Cantonese Chinese · Dinner

Salt and pepper shrimp

Name: Salt and pepper shrimp
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: Cantonese Chinese
Ingredients: 1 1/2 teaspoons whole white peppercorns; 3/4 teaspoon flaky sea salt; 1 1/2 pounds large shell-on shrimp, heads optional, backs split and deveined; 1 teaspoon Shaoxing wine; 1/3 cup potato starch or cornstarch; 2 cups neutral oil for frying; 8 garlic cloves, finely chopped; 1 Fresno chile, thinly sliced; 4 scallions, thinly sliced with whites and greens separated; 1/4 teaspoon sugar; 4 cups steamed jasmine rice

Shell-on shrimp fried crisp in a whisper of starch, then dry-tossed with toasted white-pepper salt, golden garlic, fresh chile, and scallion.

About 40 minTotal

About 40 minActive

$$$Cost

AdvancedDifficulty

Makes 4 servings

Equipment

Use a high-temperature instant-read thermometer between batches; do not leave it in the pot.
Simple clip-on pick
KitchenAid Fry Thermometer · KQ907
View at Amazon
For frequent frying and alarms
ThermoWorks ChefAlarm · TX-1100
View at ThermoWorks
Another workable path: Use a high-temperature instant-read thermometer between batches; do not leave it in the pot.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We compared continuous readability, clip stability, temperature recovery help, cleaning guidance, and exact model identity. A current independent comparison informed the simple clip-on choice; manufacturer documentation established care and the alarm system's included parts. Kwilt has not calibrated or fried with these thermometers.
KitchenAid Fry Thermometer · KQ907: Its curved paddle and silicone-coated clip stay close to the pot, giving you a continuous oil reading without another screen or battery. Trade-off: It has no alarm, and KitchenAid says to hand wash rather than submerge it.
ThermoWorks ChefAlarm · TX-1100: High and low alarms make the oil drop between batches hard to miss, and the same system can monitor roasting, bread, and candy. Trade-off: It costs substantially more and brings a cabled probe, case, and controls that are unnecessary for an occasional batch of fish tacos.
Another workable path: If you already own a suitable high-temperature instant-read thermometer, check the oil before and between batches. Do not leave it in the pot unless its maker allows continuous high-temperature use.
Sources
Food Network tested comparison
KitchenAid thermometer care
ThermoWorks ChefAlarm

Ingredients

1× recipe · Makes 4 servings

1 1/2 teaspoons whole white peppercorns
3/4 teaspoon flaky sea salt
1 1/2 pounds large shell-on shrimp, heads optional, backs split and deveined
1 teaspoon Shaoxing wine
1/3 cup potato starch or cornstarch
2 cups neutral oil for frying
8 garlic cloves, finely chopped
1 Fresno chile, thinly sliced
4 scallions, thinly sliced with whites and greens separated
1/4 teaspoon sugar
4 cups steamed jasmine rice

Instructions

Toast white peppercorns in a dry wok over medium-low until fragrant, 2 to 3 minutes. Cool, grind finely, and combine with sea salt and sugar.
Pat the shrimp—including inside the split backs—completely dry. Toss with Shaoxing, immediately drain any excess, then coat lightly in starch and shake off every loose patch.
Heat oil in a wok to . Fry shrimp in three uncrowded batches, turning once, until shells are crisp, flesh is opaque and 145°F, and coating is pale gold, about 60 to 90 seconds total. Drain on a rack.
Carefully pour frying oil into a heatproof container, leaving 1 tablespoon in the wok. Fry garlic over medium heat until pale gold, then add chile and scallion whites for 20 seconds.
Return shrimp over high heat, sprinkle on about two-thirds of the pepper salt, and toss for 10 seconds until the wok is dry. Add scallion greens, taste before adding more seasoning, and serve immediately with rice.

Guangdong and Hong KongCantonese cooking traditions

From the table

About this recipe

Cantonese salt-and-pepper shrimp uses shell-on shrimp, a light starch coat, aromatic fried garlic and chile, and a dry pepper-salt finish. The crisp shell and restrained seasoning distinguish it from sauced shrimp dishes.

Jiu yim haa is a Cantonese salt-and-pepper preparation traditionally made with shell-on, often head-on shrimp; the fried shell becomes crisp and holds the seasoning. Diners may peel them, but the shell-on method is deliberate. White pepper keeps this version in the common Cantonese restaurant branch, while Sichuan peppercorn is a legitimate regional variation. This Kwilt version follows the reviewed household adaptation: Keep the defining shell-on Cantonese form and dry pepper-salt finish, use white pepper as the primary branch, and make the frying temperature and shrimp endpoint explicit for home safety.

Sources

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