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10-Min Crispy Salt and Pepper Shrimp Recipe
Crispy Salt and Pepper Shrimp is a classic Chinese dish known for its bold seasoning and quick cooking time. This version is adapted for home cooking, using a simple pan-fry method to keep the shrimp juicy while still delivering that satisfying texture.
Before filming this recipe, I tested both deep-fried and pan-fried batches and had my family vote on their favorite. The pan-fried version won — it felt lighter and still delivered everything we love about the dish.
With a light coating and controlled heat, you can achieve a clean, golden finish using less oil. It’s fast, approachable, and ready in just 10 minutes.
What Is Salt and Pepper Shrimp?
Salt and pepper shrimp is a popular Chinese seafood dish where shrimp is lightly coated, fried, and tossed with aromatics like garlic, chilies, and scallions.
The flavor comes from a simple combination of salt, white pepper, and black pepper. White pepper adds a subtle, slightly floral heat, while black pepper brings a sharper, more robust kick. Together, they create a balanced seasoning that enhances the natural sweetness of the shrimp.
How Chinese Restaurants Make Salt and Pepper Shrimp?
In many Chinese restaurants, salt and pepper shrimp are typically deep-fried at high heat. This allows the coating to set quickly, creating a consistently crisp exterior while sealing in moisture.
The shrimp is then quickly tossed in a wok with hot oil, garlic, chilies, and scallions. This final stir-fry step adds aroma and layers of flavor without softening the crust.
This method is fast and efficient for high-volume cooking, which is why it’s commonly used in restaurant kitchens.
How to Get Crispy Shrimp Without Deep Frying?
To get crispy shrimp without deep frying, focus on surface dryness, light coating, and even heat.
Pat the shrimp dry before seasoning, then coat lightly with cornstarch. When pan-frying, make sure the shrimp sits in a single layer so it fries instead of steams.
Cook over medium-high heat until the coating turns golden and crisp on both sides. This creates a light, crunchy texture using less oil while still achieving a satisfying crisp.
How to Keep Shrimp Crispy?
Crispy shrimp is best right after cooking, but a few small details help maintain that texture.
Avoid overcrowding during cooking, as excess moisture softens the coating. After frying, place the shrimp on a rack or paper towel to drain excess oil.
When tossing with aromatics, keep the stir-fry quick, so the coating stays crisp and doesn’t absorb too much moisture.
How to Cook Shrimp Without Overcooking?
Shrimp cook very quickly, so timing is key.
During the initial fry, cook the shrimp until they’re about 80% done — lightly golden on the outside but not fully cooked through. It will finish cooking in the stir-fry step.
Properly cooked shrimp should be opaque with a slight bounce and a gentle curve. Overcooked shrimp becomes tight and rubbery, so keeping the cooking time short ensures the best texture.
Let’s Talk Ingredients
Shrimp
Shrimp cook quickly and stay naturally tender, making them perfect for this fast, high-heat method. Medium to large shrimp give you the best balance of juicy interior and surface area for crisping.
Cornstarch
Cornstarch creates a light, crisp coating that’s not heavy. It forms a thin layer that fries up golden and slightly delicate, which works especially well for pan-frying.
Egg
The egg helps the cornstarch cling to the shrimp, creating an even coating that crisps up nicely without falling off during cooking.
White pepper and black pepper
This dish relies on both. White pepper adds a subtle, slightly floral heat, while black pepper brings a bolder, sharper bite. Together, they create a more layered flavor.
Garlic, chilies, and scallions
These aromatics build the signature flavor at the end. Garlic adds depth, chilies bring heat, and scallions add freshness and balance.
Cooking oil
Use a high-smoking-point cooking oil like avocado, peanut, or canola oil. This allows the shrimp to fry quickly and evenly without burning.
Step-by-Step: Let’s Cook!
Step 1: Prepare the aromatics
Cut the red chili, green chili, garlic, and scallions.
Tip: Having everything ready before cooking keeps the stir-fry fast and prevents overcooking.
Step 2: Season and coat the shrimp
In a bowl, add the shrimp and sprinkle in the salt, white pepper, and black pepper. Crack the egg and mix well. Add the cornstarch, then toss until the shrimp is evenly coated.
