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Irresistibly crispy, beautifully fragrant, and wildly satisfying, this fast and fiery Salt and Pepper Shrimp is a simple yet show-stopping dish. Think: juicy shrimp with a paper-thin, shatteringly-crisp and bold salt & pepper coating kissed with aromatic garlic, mild scallions, and spicy chiles. Served with a creamy cilantro sauce for dipping, this Chinese shrimp recipe turns simple ingredients into a restaurant‑worthy weeknight hero in just a matter of minutes.

“This is so good. I added fresh ginger and it came out just how I remember them tasting in restaurants. Delish!”

– LIBBY
Overhead photo of crispy homemade salt pepper shrimp with a creamy dipping sauce next to the shrimp.

Update: This recipe was originally published in June 2024. I made updates to the post below to include more information about making this salt & pepper shrimp recipe at home.

Hi, friends! If you’ve been craving something crispy, salty, peppery, and perfectly delicious from your favorite Chinese restaurant, put the takeout menu away and meet the star of your next at‑home meal:

Table of Contents

About this salt and pepper shrimp

This salt & pepper shrimp recipe delivers restaurant-quality flavor with a satisfying crunch and aromatic finish.

Juicy jumbo shrimp are lightly coated in a blend of salt, toasted peppercorns, and cornstarch, then pan-fried until perfectly-crisp, and tossed in a sizzling mixture of punchy garlic, spicy chili peppers, and fragrant scallions. Served with a creamy-dreamy cilantro and lime sauce for dipping, and you’ve got a “can’t stop, won’t stop” eating it type of meal. 

Whether you serve it as a party appetizer, quick weeknight dinner, or the star of your next game day spread, this Chinese salt and peppercorn shrimp will make you look like a culinary star—without breaking a sweat. All you’ll need is 10 minutes of prep, a quick 15-minute flash in the pan and BAM! Flavor for days. Or, truthfully, mere minutes—because once these crispy shrimp hit the table all bets are off.

Why you’ll love this recipe 

TL;DR? Get the details on this salt & pepper shrimp recipe below:

  • Ultra-Crispy, Yet Light Coating. A light cornstarch coating creates that signature ultra-crisp crunch, without feeling greasy or heavy.
  • Burst of Bold, Aromatic Flavor. The salt and pepper seasoning blend enhances the shrimp’s natural sweetness. But the real magic happens when the hot shrimp meets the sizzling garlic, green onion, and fresh chilies. It’s pure wok heaven.
  • Customizable Heat. The spice of black pepper is often underestimated, but not here. If you’re among the some who like it hot, this peppercorn shrimp is for you. However, you can also dial the heat up or down depending on your spice comfort level.
  • Short Ingredient List / Budget Friendly. This recipe uses a handful of everyday staples you likely already have on hand. You can make a whole pound of pan-fried shrimp with salt and pepper for what you’d pay for just a few pieces at your favorite Chinese restaurant.
  • Super Quick Cooking. No batter, no marinating—just coat, fry, toss, and eat. You can go from prep to plate in under 25 minutes.
  • Crowd-Pleasing, Any-Season Recipe. Light enough for summer and cozy enough for winter, crispy shrimp is a universally loved dish that’s a hit every single time.
Overhead photo of raw shrimp, salt, black peppercorns, scallions, garlic, and cornstarch neatly arranged on a kitchen counter.

Ingredients for pepper salt shrimp

  • Black Peppercorns. Starting with whole toasted peppercorns adds tons of savory depth and a surprising amount of fieriness. I used regular ol’ Tellicherry peppercorns. But, swap in Sichuan peppercorns (Szechuan peppercorns) for a more authentic taste. 
  • Fine Sea Salt. You can also use kosher salt, but you may need to add more since the flakes are typically bigger and less salty.
  • Cornstarch. If you’ve ever wondered how they get such excellently crispy results in Chinese cooking, cornstarch is your answer. 
  • Canola Oil. This neutral oil has a high smoke point—perfect for stir-fries. Swaps: Vegetable oil or another neutral oil will work. However, don’t use olive oil or any scented oil with a low smoke point.
  • Raw Jumbo Shrimp. I suggest frozen shell-on shrimp that have been deveined. Just be sure to thaw shrimp properly before using in this salt & pepper shrimp recipe.
  • Serrano Pepper. We remove the seeds, so it’s not too spicy. Swaps: Thai red chili for a spicier shrimp dish, a jalapeño for a medium spicy flavor, or a green bell pepper for no heat.
  • Garlic. Fresh minced garlic cloves lend aromatic punch.
  • Scallions. The white/light green parts of the green onions get stir-fried for savory depth, while the darker greens make a fresh perfect garnish.

