fresh) and Dried Red Chilies
Bring heat and visual flair to the dish. The combination of fresh and dried chilies gives layers of flavor.
Alternative: Use jalapeño for a milder version or skip entirely for a non-spicy version.

Green Onions
Add brightness and color, balancing the richness of the fried shrimp.
Alternative: Use chives or shallots for a slightly different aromatic profile.

Garlic
Essential for depth and aroma. Frying it releases a rich, nutty fragrance.
Alternative: Garlic powder in a pinch, though fresh is highly recommended.

Sichuan Peppercorns and Black Peppercorns
The dynamic duo for the homemade salt and pepper mix. Sichuan adds a citrusy, tongue-tingling spice; black pepper gives warmth.
Alternative: Use store-bought Chinese five-spice or a plain black pepper mix if needed.

Sea Salt
Essential for bringing out the flavors without overpowering them.
Alternative: Kosher salt can be used, but avoid table salt—it’s too harsh and sharp.

Light Soy Sauce, Chinese Cooking Wine, and Egg (for marinade)
These ingredients add subtle umami and help the cornstarch adhere properly.
Alternative: Use mirin instead of cooking wine, and tamari if gluten-free.

Vegetable Oil (for frying)
Neutral oil works best for high-heat cooking.
Alternative: Canola, sunflower, or peanut oil are good options.

Lime Wedges and Fresh Coriander (for garnish)
Brighten up the dish and make it pop visually and flavor-wise.

Step-by-Step Instructions

Step 1 Start by making the salt and pepper mix. Toast a tablespoon each of Sichuan and black peppercorns in a dry pan over medium heat for about 2 minutes, or until fragrant. Grind them into a fine powder using a mortar and pestle or spice grinder, then mix with sea salt and set aside.

Step 2 Butterfly the shrimp by slicing down the back without cutting all the way through. This not only improves presentation but helps them cook evenly. In a bowl, marinate the shrimp with light soy sauce, Chinese cooking wine, and a beaten egg. Let it sit for 15 minutes to absorb the flavors.

Step 3 In a large bowl, toss the marinated shrimp in cornstarch. You want the shrimp well coated but not caked—shake off any excess starch for the best texture.

Step 4 Heat vegetable oil in a wok or deep pan until hot enough that a chopstick or wooden spoon inserted creates rapid bubbles. Carefully fry the shrimp in batches for 2-3 minutes, or until golden and crisp. Drain on paper towels or a wire rack.

Step 5 In a clean pan, heat a small amount of oil and quickly sauté chopped garlic, Thai red chili, dried red chilies, and green onions for about a minute. Add the fried shrimp, sprinkle generously with the salt and pepper mix, and toss everything together until evenly coated.

Step 6 Plate the shrimp while hot, garnish with chopped coriander, and serve with lime wedges on the side. Squeeze lime over the top just before eating for extra brightness.

Beginner Tips and Notes

If your shrimp are overcooking or curling too tightly, reduce the oil temperature slightly—high heat is key, but not too high.
Make sure your shrimp are dry before marinating to help the coating stick better.

No wok? Use a deep sauté pan or even a Dutch oven for frying. A slotted spoon can replace a wire strainer for removing shrimp from oil.
If the garlic burns quickly, lower the heat or add it a few seconds after the chilies and onions.

Serving Suggestions

Pair this crispy shrimp with a simple jasmine rice or garlic fried rice to keep the flavors balanced.

A quick cucumber salad or steamed bok choy on the side adds a fresh, cooling contrast.
Leftovers? Store in an airtight container and re-crisp in the oven or air fryer. Avoid microwaving, as it softens the crispy shell.

Conclusion

Now that you’ve got the tools, tips, and step-by-step breakdown, it’s time to bring this easy sheet pan dinner meets stir-fry to your own kitchen. Whether you’re making a snack, a party appetizer, or a light dinner, this lemon herb chicken-style shrimp dish is sure to impress. If you give it a try, drop a comment below and let me know how it turned out—I’d love to hear your twist on this quick and healthy meal.

FAQ About Salt and Pepper Crispy Shrimp

Q1: Can I make salt and pepper shrimp without deep frying?

Yes, you can pan-fry or air-fry the shrimp instead. While deep frying gives the crispiest result, pan-frying with a light oil coating or air frying at 400°F for 7–9 minutes can still yield a crunchy texture with less oil.

Q2: What if I don’t have Sichuan peppercorns?

You can use a mix of freshly ground black pepper and a pinch of chili flakes. The dish won’t have the signature tingly heat, but it will still be delicious.

Q3: How do I know when the shrimp are cooked through?

Cooked shrimp turn opaque with a pinkish-orange hue and form a loose “C” shape. If they curl tightly into an “O,” they’re likely overcooked.

Q4: Can I use frozen shrimp?

Absolutely. Just make sure to fully thaw and pat them dry before marinating to ensure the coating sticks and they fry evenly.

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