Save This classic Chinese preparation transforms large shrimp into golden, crispy delights coated in a seasoned cornstarch crust. The combination of white pepper, black pepper, and aromatic Sichuan peppercorns creates layers of spicy, numbing heat that pairs perfectly with sweet shrimp meat.
Fried until golden and finished with fragrant garlic and fresh scallions, these shrimp deliver restaurant-quality results at home. The double-frying technique ensures maximum crunch while keeping the inside tender and juicy.
Serve with lemon wedges to cut through the richness, steamed jasmine rice for a complete meal, or enjoy as an impressive appetizer at your next gathering.
The first time I had salt and pepper shrimp was at a tiny hole-in-the-wall in San Francisco's Chinatown, where the waiter warned me about the Sichuan peppercorns with a mischievous grin. That tingly, numbing sensation combined with impossibly crisp shells has haunted my kitchen dreams ever since. Now I make this dish whenever I need to transport myself back to that bustling, steam-filled restaurant.
Last summer, my friend Mike came over for what he thought would be a fancy dinner party. I served these shrimp straight from the wok, and we ended up eating standing around the stove, burning our fingers on piping hot shells, abandoning all pretense of proper dining. Sometimes the best meals are the ones that happen by accident.
Ingredients
- Large shrimp shell-on: The shells become edible crispy armor, plus they protect the meat during high-heat frying
- Cornstarch: Creates that restaurant-style coating that shatters when you bite down
- Sichuan peppercorns: The secret ingredient that makes your lips tingle in the best possible way
- Garlic and scallions: Fresh aromatics that temper the heat and add layers of flavor
Instructions
- Prep your shrimp:
- Pat those beauties completely dry with paper towels, then toss with salt, white pepper, and black pepper. Let them sit for 5 minutes so the seasoning penetrates.
- Coat for crunch:
- Toss the seasoned shrimp in cornstarch until lightly dusted, then shake off any excess powder. You want a thin coating, not a thick batter.
- Fry until golden:
- Heat your oil until shimmering, then fry shrimp in batches for 2-3 minutes until golden and crisp. Crowding the pan drops the oil temperature and makes everything soggy.
- Build the aromatics:
- Pour off most of the oil, leave 1 tablespoon, and quickly stir-fry garlic and chili for 30 seconds. Watch closely—garlic turns bitter in a heartbeat.
- Final toss:
- Return shrimp to the pan with scallions, Sichuan peppercorns, and salt. Toss everything over high heat for 1 minute until the shrimp are coated and fragrant.
Save My grandmother used to say that good shrimp should taste like the ocean, not the refrigerator. This recipe honors that—the minimal seasoning lets the shrimp shine while the technique transforms ordinary shellfish into something extraordinary.
The Secret to Restaurant-Style Results
After dozens of batches, I discovered that drying the shrimp thoroughly is the difference between good and great. Any moisture on the surface creates steam during frying, which prevents that coveted crunch. I even leave them uncovered in the refrigerator for 30 minutes before cooking.
Managing the Heat
The balance between Sichuan peppercorns and fresh chili took me years to perfect. Start with less chili than you think you need—the heat builds as you eat. I've learned to serve the shrimp with plenty of cold drinks and warn guests ahead of time.
What to Serve Alongside
These shrimp are rich and intense, so they need something fresh to cut through the oil and spice. I always set out multiple dipping options and keep the sides simple. The shrimp should be the star of the show.
- Steamed jasmine rice with a drizzle of sesame oil
- Cold cucumber salad dressed in rice vinegar
- Crisp lager or chilled white wine
Save There's something profoundly satisfying about eating the whole shrimp, shells and all. This dish reminds me that the best cooking often embraces what others might discard.
Recipe FAQs
- → Can I use frozen shrimp for this dish?
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Yes, frozen shrimp work perfectly. Thaw completely in the refrigerator, then pat very dry with paper towels before seasoning. Excess moisture prevents proper crisping during frying.
- → What's the difference between white pepper and black pepper here?
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White pepper provides earthy, floral heat commonly used in Chinese cuisine, while black pepper adds sharper spiciness. Both create depth, though white pepper is more traditional in this preparation.
- → Is Sichuan peppercorn necessary?
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Not required but highly recommended for authentic flavor. Sichuan peppercorns add a unique numbing sensation (mala) that elevates the dish. Substitute with additional black pepper if unavailable.
- → How do I prevent the coating from falling off?
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Ensure shrimp are completely dry before tossing in cornstarch. Shake off excess starch before frying and avoid overcrowding the pan, which causes temperature drops and coating separation.
- → Can I air fry instead of deep frying?
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Possible but results will differ. Air frying yields less crispy texture. For best results, shallow fry in less oil or follow the traditional deep-fry method for authentic crunch and golden color.
- → What other proteins work with this seasoning?
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This coating works beautifully on squid rings, white fish fillets, or chicken wings. Adjust cooking times accordingly—seafood cooks faster than chicken.
