FlamingFoodies recipe
Sichuan Salt and Pepper Shrimp with Dried Chilies
Crispy whole shrimp tossed with toasted Sichuan peppercorns, dried chilies, and aromatics for a numbing heat that lets the seafood shine.
Whole shrimp in shells get dusted with cornstarch and fried until golden, then tossed with toasted Sichuan peppercorns, dried red chilies, garlic, and ginger for a dish that balances crispy textures with numbing, aromatic heat.
Ingredients
Shrimp Preparation
- 1.5 lbsmedium shrimp, shell-on, heads removed, deveined
- 1/3 cupcornstarch
- 1 tspsalt, plus more to taste
Aromatics
- 8dried red chilies, tien tsin or similar
- 2 tspSichuan peppercorns
- 3 clovesgarlic, minced
- 1 inchfresh ginger, minced
- 2scallions, sliced thin
- 1 tspsugar
Method
1. Prepare and coat the shrimp Give the shrimp a really good pat-down with paper towels—this is one of those moments where being thorough pays off. Any lingering moisture will cause oil spatters and keep you from getting that perfect crispy coating. Toss them in a bowl with the salt and cornstarch, using your hands to make sure every piece gets an even dusting. You want the cornstarch to cling nicely without forming any clumps.
Watch for: Shrimp should feel tacky but not gummy
2. Fry the shrimp until golden Get your oil nice and hot—350°F is the sweet spot. Working in two batches keeps things from getting crowded (and keeps the oil temperature steady). Gently stir the shrimp with a spider or slotted spoon as they fry. You'll know they're ready when those shells turn that gorgeous bright orange and the coating goes golden brown. Pull them out onto paper towels and hit them with a little pinch of salt while they're still hot.
Watch for: Shrimp curl tightly and coating is crispy when tapped
3. Toast the aromatics Pour off most of the oil, leaving just a couple tablespoons in the wok. Keep the heat at medium and add your dried chilies and Sichuan peppercorns, stirring constantly. You'll see them darken just a touch and smell that amazing, almost citrusy fragrance from the peppercorns. Toss in the garlic and ginger for another 30 seconds—just long enough to wake them up without browning.
Watch for: You should smell the numbing, citrusy aroma of the peppercorns
Tip: Don't let the Sichuan peppercorns burn or they'll taste bitter
4. Toss everything together This is where it all comes together. Add the crispy shrimp back to the wok and toss everything vigorously for about 30 seconds—you want every piece coated with those aromatic oils. Sprinkle in the sugar and most of the scallions, saving a few for garnish. Give it all one final toss until everything looks evenly distributed and smells incredible.
Watch for: Shrimp are evenly coated with the spice mixture
Equipment
- wok or large skillet
- deep-fry thermometer
- spider or slotted spoon
- paper towels
Make ahead
- You can coat the shrimp with cornstarch up to 2 hours ahead and keep them chilled. All your aromatics can be prepped earlier in the day too.
Storage
- These are really at their best served right away. Leftovers will keep in the fridge for a couple days, but they lose that lovely crispiness.
Reheat
- Try popping leftovers in a 400°F oven for 3-4 minutes to bring back some of that crunch, though they won't quite match fresh-made.
Top tips
- Keep those shells on—they're like little armor protecting the shrimp from overcooking, plus they add great texture
- Really take your time patting the shrimp dry; it's the difference between crispy and soggy
- Fresh Sichuan peppercorns that you toast yourself will give you way more of that tingly numbness than pre-ground
Substitutions
- Regular black peppercorns work if you can't find Sichuan ones, though you'll miss out on that signature numbing tingle
- In a pinch, about 1/2 teaspoon of cayenne can stand in for the dried chilies
- Potato starch works just as well as cornstarch for the coating
Serve with
- A bowl of steamed jasmine rice is perfect for soaking up those spicy oils
- Cold beer or Chinese rice wine makes an excellent pairing
- Follow with a simple stir-fried vegetable to round out the meal
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Open archive →Sichuan Salt and Pepper Shrimp with Dried Chilies
Crispy whole shrimp tossed with toasted Sichuan peppercorns, dried chilies, and aromatics for a numbing heat that lets the seafood shine.
Prep
15 min
Cook
12 min
Active
20 min
Total
27 min
Yield
4 servings
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Why this recipe works
Editorial notes before you cook
This is the kind of dish that makes you understand why Sichuan cooking has such devoted fans. You get that magical interplay between ma (the tingly numbness) and la (the warm spice), plus textures that keep things interesting—crispy shells giving way to sweet, tender shrimp underneath. The light cornstarch coating does exactly what it should: crisps up beautifully without getting in the way. What I love most is how the heat builds layers instead of just hitting you over the head. It's bold enough to wake up your taste buds but never drowns out that lovely briny sweetness of good shrimp.
