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.

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

Description

Crispy on the outside and juicy inside, this Salt and Pepper Shrimp is a quick and flavorful Chinese-inspired dish perfect for beginner cooks.

Ingredients

Scale

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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Instructions

Toast Sichuan and black peppercorns in a dry pan over medium heat for 1–2 minutes until fragrant. Grind them into powder and mix with sea salt. Set aside.
Butterfly the shrimp and place them in a bowl with soy sauce, cooking wine, and the whisked egg. Marinate for 15 minutes.
Coat the marinated shrimp in cornstarch, shaking off excess for a light, even layer.
Heat oil in a wok. When hot (small bubbles form around a chopstick), fry shrimp in batches for 2–3 minutes until golden. Drain on paper towels or a rack.
In a clean wok, heat 1 tbsp of oil. Sauté garlic, Thai chili, dried chilies, and green onions for 1 minute.
Add the fried shrimp and sprinkle with salt and pepper mix. Toss everything together and cook for another 30 seconds.
Transfer to a serving plate, garnish with chopped coriander, and serve with lime wedges.

Notes

Butterflying shrimp ensures even cooking and better presentation.
Use sea salt, not table salt, for the seasoning mix.
Make sure shrimp are dry before marinating to help the coating stick.
Serve with lime wedges for a fresh citrus finish.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Dinner
Method: Frying
Cuisine: Chinese

Nutrition

Serving Size: 1/4 of recipe
Calories: 280
Sugar: 1g
Sodium: 720mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 23g
Cholesterol: 180mg