Crispy shell-on shrimp with a fragrant salt and pepper seasoning
Chinese Salt and Pepper Shrimp
Prep Time
10 min
Cook Time
8 min
Total Time
18 min
Servings
3
2-3 servings
Difficulty
Medium
Cost
Moderate
$$
Chinese Salt and Pepper Shrimp
Crispy shell-on shrimp with a fragrant salt and pepper seasoning
★4.5(21)
Ultra-crispy shell-on shrimp wok-tossed with a Sichuan peppercorn salt blend, garlic, chilies, and scallions — a Chinese dim sum classic.
10m
Prep Time
8m
Cook Time
18m
Total Time
3
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Salt and pepper shrimp is one of the most craveable dishes in Cantonese cooking — whole shell-on shrimp fried until the shells are impossibly crispy and edible, then tossed in a wok with a fragrant blend of salt, white pepper, Sichuan peppercorns, garlic, and dried chilies. Every bite is a symphony of crunch, heat, and aromatic spice.
The magic of this dish is eating the shrimp shell and all. When fried at the right temperature, the shells become paper-thin, shattering crackers of flavor that you actually want to eat. The salt and pepper seasoning that coats them is both spicy and numbing from the Sichuan peppercorns, creating that signature tingly, addictive quality that makes this dish impossible to stop eating.
Ingredients
- 1 pound shell-on shrimp (head-on if available), deveined through the shell
- 1/3 cup cornstarch
- 1 teaspoon Sichuan peppercorns, ground
- 1 teaspoon kosher salt
- 1/2 teaspoon white pepper
- 4 cloves garlic, minced
- 3-4 dried red chilies, cut into pieces
- 3 scallions, cut into 1-inch pieces
- Vegetable oil for frying
HeatTool
Test Kitchen Pick
Wok
Helpful Tool
Why a wok helps here
High-heat cooking gets easier when the pan can move food quickly without steaming it. That is the real advantage for stir-fries like this one.
This recipe benefits most from faster heat response and more tossing room.
- Keeps vegetables and proteins from steaming
- Makes quick sauce reduction easier
A flat-bottom wok is the most useful upgrade if you cook stir-fries more than once in a while.
Shop wok options for this recipeInstructions
- 1
Pat shrimp very dry. Toss with cornstarch until evenly coated. Shake off excess.
- 2
Mix ground Sichuan peppercorns, salt, and white pepper in a small bowl. This is your salt and pepper seasoning.
- 3
Heat 2 inches of oil in a wok or deep skillet to 375°F. Fry shrimp in batches for 2-3 minutes until the shells are extremely crispy and golden. Drain on a wire rack.
- 4
Pour out all but 1 tablespoon of oil from the wok. Heat over high heat. Add garlic and dried chilies, stirring for 15 seconds.
- 5
Return all the fried shrimp to the wok. Sprinkle with the salt and pepper seasoning and add scallions. Toss vigorously for 30 seconds.
- 6
Transfer to a plate and serve immediately. Eat the shrimp shell and all.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Arrange on a platter for easy sharing at your next gathering
Substitutions
Sichuan peppercornsExtra white pepper and a pinch of ground coriander
Missing the numbing quality but provides a similar warmth
Shell-on shrimpSquid rings
Squid takes well to the same frying and seasoning technique
Dried red chiliesFresh sliced jalapeño
Adds a different but still delicious heat element
DepthPantry
Test Kitchen Pick
Soy Sauce
Helpful Pantry Staple
Why the pantry staple matters
This style of cooking leans heavily on a few foundational condiments. A better soy sauce is usually the fastest pantry upgrade to notice.
The savory base here starts with a more useful bottle, not another gadget.
- Useful across marinades, stir-fries, and dipping sauces
- Gives the final dish a fuller savory backbone
If this cuisine shows up regularly in your kitchen, soy sauce is one of the best-value pantry upgrades.
Shop soy sauce for this recipeTips & Storage
Pro Tips
The shrimp must be completely dry before coating in cornstarch — any moisture leads to a soggy, uneven coating.
If the shells are not crispy enough to eat comfortably, the oil was not hot enough. Make sure it is 375°F.
Head-on shrimp are traditional and prized for the tomalley in the heads, but headless work fine too.
Toast whole Sichuan peppercorns in a dry pan before grinding for the most fragrant result.
Storage
Best eaten immediately. The crispy shells soften quickly and cannot be revived.
Reheating
Not recommended — the crispy shells lose their crunch. If necessary, re-fry briefly in 375°F oil.
Nutrition Facts
Per serving (1/3 of the dish) · 3 servings
Calories240
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein24g
Carbohydrates14g
Fat8g
Fiber0g
Sugar0g
Sodium640mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Do you really eat the shell?
- Yes! When fried at the right temperature, the shells become paper-thin and incredibly crispy — like a savory chip. This is what makes the dish special.
- What are Sichuan peppercorns?
- Sichuan peppercorns are not actually peppercorns — they are dried berries that create a unique tingling, numbing sensation on the tongue. They are essential to Sichuan cuisine and available at Asian grocery stores.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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