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
Prepare and coat the shrimp
Give the shrimp a really good pat-down with paper towels—this is one of those moments where being thorough pays off. Any lingering moisture will cause oil spatters and keep you from getting that perfect crispy coating. Toss them in a bowl with the salt and cornstarch, using your hands to make sure every piece gets an even dusting. You want the cornstarch to cling nicely without forming any clumps.
- 2
Step 2 of 4
Fry the shrimp until golden
Get your oil nice and hot—350°F is the sweet spot. Working in two batches keeps things from getting crowded (and keeps the oil temperature steady). Gently stir the shrimp with a spider or slotted spoon as they fry. You'll know they're ready when those shells turn that gorgeous bright orange and the coating goes golden brown. Pull them out onto paper towels and hit them with a little pinch of salt while they're still hot.
- 3
Step 3 of 4
Toast the aromatics
Pour off most of the oil, leaving just a couple tablespoons in the wok. Keep the heat at medium and add your dried chilies and Sichuan peppercorns, stirring constantly. You'll see them darken just a touch and smell that amazing, almost citrusy fragrance from the peppercorns. Toss in the garlic and ginger for another 30 seconds—just long enough to wake them up without browning.
- 4
Step 4 of 4
Toss everything together
This is where it all comes together. Add the crispy shrimp back to the wok and toss everything vigorously for about 30 seconds—you want every piece coated with those aromatic oils. Sprinkle in the sugar and most of the scallions, saving a few for garnish. Give it all one final toss until everything looks evenly distributed and smells incredible.
Troubleshooting
Tips that matter
- Keep those shells on—they're like little armor protecting the shrimp from overcooking, plus they add great texture
- Really take your time patting the shrimp dry; it's the difference between crispy and soggy
- Fresh Sichuan peppercorns that you toast yourself will give you way more of that tingly numbness than pre-ground
Substitutions and variations
Remix without losing the point
Storage and leftovers
Plan ahead and reheat well
Make ahead
You can coat the shrimp with cornstarch up to 2 hours ahead and keep them chilled. All your aromatics can be prepped earlier in the day too.
Storage
These are really at their best served right away. Leftovers will keep in the fridge for a couple days, but they lose that lovely crispiness.
Reheat
Try popping leftovers in a 400°F oven for 3-4 minutes to bring back some of that crunch, though they won't quite match fresh-made.
Serve it like you mean it
Finish, pair, and plate
- A bowl of steamed jasmine rice is perfect for soaking up those spicy oils
- Cold beer or Chinese rice wine makes an excellent pairing
- Follow with a simple stir-fried vegetable to round out the meal
FAQ
The repeat questions
Can I use peeled shrimp instead?
You certainly can, but those shells really do protect the shrimp from getting tough and add nice textural contrast. If you go with peeled, just knock about 30 seconds off the frying time.
How spicy is this dish really?
It's more about that distinctive Sichuan tingle than straight-up heat. Most people find it warming and interesting rather than painful, but you can always dial back the chilies to suit your family's taste.
What if I can't find tien tsin chilies?
Any small dried red chili will do the job—chiles de arbol, dried Thai chilies, or even red pepper flakes in a pinch. Just aim for something with decent heat but not overwhelming.
Heat profile
Balanced burn
You get a real chile presence without blowing out the rest of the dish.
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
Los Calientes Rojo
Heatonist · 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
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Finishing bowls and dumplings. Crunch, oil, and lingering heat for dumplings, eggs, noodles, and roasted vegetables.
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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.
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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.
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.
Sichuan Gold
It brings enough heat to cut through the richer bites without flattening the rest of the dish.
A citrusy, tingly sauce with real peppercorn presence and enough versatility to move beyond dumplings.
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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.
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$4-$10Chipotle Peppers in Adobo
Burger sauce, chili, and taco fillings. The pantry move for smoky mayo, burger sauce, taco braises, and chili that tastes like you actually thought ahead.
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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.
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$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.
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FlamingFoodies picks
Pantry, gear, and bottle picks that fit this meal
Fresh verde
Cholula Green Tomatillo Hot Sauce
Tangy tomatillo base with a brighter, greener heat than the red. A natural pour on fish tacos, avocado toast, huevos rancheros, and grilled corn. Best for fish tacos, grilled corn, and verde dishes.
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