Tip: The coating should be thin and even — this helps it crisp without becoming heavy.
Step 3: Pan-fry the shrimp
In a pan, heat the cooking oil over medium-high heat. Once hot, arrange the shrimp in a single layer. Fry for about 1 minute and 20 seconds per side, until lightly golden and about 80% cooked. Remove and drain.
Tip: Cooking in a single layer ensures the shrimp fries instead of steaming.
Step 4: Stir-fry the aromatics
In a wok, heat 1 tablespoon of cooking oil over medium heat. Add the salt, white pepper, black pepper, chilies, and garlic. Stir-fry for about 10 seconds until fragrant.
Tip: Keep this step quick so the garlic doesn’t burn and turn bitter.
Step 5: Combine and finish
Return the shrimp to the wok and toss to combine. Add the scallions and give it a final quick toss.
Tip: Adding scallions at the end keeps their flavor fresh and prevents overcooking.
10-Min Crispy Salt and Pepper Shrimp Recipe
Crispy Salt and Pepper Shrimp is a quick Chinese stir-fry dish with lightly coated shrimp, bold peppery seasoning, and aromatic garlic, chilies, and scallions.
Ingredients
For the shrimp
- 1 ½ pounds shrimp, peeled and deveined
- Pinch of salt
- Pinch of white pepper
- Pinch of black pepper
- 1 large egg
- 4 tablespoons cornstarch
- 6 tablespoons cooking oil, high-smoking-point, for pan-frying
For the stir-fry
- 1 tablespoon cooking oil
- Pinch of salt
- Pinch of white pepper
- Pinch of black pepper
- 1 medium red chili, sliced
- 1 medium green chili, sliced
- 3 cloves garlic, sliced
- 2 stalks scallions, chopped
Instructions
- To prepare the aromatics, cut the red chili, green chili, garlic, and scallions.
- To season and coat the shrimp, in a bowl, add the shrimp and sprinkle in the salt, white pepper, and black pepper. Crack in the egg, then mix well. Add the cornstarch and toss until the shrimp is evenly coated.
- To pan-fry the shrimp, in a pan, heat the cooking oil over medium-high heat. Once hot, arrange the shrimp in a single layer, then fry for about 1 minute and 20 seconds per side, until lightly golden and about 80% cooked through. Remove and drain.
- To stir-fry the aromatics, in a wok, heat 1 tablespoon of cooking oil over medium heat. Add the salt, white pepper, black pepper, chilies, and garlic, then stir-fry for about 10 seconds until fragrant.
- To combine and finish, return the shrimp to the wok and toss to combine. Add the scallions, then give it a final quick toss before serving.
Video
Notes
- Pat the shrimp dry: Removing excess moisture helps the coating stick better and ensures a crisp finish instead of steaming.
- Coat evenly, not heavily: A thin layer of cornstarch creates a light, crisp texture. Too much coating can turn dense instead of crunchy.
- Use both peppers: White pepper adds a subtle, aromatic heat, while black pepper brings a sharper bite. Together, they create a more balanced flavor.
- Heat the oil properly: The oil should be hot before adding the shrimp so the coating sets quickly and crisps up.
- Do not overcrowd: Cook the shrimp in a single layer to maintain heat and prevent sogginess.
- Cook to 80% first: Frying the shrimp partially before the stir-fry keeps it juicy and prevents overcooking.
- Keep the stir-fry quick: Garlic and chilies cook fast—about 10 seconds is enough to release aroma without burning.
- Add scallions last: This keeps their flavor fresh and prevents them from becoming overly soft.
- Serve immediately: Salt and pepper shrimp are best right after cooking, when the coating is still crisp.
- Protein swap: This method works well with squid, fish, or even tofu—just adjust cooking time based on the ingredient.
This was so delicious and easy. I made it on a weeknight, and it took no time at all. My husband and I both enjoyed it, and we’re already talking about making it again.
Hi Tammy, I’m thrilled it was a hit for both of you, and on a weeknight too! Thanks so much for trying it.