⏱ 25 min
Seafood
Honey Garlic Glazed Salmon
Pan-seared salmon fillets coated in a sticky honey, soy, garlic, and lemon glaze.
Seafood shines brightest when treated with respect and simplicity, and this Crispy Chinese Salt & Pepper Shrimp Recipe lets the natural sweetness of jumbo shrimp, cornstarch and sichuan peppercorns & coarse sea salt take center stage. With a focused cooking time of 20 min, gentle heat preserves delicate moisture while delivering a lightly caramelized, succulent finish.
Ingredients
4 servings
Advertisement
Step-by-Step Instructions
1
Toast & Grind Pepper Salt
Toast Sichuan peppercorns in a dry pan for 2 minutes; grind with sea salt in a mortar. Set aside.
2
Dredge & Shallow Fry Shrimp
Pat shrimp dry. Dredge in cornstarch. Heat oil in a wok to 375°F. **Fry shrimp in batches for 3 minutes** until golden crispy; drain on paper towels.
3
Wok-Toss Aromatics & Shrimp
Discard oil, leaving 1 tbsp. Sauté minced garlic, jalapeños, and scallions for **1 minute**. Toss in crispy shrimp and sprinkle toasted pepper salt mixture. Serve hot.
Chef Amara’s Kitchen Secrets & Pro Tips
- Toast Sichuan peppercorns in a dry skillet before grinding for citrus numbing aroma.
- Pat shrimp 100% dry before dredging in cornstarch for ultimate crunch.
1. Pat Surfaces Completely Dry: Always pat seafood dry with clean paper towels before it hits the skillet. Surface moisture creates steam; dry protein sears instantly into a golden, flavorful crust. 2. Protect Minced Garlic from Burning: Garlic cooks and turns fragrant in just 30 to 45 seconds. Add it toward the end of sautéing onions or aromatics so it perfumes the dish without acquiring a bitter edge. 3. Chef's Kitchen Secret: Toast Sichuan peppercorns in a dry skillet before grinding for citrus numbing aroma.
Chef’s Cooking Guide & FAQs
Troubleshooting & Quick Fixes
▾
Troubleshooting & Quick Fixes
- Why Did My Crispy Chinese Salt & Pepper Shrimp Recipe Stick to the Skillet?: Seafood sticks when the pan is not hot enough or if attempted to flip too quickly. Allow the fillet to sear undisturbed over medium-high heat; as the crust caramelizes, it will naturally release cleanly from the metal.
- How to Avoid Rubberiness?: Seafood cooks in mere minutes. Remove fish or shellfish from direct heat the moment flesh turns opaque—residual carryover heat on the warm platter finishes cooking without toughening.
Storage, Freezing & Reheating Guidelines
▾
Storage, Freezing & Reheating Guidelines
Store cooked seafood in a shallow airtight glass container in the coldest part of the refrigerator for up to 2 days. Reheat gently in a lightly oiled covered skillet over medium-low heat for 3–4 minutes. Avoid high-power microwaving to prevent rubbery texture.
Frequently Asked Questions
▾
Frequently Asked Questions
Q: Can I make this with frozen fish fillets? A: Yes, but ensure fillets are thawed completely in the refrigerator overnight and thoroughly dried with paper towels before cooking.
Q: What white wine pairs best with this dish? A: A crisp, high-acid white wine such as Sauvignon Blanc, Pinot Grigio, or dry Chardonnay pairs divinely with the seafood flavors.
Home Cook Community
Kitchen Notes & Discussion
Tried this Crispy Chinese Salt & Pepper Shrimp Recipe? Share your tips, substitutions, or question with fellow home cooks!
Leave a Kitchen Note
Be the first to leave a Kitchen Note!
Have you made this Crispy Chinese Salt & Pepper Shrimp Recipe? Share your experience, cooking tips, or tweaks below.
You Might Also Love
More Delicious Recipes
⏱ 20 min
Seafood
Thai Coconut Lime Mussels
Steamed 20-minute fresh mussels in a fragrant Thai coconut lime broth with lemongrass, ginger, garlic, red chilies, and cilantro.
⏱ 25 min
Seafood
Jerk Shrimp with Sweet Potato & Black Beans
Spicy 25-minute Caribbean jerk shrimp bowl served over roasted sweet potato cubes, black beans, avocado, and lime cilantro dressing.