Salt and Pepper Shrimp is a classic Cantonese seafood dish known for its light, crispy coating and bold savory flavor. Fresh shrimp are lightly coated with cornstarch, fried until perfectly golden, then tossed with garlic, fresh chilies, green onions, and a simple salt and pepper seasoning that enhances the natural sweetness of the shrimp.
This easy homemade Salt and Pepper Shrimp recipe delivers restaurant-quality results in under an hour. It's crispy on the outside, juicy on the inside, and makes an excellent appetizer or main course served with steamed rice, noodles, or stir-fried vegetables.
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Rest Time: 5 minutes
Total Time: 40 minutes
Servings: 4 people
Difficulty: Easy
Pat the shrimp dry with paper towels.
Season lightly with salt and black pepper.
Coat evenly with cornstarch.
Mince the garlic.
Slice the green onions.
Thinly slice the red chilies.
Mix the salt, black pepper, and white pepper in a small bowl.
Heat the oil to 350°F (175°C).
Fry the shrimp in batches for 2–3 minutes until golden and crispy.
Transfer to a wire rack.
Heat a small amount of oil in a wok.
Cook the garlic and chilies until fragrant.
Add the fried shrimp.
Sprinkle in the seasoning mixture and toss well.
Stir in the sliced green onions.
Serve immediately with lemon wedges, steamed rice, or your favorite dipping sauce.
Add extra fresh chilies or chili flakes.
Finish with melted butter for a richer flavor.
Replace the shrimp with calamari rings.
Air fry instead of deep frying for a lighter version.
Mix a little rice flour with the cornstarch.
Allow the shrimp to cool completely.
Store in an airtight container in the refrigerator for up to 2 days.
Reheat in an oven or air fryer until crispy.
Yes.
Freeze the cooked shrimp in a freezer-safe container for up to 2 months.
Thaw overnight in the refrigerator before reheating.