Crispy Chinese Salt and Pepper Shrimp Recipe Easy Homemade 10-Minute Dinner

There’s something about the crackling sound of shrimp hitting hot oil that just makes your mouth water instantly. Honestly, the first time I made this crispy Chinese salt and pepper shrimp recipe, the aroma of sizzling garlic, fresh chilies, and fragrant white pepper filled the kitchen in a way that stopped me mid-chop. The kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. It was a rainy weekend years ago when I stumbled upon this gem, trying to recreate that bright, bold flavor from my favorite local takeout spot.

Back when I was knee-high to a grasshopper, my grandma’s cooking was all about comfort and simplicity, but this crispy salt and pepper shrimp brought something exciting to the table. It’s dangerously easy, yet packed with pure, nostalgic comfort. My family couldn’t stop sneaking them off the cooling rack (and I can’t really blame them). You know what? This recipe quickly became a staple for our family gatherings and late-night cravings. It’s perfect for when you want to brighten up your Pinterest cookie board or whip up a sweet treat for your kids’ lunches. You’re going to want to bookmark this one.

Why You’ll Love This Crispy Chinese Salt and Pepper Shrimp Recipe

After testing this recipe multiple times (in the name of research, of course), I can say it’s a winner for so many reasons. Here’s why this crispy Chinese salt and pepper shrimp recipe stands out:

• Quick & Easy: Ready in just 10 minutes—perfect for busy weeknights or last-minute dinner plans.
• Simple Ingredients: No fancy trips to specialty stores needed; most are pantry staples or easy to find.
• Perfect for Any Occasion: Whether it’s a casual dinner, potluck, or a cozy night in, this recipe fits right in.
• Crowd-Pleaser: Kids and adults alike rave about the crispy texture and punchy flavor.
• Unbelievably Delicious: The balance of crispy coating and salty, peppery kick is downright addictive.

What makes this recipe different? It’s all about the technique—lightly coating the shrimp in a mix of cornstarch and flour for that irresistible crunch, then tossing it with fresh aromatics and just the right amount of salt and white pepper. No greasy mess, just bold flavors and a satisfyingly crispy bite. Honestly, it’s the kind of dish that makes you close your eyes after the first bite and say, “Yep, that’s it.”

What Ingredients You Will Need

This crispy Chinese salt and pepper shrimp recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, and substitutions are easy if needed.

• Shrimp: 1 pound (450g) large shrimp, peeled and deveined (wild-caught if possible for best flavor)
• Seasoning Mix: 1 tsp salt, 1 tsp white pepper (freshly ground recommended), ½ tsp black pepper
• Coating: ½ cup (65g) cornstarch and ¼ cup (30g) all-purpose flour (I prefer Bob’s Red Mill for consistent crispiness)
• Aromatics: 3 cloves garlic, thinly sliced; 2 fresh green chilies, sliced (adjust to heat preference); 2 green onions, chopped
• Oil for Frying: 2 cups (480ml) vegetable oil or peanut oil (high smoke point oils work best)
• Optional Garnish: Fresh cilantro or parsley for a pop of color

Substitution tips: Use rice flour instead of all-purpose for gluten-free option. Swap green chilies with bell peppers if you want milder heat. For dairy-free, this recipe is naturally free of dairy.

Equipment Needed

• Deep frying pan or wok (a wok works wonders for even heat distribution)
• Slotted spoon or spider skimmer for frying
• Mixing bowls for coating and seasoning
• Paper towels or cooling rack to drain excess oil
• Sharp knife and cutting board for prep

If you don’t have a wok, a deep skillet or heavy-bottomed pot works just fine. For frying oil temperature, a kitchen thermometer is handy but not essential; you can test by dropping a small piece of batter—if it bubbles and rises quickly, you’re good to go. I’ve used a budget-friendly deep pan from my local store, and it’s done the trick for years!

Preparation Method

1. Prep the shrimp: Rinse the shrimp under cold water and pat dry thoroughly with paper towels. Moisture is the enemy of crispiness, so take your time here. (Approx. 5 minutes)
2. Mix seasoning: In a small bowl, combine salt, white pepper, and black pepper. Set aside. (2 minutes)
3. Prepare coating: In a separate bowl, whisk together cornstarch and all-purpose flour until well combined. (2 minutes)
4. Coat shrimp: Toss shrimp in the flour-cornstarch mixture until each piece is evenly coated. Shake off excess coating—too much makes it gummy, too little means no crisp. (3 minutes)
5. Heat oil: Pour oil into your wok or pan and heat over medium-high until it reaches about 350°F (175°C). If you don’t have a thermometer, test by dropping a bit of batter; it should sizzle and float immediately. (5 minutes)
6. Fry shrimp: Carefully add shrimp in batches, avoiding overcrowding. Fry for about 2-3 minutes per batch until golden and crispy. Remove with slotted spoon and drain on paper towels or cooling rack. (10 minutes)
7. Sauté aromatics: Remove excess oil from pan, leaving about 1 tablespoon. Add sliced garlic, green chilies, and green onions. Quickly stir-fry for 30 seconds to 1 minute until fragrant but not burnt. (1 minute)
8. Toss and season: Return fried shrimp to the pan, sprinkle with the seasoning mix, and toss gently to coat evenly. The seasoning sticks to the residual oil and aromatics for that signature salt and pepper kick. (2 minutes)
9. Serve immediately: Garnish with fresh cilantro if you like, and plate hot for maximum crunch. (Serve for 4)

Pro tip: Keep the oil temperature steady—too hot and shrimp burn; too cool and they soak up oil and get soggy. If you’re frying in batches, keep finished shrimp in a warm oven (around 200°F/95°C) on a rack to maintain crispiness.