For the optional cilantro lime sauce you’ll need:

  • Good-Quality Mayonnaise. Think: Best Foods/Hellman’s, Duke’s, or Blue Plate.
  • Fresh Lime. Bth the zest and juice for maximum tangy-tart flavor. 
  • Fresh Cilantro Leaves. For bright herbaceousness.

Recipe variations

  • Air Fryer Version: Omit the cornstarch, lightly coat the shrimp with oil, and air fry until crisp before tossing with the salt & pepper blend and sizzling aromatics.
  • Lemon Pepper Salt Shrimp: Omit the chiles and finish the shrimp with a generous scattering of lemon zest for a citrusy twist.
  • Veggie Boost: Toss sliced red bell peppers and snap peas into the wok, stir fry, and serve along with the shrimp for a more balanced plate.
  • Sweet and Spicy Finish: Add a pinch of sugar to the water when soaking the shrimp. Or drizzle the crispy shrimp with hot honey or chili crisps before serving.
  • Corn-Free Twist: Can’t do cornstarch? Potato starch is a perfect 1-to-1 swap.

If shrimp is on sale at the store, grab extra and put them to good use in these recipes next: Shrimp Saganaki and Baked Shrimp and Potatoes.

Overhead photo of raw shell-on large shrimp tossed in cornstarch in a large mixing bowl.

Professional chef expert tips for perfect results every time

As a professionally trained and restaurant-experienced chef, here are my top secrets for success:

  • Pat Shrimp Dry. Moisture is the enemy of crispiness so blot them completely dry with paper towels before dredging.
  • Use Cornstarch—Not Flour. Ensures the exterior is feather-light and shatteringly-crisp.
  • To Shell or Not to Shell (that is the question). Leaving the shells on the shrimp makes for truly crispy, airy shrimp. However, if you don’t like shrimp shells, simply peel them off and thoroughly dry the shrimp before tossing with the cornstarch. But, be sure to gently press the shrimp into the starch to ensure it adheres.
  • Don’t Skip the Toast. Toasting whole peppercorns before grinding heightens the aromas and intensifies the sharp, robust, and biting flavors. If you’re looking for the most flavor, toast the peppercorns before grinding.
  • Grind with What You Have. Use a mortar and pestle, food processor, or clean towel and a rolling pin to bash the whole toasted peppercorns.
  • Use HOT Oil. Essential for instant crisping and that classic golden crunch.
  • And, Fry Shrimp in Small Batches. Too many shrimp at once lowers the oil temperature and turns them soggy.
  • Toss with Aromatics Off the Heat. Add the garlic, chili, and scallions to the shrimp after frying for a fragrant (and not burnt) finish.
  • Serve Immediately. For maximum crispiness, enjoy this crispy salt & pepper shrimp recipe fresh and hot. Unfortunately, this dish waits for no one.
  • And, Be Extra. While optional, the dipping sauce is super delicious with the shrimp and super easy to customize. Try adding ground cumin and smoked paprika for warmth, ancho chili powder and minced garlic for a kick, or try ground ginger and garlic to lean into the Asian flavors. The world’s your figurative oyster.
Close-up photo of freshly fried salt and pepper shrimp Chinese style on a sheet of parchment paper.

FAQs: frequently asked questions

You’ve got questions? I’ve got answers! If you have a question you don’t see listed below, please drop them in the comments section. I’m happy to help when I can! 

What is Chinese salt and pepper shrimp made of?

It’s a simple combination of raw shrimp with salt, pepper, garlic, and chilies. Typically the shrimp are lightly coated in cornstarch and pan-fried for a light and crisp texture.

Can I use frozen shrimp?

