Cantonese Cuisine · tested Chinese home cooking
Salt and Pepper Shrimp Recipe
椒盐虾 Jiāo Yán Xiā
The ultimate Chinese appetizer – whole shrimp fried until impossibly crispy, then wok-tossed with salt, pepper, garlic, and chilies. The shells become so crispy you eat them whole. This version is written for Western home kitchens, with supermarket-friendly measurements, practical substitutions, and clear visual steps.
Why this recipe works
This recipe keeps the flavor profile recognizable while making the workflow realistic for American and European kitchens. The ingredient list prioritizes items you can buy at mainstream grocery stores, with Asian-market upgrades where they truly matter.
Shopping notes for Western cooks
Most ingredients are easy to find at major U.S. and European supermarkets. For pantry items like Shaoxing wine, Chinkiang black vinegar, doubanjiang, Sichuan peppercorns, dried chilies, oyster sauce, and dark soy sauce, check an Asian market or order online. Use dry sherry for Shaoxing wine, balsamic plus rice vinegar for black vinegar, and tamari for a gluten-aware soy sauce swap when needed.
Ingredients
- 1 lb large shrimp (with shells on)
- 1/2 cup cornstarch
- 2 tsp sea salt
- 2 tsp white pepper
- 1 tsp five-spice powder
- 4 cloves garlic, minced
- 2 red chilies, sliced
- 3 scallions, chopped
- Oil for deep frying
- Cilantro for garnish
Step-by-step instructions
Step 1
Wash shrimp and pat very dry
Wash shrimp and pat very dry. Leave shells on. Make a shallow cut along the back and remove the vein.
Step 2
Toss shrimp with cornstarch until evenly coated
Toss shrimp with cornstarch until evenly coated. Shake off excess.
Step 3
Heat oil to 190°C (375°F)
Heat oil to 190°C (375°F). Fry shrimp for 2-3 minutes until golden and crispy. Drain.
Step 4
Mix salt, white pepper, and five-spice powder in a…
Mix salt, white pepper, and five-spice powder in a small bowl.
Step 5
Leave a little oil in the wok
Leave a little oil in the wok. Add garlic, chilies, and white parts of scallions. Stir-fry for 30 seconds.
Step 6
Add fried shrimp and salt-pepper mixture
Add fried shrimp and salt-pepper mixture. Toss vigorously for 30 seconds. Top with green onion greens and cilantro. Serve immediately.
Cook’s notes
- Keeping the shells on is essential – they become crispy and add tremendous flavor
- Pat the shrimp completely dry before coating – moisture is the enemy of crispiness
- Fry in small batches to maintain oil temperature
- Don't skip the five-spice powder – it adds a subtle complexity that elevates the dish
Common questions
Can I make Salt and Pepper Shrimp less spicy?
Yes. Reduce dried chilies, chili paste, or Sichuan peppercorns first, then add heat back at the table with chili oil.
What should I serve with it?
Steamed jasmine rice, a crisp cucumber salad, or a simple green vegetable make the meal feel complete without extra work.