Cooking Tips & Techniques

Making crispy Chinese salt and pepper shrimp is all about timing and temperature. You know, it’s easy to get distracted and end up with limp shrimp instead of that perfect crunch. Here are a few tricks I’ve learned the hard way:

• Dry shrimp thoroughly: Wet shrimp won’t crisp up. Seriously, napkins are your best friend.
• Use a combination of cornstarch and flour: Cornstarch gives that crackly texture, while flour adds a little structure.
• Don’t overcrowd the pan: Fry in small batches so the oil temperature stays consistent. Overcrowding = soggy shrimp.
• Keep aromatics fresh: Garlic and chili burn quickly, so add them last and stir-fry briefly for that fresh punch of flavor.
• Use white pepper: It’s key to authentic flavor here. It’s sharper and earthier than black pepper; don’t skip it (unless you hate the taste, then maybe go light).

And honestly, if you’re multitasking, prep everything first. Having your shrimp coated and aromatics sliced before heating oil saves you from scrambling once frying starts. I’ve learned not to rush this step—it really makes a difference.

Variations & Adaptations

This crispy Chinese salt and pepper shrimp recipe is wonderfully flexible. Here are some ways I’ve customized it over the years:

• Spicy Kick: Toss in 1 tsp of chili powder or add dried red chili flakes for heat that lingers.
• Gluten-Free: Swap all-purpose flour with rice flour or chickpea flour to keep it crisp and safe for gluten-sensitive folks.
• Air Fryer Option: Lightly spray coated shrimp with oil and air fry at 400°F (200°C) for 8-10 minutes, shaking halfway through. Less oil, still crispy.
• Herb Twist: Add fresh basil or mint instead of cilantro for a different herbal note.
• Vegetarian Swap: Replace shrimp with battered tofu cubes or cauliflower florets for a plant-based treat.

One personal favorite is adding a squeeze of fresh lime juice right before serving—it brightens the salt and pepper flavor in a way that feels like sunshine on a plate.

Serving & Storage Suggestions

Serve your crispy Chinese salt and pepper shrimp hot and fresh for the best crunch. It pairs beautifully with steamed jasmine rice or simple sautéed greens to balance the bold flavors. A cold beer or jasmine tea makes a lovely beverage match.

If you have leftovers (they’re rare, but it happens), store them in an airtight container in the fridge for up to 2 days. To reheat, pop them in a hot oven or toaster oven at 375°F (190°C) for 5-7 minutes to revive that crisp texture—microwaving just kills it.

Fun fact: the flavors actually deepen a bit after resting overnight, so if you don’t mind losing some crunch, this dish makes a tasty cold snack or addition to a salad the next day.

Nutritional Information & Benefits

This recipe offers a good source of lean protein from shrimp, which is low in calories but rich in selenium, vitamin B12, and omega-3 fatty acids. Using cornstarch and a light coating keeps the carb count moderate compared to heavier batters.

It’s naturally gluten-free if you swap flour for rice flour, making it accessible for many dietary needs. Just watch the salt amount if you’re sensitive—shrimp and salt and pepper seasoning can add up quickly.

From a wellness perspective, shrimp is a fantastic quick protein that supports muscle repair and brain health, and this recipe lets you enjoy it without heavy sauces or frying batters weighing you down.

Conclusion

If you’re searching for a quick, flavorful dinner that’s easy to pull together but feels special, this crispy Chinese salt and pepper shrimp recipe is your new best friend. It’s got that perfect crunchy texture, a savory, peppery punch, and it’s just downright satisfying.

Feel free to tweak the heat, swap ingredients, or try the air fryer version—I love seeing how people make it their own! Honestly, this recipe has become a family favorite for me, the kind that brings everyone to the table with smiles and empty plates.

Give it a try, and don’t forget to drop a comment sharing your twists or questions. I’m always here to chat about all things crispy and delicious. Happy cooking!

FAQs About Crispy Chinese Salt and Pepper Shrimp

Can I use frozen shrimp for this recipe?

Yes, but make sure to thaw completely and pat very dry before coating. Excess moisture will prevent crispiness.

Is white pepper necessary, or can I use just black pepper?

White pepper gives a distinctive flavor essential to authentic salt and pepper dishes, but black pepper works in a pinch if you prefer milder heat.

Can I bake or air fry this instead of deep frying?

Absolutely! Air frying at 400°F (200°C) for about 8-10 minutes with a light oil spray works well and cuts down on oil use.

How do I keep the shrimp crispy after frying?

Drain well on a cooling rack instead of paper towels and serve immediately. If you must wait, keep them in a warm oven to maintain crispiness.

What can I serve with this crispy shrimp?

Steamed rice, stir-fried veggies, or a simple cucumber salad are great options. A cold beverage like jasmine tea or light beer complements the flavors perfectly.

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