Salt and Pepper Crispy Shrimp Recipe

There’s nothing quite like biting into a perfectly crisp, juicy prawn that sings with layers of heat, numbing tingle, and a bright, citrusy pop at the end. Salt and Pepper Crispy Shrimp is a dish that I reach for whenever I want to impress friends—or just treat myself—with punchy, restaurant-style flavors in my own kitchen. This recipe captures the magic balance of bold Sichuan spice, savory depth, and wild crunch, making every bite thrillingly addictive.

Ingredients You’ll Need

This recipe celebrates fresh, vibrant ingredients that each play a starring role. Using bold aromatics and clever little tricks, the components come together to turn simple shrimp into a crunchy, flavor-packed centerpiece you’ll crave again and again.

• Shrimp: Large, peeled, and butterflied so every bite comes out plump, tender, and absorptive of the marinade.
• Cornstarch: The secret to an ethereally light and crispy shell—don’t swap with flour!
• Thai Red Chilli (fresh): Adds vibrant color and a popping heat; adjust the amount to your spice level.
• Dried Red Chilies: For a deep, aromatic warmth that layers beautifully with the fresh chilies.
• Green Onions: Lend a bright, savory note and gorgeous color scattered through the dish.
• Vegetable Oil: Ensures frying at high heat for ultra-crispness—plus just a bit for the final stir fry.
• Coriander: For a burst of freshness and green on top.
• Lime wedges: Squeezing these right before eating adds a zippy, refreshing kick.
• Light Soy Sauce: Brings salty umami to the marinade.
• Chinese Cooking Wine: Infuses the shrimp with delicate flavor and helps tenderize.
• Egg: Helps the marinade cling to the shrimp, and adds another layer of crunch when fried.
• Sichuan Peppercorns: This is where that addictive, tongue-tingling sensation comes from!
• Black Peppercorns: For extra warmth and peppery punch.
• Sea Salt: A must for clean, bold seasoning—don’t use table salt, which lacks the same mineral depth.

How to Make Salt and Pepper Crispy Shrimp

Step 1: Toast and Grind the Spice Mix

Start by toasting your Sichuan and black peppercorns in a dry pan over medium heat. Give them just a couple of minutes, swirling constantly, until you catch a nutty, citrusy aroma wafting up. Crush them to a fine powder in a mortar and pestle, mixing in sea salt to create your signature salt and pepper blend. This heady mix anchors the whole dish and adds that signature spark you love in Salt and Pepper Crispy Shrimp.

Step 2: Butterfly and Marinate the Shrimp

Use a sharp knife to gently slice each shrimp along the back, keeping them intact but allowing the tails to splay out in a pretty butterfly shape. This helps the shrimp cook more evenly and hold more marinade. Toss the shrimp with light soy sauce, Chinese cooking wine, and beaten egg in a bowl. Let this marinate for 10 to 15 minutes—it will infuse the crustaceans with subtle flavor and extra juiciness.

Step 3: Coat with Cornstarch

Pour cornstarch into a wide bowl or plate. Add the shrimp, letting a bit of marinade drip in for sticky, clumpy bits—these fry up deliciously later! Toss everything with your hands so each piece is well coated, shaking off any excess. This starchy jacket will puff up golden and light when fried, giving that iconic crispy texture that defines Salt and Pepper Crispy Shrimp.

Step 4: Deep Fry to Perfection

Fill a wok or frying pan with enough vegetable oil for the shrimp to float and heat over high. To test the temperature, dip in a wooden chopstick—steady bubbles mean you’re ready. Working in batches, gently lay the shrimp into the oil and fry for about two to three minutes, flipping once. They’ll blossom open and turn a gorgeous gold. Drain on a paper towel or wire rack so they don’t get soggy.

Step 5: Flavorful Stir Fry

Heat a clean wok with a smidge of fresh oil. Toss in garlic, Thai red chili, dried chilies, and green onions; stir fry until everything’s fragrant and colorful. Return the freshly fried shrimp to the wok, shower over a generous amount of your homemade salt and pepper mix, and quickly toss so every piece is speckled and seasoned. The aroma at this stage is sheer magic!

