Description

Enjoy a simple, flavorful Salt and Pepper Crispy Shrimp that combines a crisp, golden exterior with plump, juicy shrimp inside. This popular Chinese-inspired dish is quick to prepare and makes a great appetizer, snack, or main course when paired with rice or noodles. The seasoning blend of Sichuan pepper, black pepper and sea salt provides a savory, slightly numbing heat that complements the natural sweetness of the shrimp. Whether you’re cooking for guests or craving a tasty weeknight meal, this recipe delivers big flavor with minimal fuss.

Ingredients

• 18–20 large shrimp, peeled, deveined and butterflied
• 1 cup cornstarch
• 1 long Thai red chili, finely chopped (adjust to taste)
• 2 dried red chilies, roughly chopped
• 2 green onions, sliced
• 1 tbsp vegetable oil (for stir-fry) plus oil for deep frying
• 2–3 garlic cloves, minced
• Coriander, for garnish
• Lime wedges, for serving

Marinade

• 1 tbsp light soy sauce
• 1 tbsp Chinese cooking wine
• 1 egg, whisked

Salt and Pepper Mix

• 1 tbsp Sichuan peppercorns
• 1 tbsp black peppercorns
• 1 tbsp sea salt

Optional substitutions:

• For a gluten-free option, use tamari or coconut aminos instead of soy sauce.
• If you prefer less heat, reduce or omit the Thai red chili and dried chilies.

Instructions

Step 1: Prepare the Salt and Pepper Mix

Toast the Sichuan peppercorns and black peppercorns in a dry frying pan over medium heat for 1–2 minutes, until fragrant. Transfer to a mortar and pestle or spice grinder and grind to a fine powder. Stir in the sea salt and set aside.

Step 2: Marinate the Shrimp

Butterfly each shrimp by slicing the back, then combine the light soy sauce, Chinese cooking wine and whisked egg in a bowl. Add the shrimp and toss gently to coat. Let marinate for 10–15 minutes to absorb the flavors.

Step 3: Coat the Shrimp

Place the cornstarch in a shallow bowl. Remove the shrimp from the marinade, letting excess drip off, and dredge them in cornstarch until evenly coated. Shake off any excess starch to avoid clumping in the oil.

Step 4: Fry the Shrimp

Heat enough oil in a wok or deep frying pan so the shrimp can float while frying. Test the oil by inserting a wooden chopstick or skewer—when small bubbles form around it the oil is ready. Fry the shrimp in small batches for 2–3 minutes each, until golden and crisp. Drain on paper towels or a wire rack to keep them crunchy.

Step 5: Stir-fry the Aromatics and Finish

Wipe out the wok, then heat 1 tablespoon of vegetable oil over medium-high heat. Add the minced garlic, finely chopped Thai red chili, dried chilies and sliced green onions. Stir-fry for about a minute until fragrant, then toss in the fried shrimp. Sprinkle the prepared salt-and-pepper mix generously over the shrimp and toss quickly to combine, coating the shrimp evenly.

Notes & Tips

• Use fresh or fully thawed shrimp for the best texture and flavor.
• Keep the oil temperature steady; frying in small batches prevents the oil from cooling and ensures a crisp result.
• Adjust the amount of pepper and chilies to match your heat preference. Add extra black pepper or red chili flakes for more spice.
• Butterflying the shrimp helps them cook evenly and stay tender.

Serving Suggestions

Serve the crispy shrimp hot with steamed jasmine rice or your favorite noodles. As an appetizer, arrange the shrimp on a platter with lime wedges and coriander for brightness. Light dipping sauces such as soy sauce with lime juice or a gently spiced sweet chili sauce work well. A simple cucumber salad dressed with rice vinegar makes a refreshing side that balances the richness of the fried shrimp.

Nutritional Information

Per serving (approx. 1/4 of recipe):

• Calories: 250
• Fat: 8 g
• Carbohydrates: 15 g
• Protein: 22 g
• Fiber: 1 g

This recipe is a good source of protein from the shrimp and is relatively low in carbohydrates, making it a satisfying and light option.

Storage and Reheating

Storage: Keep leftover shrimp in an airtight container in the refrigerator for up to 2 days.

Reheating: To preserve crispiness, reheat in a hot oven or air fryer rather than a microwave. Heat briefly until warmed through and the coating is crisp again.

Frequently Asked Questions

Q1: Can I use frozen shrimp?
A: Yes. Thaw completely and pat dry before marinating to avoid excess moisture.

Q2: What can substitute for Sichuan peppercorns?
A: If you don’t have Sichuan peppercorns, use additional black pepper and a small pinch of chili flakes for heat, keeping in mind the unique numbing citrus note of Sichuan pepper will be missing.

Q3: How can I make this gluten-free?
A: Replace light soy sauce with tamari or coconut aminos and ensure any other packaged ingredients are gluten-free.

Q4: Can I bake instead of fry?
A: Baking will reduce oil use but won’t deliver the same level of crispiness. Bake at 400°F (200°C) for about 10 minutes, turning once, and consider finishing under the broiler briefly to crisp the coating.

Related recipes for crispy-shrimp lovers

1. Crispy Pepperoni Pizza Panini — a crunchy, cheesy sandwich option for fans of crisp textures.
2. Creamy Parmesan Italian Sausage Soup — a comforting, savory soup that pairs well with fried appetizers.