FlamingFoodies recipe
Sichuan Salt and Pepper Shrimp
Crispy fried shrimp tossed with aromatic salt, white pepper, and fresh chilies for a gentle heat that lets the seafood shine.
Lightly battered shrimp get crispy in hot oil, then toss with aromatic Sichuan salt and pepper seasoning and fresh chilies for a gentle, warming bite that highlights the seafood.
Ingredients
Shrimp
- 1.5 poundslarge shrimp, peeled and deveined, tails removed
- 1 teaspoonsalt
- 2 tablespoonsShaoxing wine, or dry sherry
- 1 largeegg white
- 3 tablespoonscornstarch
Salt and Pepper Seasoning
- 2 teaspoonskosher salt
- 1 teaspoonwhite pepper, freshly ground
- 1/2 teaspoonSichuan peppercorns, toasted and ground
- 1/2 teaspoonsugar
Aromatics
- 2 mediumjalapeño peppers, sliced thin
- 4 clovesgarlic, minced
- 1 inchfresh ginger, minced
- 3 wholescallions, sliced thin
- 4 cupsvegetable oil, for frying
Method
1. Prep the shrimp Pat shrimp completely dry and toss with salt and Shaoxing wine in a bowl. Let sit for 10 minutes to draw out moisture. Mix in egg white until shrimp are well coated, then sprinkle cornstarch over and toss until every piece has a light, even coating.
Watch for: The cornstarch should look like a thin, slightly tacky coating, not thick batter
Tip: Don't skip the initial salting—it seasons the shrimp from the inside and helps create a better crust.
2. Get everything ready for frying Heat oil in a wok or heavy pot to 350°F. While oil heats, combine salt, white pepper, ground Sichuan peppercorns, and sugar in a small bowl. Have your aromatics prepped and ready near the stove—this moves fast once you start frying.
Watch for: Oil should bubble vigorously around a chopstick tip when ready
3. Fry the shrimp Working in two batches to avoid crowding, carefully add shrimp to hot oil. Fry until golden and crispy, about 2 minutes per batch. Use a spider or slotted spoon to transfer to paper towels. The shrimp should curl tightly and float when done.
Watch for: Shrimp are ready when they're golden brown and sound hollow when tapped
Tip: Don't move the shrimp around too much in the first 30 seconds—let the coating set.
4. Toss with the good stuff Pour off all but 2 tablespoons oil from wok and return to high heat. Add jalapeños, garlic, and ginger, stirring constantly for 30 seconds until fragrant. Add fried shrimp and seasoning mixture, tossing everything together for 30 seconds. Remove from heat and scatter scallions over the top.
Watch for: The garlic should sizzle immediately when it hits the oil but not brown
Equipment
- wok or heavy pot
- spider or slotted spoon
- thermometer
- paper towels
Make ahead
- Mix up the salt and pepper seasoning up to 3 days ahead and store it airtight. The shrimp, though, are best fried and served right away while they're at their crispiest.
Storage
- Leftovers will keep in the fridge for a day, but they'll lose that perfect crispiness we're all after.
Reheat
- Pop them in a 400°F oven for 3-4 minutes to bring back some of that crunch. Whatever you do, don't microwave—the shrimp will turn rubbery.
Top tips
- Toast whole Sichuan peppercorns in a dry skillet for 2-3 minutes before grinding—the difference in aroma is incredible
- Pat shrimp completely dry before coating to prevent scary oil spattering
- Keep that oil temperature steady—too hot and the coating burns before the shrimp cook through
Substitutions
- Can't find Sichuan peppercorns? Just use extra white pepper—you'll miss that tingly sensation, but it'll still be delicious
- Dry sherry works perfectly in place of Shaoxing wine
- Swap the jalapeños for serranos if you want to turn up the heat just a notch
Serve with
- Serve right away with a big bowl of steamed jasmine rice
- Perfect with cold beer or a crisp white wine
- Toss them into a mixed green salad while they're still warm for something special
Find another recipe
Open archive →Sichuan Salt and Pepper Shrimp
Crispy fried shrimp tossed with aromatic salt, white pepper, and fresh chilies for a gentle heat that lets the seafood shine.
Prep
20 min
Cook
8 min
Active
15 min
Total
28 min
Yield
4 servings
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Peppers in this recipe
Why this recipe works
Editorial notes before you cook
Here's a Sichuan dish that wins over everyone at the table—even those who usually shy away from spice. The magic happens in two quick steps: first, you fry the shrimp until they're impossibly crispy and golden, then toss them with a fragrant blend of salt, white pepper, and just enough fresh jalapeño to add warmth without overwhelming the sweet shrimp. That tingle you'll taste comes from ground Sichuan peppercorns, which create a gentle numbness that makes you want another bite. It's become our go-to when we want something that feels special but comes together in minutes.
The goal here is not just heat. It is contrast, pacing, and texture: enough richness to feel satisfying, enough brightness to keep the plate moving, and enough chile character that the spice actually tastes like something.
Best use
Fast table win
This moves fast enough for a real dinner plan, not just a fantasy one.
Why readers stick with it
Great for repeat meals
Cook once, eat well now, and still have enough left for another sharp meal.
Method
How to cook it
Use the step navigator to move around, or stay in cook mode and work top to bottom.
- 1
Step 1 of 4
Prep the shrimp
Pat shrimp completely dry and toss with salt and Shaoxing wine in a bowl. Let sit for 10 minutes to draw out moisture. Mix in egg white until shrimp are well coated, then sprinkle cornstarch over and toss until every piece has a light, even coating.
