Salt and Pepper Shrimp: A Crispy and Flavorful Delight

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Salt and pepper shrimp is a popular dish in Chinese cuisine renowned for its crispy texture, aromatic seasoning, and succulent shrimp. This dish exemplifies the balance of simplicity and bold flavors that characterize Chinese cooking, making it a favorite among seafood enthusiasts and those seeking a dish that is both delicious and easy to prepare. Whether enjoyed as an appetizer, a side dish, or a main course, salt and pepper shrimp offers a delightful combination of crunchiness, spice, and savory goodness.

Culinary Heritage and Significance

Originating from coastal regions of China, salt and pepper shrimp reflects the influence of Cantonese cuisine, known for its emphasis on fresh ingredients and delicate flavors. The dish typically features shrimp coated in a light batter seasoned with salt, white pepper, and other spices, then deep-fried to achieve a crispy exterior while keeping the shrimp tender and juicy inside. This cooking method enhances the natural sweetness of the shrimp and allows the flavors of the seasonings to permeate, creating a dish that is both aromatic and visually appealing.


To prepare salt and pepper shrimp, gather the following ingredients:

  • Shrimp: 1 lb, medium to large size, peeled and deveined with tails left on
  • Cornstarch: 1/2 cup
  • Salt: 1 tsp
  • White Pepper: 1/2 tsp
  • Garlic Powder: 1/2 tsp
  • Onion Powder: 1/2 tsp
  • Cayenne Pepper (optional): 1/4 tsp, for a hint of spice
  • Vegetable Oil: for deep-frying
  • Green Onions: 2, thinly sliced (for garnish)
  • Fresh Cilantro: for garnish (optional)
  • Lemon Wedges: for serving

Cooking Instructions

  1. Prepare the Shrimp:
    • Rinse the shrimp under cold water and pat dry with paper towels. Leave the tails on for presentation if desired.
  2. Coat the Shrimp:
    • In a bowl, combine cornstarch, salt, white pepper, garlic powder, onion powder, and cayenne pepper (if using). Mix well. Toss the shrimp in the seasoned cornstarch mixture until evenly coated.
  3. Heat the Oil:
    • In a large skillet or wok, heat vegetable oil to 350°F (175°C) over medium-high heat. You will need enough oil to submerge the shrimp for frying.
  4. Fry the Shrimp:
    • Carefully add the coated shrimp to the hot oil in batches, making sure not to overcrowd the skillet. Fry for about 2-3 minutes per batch, turning occasionally, until the shrimp are golden brown and crispy. Use a slotted spoon to transfer the fried shrimp to a paper towel-lined plate to drain excess oil.
  5. Garnish and Serve:
    • Arrange the fried shrimp on a serving platter. Garnish with thinly sliced green onions and fresh cilantro (if using). Serve hot with lemon wedges on the side for squeezing over the shrimp.

Tips for Perfect Salt and Pepper Shrimp

  • Maintain Oil Temperature: Keep the oil temperature consistent to achieve crispy shrimp without absorbing too much oil.
  • Batter Consistency: The cornstarch mixture should coat the shrimp lightly and evenly. Adjust the amount of seasoning according to your preference for spice and flavor.
  • Presentation: Serve salt and pepper shrimp immediately after frying to retain its crispiness. Garnish with fresh herbs and lemon wedges for added freshness and flavor.

Serving Suggestions

Salt and pepper shrimp is traditionally served hot as an appetizer or as part of a larger Chinese meal. It pairs well with steamed rice, stir-fried vegetables, or noodles, offering a satisfying balance of textures and flavors. This dish also makes a great addition to a seafood platter or buffet spread, showcasing its crispy exterior and tender shrimp inside.


Salt and pepper shrimp exemplifies the art of Chinese frying techniques, combining crispy shrimp with aromatic seasoning for a delightful culinary experience. By following this recipe, you can recreate the authentic flavors of this beloved dish at home and enjoy its crunchy texture and savory spice. Embrace the simplicity and bold flavors of salt and pepper shrimp and delight in a delicious seafood dish that captures the essence of Chinese culinary traditions.

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Written by Robert Zelesky

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