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Overview

Salt and Pepper Shrimp

Salt and Pepper Shrimp — jiao yan xia, pepper salt prawns

This salt and pepper shrimp recipe is Cantonese cooking at its most direct: jiao yan xia, big shrimp in a whisper-thin cornstarch coat, fried fast in hot oil until the shells of flavour turn crisp and golden, then tossed in the wok with garlic, fresh chilli, scallion and a salt-and-pepper mix sharpened with Sichuan peppercorn. There is no sauce to hide behind — the crunch of the coating, the sweetness of the shrimp and the warm tingle of the pepper are the whole dish, which is why the frying has to be quick and the oil has to be properly hot. One serving is about 180 g.

Salt and pepper shrimp is a Cantonese classic that travelled the world with the diaspora: the 'salt and pepper' is a seasoned mix of salt, white pepper and ground Sichuan peppercorn, fried briefly in oil with garlic and chilli, then tossed over something crisp — shrimp, squid, or soft-shell crab. In Guangzhou and Hong Kong it is a banquet and dai pai dong favourite, cooked in a wok so hot that the coating stays shatteringly crisp instead of greasy. The version here uses peeled, tail-on shrimp, which is how most home cooks make it outside China, where shell-on shrimp are harder to find.

Pairs well with: Steamed jasmine rice and stir-fried greens

Provenance

China flag China

Cantonese Classic

East & South Asia

Time Dedication

30m

15m prep • 15m cook

Batch Yield

4 Servings

257 kcal per serving

1 serving ≈ 180 g

Technical Skill

Intermediate

Moderate (Shallow-Fry)

Meal Timing & Digestive Fit

Breakfast

Not Advised

Lunch

Hearty Midday Main

Dinner

Ideal Hearty Main

Snack & Tea

Inappropriate

High Protein Occasions: Family dinners, Cantonese food nights, seafood spreads, dinner-party starters Cost: Moderate — about $4–5 per serving at home
Tags: Seafood Spicy Savory High-protein Fried
Crispy salt and pepper shrimp with sliced chillies and scallions in a takeaway container

Cantonese Classic

Photo: Missvain, CC BY 4.0, via Wikimedia Commons

The Heritage Formulary

Measured Ingredients

Estimated cost: Moderate — about $4–5 per serving at home (USD)

Cooked the Cantonese way: coating thin and dry, oil properly hot, shrimp fried in small batches and tossed fast so the crust stays crisp.

Execution Methodology & Culinary Technique

Step-by-Step Cooking Guide

Active 30m
P

Prep Stage: Dry Shrimp and a Ready Seasoning

15 Mins • Knife Work

Pat the shrimp completely dry — a wet shrimp will not hold its coating and will steam instead of crisping. Mix the cornstarch and flour in a wide bowl, and the salt, white pepper, sugar and ground Sichuan pepper in a small one. Slice the garlic and chilli, cut the scallions, and have everything beside the stove: once the shrimp hit the oil, the cooking takes minutes.

Maestro Tip: Dry shrimp are the whole secret of a crisp coating — blot them twice, and let them sit on paper towels for 5 minutes.

  1. 1

    Season and Coat the Shrimp

    5 Mins Room temperature

    Splash the Shaoxing wine over the dried shrimp and toss, then dredge each shrimp in the cornstarch-flour mix, shaking off the excess. The coat should be a thin, even dusting — thick clumps of starch turn gummy in the oil.

    Shake each shrimp well after dredging; the coating that falls off was never going to stick.

    Done when: Shrimp evenly dusted, no thick clumps, no bare patches.

  2. 2

    Fry the Shrimp Crisp

    8 Mins 180°C (350°F) oil

    Heat the oil in a wok or deep pan until it shimmers and a pinch of coating sizzles at once. Fry the shrimp in two batches for 2–3 minutes each, until golden and crisp and the flesh is opaque all the way through, reaching 63°C (145°F). Lift out and drain on a rack, not on paper, so the crust stays crisp.

    Do not crowd the pan — too many shrimp at once drops the oil temperature and the coating goes soggy.

    Done when: Shrimp golden, crisp, and opaque through to the centre.

  3. 3

    Bloom the Aromatics

    2 Mins Medium-high heat, about 190°C (375°F)

    Pour off all but 1 tablespoon of oil, then add the garlic, chilli and the white parts of the scallions. Stir-fry for 30–60 seconds until the garlic is pale gold and fragrant — no longer, or it turns bitter.

    Garlic goes from golden to burnt in seconds, so keep the spatula moving.

    Done when: Garlic pale gold and fragrant, chilli softened.

  4. 4

    Toss with Salt and Pepper

    2 Mins High heat, about 200°C (400°F)

    Return the shrimp to the wok with the scallion greens and the salt-pepper-sugar mix. Toss over high heat for 1 minute so every shrimp is coated in the seasoning and the garlic clings to the crust. Tip onto the lettuce-lined plate and serve at once.

    Serve immediately — the crust softens as it sits, and this dish is at its best straight from the wok.

    Done when: Shrimp hot and crisp, evenly dusted with seasoning, garlic clinging to the crust.

Finishing Touches & Plating

Taste one piece of this salt and pepper shrimp before serving — if the salt-pepper mix is not loud enough, toss in another pinch while the shrimp are still hot, when the seasoning sticks best.

