Salt and Pepper Shrimp (Chinese Takeout Style)
Crispy, garlicky Chinese Salt and Pepper Shrimp made restaurant-style at home with a crunchy cornstarch coating and a spicy jalapeno-scallion stir-fry.
Why This Salt and Pepper Shrimp Beats Takeout
If you have ever wondered how to make salt and pepper shrimp taste just like your favorite Chinese restaurant, this is the recipe that gets you there. Crispy, garlicky, and layered with the gentle heat of jalapeno and the warmth of white pepper, this Chinese salt and pepper shrimp recipe delivers all the crunch and flavor of the classic dish without a single phone call to your local takeout spot.
What makes this version special is the double hit of texture and aroma. The shrimp get a light cornstarch crust that fries up shatteringly crisp, and then everything gets tossed with a fast, fragrant stir-fry of garlic, ginger, and fresh chiles. It is the kind of Asian salt and pepper shrimp that disappears from the plate the moment it hits the table.
Before we get cooking, the right tools and ingredients make a real difference here. A wok that holds heat well, a reliable thermometer for frying, and good quality white pepper all separate an average version from a truly excellent one. These are the products that genuinely help this recipe shine:
The Secret to That Restaurant-Style Crunch
The crispy coating on salt and pepper shrimp is not complicated, but it does rely on a few small details. A blend of cornstarch and a touch of flour creates a light, craggy crust that crisps up beautifully in hot oil, and it stays crunchy far longer than a straight flour dredge.
Dry shrimp are essential. Any leftover moisture on the surface will steam the coating instead of frying it, leaving you with a soft, greasy crust instead of a crisp one.
Chef's Tip: Pat your shrimp dry, then let them air dry uncovered in the fridge for 10 minutes before marinating. That extra step makes a noticeable difference in crispiness.
Shell On or Off, Your Call
Many traditional Asian head on shrimp recipes keep the shell attached because it crisps up and becomes genuinely edible, adding an extra layer of savory crunch. If that is not your thing, this works beautifully as a salt and pepper shrimp no shell version too. Peeled shrimp fry up just as crisp and are much easier to eat with chopsticks or a fork, which makes them a great option for guests who are not used to eating shrimp shells.
Either way, the technique stays the same. Marinate briefly, coat generously, and fry in small batches so the oil stays hot and every piece gets that golden, crackly exterior.
Building the Salt and Pepper Flavor
Despite the name, this dish is not just about salt and pepper. The real flavor comes from a fast aromatic stir-fry that hits the shrimp right after frying. Garlic, ginger, sliced jalapeno, and scallions get a quick sizzle in the leftover flavorful oil, picking up all those browned bits left behind from frying.
A pinch of five spice powder is optional but adds a subtle warmth that rounds out the peppery heat. The goal is a coating of fragrant aromatics clinging to every piece of shrimp, not a heavy sauce, which is exactly what separates this dish from other saucier stir-fries.
Ready to make it? Here is the full step-by-step recipe:
Salt and Pepper Shrimp (Chinese Takeout Style)
Crispy, garlicky Chinese Salt and Pepper Shrimp made restaurant-style at home with a crunchy cornstarch coating and a spicy jalapeno-scallion stir-fry.
Ingredients
- 1 1/2 lb large shrimp, shell-on or peeled and deveined, tails on
- 3/4 cup cornstarch, for coating
- 2 tbsp all-purpose flour, helps crisp the crust
- 1 tsp white pepper, plus extra for finishing
- 1 tsp salt, divided
- 1 tbsp Shaoxing wine, or dry sherry, for marinating
- 1 large egg white, lightly beaten
- 2 cups vegetable oil, for frying
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 jalapeno peppers, thinly sliced, seeds removed for less heat
- 4 scallions, cut into 1-inch pieces, white and green parts separated
- 1/4 tsp five spice powder, optional, for depth
Instruction
Pat the shrimp completely dry with paper towels. If using shell-on shrimp, use kitchen shears to snip along the back and remove the vein, leaving the shell on for extra crunch and flavor.
In a bowl, toss the shrimp with the Shaoxing wine, egg white, and half the salt. Let marinate for 10 minutes at room temperature.
In a separate wide bowl, whisk together the cornstarch, flour, white pepper, and remaining salt.
Working in batches, dredge the marinated shrimp in the cornstarch mixture, pressing gently so it adheres well. Shake off excess and set on a plate.
Heat the vegetable oil in a wok or deep skillet to 350 degrees F (175 degrees C).
Fry the shrimp in batches for 2 to 3 minutes per batch, until golden and crisp, flipping once. Do not overcrowd the pan. Transfer to a wire rack or paper towel lined plate.
Carefully pour off all but 1 tablespoon of oil from the wok, leaving the browned bits behind.
Add the garlic, ginger, and white parts of the scallions to the hot wok. Stir-fry for 30 seconds until fragrant.
Add the sliced jalapenos and five spice powder, stir-frying for another minute.
Return the fried shrimp to the wok and toss everything together over high heat for 1 to 2 minutes so the aromatics coat the shrimp evenly.
Sprinkle with extra white pepper and a pinch of salt to taste, then toss in the scallion greens.
Serve immediately while hot and crispy.
Equipment
- Wok or deep skillet
- Kitchen shears
- Wide shallow bowl for dredging
- Wire rack
- Cooking thermometer
Notes
Serving and Storage Tips
This salt and pepper shrimp recipe is best served immediately, straight from the wok, while the coating is at its crispiest. Pair it with steamed jasmine rice, a simple cucumber salad, or alongside other favorite takeout-style dishes for a full spread.
If you happen to have leftovers, store them in an airtight container in the fridge for up to two days. Reheating in a hot skillet or air fryer helps bring back some of that original crunch, since the microwave will leave the coating soft.
A Few Variations to Try
- Swap jalapeno for Thai chiles if you want more heat
- Add a sprinkle of toasted sesame seeds for extra nuttiness
- Use this same technique on tofu or chicken bites for a different take on the classic
However you make it, this dish proves that crispy, craveable Chinese salt and pepper shrimp is easy enough to whip up on a weeknight, no takeout menu required.
