Chinese Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Salt and Pepper Shrimp
Crispy shell-on shrimp flash-fried and tossed with fragrant five-spice salt, garlic, and chiles.
Contains common allergens
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Good to know
- Crispy
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: crispy recipes30-minute meals
Instructions
6 steps- 1
Pat the shrimp completely dry, then toss them in the cornstarch until each one is lightly and evenly coated, shaking off the excess.
- 2
Combine the ground Sichuan peppercorns with the sea salt in a small bowl to make the seasoning salt, then set aside.
- 3
Heat the vegetable oil in a wok to 375°F and fry the shrimp in two batches for 2 minutes each until the shells turn crisp and bright red, draining on a wire rack.
- 4
Pour off all but 1 tablespoon of oil, then stir-fry the garlic and red chiles for 30 seconds until fragrant.
- 5
Return the fried shrimp to the wok, sprinkle in the seasoning salt, and toss vigorously for 1 minute until evenly coated.
- 6
Scatter the chopped scallions over the top, toss once more, and serve immediately as a finger-food appetizer.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
63/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving385
Calories
41 g
Protein
18 g
Carbs
17 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Salt and pepper shrimp sits in the family of Chinese dishes often called jiao yan: fried foods finished with a dry, aromatic seasoning rather than a sauce. Restaurant versions are commonly served shell-on, so the shrimp eat like a crisp, salty snack with the garlic, chiles, and scallions clinging to the outside.
Listahan note
This version keeps the wok work quick and direct: dry shrimp, a light cornstarch coat, hot oil, and a final toss with Sichuan pepper salt. The recipe prioritizes crisp shells and fragrant seasoning over a saucy finish.
Technique cues
- Drying the shrimp well matters more than adding extra coating. Moisture turns the cornstarch pasty and keeps the shells from frying crisp.
- Fry in two batches so the oil temperature stays high. Crowding the wok makes the shrimp steam before the shells have time to blister.
- The final toss should be fast and dry. Garlic and chiles need just enough oil to bloom, then the shrimp go back in before the aromatics scorch.
Kitchen flow
- Parallel prep
- Toast and grind the Sichuan peppercorns, slice the chiles, and chop the scallions before heating the oil; the frying stage moves too quickly for catch-up prep.
- Make-ahead
- Mix the Sichuan pepper salt and prep the aromatics earlier in the day, but coat and fry the shrimp right before serving.
- Leftover move
- Pull leftover shrimp from the shells and fold into fried rice with scallions and a pinch of the remaining seasoning salt.
- Cleanup rhythm
- Set a wire rack over a sheet pan before frying, then strain cooled oil and wipe the wok while the garlic bits are still loose.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Shell-on large shrimp, deveined through the back
Main seafood
Purpose: The shells protect the shrimp during the hot fry and turn crisp enough to carry the seasoning salt.
Handling: Pat very dry, especially along the opened backs, before tossing with cornstarch.
Adaptation: Peeled shrimp cook faster and eat more softly, but they will not have the same crackly shell texture.
Cornstarch
Light crisp coating
Purpose: Cornstarch gives the shells a thin, dry crust without making the shrimp taste battered.
Handling: Toss lightly and shake off excess so powder does not fall into the oil and burn.
Adaptation: Potato starch gives a similarly crisp finish with a slightly more brittle bite.
Sichuan peppercorns, toasted and ground
Fragrant numbing seasoning
Purpose: They add the citrusy, tingling edge that makes the salt taste more aromatic instead of just salty.
Handling: Toast briefly until fragrant, then grind and mix with the sea salt before frying starts.
Adaptation: White pepper gives a more Cantonese-restaurant style heat, but it will not have the same tingle.
Garlic, minced
Savory aromatic
Purpose: Garlic gives the dry toss its roasted, snack-like depth and catches in the ridges of the shells.
Handling: Mince evenly and keep it moving in the wok so it turns fragrant without browning too far.
Adaptation: Thinly sliced garlic is easier to control in hot oil and gives larger crisp bits.
Fresh red chiles, thinly sliced
Fresh heat
Purpose: Chiles cut through the fried richness and add color to the final toss.
Handling: Slice thin so they soften in the brief stir-fry without needing extra cooking time.
Adaptation: Use Fresno or red jalapeno for gentle heat, or a small amount of Thai chile for a sharper finish.
Scallions, finely chopped
Fresh finishing aromatic
Purpose: Scallions bring a green, oniony lift after the shrimp have been fried and salted.
Handling: Add at the end so they stay bright and do not wilt into the oil.
Adaptation: Chinese chives give a stronger garlicky note if you want a bolder finish.
Technique notes
- Use a thermometer if you have one. At 375°F, the shrimp cook fast and the coating sets before it absorbs much oil.
- Drain on a wire rack instead of paper towels. Air underneath keeps the shells crisp while the second batch fries.
- Season while the shrimp are back in the hot wok. The residual oil helps the pepper salt cling evenly without turning into a sauce.
Ingredient swaps
- Shell-off path
- Use peeled large shrimp for easier eating; fry closer to 60-90 seconds and expect a softer, less crunchy result.
- Milder heat
- Use Fresno chiles with the seeds removed, or reduce the chiles and let the Sichuan peppercorns carry the aroma.
- Pepper profile shift
- Replace part of the Sichuan peppercorn with ground white pepper for a sharper, more familiar takeout-style finish.
Serve alongside
- Steamed jasmine rice
- Garlic cucumber salad
- Stir-fried snow peas with ginger
- Egg drop soup
- Cold jasmine tea
- Tsingtao-style lager
- Sparkling water with lime
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate leftovers in a shallow sealed container for up to 1 day; the shells soften as they sit.
- Reheat on a wire rack in a hot oven or air fryer until warmed through and lightly crisp again.
- Freezing is not a good fit for this dish because the fried shells turn tough and damp after thawing.
Equipment
- Wok or deep heavy pot
- Deep-fry thermometer
- Wire rack and sheet pan
- Spider strainer or metal slotted spoon
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