Learn how I make this crispy, spicy, and garlicky Salt and Pepper Shrimp at home. Easy, addictive, and just like your favorite Chinese restaurant!
My Go-To Salt and Pepper Shrimp
Salt and pepper dishes are some of my absolute favorites.
Once you’ve learned the basic method, you can easily apply it to a variety of ingredients—salt and pepper ribs, salt and pepper fish, salt and pepper chicken—they’re all incredibly delicious and surprisingly similar in preparation.
Salt and pepper shrimp is a huge hit in my house.
Every time I make it, my kids can’t wait—they’re always reaching in before it even hits the table.
The shrimp shells come out perfectly crispy, so you can eat the whole thing without peeling. It’s crunchy, savory, and full of bold flavor.
I personally like to add extra garlic—it brings out even more fragrance and makes every bite irresistible. Don’t be shy with it; the more garlic, the better!
Why you‘ll love this recipe
- Super crispy and full of flavor
- Easy to make with just a few steps
- A perfect balance of savory, spicy, and aromatic
- Just like your favorite Chinese restaurant’s version
- Great as a snack, appetizer, or main dish
Ingredients:
Main ingredient:
- 500g fresh shrimp
For marinating:
- 1 tsp Chinese Salt & Pepper Seasoning
- 1 tbsp Shaoxing wine
For frying:
- 2 tbsp sweet potato starch
For stir-frying and seasoning:
- 15 cloves garlic, minced
- 1 green chili, chopped
- 1 red chili, chopped
- 1/2 onion, thinly sliced
- 1 tsp Chinese Salt & Pepper Seasoning
- 500ml cooking oil (actual use about 50ml)
Instructions:
- Prepare the shrimp
Trim the shrimp heads at a 45° angle. Cut along the back, remove the antennae, legs, digestive vein, and brain.
Rinse the cleaned shrimp twice with water and drain thoroughly.
- Marinate for flavor
Place the shrimp in a large bowl. Add 1 tsp Chinese Salt & Pepper Seasoning and 1 tbsp Shaoxing wine.
Mix by hand for 1 minute until evenly coated.
Cover with plastic wrap and marinate for 30 minutes, flipping once halfway.
Drain any excess liquid before frying to prevent splattering.
- Coat and fry
Add 2 tbsp sweet potato starch to the shrimp. Toss and squeeze gently by hand until each shrimp is well coated.
Heat 500ml of oil to about 160°C (insert a chopstick—if fine bubbles rise, it’s ready).
Fry shrimp in batches over low heat for 4–5 minutes until golden and crispy.
Remove and drain excess oil.
- Stir-fry to finish
In a clean pan, add about 30ml of the used oil. When it’s medium-hot (around 50% heat), sauté garlic for 1 minute until fragrant.
Add green and red chili and onion. Stir-fry over medium heat for about 2 minutes until soft and slightly charred.
Add the fried shrimp and 1 tsp Chinese Salt & Pepper Seasoning. Stir-fry quickly for 1 minute.
Turn off heat and serve immediately.
Frequently Asked Questions
Can I use frozen shrimp?
Yes, just make sure they’re fully thawed and patted dry before marinating.
Is sweet potato starch necessary?
It gives the best crisp texture, but you can substitute with potato starch or cornstarch if needed.
Can I make it less spicy?
Definitely—just reduce or skip the chilies for a milder version.
Can I air-fry instead of deep-fry?
It’s possible, though you won’t get quite the same crispy texture. Lightly oil the coated shrimp and air fry at 200°C (390°F) for 8–10 minutes, flipping halfway.
Restaurant-Style Salt and Pepper Shrimp at Home
Ingredients
Main ingredient:
- 500 g fresh shrimp
For marinating:
- 1 tsp Chinese Salt & Pepper Seasoning powder
- 1 tbsp Shaoxing wine
For frying:
- 2 tbsp sweet potato starch
For stir-frying and seasoning:
- 15 cloves garlic minced
- 1 green chili chopped
- 1 red chili chopped
- 1/2 onion thinly sliced
- 1 tsp Chinese Salt & Pepper Seasoning powder
- 500 ml cooking oil actual use about 50ml
Instructions
Prepare the shrimp
- Trim the shrimp heads at a 45° angle. Cut along the back, remove the antennae, legs, digestive vein, and brain.
- Rinse the cleaned shrimp twice with water and drain thoroughly.
Marinate for flavor
- Place the shrimp in a large bowl. Add 1 tsp Chinese Salt & Pepper Seasoning powder and 1 tbsp Shaoxing wine.
- Mix by hand for 1 minute until evenly coated.
- Cover with plastic wrap and marinate for 30 minutes, flipping once halfway.
- Drain any excess liquid before frying to prevent splattering.
Coat and fry
- Add 2 tbsp sweet potato starch to the shrimp. Toss and squeeze gently by hand until each shrimp is well coated.
- Heat 500ml of oil to about 160°C (insert a chopstick—if fine bubbles rise, it's ready).
- Fry shrimp in batches over low heat for 4–5 minutes until golden and crispy.
- Remove and drain excess oil.
Stir-fry to finish
- In a clean pan, add about 30ml of the used oil. When it's medium-hot (around 50% heat), sauté garlic for 1 minute until fragrant.
- Add green and red chili and onion. Stir-fry over medium heat for about 2 minutes until soft and slightly charred.
- Add the fried shrimp and 1 tsp Chinese Salt & Pepper Seasoning powder. Stir-fry quickly for 1 minute.
- Turn off heat and serve immediately.
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