Nutritional Physiology & Benefits

Nutrition

Energy

257

kcal / serving

Protein

24g

Complete AA

Carbs

22g

Complex

Fats

8g

Healthy

Per serving (4 servings · 1 serving ≈ 180 g)
Energy257 kcal
Protein24 g
Carbohydrates22 g
Fat8 g
Fibre1.3 g
Sugar1.7 g
Sodium530 mg
Per 100g
Energy143 kcal
Protein13.5 g
Carbohydrates12.4 g
Fat4.7 g
Fibre0.7 g
Sugar0.9 g
Sodium294 mg

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Vitamin B12 and selenium (shrimp), vitamin C (chilli, scallion), vitamin K (lettuce, scallion).

High-Protein, Low-Calorie

Shrimp gives about 24 g of protein a serving for only around 257 kcal, which makes this one of the most protein-dense fried dishes you can make.

A Thin Coat, Not a Batter

The dusting of cornstarch and flour keeps the crust light and crisp without the heavy batter of deep-fried dishes, so far less oil is absorbed.

Real Spice, Real Flavour

Garlic, chilli and Sichuan pepper bring the flavour, so the dish needs very little salt to taste bold.

Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

Sides

Steamed Jasmine Rice

Plain rice soaks up the garlicky seasoning that falls off the shrimp and cools the chilli heat.

Vegetables

Stir-Fried Greens

Gai lan or bok choy with garlic gives a fresh, slightly bitter contrast to the rich, crisp shrimp.

Soups

Light Egg-Drop Soup

A mild soup balances the salty, spicy shrimp without competing with it.

Drinks

Cold Lager or Jasmine Tea

Something cold and clean cuts through the frying oil and the Sichuan tingle.

Complete menu

Serve salt and pepper shrimp with steamed jasmine rice, stir-fried greens and a light soup, as part of a Cantonese family meal.

Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

Frying in Oil That Is Too Cool

Oil below 180°C (350°F) soaks into the coating instead of crisping it, leaving greasy, soggy shrimp. Wait for the oil to shimmer and test it with a pinch of coating first. This is general food guidance, not medical advice.

Overcooking the Shrimp

Shrimp go from tender to rubbery in under a minute once they turn opaque, so lift them out the moment they curl into a loose C — a tight O means they are overdone. This is general food guidance, not medical advice.

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

  • General adultsA bold, high-protein main — one serving with rice and greens is a full meal.
  • ChildrenThe chilli and Sichuan pepper make it too hot for most children; make a mild batch without them for younger eaters.
  • ElderlyTender shrimp are easy to chew, but the crisp coating and chilli can be hard to manage — serve a small portion, mild.
  • Pregnant womenShrimp must be cooked through and eaten fresh; the dish is salty, so keep portions modest. Ask your clinician if you are unsure.
  • Breastfeeding womenFine as part of a varied diet; high in protein and relatively light.
  • AthletesAbout 24 g of protein a serving makes it a strong post-training main.
  • Weight gainToo light on its own — add rice and an extra side to make the meal filling.
  • Weight lossA good high-protein choice at about 257 kcal a serving, but the seasoning is salty, so keep portions moderate.

Health Conditions — Adjust or Avoid

Conditions

  • DiabetesAlmost no sugar in the dish itself, but watch the rice portion it is served with. Ask your clinician if you are unsure.
  • High blood pressureThe salt-pepper seasoning is salty — eat a modest portion and skip extra salty sides. Ask your clinician if you are unsure.
  • Kidney diseaseThe seasoning is high in sodium, so keep the portion small and do not add soy sauce. Ask your clinician if you are unsure.
  • GoutShrimp contains purines — a modest portion is fine for most people, but keep it occasional if gout flares. Ask your clinician if you are unsure.
  • Stomach issuesFried food and chilli can irritate a sensitive stomach — eat a small portion and skip the chillies. Ask your clinician if you are unsure.
  • Cardiovascular diseaseFried in oil, but the coating is thin and the shrimp itself is lean — keep portions modest and pair with vegetables. Ask your clinician if you are unsure.
  • Fatty liverFried, so not the lightest choice, but the shrimp is lean and the coating thin — balance it with plain rice and greens. Ask your clinician if you are unsure.
  • Food allergiesContains shrimp (shellfish) and wheat (flour) — both common allergens. Use rice flour instead of wheat flour if gluten is a concern, and check the Shaoxing wine label.
  • Special therapeutic dietsNot suitable for a low-sodium diet as written; less salt in the seasoning mix can help. Ask your clinician or dietitian before changing the recipe.

If you have a medical condition, consult your doctor before changing your diet.

Storage & Use

Storage & Use

How to store
Cool quickly and store in a covered container in the fridge.
In the fridge
Keeps 1 day in the fridge at 4°C (40°F) or below — the crust softens, so it is best eaten fresh.
In the freezer
Do not freeze cooked shrimp — the texture turns rubbery.
How to reheat
Reheat in a hot oven at 200°C (400°F) for 5–6 minutes until steaming hot throughout, to 74°C (165°F); the microwave makes the crust soggy.
Freezing recommended
No — the crisp coating does not survive freezing or reheating well.
Signs it has spoiled
Strong ammonia or sour smell, slimy coating, or shrimp that feel mushy.

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