Can I bake salt and pepper shrimp?

Pan-frying gives the best crunch, but an air fryer at 400°F for 7 minutes works.

What chiles are used?

Fresh red Thai or Fresno chiles; jalapeno for milder heat.

Salt and Pepper Shrimp

Shrimp dusted in cornstarch and fried until crisp, then tossed with garlic, sliced chiles, green onions and a seasoned salt and pepper mix. Serves 4.

Naturally gluten-free Vegetarian with swaps Dairy-free Low-carb High-protein

Contains: shellfish. Based on the ingredients as written; check package labels, which can change.

Prep 15 min
Cook 10 min
Total 25 min
Yield 4 servings
Heat 🌶🌶 Medium
Level Intermediate

Updated November 4, 2026

Platter of crispy salt and pepper shrimp with sliced chiles and green onions

Salt and pepper shrimp is a Cantonese restaurant favorite: shrimp with a light, crackly coating tossed in a wok with garlic, chiles and green onions and a fragrant salt and pepper blend.

In restaurants they are often fried shell-on; peeled shrimp are easier to eat at home.

Ingredients

1 1/2 pounds large shrimp, peeled, tails on
1/3 cup cornstarch
1 teaspoon salt
1 teaspoon ground white pepper
1/2 teaspoon black pepper
1/2 teaspoon sugar
Neutral oil, for frying
4 cloves garlic, minced
2 red chiles or 1 jalapeno, sliced
4 green onions, sliced

Where to buy shrimpLobster Anywhere ships super colossal shrimp, 8 to 12 per pound. They make a showstopping version of this recipe; add a minute or two to the cooking time.

Shop shrimp

More picks: where to buy seafood. We may make money from the links on this page, but it doesn't affect what you pay.

To make it vegetarian

For the shrimp, use king oyster mushrooms cut into thick coins, or a plant-based shrimp.

Meat substitutes change the flavor, texture and cooking time: cook plant-based meats to the package directions, and tofu and mushrooms only need to brown and heat through. The nutrition on this page is for the original recipe. See all our vegetarian recipes.

What you’ll need

heavy skillet or wok
frying thermometer
wire rack

Instructions

Season. Mix the salt, both peppers and sugar. Toss the dry shrimp with half the seasoning, then with the cornstarch.
Fry. Heat 1/2 inch oil to 375°F and fry the shrimp in batches 1 1/2 to 2 minutes until crisp. Drain.
Toss. Pour off all but 1 tablespoon oil. Stir-fry the garlic, chiles and green onions 30 seconds, add the shrimp and the remaining seasoning and toss.
Serve. Serve right away.

Nutrition per serving (estimated)

320Calories

13 gCarbohydrates

<1 gFiber

12 gNet carbs

35 gProtein

<1 gFat

Includes an estimated 1 tablespoon of frying oil absorbed per serving. Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

Low-carb High-protein Gluten-free Dairy-free Vegetarian with swaps

Tips

Food safety: shrimp and scallops are done when they turn opaque all the way through (145°F); take them off the heat right away so they stay tender.
Dry the shrimp very well so the coating crisps.
Toast the pepper briefly in a dry pan for more aroma.

Having trouble? See rubbery shrimp and sticking fish in our kitchen troubleshooting guide.

Printable: safe cooking temperatures chart (PDF).

Storage and leftovers

Best right away, while crisp. Refrigerate leftovers up to 2 days and recrisp in the air fryer at 400°F for 3 minutes.

Questions about this recipe

Can I bake salt and pepper shrimp?: Pan-frying gives the best crunch, but an air fryer at 400°F for 7 minutes works.
What chiles are used?: Fresh red Thai or Fresno chiles; jalapeno for milder heat.

Pairs with: Sauvignon Blanc, Muscadet or a dry rosé. Wine pairing guide

More Asian recipes

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