Salt and Pepper Shrimp (Chinese Restaurant-Style)
Crispy, golden Salt and Pepper Shrimp tossed with fragrant garlic, chiles, and scallions the way your favorite Chinese restaurant makes it. Ready in under 30 minutes and absolutely irresistible.
The Crispy, Garlicky Chinese Salt and Pepper Shrimp You Have Been Craving
If you have ever sat down at a Chinese restaurant, spotted salt and pepper shrimp on the menu, and ordered it without hesitation, you already know what this dish is capable of. The shells are shatteringly crispy. The shrimp inside are juicy and sweet. And that pile of golden-fried garlic, sliced chiles, and scallions clinging to every piece? That is the part that makes you want to lick the plate.
The good news is that this Chinese salt and pepper shrimp recipe is one of the more approachable restaurant dishes you can recreate at home. You do not need a commercial wok burner or years of culinary training. You need good shrimp, a hot pan, and about 30 minutes.
Why This Recipe Works
Most homemade versions of Asian salt and pepper shrimp fall flat in one of two ways: the coating turns soggy before it hits the table, or the aromatics taste raw and harsh instead of fragrant and golden. This recipe solves both problems.
The coating uses a blend of cornstarch and a little flour, which gives you a lighter, crispier shell than flour alone. A quick dip in egg white helps the coating stick without making it heavy or batter-like. And frying in two batches at the right temperature means every shrimp gets properly golden instead of steaming in a crowded pan.
The aromatics, garlic, fresh chiles, and scallions, go into the wok after the fry oil is mostly poured off. They cook fast and hot, turning fragrant and just barely golden before the shrimp goes back in for a final toss. That 60-second window is where all the flavor magic happens.
Chef's Tip: The single biggest upgrade you can make to your Chinese salt and pepper shrimp is using white pepper alongside the black pepper. It has a sharper, more floral heat that is unmistakably Chinese-restaurant in character. Do not skip it.
Shell On or Shell Off?
This is the most common question about salt and pepper shrimp with no shell versus the traditional shell-on preparation, and the honest answer is: both are great, but they are different dishes.
Shell-on (traditional): The shells fry up crispy enough to eat whole, which means more texture, more surface area for seasoning, and a deeper, more complex shrimp flavor. This is the version you get at most Chinese restaurants and what makes Asian head-on shrimp recipes so satisfying.
Shell-off (easier to eat): More accessible for guests who do not want to deal with shells at the table, and still genuinely delicious. Just reduce the fry time slightly since peeled shrimp cook faster.
For the most authentic Chinese salt and pepper shrimp experience, go shell-on. If you can find head-on shrimp at an Asian grocery store, even better.
Tools and Ingredients That Make a Real Difference
For a high-heat stir-fry like this one, your pan and your oil temperature matter more than almost anything else. A good carbon steel wok or a heavy cast iron skillet will give you the intense heat needed to fry and toss properly, and a reliable instant-read thermometer takes the guesswork out of getting your oil to the right temperature.
How To Make Salt And Pepper Shrimp: Key Tips Before You Start
Before you dive into the recipe card, a few things worth knowing:
- Dry your shrimp thoroughly. Moisture is the enemy of crispy. Pat them with paper towels until they feel almost tacky.
- Set up a wire rack. Resting the coated shrimp on a rack before frying (and after) keeps the coating from getting steamy and soft on the bottom.
- Fry in batches. Crowding the pan drops the oil temperature and leads to greasy, pale shrimp instead of golden, crispy ones.
- Have everything prepped before you fry. The aromatics step moves fast. Garlic, chiles, and scallions should all be sliced and ready to go the moment the shrimp come out of the oil.
Warning: Hot oil can spatter, especially when shrimp go in. Lower each shrimp gently into the oil using tongs or a spider strainer, and keep a splatter screen nearby if you have one.
This dish is best eaten the moment it hits the table. Salt and pepper shrimp waits for no one.
Ready to make the best salt and pepper shrimp recipe you have ever had at home? Here is everything you need:
Salt and Pepper Shrimp (Chinese Restaurant-Style)
Crispy, golden Salt and Pepper Shrimp tossed with fragrant garlic, chiles, and scallions the way your favorite Chinese restaurant makes it. Ready in under 30 minutes and absolutely irresistible.
Ingredients
- 1 1/2 lb large shrimp, head-on or shell-on, deveined, shells left on for maximum flavor and crunch
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1 1/2 tsp kosher salt, adjust to taste
- 1 tsp coarsely ground black pepper, freshly ground preferred
- 1/2 tsp white pepper, the secret to authentic Chinese salt and pepper shrimp flavor
- 2 cups neutral oil for frying, vegetable, canola, or peanut oil
- 6 garlic cloves, thinly sliced
- 2 fresh red or green chiles, thinly sliced; Fresno, serrano, or jalapeño all work
- 4 scallions, thinly sliced, white and green parts separated
- 2 large egg whites, lightly beaten
Instruction
Pat the shrimp completely dry with paper towels. This is the single most important step for crispiness. If using head-on shrimp, use kitchen scissors to trim the legs and antennae.
In a large bowl, whisk together the cornstarch, flour, salt, black pepper, and white pepper. In a separate small bowl, lightly beat the egg whites until just foamy.
Dip each shrimp in the egg white, letting the excess drip off, then toss in the cornstarch mixture until fully coated. Shake off any excess coating and set on a wire rack.
Pour the oil into a large wok or heavy-bottomed skillet and heat over high heat to 375 degrees F (190 degrees C). Use a thermometer for accuracy.
Working in two batches to avoid crowding, fry the shrimp for 2 to 3 minutes, turning once, until the shells are crispy and golden and the shrimp are cooked through. Transfer to a paper towel-lined plate.
Carefully pour off most of the frying oil, leaving about 2 tablespoons in the wok. Return the wok to medium-high heat.
Add the sliced garlic and the white parts of the scallions. Stir-fry for 30 to 45 seconds until fragrant and just starting to turn golden. Add the chiles and stir-fry for another 30 seconds.
Return the fried shrimp to the wok and toss vigorously to coat everything in the aromatics. Taste and add a small pinch more salt and pepper if desired.
Transfer to a serving platter, scatter the green scallion tops over the top, and serve immediately.
Equipment
- Wok or large heavy-bottomed skillet
- Instant-read or candy thermometer
- Wire rack and baking sheet
- Kitchen scissors
- Spider strainer or slotted spoon
- Paper towels
Notes
What to Serve With Salt and Pepper Shrimp
This dish is bold and punchy on its own, so it pairs best with simple, neutral sides that let it shine.
- Steamed jasmine rice is the classic pairing and the one most people will reach for.
- Simple garlic bok choy or stir-fried water spinach adds some green to the plate without competing with the shrimp.
- Cucumber salad with rice vinegar and sesame oil cuts through the richness beautifully.
- For a full spread, serve alongside egg fried rice and hot and sour soup for a proper Chinese restaurant night at home.
However you plate it, this Asian salt and pepper shrimp is guaranteed to disappear fast. Make extra.
