This post may contain affiliate links, read my disclosure policy for details.
This easy restuarant style Chinese Salt and Pepper Shrimp recipe features lightly battered shrimp, tossed with garlic, green onions, and salt and pepper seasoning. It’s a quick stir-fry dish that delivers restaurant-quality flavors at home in under 30 minutes.
I post lots of take-out inspired recipes. Some of my favorites are Crispy Honey Chilli Chicken, Honey Shrimp With Walnuts, and Crispy Honey Shrimp.
Homemade Salt and Pepper Shrimp recipe is perfect for weeknights. Making this dish at home also saves you money and guarantees you are eating quality foos at home without any extra added preservatives.
Why It’s Worth Trying
- It’s easy and quick. Shrimp cook in just a few minutes, making this dish super fast.
- Crispy texture: A thin, crispy crust that doesn’t overpower the shrimp.
- Simple ingredients: The recipe requires basic ingredients that are often readily available in most kitchens.
- Flavorful: The combination of salt, pepper, and garlic creates an irresistible taste.
Ingredients You’ll Need
- Large shrimp: Using peeled and deveined shrimp with the tail on preserves moisture and flavor while the shrimp cooks.
- Oil: Use your favorite oil for deep frying.
- Salt and Pepper Blend: A mix of black pepper and salt forms the cornerstone of seasoning.
- Garlic and and Green Onions: These aromatics infuse the dish.
- Cornstarch: Lightly dusting the shrimp with cornstarch before frying creates a perfectly crisp coating.
- Garnish: Lemon wedges and chopped green onions.
How To Make Salt and Pepper Shrimp
Recipe Tips
- Pat dry the shrimp: This helps the cornstarch adhere and creates a crispier texture.
- Fry in hot oil – Prevents shrimp from absorbing too much oil. 400°F (200°C) is ideal.
- Don’t overcrowd the pan – Fry in small batches for even crispiness.
- Drain oil: Place the fried shrimp on a paper towel for a few minutes after frying to drain excess oil and retain the crispy texture.
- Serve immediately – Best enjoyed fresh and crispy!
Cooking Variations
Air Fryer Salt and Pepper Shrimp: Toss shrimp with cornstarch and seasoning. Spray lightly with oil and air fry at 400°F (200°C) for 8-10 minutes, flipping halfway. Cook in batches to avoid over crowding. Toss with sautéed aromatics before serving.
Baked Salt and Pepper Shrimp: Coat shrimp lightly with cornstarch and seasoning. Bake at 425°F (220°C) for 12-15 minutes, flipping halfway. Toss with sautéed aromatics before serving.
What to Serve with Salt and Pepper Shrimp
Chinese Salt and Pepper Shrimp pairs perfectly with a variety of sides. Some of my favorite include white rice, Vegetable Fried Rice, Spicy Chili Garlic Noodles or Vegetable Lo Mein Noodles for a well-rounded meal. Kani Sushi Salad also makes a delicious side option for this recipe.
Storing and Reheating
Storing: Store leftover salt and pepper shrimp in an airtight container in the refrigerator for up to 2 days.
To reheat: An oven or an air fryer makes reheating these cripsy shrimp a breeze at 400°F. Just heat the shrimp until warmed through and crispy again.
Freezing: Freezing salt and pepper shrimp is possible, but the results may vary in terms of texture. They may not be as crispy as when originally made. Place on a baking sheet in a single layer after cooling completely. Freeze and transfer to an airtight container for 1 month. Thaw in the fridge before reheating. Use reheating instructions.
Common Questions
If using frozen shrimp, thaw it completely and pat dry the shrimp before cooking.
Absolutely! Experiment with various seasonings like garlic powder, paprika, or chili flakes to customize the flavor according to your preferences.
Ensure the shrimp are thoroughly dried before coating with cornstarch. Also, avoid overcrowding the frying pan to maintain crispiness.
It’s best enjoyed fresh, but you can prep ingredients in advance and cook right before serving.
More Chinese Inspired Recipes
- Chinese Salt and Pepper Chicken
- Chinese Hunan Chicken
- Chinese Sesame Chicken
- Chinese Honey Garlic Chicken
- Chinese Szechuan Chili Chicken
This Chinese salt and Pepper Shrimp recipe is a restaurant-quality meal you can make at home in under 30 minutes. It makes a great choice for busy weeknights or lazy weekend dinners when looking for a quick and tasty meal. Serve it with rice, noodles, or stir-fried vegetables for a satisfying meal.
If you try this recipe or any of my other recipes, please leave a star rating in the comment section below. Also follow me at Cookin’ With Mima on Facebook |Instagram |Pinterest for all of my latest social posts and recipes.
Salt and Pepper Shrimp
Ingredients
- 1½ lb large shrimp, peeled and deveined, tail ON
- 1 tbsp. oil, for sauteeing the aromatics
- 1 tbsp. minced garlic
- ½ tsp. fresh cracked black pepper
- 2 tbsps. green onions, chopped
- ½ tsp. salt
- Lemon wedges, to garnish
- Oil, to deep fry
Coating Ingredients
- ⅓ cup cornstarch
- ½ tsp fresh cracked black pepper
- ½ tsp. salt
- ¾ tsp. garlic powder
Instructions
- Prepare the shrimp. Pat dry the shrimp with a kitchen towel to remove excess moisture. Add the cornstarch misture (salt, pepper, cornstarch, galric powder) to the shrimp and toss them until they are well coated.
- Fry the shrimp. Deep fry the coated shrimp in batches until they are golden and crispy. Set the fried shrimp aside.
- Sauté the Aromatics. Heat a large skillet over medium heat, then add a tablespoon of oil. Add the garlic, salt, and pepper. Sauté for 30 seconds until fragrant. Add the shrimp to the skillet and toss them for together for another minute to coat shrimp evenly.
- Garnish and serve. Add the green onions and serve the shrimp over the rice while it's still warm, with lemon wedges on the side.
Notes
- Pat dry the shrimp: This helps the cornstarch adhere and creates a crispier texture.
- Fry in hot oil – Prevents shrimp from absorbing too much oil. 400°F (200°C) is ideal.
- Don’t overcrowd the pan – Fry in small batches for even crispiness.
- Drain oil: Place the fried shrimp on a paper towel for a few minutes after frying to drain excess oil and retain the crispy texture.
- Serve immediately – Best enjoyed fresh and crispy!