Yes, you sure can. Just be sure to thaw them fully and pat the shrimp thoroughly dry before cooking.

What size shrimp should I use?

For the best results, look for large shrimp (16-20 count per pound) that are deveined with the shells still on. And, if you’ve got access to them, use shrimp with the heads still on.

Why leave the shells? The shrimp shells help create that beautifully crispy, crunchy texture.

Should I soak shrimp in salt water before cooking?

While completely optional, for the juiciest peppercorn shrimp, you’ll want to soak them in a mixture of water and salt. The salty water works wonders on raw shrimp by keeping them moist while they cook.

Do I have to keep the shells on?

No, you never “have” to do anything you don’t want to do. However, it’s traditional to eat the entire salt and pepper shrimp – shells and all. Plus, cooking the shrimp with the shells-on achieves a few things:

  • Protects the Meat. Leaving the shells on while cooking helps the protect the delicate shrimp and ensures the meat remains juicy and plump.
  • Absorbs Flavor. The shrimp shells absorb and hold onto the salt and pepper mixture, so if you want maximum flavor you’ll want to eat those shells.
  • Provides Wonderful CRUNCH. The shells are what get beautifully crunchy and crispy when fried, so if you’re looking for the delicious textural contrast of tender shrimp meat and crispy fried goodness, you’ll want to eat the entire shrimp.

Now with that said, you can peel the shellfish prior to making this Chinese salt and pepper shrimp recipe if you prefer a less traditional salt and pepper shrimp dish.

What kind of pepper is best?

Truthfully, that depends upon your tastebuds. However, black pepper is a classic choice, while white pepper gives authentic Chinese flavor, and Sichuan peppercorns add a unique depth.

What’s the best oil for frying?

Be sure to use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil for clean flavor and high heat tolerance.

How do I get the shrimp really crispy?

The key to wonderfully crunchy, crispy salt and pepper Chinese shrimp is to coat the shrimp well in cornstarch before frying. The starchy coating help create an extra crispy crust.

Is this dish spicy?

While that depends upon your specific tastes, I personally find the heat to be mild to medium. But, you can control the spicy heat by using less chiles, adjusting the chili variety (use bell peppers for no heat), and deseeding them.

Can I make this shrimp without frying?

Yes, you sure can! Skip the cornstarch and lightly coat the shrimp with oil before air frying or baking at 400 to 425°F, flipping halfway, until crisp and golden. Please note, the air fryer is a better alternative than the oven.

How do I keep the Chinese pepper shrimp crispy after cooking?

When you’re done pan-frying, use tongs to transfer the crispy Chinese shrimp to a paper towel-lined plate to drain for a few seconds. Then, immediately transfer the shrimp to a wire cooling rack. The air circulation will help ensure the entire shrimp stays crispy.

You can also place the shrimp on a sheet pan lined with a wire rack and place the shrimp in a low oven to keep them warm if you’d like.

Close-up photo of a crispy pepper salt shrimp dipped into a creamy white cilantro sauce.

Serving shrimp salt and pepper

Looking to take your crispy, salt and peppery shrimp to the next level of yum? Below are some delicious serving suggestions to complement your meal:

  • As Appetizer with Sauce. Serve the shrimp as a crispy appetizer with the creamy cilantro sauce or a simple ponzu sauce for dipping.
  • Over Rice. Pile the salt pepper shrimp over a bowl of fluffy steamed white rice or brown rice to soak up all the flavorful bits
  • Take-Out Style Meal. Pair with fried rice or silky lo mein for a full Chinese takeout-style meal
  • Add Veggies. Complement the crispy, peppery shrimp by pairing them with stir-fried vegetables, such as cabbage stir fry or red bell peppers and onions.

Unique serving suggestions

Storing leftovers 

  • Refrigerator Storage: Allow any leftover cooked salt and pepper shrimp to cool completely to room temperature before placing into an airtight container. Store in the fridge for up to 3-4 days.
  • Reheating Instructions: When you are ready to eat, either reheat the peppercorn shrimp in the air fryer or in a skillet on the stovetop until warm throughout. While you’re free to reheat them in the microwave, use caution as microwaving will typically cause the shrimp to turn rubbery.
  • Freezing Instructions: Regardless of what AI and un-trained “food bloggers” tell you, cooked shrimp do not freeze well as the texture will become mushy during thawing. Besides that, most of the shrimp you purchase at the store has been previously frozen, and it’s against FDA recommendations to re-freeze food items.
Close-up photo of a crispy-cooked Chinese salt pepper shrimp.

