Crispy Salt-and-Pepper Shrimp with Garlic and Chilies

Why You’ll Love This Recipe

• Ultra-crisp, light coating that lets the sweet shrimp shine.
• Bright aromatics and a citrusy, tingling Sichuan-pepper finish for balanced heat.
• Weeknight-friendly: 30 minutes, one skillet, simple pantry staples.
• Restaurant-level texture with easy home-cook techniques.

Grocery List

• Produce: Garlic, red chilies (Fresno or jalapeño), scallions, lemon
• Dairy: None
• Pantry: Large raw shrimp, Sichuan peppercorns, kosher salt, cornstarch, rice flour, baking powder, neutral oil (peanut, canola, or grapeseed)

Full Ingredients

Sichuan Pepper Salt

• 2 tsp Sichuan peppercorns
• 1 1/4 tsp kosher salt (or 1 tsp fine sea salt)

Shrimp and Dry-Brine

• 1.5 lb large raw shrimp (16–20 per lb), peeled and deveined, tails on
• 1/2 tsp kosher salt
• 1/2 tsp granulated sugar
• 1/4 tsp baking soda

Light Coating

• 1/3 cup cornstarch (about 40 g)
• 3 tbsp rice flour (about 24 g)
• 1/2 tsp baking powder
• 1/2 tsp prepared Sichuan pepper salt (from above)

Aromatics and Finish

• 4 garlic cloves, finely minced
• 2 red chilies (Fresno or jalapeño), thinly sliced (seeded for milder heat)
• 4 scallions, thinly sliced; whites and greens separated
• 1 lemon, cut into wedges

For Frying

• 1.5 cups neutral oil (about 1/2 inch depth in a 12-inch skillet)
• 1 tbsp neutral oil for stir-frying aromatics

Step-by-Step Instructions

Step 1: Make the crackly Sichuan pepper salt

Toast the Sichuan peppercorns in a dry skillet over medium heat until fragrant and lightly darkened, 2–3 minutes. They should smell citrusy and floral, not burnt. Let cool briefly, then grind to a coarse texture in a mortar and pestle or spice grinder. Mix with 1 1/4 tsp kosher salt. Set aside. You will use 1/2 tsp for the coating and 1–1 1/2 tsp to season the shrimp at the end; keep the rest for the table.

Step 2: Dry-brine the shrimp for a snappy bite

Pat shrimp very dry. Toss with 1/2 tsp kosher salt, 1/2 tsp sugar, and 1/4 tsp baking soda. Let stand 10 minutes at room temperature. This seasons the shrimp and helps them stay plump and springy. While they rest, mince garlic, slice chilies, and prep scallions.

Step 3: Mix the light, lacy coating

In a bowl, combine cornstarch, rice flour, baking powder, and 1/2 tsp of the pepper-salt. Blot shrimp again, then add to the bowl and toss to coat, pressing lightly so the starch adheres. Shake off excess. Let coated shrimp rest 5 minutes while you heat the oil.

Step 4: Fry fast at high heat

Pour 1/2 inch neutral oil into a large skillet or wok and heat to 360°F (182°C). Fry shrimp in two batches without crowding: 90 seconds per side (about 3 minutes total), turning once, until golden, crisp, and just opaque. Transfer to a wire rack or paper towels to drain. Return oil to 360°F between batches. For extra crackle, you can refry all shrimp for 20–30 seconds at the end.

Step 5: Toss with garlic, chilies, and scallions

Pour off all but 1 tbsp oil and set the pan over medium heat. Add garlic, chilies, and scallion whites; stir-fry 30–45 seconds until fragrant and just turning pale gold. Return the shrimp and sprinkle with 1–1 1/2 tsp pepper-salt. Toss rapidly to coat so the aromatics cling to the crust.

Step 6: Bright finish and serve

Turn off the heat. Add scallion greens and a generous squeeze of lemon (about 1 tbsp), tossing once more. Taste and add a pinch more pepper-salt if needed. Serve immediately with extra lemon wedges and any remaining pepper-salt on the side.

Pro Tips

• Dry is everything: pat shrimp thoroughly before and after brining for the crispiest crust.
• Rice flour lightens the coating; if unavailable, use all cornstarch (texture will be slightly denser).
• Toast Sichuan peppercorns just until aromatic; over-toasting turns them bitter. Grind coarsely for a pleasing crackle.
• Keep the oil hot (360–370°F). Fry in batches to avoid sogginess from crowding.
• Prefer shell-on crunch? Use shell-on, head-off shrimp and extend fry time by 30–45 seconds.

Variations

• Air-Fryer: Preheat to 400°F (204°C). Lightly oil the basket, mist coated shrimp with oil, and cook 6–8 minutes, flipping halfway. Stir-fry aromatics separately in a skillet, then toss with shrimp and pepper-salt.
• Shell-On Cantonese Style: Leave shells and tails on; add an extra chili and 1 more garlic clove. Fry 2–2 1/2 minutes total until shells are crisp; toss as directed.
• Swap the Protein: Use firm tofu cubes (press well) or thin-sliced chicken thigh. Adjust fry time: tofu 3–4 minutes total; chicken 3–4 minutes total to 165°F internal.

Storage & Make-Ahead

Best served immediately. You can toast/grind the pepper-salt up to 1 month ahead (airtight jar), and slice aromatics up to 1 day ahead (refrigerate, covered). Dry-brine shrimp up to 1 hour ahead; keep refrigerated and blot before coating. Leftovers keep 1 day refrigerated; re-crisp in an air fryer at 375°F (190°C) for 3–4 minutes or in a 425°F (218°C) oven for 6–8 minutes. The coating softens upon storage, so expect less crunch than fresh.

Nutrition (per serving)

Approximate: 320 calories; 34 g protein; 14 g fat; 12 g carbohydrates; 2 g sugars; 980 mg sodium. Values will vary with oil absorption and seasoning.