Salt and Pepper Shrimp (Jiao Yan Xia — 椒盐虾) is a classic Cantonese-style seafood dish known for its crispy texture, aromatic seasoning, and irresistible balance of savory, spicy, and salty flavors. Each shrimp is lightly coated, deep-fried to golden perfection, and tossed with garlic, chili, and scallions. It’s simple, quick, and incredibly satisfying — a true favorite in Chinese restaurants and home kitchens alike.

📝 Dish Name

Salt and Pepper Shrimp (Jiao Yan Xia — 椒盐虾)

🕒 Time Required

Prep Time: 15 minutes

Cooking Time: 15 minutes

Serves: 3–4 people

🦐 Ingredients

For the Shrimp:

Large shrimp or prawns – 500 g (shell-on preferred)

Salt – ½ tsp

White pepper – ½ tsp

Shaoxing wine – 1 tbsp

Cornstarch – 3 tbsp

Oil – for deep frying

For the Aromatic Mix:

Garlic – 4 cloves (finely chopped)

Red chili – 1–2 (chopped)

Green chili – 1 (chopped)

Scallions – 2 (finely sliced)

For the Salt & Pepper Seasoning:

Salt – ½ tsp

White pepper – ½ tsp

Sichuan peppercorns (roasted and crushed) – ½ tsp (optional)

👨‍🍳 How to Make Salt and Pepper Shrimp

1. Prepare the Shrimp

Wash and pat dry the shrimp thoroughly.

Trim the antennae and legs if needed.

Lightly season with salt, white pepper, and Shaoxing wine. Let marinate for 10 minutes.

2. Coat and Fry

Dust the shrimp with cornstarch to create a thin, even coating.

Heat oil in a wok or deep pan until medium-hot (around 170°C / 340°F).

Deep-fry the shrimp in batches until they turn golden and crispy — about 2–3 minutes each batch.

Remove and drain on paper towels.

3. Prepare the Aromatics

In another wok or clean pan, heat 1 tbsp of oil.

Add chopped garlic and stir-fry until golden and fragrant.

Add red and green chilies, then toss in the fried shrimp.

Sprinkle the salt and pepper seasoning mix over the shrimp and toss quickly to coat evenly.

4. Final Toss

Add sliced scallions at the end for color and aroma.

Stir-fry for 30 seconds on high heat to blend all the flavors.

🥢 Serving Suggestions

Serve hot and crispy as a main dish or appetizer.

Pairs wonderfully with steamed rice or a cold beer.

Great for parties, festive meals, or quick weekend dinners.

🧡 Pro Tips

Keep the shrimp shells on — they add crunch and protect the meat from overcooking.

Fry in small batches for even crispiness.

Toasting Sichuan peppercorns before grinding enhances their aroma.

You can substitute prawns or even squid for variation.

✨ Salt and Pepper Shrimp (Jiao Yan Xia) is the perfect combination of crunch, spice, and fragrance — a dish that captures the essence of Chinese wok cooking: fast, fiery, and full of flavor. One bite, and you’ll understand why it’s a timeless favorite across China and beyond!