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.