This Chinese salt and pepper shrimp delivers everything you could possibly want in a perfectly-seasoned dish: bold flavor and irresistible texture with quick cooking and approachable steps. It’s the kind of recipe that feels extra special but fits effortlessly into your work week routine.

Get your skillet sizzling, make this crispy shrimp, and don’t be shellfish, share this tasty fake-out takeout with your friends and family. And then come back and let me know how it went over—I truly love cheering you on in the kitchen!

Until next time, cheers,

Cheyanne

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More simply delicious shrimp recipes!

Overhead photo of salt and pepper shrimp in a white bowl with a bowl of creamy cilantro dipping sauce next to the cooked shrimp.

Salt and Pepper Shrimp

5 from 1 vote
Author: Cheyanne Holzworth
Total Time: 25 minutes
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 4 servings
Print Recipe Pin Recipe
Irresistibly crispy, beautifully fragrant, and wildly satisfying, this fast and fiery Salt and Pepper Shrimp is a simple yet show-stopping dish. Think: juicy shrimp with a paper-thin, shatteringly-crisp and bold salt & pepper coating kissed with aromatic garlic, mild scallions, and spicy chiles. Served with a creamy cilantro sauce for dipping, this Chinese shrimp recipe turns simple ingredients into a restaurant‑worthy weeknight hero in just a matter of minutes.

Equipment

  • 1 Large Bowl – for rinsing and coating shrimp
  • 1 Wok, Cast Iron Skillet, or Heavy-Bottom Skillet with Deep Sides – for frying salt and pepper shrimp

Ingredients 

  • 1 TBS Black Peppercorns (substitute: ¾ teaspoon freshly ground black pepper) (SEE NOTES)
  • 1 ¼ tsp Fine Sea Salt – DIVIDED
  • 3 ½ TBS Cornstarch – leveled
  • ¼ Cup + 2 tsp Canola Oil – or more as needed
  • 1 Pound Raw Jumbo Shrimp – deveined with shells on and tail left intact (SEE NOTES)
  • 1 small Serrano Pepper – thinly sliced or minced and seeds removed
  • 2-3 cloves Garlic – peeled and minced
  • 2 TBS Thinly Sliced Scallions – white/light green parts only; reserve dark green portion for garnish (about 5 whole scallions)

Cilantro Lime Dipping Sauce

  • ½ Cup Good Quality Mayonnaise
  • 1 whole Lime – zest ½ and juice the whole lime (1/2 tsp packed zest + 1 ½ TBS juice)
  • 1 ½ to 2 TBS Fresh Cilantro Leaves – finely chopped; DIVIDED

