Salt and Pepper Shrimp (椒盐虾) Recipe

If you love bold, crunchy, and utterly addictive flavors, then you absolutely must try this Salt and Pepper Shrimp (椒盐虾) Recipe. It’s a delightful fusion of crispy fried shrimp tossed with a fragrant, toasted mixture of Sichuan pepper, star anise, and just the right amount of salt that awakens your senses with every bite. This dish is the perfect way to bring a little spark and elegance to your dinner table, combining aromatic spices and fresh chilies with succulent shrimp for an irresistible snack or main course.

Ingredients You’ll Need

The magic of this Salt and Pepper Shrimp (椒盐虾) Recipe lies in its simplicity—just a handful of carefully chosen ingredients that each play a vital role in building deep flavor, exciting texture, and perfect color. From the aromatic whole Sichuan pepper to the fresh, zesty chilies, these ingredients blend beautifully without overwhelming your palate.

• 1 teaspoon whole Sichuan pepper: Adds a unique citrusy numbness that gives this dish its signature zing.
• ½ star anise: Contributes delicate licorice notes that balance savory with a hint of sweetness.
• ½ teaspoon sesame seeds: Toasted for nuttiness and delightful pops of texture.
• ¼ teaspoon fennel seeds: Brings a subtle sweet aroma that complements the spice blend.
• 4 teaspoon salt: Enhances all the flavors and seasons the shrimp perfectly.
• 300 g shell-on shrimp (or prawns): Keeps the shrimp juicy and flavorful when cooked, adding crunch from the shells.
• 3 tablespoon corn starch (or tapioca starch): Creates a light, crispy coating on the shrimp when fried.
• Neutral cooking oil (vegetable, canola or peanut): For deep or shallow frying, ensuring the shrimp cooks evenly and crisply.
• 2 tablespoon minced shallots (or onion): Adds sweetness and depth.
• 2 tablespoon minced red chili pepper: Gives heat and vibrant color.
• 2 tablespoon minced green chili pepper: Provides fresh brightness and balance to the spice.
• 2 tablespoon minced garlic: Infuses an irresistible aroma and savory punch.
• 1 tablespoon minced ginger: Brings warmth and slight earthiness.
• 1 stalk scallions, finely chopped: For added freshness and a subtle onion note at the finish.

How to Make Salt and Pepper Shrimp (椒盐虾) Recipe

Step 1: Prepare the Salt and Pepper Seasoning

Start by toasting the whole Sichuan pepper, star anise, sesame seeds, and fennel seeds in a dry pan over medium heat. Toast them gently until fragrant—this takes about 2-3 minutes and awakens the essential oils that make the seasoning so aromatic. Let it cool slightly, then grind the mixture into a coarse powder using a mortar and pestle or spice grinder. Mix this spice blend with salt to complete your special salt and pepper seasoning. This homemade seasoning elevates the dish far beyond simple table salt.

Step 2: Prepare the Shrimp

Rinse your shrimp under cold water and pat dry thoroughly—this helps to get a super crispy finish. If preferred, leave the shells and heads on for maximum flavor, or peel off the heads for easier eating. Toss the shrimp with the cornstarch evenly until they are fully coated; this starch layer is critical for achieving that golden-crisp crunch we all crave.

Step 3: Fry the Shrimp

Heat enough neutral oil in a deep pot or wok to around 350°F (175°C). Carefully add the shrimp in batches, avoiding overcrowding, and fry for about 2-3 minutes until they are crisp and slightly golden. Remove with a slotted spoon and drain on paper towels. This crunchy texture is the foundation of the dish and brings such a satisfying bite every time.

Step 4: Sauté Aromatics and Toss Shrimp

In a clean pan, remove excess oil leaving just a little for flavor. Add the minced shallots, red and green chili peppers, garlic, and ginger; sauté over medium heat until fragrant and softened, about 1-2 minutes. Toss the fried shrimp back into the pan, sprinkle generously with the salt and pepper seasoning mixture, and stir quickly to coat evenly. Finally, scatter the chopped scallions over the top for a fresh crunch and pop of color.

How to Serve Salt and Pepper Shrimp (椒盐虾) Recipe

Garnishes

To make your Salt and Pepper Shrimp (椒盐虾) Recipe truly shine, garnish with extra chopped scallions or a sprinkle of toasted sesame seeds. A wedge of fresh lime on the side adds a bright citrus note to offset the rich, crispy shrimp. These little details intensify the flavor and elevate the presentation, making it perfect for guests or a special family meal.

Side Dishes

This dish pairs beautifully with simple steamed jasmine rice to soak up every bit of flavor or a cooling cucumber salad that balances heat with refreshing crunch. Stir-fried greens like bok choy or gai lan also complement the spices wonderfully while keeping the whole meal light and healthy. The versatility of the shrimp means you can create a full feast in no time.

Creative Ways to Present

For a party or casual gathering, serve the Salt and Pepper Shrimp (椒盐虾) Recipe in a big decorative bowl lined with banana leaves for an authentic touch. You might also turn it into finger food by providing cocktail picks, so everyone can enjoy these crispy bites easily. Another fun twist is to toss the shrimp into tacos or bao buns with some fresh slaw for an Asian-fusion flair.

Make Ahead and Storage

Storing Leftovers

Store any leftover cooked shrimp in an airtight container in the refrigerator. It’s best consumed within 1-2 days to enjoy the crispiness and fresh flavor. Keep the shrimp separate from the seasoning if you want to maintain maximum crunchiness—just toss together again before serving.

Freezing

You can freeze uncooked seasoned shrimp (coated with starch) on a baking sheet first, then transfer to a freezer bag once firm. This keeps them from sticking together and allows you to fry fresh whenever cravings hit. However, once fried, the shrimp lose their crispiness and are not ideal for freezing.

Reheating

To reheat leftovers and bring back some crispiness, gently warm the shrimp in a single layer in an oven or air fryer at 350°F (175°C) for 5-7 minutes. Avoid microwaving as it makes the coating soggy and unpleasant, diminishing the joy of your Salt and Pepper Shrimp (椒盐虾) Recipe.

FAQs

Can I use peeled shrimp instead of shell-on shrimp?

Absolutely! While shell-on shrimp add extra crunch and flavor, peeled shrimp will work well if you prefer an easier, bite-sized eating experience. Just be mindful they might not get quite as crispy.

What if I don’t have star anise or fennel seeds?

If you’re missing those spices, don’t worry. The dish will still be delicious with Sichuan pepper and salt as the stars. The star anise and fennel seeds add fragrant complexity but aren’t absolutely essential.

Is this recipe very spicy?

It has a pleasant kick from the red and green chilies, but you can adjust the amount to your taste. Removing the chili seeds or substituting with milder peppers can tame the heat nicely.

Can I shallow fry instead of deep frying?

Yes, shallow frying works well too! Just use enough oil to submerge the shrimp halfway and flip carefully, ensuring even crispiness without too much oil absorption.

How do I make the shrimp extra crispy?

Pat shrimp completely dry before coating with starch, and fry them in batches so the oil temperature stays consistent. Using cornstarch or tapioca starch helps create that perfect crisp coating that sticks wonderfully.

Final Thoughts

This Salt and Pepper Shrimp (椒盐虾) Recipe is a treasure that brings people together with its enticing aromas, bold flavors, and irresistible crunch. Whether you’re cooking for a casual weeknight or impressing friends at a dinner party, this dish never fails to deliver excitement and satisfaction. I hope you have as much fun making it as you will eating it—happy cooking!

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