Step 6: Finish and Serve

Slide the shimmering shrimp onto a platter, scattering with chopped coriander and a few extra green onions. Serve right away with lime wedges for squeezing. The crust, the heat, the zing of lime—Salt and Pepper Crispy Shrimp is a party on your plate.

How to Serve Salt and Pepper Crispy Shrimp

Garnishes

Presentation is everything for Salt and Pepper Crispy Shrimp, so go big on garnishes! Scatter heaps of fresh coriander and a handful of sliced green onions all over. Lime wedges at the side invite guests to squeeze their own burst of citrus. For a pop of extra heat and color, leave a few whole dried chilies or extra slivers of Thai red chili on top.

Side Dishes

This crispy shrimp shines with a few simple sides—think steamed jasmine rice to soak up the spicy oil and juices, or a tangle of garlicky stir-fried greens for freshness. Chinese-style cold cucumber salad is brilliant for cooling the palate between zesty bites. If you’re going all out, set the shrimp atop crisp lettuce leaves for a crunchy, juicy wrap.

Creative Ways to Present

Let the Salt and Pepper Crispy Shrimp steal the spotlight! Try piling them high in a parchment-lined basket for sharing, or serve in a shallow bowl with all the aromatics on display. For parties, spear each shrimp onto a skewer for crunchy, handheld bites, and set out bowls of extra lime and chili flakes so everyone can customize their heat.

Make Ahead and Storage

Storing Leftovers

If you have any Salt and Pepper Crispy Shrimp left (a rare occurrence!), cool them completely and store in an airtight container in the fridge. They’ll keep nicely for up to two days, though the crispness will fade a bit as they sit.

Freezing

Freezing Salt and Pepper Crispy Shrimp is possible, though not always ideal for texture. Arrange the cooked, cooled shrimp on a tray and freeze until solid, then transfer to a freezer bag. They’ll store for up to a month, but expect some loss in crunch once thawed.

Reheating

To revive the crispiness, set leftovers on a wire rack and bake in a hot oven (400°F) for five to seven minutes, or until sizzling and heated through. Avoid microwaving, which makes the coating go soggy. A quick blast under the broiler can also refresh the crust before serving.

FAQs

Can I make Salt and Pepper Crispy Shrimp without a wok?

Absolutely! A deep-sided skillet or saucepan works just as well for frying. Just be sure to use enough oil so the shrimp float and crisp evenly. If you don’t have a wok for the stir frying step, a regular nonstick pan will do the trick.

What’s the best oil for frying Salt and Pepper Crispy Shrimp?

Choose a neutral, high smoke-point oil like vegetable or canola oil. Peanut oil is also fantastic for this purpose, lending a subtle nuttiness that pairs beautifully with the spices.

Can I adjust the spiciness of the dish?

Definitely! To dial down the heat, use fewer chilies or remove the seeds from the fresh Thai chili and dried red chilies. For extra fire, sprinkle in some chili flakes or serve with chili oil on the side.

Is it necessary to butterfly the shrimp?

Butterflying helps the shrimp cook evenly and gives that wide, beautiful presentation while letting more of the marinade soak in. If you’re short on time, you can use peeled whole shrimp, but the finished dish won’t be quite as striking or as tender.

How do I keep Salt and Pepper Crispy Shrimp crunchy?

Fry the shrimp in small batches so the temperature of the oil stays high, and always drain them on a wire rack instead of paper towels for maximum crispness. Serve immediately after the final stir fry to enjoy the ultimate texture.

Final Thoughts

If you’re itching for a dish that’s light, spicy, and absolutely crackling with flavor, give Salt and Pepper Crispy Shrimp a go. It’s one of those recipes that hooks you from the very first taste. Don’t be surprised if you start looking for excuses to make it again whenever you can!

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