Crispy Pepper-Salt Shrimp

When you need something with crunch, sizzle, and bold flavor, crispy pepper-salt shrimp delivers like a firecracker on your tastebuds. The golden shell crackles at every bite, while the seasoning of salt, fresh chilies, and aromatics wraps around each shrimp like a spicy, savory blanket. It’s a dish that tastes like it was made for sharing with good company and cold drinks.

Behind the Recipe

There’s something wonderfully nostalgic about the smell of sizzling shrimp hitting a hot wok. It reminds me of street food nights, with the scent of garlic and peppers floating through the air and that telltale sound of something frying to perfection. This recipe brings that memory home, with just the right balance of heat, salt, and crunch.

Recipe Origin or Trivia

Pepper-salt shrimp, also known as “椒盐虾” (jiao yan xia), is a staple in Cantonese cuisine. Often served in Chinese seafood restaurants, it’s known for its simplicity and bold seasoning. Unlike deep-fried shrimp slathered in sauces, this dish focuses on pure, clean flavors. The use of Sichuan peppercorns and fresh chilies adds a distinctive floral heat, while keeping the shrimp the star.

Why You’ll Love Crispy Pepper-Salt Shrimp

Get ready to fall hard for this dish. Here’s why:

Versatile: Serve it as a main course, a party appetizer, or even a side to a big rice meal.

Budget-Friendly: With just a handful of ingredients, this dish brings restaurant-level flavor without the price tag.

Quick and Easy: From prep to plate in under 30 minutes.

Customizable: Adjust the heat with more or less chili, or swap in different aromatics.

Crowd-Pleasing: Crispy, savory, and spicy all in one bite. Everyone will be reaching for seconds.

Make-Ahead Friendly: You can prep the shrimp and aromatics earlier in the day to save time.

Great for Leftovers: Reheat in a skillet and it’s still just as crispy.

Chef’s Pro Tips for Perfect Results

Nailing the texture and flavor takes just a little know-how. Here’s what to keep in mind:

• Dry the shrimp well before tossing in starch. Moisture is the enemy of crisp.
• Use high heat and don’t crowd the pan. Shrimp cook fast, and you want a quick, hard sear.
• Toast your salt and pepper mix before using. This boosts flavor.
• Don’t skip the garlic and chilies. They bring fragrance and heat.
• Serve immediately. This dish is all about that hot, crunchy bite.

Kitchen Tools You’ll Need

You don’t need fancy equipment, just a few kitchen basics:

Wok or Large Skillet: For high-heat stir frying and even crisping.

Tongs or Slotted Spoon: Helps flip and remove shrimp without breaking them.

Mixing Bowls: For seasoning and dredging.

Paper Towels: For drying shrimp and draining after frying.

Fine Mesh Strainer: Optional, but helpful for removing crispy bits from oil.

Ingredients in Crispy Pepper-Salt Shrimp

The ingredients come together like a little flavor orchestra, each playing a part:

1. Large Shrimp (shell-on, deveined): 1 pound – These hold up best to frying and stay juicy inside.
2. Cornstarch: 1/2 cup – Coats the shrimp for that signature crisp texture.
3. Salt: 1 teaspoon – Enhances natural flavors and balances spice.
4. White Pepper: 1/2 teaspoon – Adds subtle heat and aroma.
5. Sichuan Peppercorns (optional): 1/2 teaspoon – Offers a tingling, floral spice that’s signature to the dish.
6. Garlic (thinly sliced): 4 cloves – Fries up into fragrant golden chips.
7. Red Chili (thinly sliced): 1 – Brings heat and color.
8. Green Chili (thinly sliced): 1 – Adds brightness and a grassy spice.
9. Scallions (white and green parts): 2 stalks – For a fresh oniony bite.
10. Oil (neutral, for frying): About 1 cup – Used for crisping the shrimp and aromatics.

Ingredient Substitutions

Not everything has to be exact. Here’s how to make it work with what you have:

Shrimp: Use peeled if preferred, though shell-on gives more flavor.

Cornstarch: Potato starch or rice flour works too.

White Pepper: Black pepper adds more bite if that’s what you have.

Sichuan Peppercorns: Skip or use a pinch of five-spice powder.

Fresh Chilies: Swap with dried red chilies or chili flakes.

Ingredient Spotlight

Sichuan Peppercorns: These aren’t actually peppers. They’re the husks of a seed that give a tingling, citrusy heat known as ‘mala’ in Chinese cuisine.

Cornstarch: Light and crisp, cornstarch creates that thin, crackling crust when fried, without weighing down the shrimp.

