Salt and Pepper Shrimp

Discover the crispy, umami-packed Salt and Pepper Shrimp recipe with whole edible shells, fragrant spices, and that perfect Cantonese crunch.  Crunchy, spicy, salty — these shrimps bring the ultimate snack vibes!  Perfect for nibbling whole, no fuss, all flavour. #SaltAndPepperShrimp

If you love shrimp but hate the tedious chore of peeling them one by one, and if you’ve ever felt that shelled shrimp lack that extra punch of flavour, then Salt and Pepper Shrimp might just become your new obsession. The trick? Cooking the shrimp whole — shell, tail, and sometimes even the head intact — so that outer shell crisps up to a bright red, irresistible crunch you can nibble on. It’s like getting double the texture and flavour in every bite.

Salt and pepper shrimp is part of a delicious family of Cantonese dishes that includes salt and pepper pork chops and salt and pepper squid. They all share one thing in common: a perfect balance of crispy coating, salty seasoning, and a hint of spice that keeps everyone coming back for more. Trust me, when this dish hits the table, the “ooohs” and “ahhhs” start right away.

The Pepper Question: What Kind of Pepper Works Best?

Before we dive into the recipe, let me clear up a common question about the “pepper” in salt and pepper shrimp. If you search “椒盐” (jiao yan) on Chinese cooking sites, you’ll find different types of pepper used. In Sichuan cuisine, the star is often Sichuan peppercorn, which adds that unique numbing spiciness. But in Cantonese versions — like the ones served in the restaurants I frequent — white pepper is usually the go-to.

Here’s the good news: it’s totally up to you. Black pepper, white pepper, Sichuan peppercorns, or a mix — each brings its own personality to the dish. I like to experiment with what’s in my spice cabinet and switch things up.

The Secret to That Irresistible Salt and Pepper Mix

The salt and pepper blend are more than just seasoning — it’s toasted and ground to release deep, fragrant oils and aromas that make the dish pop. The usual ratio is about two parts pepper to one part salt. I highly recommend using sea salt here; it has a cleaner, brighter flavour than table salt.

This mixture is so versatile and easy to make in bulk that you could even gift it in jars — a thoughtful homemade present, just like jam or pickles. Keep it handy for any time you want to whip up salt and pepper pork, squid, tofu, or, of course, shrimp.

A Quick History: From Canton to the World

Salt and Pepper Shrimp (椒盐虾) has its roots firmly planted in Cantonese cuisine, which is celebrated for highlighting fresh ingredients with simple, balanced seasoning. The hallmark of Cantonese salt and pepper dishes is the light yet flavourful seasoning combined with a crispy texture.

This dish is a favourite in southern China and has travelled with the Chinese diaspora worldwide. It’s especially popular in Hong Kong’s dai pai dongs (open-air food stalls) and seafood restaurants. Nowadays, you’ll find versions in Southeast Asia, North America, Australia, and beyond, each adapted slightly to local tastes — sometimes peeled for convenience, sometimes served with extra veggies.

Serving Suggestions: A Perfect Pulutuan or Party Snack

Salt and pepper shrimp works beautifully as a side dish, a pulutan (Filipino-style snack for sharing), or even the star of a casual dinner. I love pairing it with steamed jasmine rice and a side of sautéed greens for a quick weeknight meal.

Whether you’re cooking for family or impressing guests, this dish always brings energy to the table—crunchy, aromatic, and impossible to resist.

Salt and Pepper Shrimp

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

• Author: Raymund
• Prep Time: 10 mins
• Cook Time: 10 mins
• Total Time: 20 mins
• Yield: 4 1x
• Category: Main Course
• Cuisine: Chinese

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Description

Discover the crispy, umami-packed Salt and Pepper Shrimp recipe with whole edible shells, fragrant spices, and that perfect Cantonese crunch.

 

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Ingredients

Units USM Scale 1x2x3x

• 2 tsp whole peppercorns (white, black, and/or Sichuan)
• 1 tsp sea salt
• 500 g shrimps (shells on, heads optional)
• 3 tbsp potato starch or cornstarch
• 1/2 cup oil (for frying)
• 6 cloves garlic, minced
• 1 long hot chili (green or red), thinly sliced

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Instructions

1. Dry roast whole peppercorns over medium-low heat for 15 minutes until fragrant. Cool.
2. Dry roast sea salt until slightly yellow, cool.
3. Grind peppercorns finely, then mix with salt. Set aside.
4. Rinse shrimp and pat dry thoroughly.
5. Dredge shrimp in potato starch, shaking off excess.
6. Heat oil to 190°C then fry shrimp in batches, 30 seconds per side, until golden and crispy. Drain on paper towels.
7. Immediately sprinkle shrimp with salt and pepper mix.
8. In a wok, heat 2 tbsp oil over medium heat. Fry garlic until golden. Drain and set aside.
9. Remove excess oil from wok, leaving about 1 tbsp. Add sliced chili. Turn off heat, add garlic back, stir quickly.
10. Add shrimp to wok, toss gently for 10 seconds with garlic and chili mixture. Sprinkle a little more salt and pepper mix if desired. Serve immediately.

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