Salt and Pepper Crispy Shrimp Recipe
Salt and Pepper Crispy Shrimp is a flavorful Chinese-inspired dish featuring large shrimp marinated and coated in cornstarch, then deep-fried to a perfect golden crisp. The dish is finished with a fragrant stir-fry of garlic, fresh and dried chilies, green onions, and a homemade salt and pepper spice blend made with toasted Sichuan and black peppercorns. Served with lime wedges and fresh coriander, it’s a perfect balance of heat, crunch, and tang.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
Ingredients
Scale
For the Shrimp:
- 18–20 large shrimp, peeled and deveined, butterfly shaped
- 1 cup cornstarch
- 1 tbsp light soy sauce
- 1 tbsp Chinese cooking wine
- 1 egg, whisked
- Vegetable oil for frying (enough to deep fry)
Salt and Pepper Mix:
- 1 tbsp Sichuan peppercorns
- 1 tbsp black peppercorns
- 1 tbsp sea salt (do not use regular salt)
Aromatics and Garnish:
- 1 long fresh Thai red chili, finely chopped
- 2 long dried red chilies, roughly chopped
- 2 green onions, sliced
- 1 tbsp vegetable oil (for stir-frying)
- Some fresh coriander for garnish
- Lime wedges to serve
Instructions
- Prepare Salt and Pepper Mix: In a frying pan over medium heat, toast the Sichuan peppercorns and black peppercorns for 1-2 minutes until fragrant. Transfer to a mortar and pestle and grind into a fine powder. Mix in the sea salt thoroughly and set aside.
- Marinate Shrimp: Slice down the back of each shrimp carefully to butterfly it without cutting all the way through. In a bowl, combine shrimp with light soy sauce, Chinese cooking wine, and whisked egg. Let the shrimp marinate for 10 to 15 minutes to absorb the flavors.
- Coat Shrimp: Place cornstarch in a large bowl. Add the marinated shrimp with some marinade to the bowl. Using your hands, toss well so each shrimp is fully coated in cornstarch. Shake off any excess starch.
- Fry Shrimp: In a wok or deep frying pan, heat enough vegetable oil to allow shrimp to float over high heat. Test the oil temperature by dipping a wooden chopstick; when bubbles rapidly form around it, the oil is ready. Fry shrimp in batches, adding them one at a time, cooking for 2-3 minutes until golden and crispy. Drain cooked shrimp on paper towels or a wire rack.
- Stir-Fry Aromatics: In a clean wok, heat 1 tablespoon vegetable oil over medium-high heat. Add garlic, fresh Thai red chili, dried red chilies, and green onions. Stir-fry for about one minute until fragrant.
- Toss Shrimp with Spice Mix: Add the fried shrimp back into the wok with the aromatics. Sprinkle generously with the prepared salt and pepper mixture. Toss everything together thoroughly to coat shrimp with the aromatic spices.
- Serve: Remove from heat and transfer shrimp to a serving plate. Garnish with chopped fresh coriander and serve immediately with lime wedges on the side for squeezing over.
Notes
- Butterflying the shrimp helps them cook evenly and crispen nicely.
- Using sea salt in the salt and pepper mix enhances the flavor compared to regular table salt.
- For best results, ensure the oil is hot enough before frying to achieve crispy shrimp.
- Use a mortar and pestle to grind peppercorns fresh for maximum aroma.
- You can adjust the amount of chili depending on your preferred spice level.
- Make sure to pat dry shrimp if needed before coating to help the cornstarch stick better.
Keywords: Salt and Pepper Shrimp, Crispy Shrimp, Chinese Shrimp Recipe, Fried Shrimp, Sichuan Pepper Shrimp, Asian Appetizer