Instructions for Making Crispy Pepper-Salt Shrimp

Cooking this is a fast-paced joy, full of aroma and sizzling drama. Here’s how to do it:

1. Preheat Your Equipment:
   Heat about 1 cup of oil in your wok or skillet over medium-high heat until shimmering.
2. Combine Ingredients:
   Toss cleaned, dried shrimp in a bowl with cornstarch until fully coated.
3. Prepare Your Cooking Vessel:
   Make sure the oil is hot but not smoking. Drop a bit of starch in to test—it should sizzle immediately.
4. Assemble the Dish:
   Fry shrimp in batches, turning once, until golden and crispy (about 2 minutes per side). Remove and drain on paper towels.
5. Cook to Perfection:
   Pour off excess oil, leaving about 1 tablespoon. Fry garlic slices until golden, then add chilies, scallions, and Sichuan peppercorns. Stir-fry until fragrant.
6. Finishing Touches:
   Return shrimp to the wok, sprinkle with salt and white pepper. Toss everything to coat evenly.
7. Serve and Enjoy:
   Serve hot, right out of the pan. Best enjoyed with a squeeze of lime or a side of steamed rice.

Texture & Flavor Secrets

What makes this dish unforgettable is the contrast. You get crispy, airy shells from the cornstarch coating and a juicy, slightly sweet interior from the shrimp. The toasted garlic and chilies add deep savory layers while the salt and pepper mix brings a punch of flavor in every bite.

Cooking Tips & Tricks

Let’s keep the kitchen fun and frustration-free:

• Pat shrimp dry before coating for max crisp.
• Don’t overcook, or shrimp will go rubbery fast.
• Pre-toast your salt and pepper to bring out aromas.
• Add aromatics after shrimp so they don’t burn.

What to Avoid

No one wants soggy or bland shrimp. Here’s how to steer clear:

• Overcrowding the pan. It lowers the oil temp and ruins the crisp.
• Using wet shrimp. They’ll steam, not fry.
• Skipping aromatics. They build depth and excitement in flavor.

Nutrition Facts

Servings: 4
Calories per serving: 310
Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Make-Ahead and Storage Tips

You can clean and dry the shrimp, slice your aromatics, and even pre-mix your seasoning ahead of time. Store fried shrimp in the fridge for up to 2 days. Re-crisp in a hot skillet with a splash of oil. Avoid microwaving—it softens the crunch.

How to Serve Crispy Pepper-Salt Shrimp

Pair this dish with fluffy jasmine rice, a cold cucumber salad, or even crispy noodles. It also works beautifully in lettuce wraps for a fresh, crunchy contrast. A drizzle of lime juice right before serving wakes up all the flavors.

Creative Leftover Transformations

Leftovers don’t have to be boring:

• Toss into fried rice or noodles.
• Add to tacos with slaw and spicy mayo.
• Chop and mix into a shrimp salad with lime dressing.

Additional Tips

Want even more flavor? Try these:

• Add a splash of soy sauce during the final toss for umami.
• Throw in a handful of crispy shallots.
• Use pink peppercorns for a mild, citrusy twist.

Make It a Showstopper

Presentation is half the magic. Serve the shrimp piled high on a dark ceramic plate with lemon wedges and fresh chili rings. Scatter toasted garlic and scallion curls over the top for a dramatic, restaurant-style finish.

Variations to Try

• Lemon-Pepper Shrimp: Swap white pepper for fresh cracked black pepper and add lemon zest.
• Five-Spice Shrimp: Dust with Chinese five-spice powder for a warmer flavor.
• No-Shell Version: Use peeled shrimp for a less messy version, just reduce cooking time slightly.
• Extra Spicy: Add dried chili flakes to the final stir fry for a bigger kick.
• Garlic-Lovers Style: Double the garlic for a more intense flavor profile.

FAQ’s

Q1: Can I use frozen shrimp?

A1: Yes, just make sure they’re completely thawed and dried before frying.

Q2: Can I bake instead of fry?

A2: You can, but it won’t be quite as crispy. Air frying is a better alternative.

Q3: What oil is best for frying?

A3: Use a neutral oil like canola, peanut, or vegetable oil.

Q4: Is it necessary to use shell-on shrimp?

A4: Shell-on gives better flavor and texture, but peeled shrimp work too.

Q5: Can I make this dish less spicy?

A5: Absolutely. Just reduce or omit the chilies.

Q6: Do I need a wok?

A6: A large skillet works just fine as long as it can handle high heat.

Q7: Can I prep the shrimp ahead of time?

A7: Yes, you can season and coat them in starch ahead of time. Just refrigerate until ready.

Q8: What can I serve with this dish?

A8: Rice, noodles, or steamed greens pair well.

Q9: Can I use other proteins?

A9: Yes, squid or thinly sliced chicken also work beautifully.

Q10: How do I keep shrimp crispy after cooking?

A10: Serve immediately, or reheat in a hot skillet with a bit of oil.

Conclusion

Crispy pepper-salt shrimp is the kind of dish that steals the spotlight at any table. It’s fast, flavorful, and packed with texture. Trust me, you’re going to love this one. Whether it’s for a weeknight dinner or weekend gathering, this shrimp is always a hit. So go on, heat up that pan and make it happen.

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