Salt and Pepper Shrimp
A Cantonese seafood-restaurant favourite: shell-on shrimp flash-fried until the shells turn crisp enough to eat, then tossed with fried garlic, fresh chili, scallions and a punchy salt-and-pepper mix.
Servings
Ingredients
Nutrition
Per serving
Steps
Make the seasoning
Toast the peppercorns in a dry pan over medium heat for about 1 minute, shaking the pan, until fragrant. Grind them finely with the salt and sugar, using a mortar or spice grinder.
- 1 tsp Sichuan or black peppercorns
- ½ tsp white peppercorns
- 1½ tsp flaky sea salt
- ½ tsp sugar
✅ Done when: peppercorns smell fragrant and the ground mix looks fine and even
Prepare the shrimp
Pat the shrimp completely dry with paper towels; any water will make the oil spit and stop the shells getting crispy. Toss the shrimp in the cornstarch until lightly and evenly coated.
- 500g shrimp
- 4 tbsp cornstarch
✅ Done when: shrimp are dry and covered in a thin, even layer of cornstarch
Fry the shrimp
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Fry the garlic, chilies and scallions
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Toss and serve
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Make the seasoning
Toast the peppercorns in a dry pan over medium heat for about 1 minute, shaking the pan, until fragrant. Grind them finely with the salt and sugar, using a mortar or spice grinder.
- 1 tsp Sichuan or black peppercorns
- ½ tsp white peppercorns
- 1½ tsp flaky sea salt
- ½ tsp sugar
✅ Done when: peppercorns smell fragrant and the ground mix looks fine and even
Prepare the shrimp
Pat the shrimp completely dry with paper towels; any water will make the oil spit and stop the shells getting crispy. Toss the shrimp in the cornstarch until lightly and evenly coated.
- 500g shrimp
- 4 tbsp cornstarch
✅ Done when: shrimp are dry and covered in a thin, even layer of cornstarch
Fry the shrimp
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Fry the garlic, chilies and scallions
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Toss and serve
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The Story Behind the Dish
Jiao yan (salt and pepper) is a classic Cantonese technique: seafood or meat is fried crisp, then tossed with garlic, chili and a seasoned salt. It's a staple of Hong Kong's seafood restaurants and late-night dai pai dong street stalls.
The same treatment is used for squid, tofu and pork chops.
⭐ Why It's Famous
It's simple, fast and addictive — crunchy, salty, garlicky and just spicy enough to want another.
💡 Fun Fact
In Cantonese restaurants the shells are meant to be eaten — frying makes them as crisp as a cracker.
Hong Kong & Guangdong
22.32°N, 114.17°E
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