Crispy Salt and Pepper Shrimp

Ingredients

• 907 g (2 pounds)large shrimp, peeled and deveined
• 30 ml (2 tablespoons)fish sauce
• 64 g (½ cup)cornflour
• 1 teaspoonkosher salt
• ½ teaspoonblack pepper
• ½ teaspoonChinese five-spice powder
• ½ teaspoongranulated sugar
• 135 ml (½ cup plus 1 tablespoon)vegetable oil
• 2 clovesgarlic, minced
• 2.5 cm (1 inch)fresh ginger, peeled and minced
• 1 teaspoonserrano chilli, minced
• 4scallions, thinly sliced
• 1 tablespoonfresh coriander, chopped

Instructions

1. 1

   Season the shrimp

   Pat the shrimp dry with kitchen paper. Toss them with the fish sauce in a mixing bowl.

2. 2

   Coat with cornflour

   Put the cornflour in a separate bowl or freezer bag. Add the shrimp and toss until coated.

3. 3

   Mix the spices

   Stir the salt, black pepper, Chinese five-spice and sugar together in a small bowl, then set aside.

4. 4

   Fry the shrimp

   Heat 120 ml (½ cup) of oil in a heavy-based pot over high heat to about 175–205°C (350–400°F). Shake excess cornflour from the shrimp and carefully lower them into the oil. Fry for 1 minute, turn and fry for another 30 seconds. Lift them out with a slotted spoon and set on a paper-towel-lined plate.

5. 5

   Toss and serve

   Drain the oil and wipe out the pot. Heat the remaining 15 ml (1 tablespoon) of oil over medium heat. Add the garlic, ginger and chilli and cook, stirring, for 20 seconds. Add the shrimp, spice mix, and half the scallions and coriander; toss to coat. Transfer to a serving plate and garnish with the remaining scallions and coriander.

What is salt and pepper shrimp?

Salt and pepper shrimp is a Chinese-style dish of shrimp cooked with a savoury pepper-and-spice seasoning and aromatics. This version gives the shrimp a crisp cornflour coating before tossing them with garlic, ginger, chilli and scallions.

The contrast is what makes it work: the coating adds crunch, while the fresh aromatics bring a fragrant finish. Serve it as a shared appetiser or alongside rice for a meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 253 calories, 21g protein, 13g carbs, 13g fat.

The shrimp provide most of the protein, while the cornflour contributes carbohydrates and the frying oil supplies most of the fat. Serve a portion with rice and vegetables to make a more balanced plate.

Why dry shrimp and use cornflour?

Dry shrimp: patting them before adding the fish sauce helps the cornflour cling in a thin layer rather than turning into a wet paste.

Cornflour coating: toss the shrimp just before frying and shake off the excess. A light, even coating crisps readily in the hot oil.

Getting the frying right

Hot oil: the recipe calls for 175–205°C, so use a thermometer if you have one. Add the shrimp carefully and avoid crowding the pot; fry in batches if needed so the oil stays hot.

Short cooking: fry for 1 minute, then turn and cook for 30 seconds. Shrimp cook quickly, so lift them out as soon as they are opaque and firm.

Building the flavour

Aromatics: after draining and wiping the pot, cook the garlic, ginger and serrano in the tablespoon of oil for just 20 seconds. Keep stirring so they become fragrant without catching.

Seasoning: add the salt, pepper, five-spice and sugar with the shrimp, then toss thoroughly. The sugar rounds out the savoury seasoning, while scallions and coriander add a fresh finish.

How to serve it

Serve the shrimp straight away while the coating is at its crispest. Steamed rice is a simple accompaniment that soaks up the seasoning.

For a fuller plate, add a quick-cooking vegetable such as steamed greens or stir-fried broccoli. Keep the shrimp uncovered until serving to help preserve their texture.

Timing and preparation

The stated total time is 14 minutes, and the frying and aromatic cooking are brief. Have the spice mix, sliced scallions and chopped aromatics ready before heating the oil.

The shrimp are best fried close to serving time. If working in batches, keep the cooked shrimp on a paper-towel-lined plate while finishing the rest.

Recipe notes & tips

• Pat the shrimp thoroughly dry before tossing them with fish sauce.
• Shake off excess cornflour so the coating stays light.
• Keep the shrimp in a single layer while frying, working in batches if necessary.
• Prepare the aromatics and spice mix before you start heating the oil.
• Serve soon after tossing the shrimp with the seasonings for the best crunch.

Variations

• Adjust the chilli: use less serrano for a milder finish.
• Add spring greens: serve with steamed greens for a fresh side.
• Try another oil: use a neutral vegetable oil suitable for frying.
• Make it a meal: serve over steamed rice with a vegetable side.

Common mistakes to avoid

• Wet shrimp: pat them dry before adding fish sauce so the coating adheres.
• Heavy coating: shake off excess cornflour before frying.
• Crowded pot: fry in batches to avoid lowering the oil temperature too much.
• Overcooked shrimp: follow the short frying times and remove them when opaque and firm.
• Burnt aromatics: stir the garlic, ginger and chilli for only 20 seconds over medium heat.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat briefly in a hot frying pan or oven until heated through; the coating may soften after storage.

Frequently asked questions