Instructions

  • Toast Peppercorns: Toast the whole peppercorns by adding them to a small, dry skillet. Then, place the skillet over medium heat on the stovetop. Cook, shaking the skillet often, until the peppercorns are fragrant and start popping in the pan, about 4 minutes.
    Transfer the toasted peppercorns to a plate and let cool completely.
    Then transfer to a mortar and use a pestle to coarsely grind the peppercorns.
    (Note: If using freshly ground black pepper instead of whole black peppercorns, skip this step.)
  • Optional – Make Dipping Sauce: In a small mixing bowl, combine the mayonnaise with ½ tsp lime zest, 1 ½ TBS lime juice, chopped cilantro, heaping 1/8 tsp salt, and a generous pinch of pepper. Use a whisk to stir the ingredient together until they’re fully combined.
    Taste the sauce and adjust the flavors as needed. Cover the bowl and set the dipping sauce aside in the refrigerator.
  • Make Salt and Pepper Mixture: To the mortar with the peppercorns, add 1 teaspoon of sea salt. Use the pestle to grind the peppercorns into the salt to form a coarse powder. Set the salt and pepper mixture aside.
    (Note: If you don’t have a pestle and mortal, simply mix the sea salt with the ground black pepper in a bowl.)
  • Rinse Shrimp: In a medium bowl, add 2 cups of room temperature filtered water and the remaining ¼ teaspoon of sea salt. Whisk or stir to combine.
    Next, add the raw shrimp and use your hands to make sure all the shrimp are submerged in the salty water.
    Set the bowl aside and let the shrimp soak for 5 to 15 minutes. Then, rinse the shrimp in a colander, drain, and pat the shrimp thoroughly dry with paper towels.
  • Coat Shrimp in Cornstarch: Transfer the rinsed and dried shrimp to a large mixing bowl and add the cornstarch. Toss to coat the shrimp thoroughly and evenly with the starch.
  • Cook Shrimp in Two Batches: Heat the oil in a wok or skillet over medium-high heat (around 375-degrees Fahrenheit).
    Once the oil is nearly smoking – working quickly, add half of the shrimp to the hot oil. Cook the shrimp, tossing and stirring occasionally to ensure even cooking, for 2-3 minutes, or until the shrimp are almost cooked through.
    Then, use a slotted spoon to remove the shrimp to a paper towel lined plate to drain excess grease and set aside.
    Repeat cooking the remaining shrimp adding more oil to the pan as needed.
    Wipe Pan Before Proceeding: When all the shrimp are fried and removed to a paper towel lined plate or tray, use tongs to hold a sheet of paper towel and wipe the pan clean of excess oil.
  • Sauté Serrano, Garlic, and Scallions: Heat the remaining 2 teaspoons of oil over medium-high heat.
    Once the oil is shimmering, add the serrano peppers to the pan and cook, stirring, for 1 minute.
    Then, add the garlic and scallions and cook, stirring, until fragrant, about 30 seconds.
  • Toss Shrimp with the Salt/Pepper Mixture: Add the fried shrimp back to the pan, along with the pepper and salt mixture. Toss and stir until the shrimp are completely coated in the spices and fragrant, about 30 seconds to 1 minute. Then, immediately remove the pan from the heat.
  • Garnish and Serve Salt and Pepper Shrimp: Tip the Chinese salt and pepper shrimp onto a serving platter and garnish with the dark green scallions and flakey sea salt. Serve with lime cilantro aioli and lime wedges on the side and enjoy immediately.
    Overhead photo of fried salt and pepper shrimp in a white bowl with a bowl of creamy cilantro dipping sauce off to the side.

Notes

  • Peppercorns: Toasting whole peppercorns before grinding heightens the aromas and intensifies the sharp, robust, and biting flavors. I recommend toasting and grinding peppercorns for the best flavor. You can swap in Szechuan peppercorns if you like. And of course, you can swap in freshly ground black pepper instead – just don’t toast it.
  • Shrimp: Leaving the shells on the shrimp makes for a super light and airy, truly crispy shrimp. However, if you don’t like shrimp shells, no worries. Simply peel and thoroughly dry the shrimp before adding to the cornstarch. But be sure to gently press the shrimp into the starch to ensure it adheres.
  • Chile: Feel free to play around with the chile pepper. Try a Thai red chili for a spicier shrimp dish, a jalapeno for a medium spicy flavor and a green bell pepper for no heat.
  • Dipping Sauce: Totally optional; however, it’s really delicious and incredibly easy to customize. Try adding ground cumin and smoked paprika, or ancho chile powder and garlic, or try ground ginger and garlic. The world’s your figurative oyster.
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
I am not a certified nutritionist. All the nutritional information is generated by an online calculator and provided as a courtesy. The nutrition facts are an estimate based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.
 

Nutrition

Calories: 476kcal    Carbohydrates: 12g    Protein: 16g    Fat: 41g    Saturated Fat: 5g    Polyunsaturated Fat: 18g    Monounsaturated Fat: 17g    Trans Fat: 0.1g    Cholesterol: 155mg    Sodium: 1549mg    Potassium: 204mg    Fiber: 1g    Sugar: 1g    Vitamin A: 299IU    Vitamin C: 7mg    Calcium: 86mg    Iron: 1mg
Course: dinner, entree
Cuisine: Chinese

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