- 2
Step 2 of 4
Get everything ready for frying
Heat oil in a wok or heavy pot to 350°F. While oil heats, combine salt, white pepper, ground Sichuan peppercorns, and sugar in a small bowl. Have your aromatics prepped and ready near the stove—this moves fast once you start frying.
- 3
Step 3 of 4
Fry the shrimp
Working in two batches to avoid crowding, carefully add shrimp to hot oil. Fry until golden and crispy, about 2 minutes per batch. Use a spider or slotted spoon to transfer to paper towels. The shrimp should curl tightly and float when done.
- 4
Step 4 of 4
Toss with the good stuff
Pour off all but 2 tablespoons oil from wok and return to high heat. Add jalapeños, garlic, and ginger, stirring constantly for 30 seconds until fragrant. Add fried shrimp and seasoning mixture, tossing everything together for 30 seconds. Remove from heat and scatter scallions over the top.
Troubleshooting
Tips that matter
- Toast whole Sichuan peppercorns in a dry skillet for 2-3 minutes before grinding—the difference in aroma is incredible
- Pat shrimp completely dry before coating to prevent scary oil spattering
- Keep that oil temperature steady—too hot and the coating burns before the shrimp cook through
Substitutions and variations
Remix without losing the point
Storage and leftovers
Plan ahead and reheat well
Make ahead
Mix up the salt and pepper seasoning up to 3 days ahead and store it airtight. The shrimp, though, are best fried and served right away while they're at their crispiest.
Storage
Leftovers will keep in the fridge for a day, but they'll lose that perfect crispiness we're all after.
Reheat
Pop them in a 400°F oven for 3-4 minutes to bring back some of that crunch. Whatever you do, don't microwave—the shrimp will turn rubbery.
Serve it like you mean it
Finish, pair, and plate
- Serve right away with a big bowl of steamed jasmine rice
- Perfect with cold beer or a crisp white wine
- Toss them into a mixed green salad while they're still warm for something special
FAQ
The repeat questions
Can I use frozen shrimp for this?
Absolutely, just make sure to thaw them completely and pat them really, really dry. Frozen shrimp release more water, so that coating step becomes even more important.
How do I know when the oil is hot enough?
A thermometer reading 350°F is your best bet, but you can also test with a chopstick—the oil should bubble actively around it. Or drop in a small piece of the coating—it should sizzle immediately.
What if I can't find Sichuan peppercorns anywhere?
Just double up on the white pepper instead. You'll miss that distinctive numbing tingle, but the dish will still be absolutely delicious.
Heat profile
Low-lift heat
Flavor leads and the spice stays approachable, so the whole table can lean in.
Skill level
Intermediate
A little sequencing matters, but nothing here should feel restaurant-only.
Cooking mode
Weeknight-capable heat
This moves fast enough for a real dinner plan, not just a fantasy one.
Best moment
Great for repeat meals
Cook once, eat well now, and still have enough left for another sharp meal.
Cook this with
Three useful buys before you start
These are the highest-signal buys for this specific recipe: one sauce, one pantry staple, and one tool that genuinely makes the dish easier to repeat.
Sauce
Yellowbird Habanero
Yellowbird · Best for tacos
It brings enough heat to cut through the richer bites without flattening the rest of the dish.
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Crunchy Chili Crisp
Texture hit
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Carbon Steel Wok
Fast heat
High-heat noodles and fried rice. Built for smoky stir-fries, chili oil noodles, and any dinner that needs real burner contact.
Use this toolPair this with
The right bottle for this recipe
These sauce picks are matched to the dish itself, not dropped in at random. Use them to finish, sharpen, or push the heat where it helps.
Yellowbird Habanero
It brings enough heat to cut through the richer bites without flattening the rest of the dish.
A bright, carrot-forward bottle with enough heat to stay lively and enough sweetness to stay versatile.
Los Calientes Rojo
It brings enough heat to cut through the richer bites without flattening the rest of the dish.
A balanced, smoky-red sauce that hits the sweet spot between everyday usability and enough bite to stay interesting.
Shop the pantry
Staples for this flavor lane
Texture hit
$10-$16Crunchy Chili Crisp
Finishing bowls and dumplings. Crunch, oil, and lingering heat for dumplings, eggs, noodles, and roasted vegetables.
Check price on AmazonClean chile hit
$7-$12Huy Fong Sambal Oelek
Fried rice, noodles, and spicy sauces. Straight chili paste for fried rice, noodle sauces, mayo mixes, and dishes that want heat without sweetness.
Check price on AmazonChar-ready marinade
$8-$14Nando's Medium Peri-Peri Sauce
Chicken, skewers, and grilled vegetables. The bottle to grab when chicken needs acid, garlic, and real heat before it hits the grill or broiler.
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Tools that make this easier to repeat
Fast heat
$35-$70Carbon Steel Wok
High-heat noodles and fried rice. Built for smoky stir-fries, chili oil noodles, and any dinner that needs real burner contact.
Check price on AmazonSummer helper
$18-$30Stainless Steel Grill Basket
Seafood, fajitas, and charred vegetables. A cleaner route for shrimp, peppers, onions, and small vegetables that would otherwise disappear into the grates.
Check price on AmazonCook next
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FlamingFoodies picks
Pantry, gear, and bottle picks that fit this meal
Fresh verde
Cholula Green Tomatillo Hot Sauce
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