25 Minute Crispy Salt & Pepper Shrimp

Deep fried until golden brown, this recipe for traditionalChinese salt and pepper shrimp is a great option for a quick to make Chinese-inspired dish for dinner. The fried shrimp is crispy and fork-tender. Ready in just 25 minutes!Serve with white rice and enjoy.

One of my favorite Chinese dinner recipes as a child was salt and pepper shrimp. My family used to go to this local restaurant in LA where I didn’t like a majority of the menu. That was about the time I didn’t particularly like beef chow fun or shrimp stir fries. This dish however was one of the few I liked, so my family would order it every time we went there which was a lot. Now as an adult and as a home cook, I can really appreciate what makes this dish so special. It only has a few simple ingredients and is really easy to make, but its flavor is just out of this world. I love it, so I wanted to write a recipe for it to share it with all of you!

Ingredients, Substitutions & Adjustments

• Corn starch – Used to coat the shrimp. You can substitute with tapioca starch, potato starch, or all purpose flour.
• Chicken bouillon (powdered) – Adds more flavor to the shrimp. This is an optional ingredient.
• Shrimp – I used shrimp with the head still on them because I think they’re tastier, but feel free to use whatever kind of shrimp you can find.
• Salt for seasoning
• White pepper – Since this is a traditional Chinese dish, we use white pepper instead of black pepper for the seasoning. White pepper actually has a slightly different flavor than black pepper, so I highly recommend using it if you can find it. Black pepper will also work if you don’t have white pepper, but it won’t taste the same.
• Green onions – Adds flavor and color to the dish.
• Jalapeno – Adds a slight kick to the dish. You can also use red chili peppers.
• Ginger and garlic – Both add flavor to the dish and help the shrimp taste not so fishy

How to make Chinese salt and pepper shrimp

First, mix corn starch and chicken bouillon powder in a large bowl. Pat the shrimp dry with paper towels and coat them with the mixture. Heat 1-2 cups of vegetable oil in a pot or dutch oven to 350 degrees F (180 degrees C). Use a candy thermometer to help keep the temperature consistent throughout the frying process. Make sure the oil is 1 inch deep. Drop the shrimp one by one into the oil. Do not crowd the pot. Fry for 2-4 minutes until the shrimp is orange on both sides. Once done, place the shrimp onto a plate covered with paper towels. The paper towels will absorb excess oil.

Heat a large pan over high heat. Add salt to the pan. Cook for 1-2 minutes until a light brown color. Next, add the white pepper and cook for 30 seconds. Empty both onto a plate. Add 1 tablespoon of oil to the pan. You can use some of the oil you used to fry the shrimp. Add the garlic and ginger and saute for 1-2 minutes until they look shiny. Add the jalapeno and green onions. Saute for another minute. Lastly, add back the shrimp and then add the salt and pepper. Saute for another minute and remove from the heat. Serve with white rice and enjoy!

Tips on how to make the perfect salt and pepper shrimp

Pat dry shrimp before frying

This is absolutely essential for this deep fried shrimp recipe! You won’t get a crispy coating if the shrimp is still wet when you fry it.

Use high heat when you saute the shrimp for the best results

Like in every Chinese dish, using high heat is essential for the best flavor and texture. Low heat causes the dish to become soggy.

Best oil for deep frying shrimp

It’s best to use oil with a high smoke point like vegetable oil or avocado oil for frying shrimp.

What to serve with salt and pepper shrimp

Since this dish is very savory, I would serve it with something plain like white price, brown rice, quinoa, or garlic noodles. You can also serve this in a vermicelli bowl.

How do you store salt and pepper shrimp?

You can store this shrimp in the fridge for up to 3 days.

How do you reheat the shrimp?

You can either reheat it in the microwave, toaster oven or oven. For the best results, I would recommend reheating it in the toaster oven or oven, so you get that crispy skin.

Can you eat the shells on the shrimp?

I do! Most of the flavor is on the shells of the shrimp, so when you peel it, you’re actually peeling off a lot of that. They’re still good eaten peeled but just not as good.

Did you make this dish?

If you made this dish, I would love to see!

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