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Salt and Pepper Shrimp (椒盐虾) Recipe

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4.2 from 34 reviews

Salt and Pepper Shrimp (椒盐虾) is a classic Chinese dish featuring crispy fried shrimp tossed in a fragrant and savory salt and pepper seasoning blend made with Sichuan pepper, star anise, sesame seeds, fennel seeds, and salt. The dish is enhanced with aromatic shallots, chili peppers, garlic, ginger, and scallions, providing a perfect balance of heat, fragrance, and umami. This crispy, flavorful seafood appetizer is easy to prepare and perfect for sharing.

Ingredients

Salt & Pepper Seasoning (Jiao Yan)

  • 1 teaspoon whole Sichuan pepper
  • ½ star anise
  • ½ teaspoon sesame seeds
  • ¼ teaspoon fennel seeds
  • 4 teaspoon salt

For Frying the Shrimp

  • 300 g shell-on shrimp (or prawns), with or without heads (see note 1)
  • 3 tablespoon corn starch, or tapioca starch
  • Neutral cooking oil, for deep or shallow frying (see note 2)

Additional Aromatics

  • 2 tablespoon minced shallots, or onion
  • 2 tablespoon minced red chili pepper
  • 2 tablespoon minced green chili pepper
  • 2 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1 stalk scallions, finely chopped

Instructions

  1. Prepare the Salt and Pepper Seasoning: Toast the Sichuan pepper, star anise, sesame seeds, and fennel seeds in a dry pan over medium heat until fragrant, about 2-3 minutes. Allow to cool, then grind into a fine powder using a spice grinder or mortar and pestle. Mix the ground spices with the salt and set aside.
  2. Clean and Dry the Shrimp: Rinse the shrimp under cold water, pat completely dry with paper towels to ensure crispiness when frying. Leave the shells and heads on for maximum flavor and crunch, if preferred.
  3. Coat the Shrimp: Toss the dried shrimp in the corn starch or tapioca starch to coat thoroughly, shaking off any excess starch to prevent clumping during frying.
  4. Heat the Oil: In a deep frying pan or wok, heat neutral cooking oil (such as vegetable or peanut oil) over medium-high heat until hot but not smoking, approximately 170-180°C (340-360°F). Enough oil should be used to shallow or deep fry the shrimp adequately.
  5. Fry the Shrimp: Carefully add the coated shrimp to the hot oil in batches to avoid overcrowding. Fry for 2-3 minutes or until the shrimp turns golden and crispy. Remove the shrimp with a slotted spoon and drain on paper towels.
  6. Sauté the Aromatics: Remove all but 1 tablespoon of oil from the pan, then add the minced shallots, red and green chili peppers, garlic, and ginger. Stir-fry over medium heat for 1-2 minutes until aromatic and lightly browned, being careful not to burn the garlic.
  7. Toss Shrimp with Seasoning: Return the fried shrimp to the pan with the aromatics. Add the prepared salt and pepper seasoning mixture. Toss everything together rapidly over medium heat to evenly coat the shrimp with the flavorful seasoning, approximately 1 minute.
  8. Garnish and Serve: Transfer the seasoned shrimp to a serving plate. Sprinkle with finely chopped scallions for color and extra freshness. Serve hot as an appetizer or alongside steamed rice.

Notes

  • Shell-on shrimp provide more flavor and crunch; however, peeled shrimp can be used if preferred.
  • Neutral oils like vegetable, canola, or peanut oil are best for frying due to their high smoke points.
  • Ensure shrimp are fully dried before coating in starch to achieve maximum crispiness.
  • You can adjust chili quantities to your preferred spice level.
  • The spice mixture can be stored in an airtight container for several weeks.

Find it online: https://justsosavory.com/salt-and-pepper-shrimp-recipe/