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–+ servings

Salt and Pepper Shrimp

Overhead photo of salt and pepper shrimp in a white bowl with a bowl of creamy cilantro dipping sauce next to the cooked shrimp.
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.
Author: Cheyanne Holzworth
Total Time: 25 minutes
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 4 servings

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