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Salt-and-Pepper Shrimp with Chili Garlic

Salt-and-Pepper Shrimp with Chili Garlic

Published October 14, 2026

Cornstarch-dusted shrimp shallow-fried until crisp, then wok-tossed with garlic, red chiles, scallions, and salt-pepper seasoning over steamed rice.

Pat the shrimp very dry before dusting; moisture makes the coating gummy. Shrimp should be fried in two batches so the oil temperature does not drop.

Keep the finished shrimp uncovered so the coating stays crisp.

Cook time
35 min
Rating
…

Ingredients

Scale
Measurement units
  • 1 lb large shrimp, peeled and deveined
  • 3 tbsp cornstarch
  • 2 cups neutral frying oil (canola or peanut) (for shallow frying, about 1/2 inch deep in the pan)
  • 1 tbsp neutral oil (for stir-frying; use 1 tbsp of the frying oil)
  • 6 cloves garlic cloves
  • 2 count red chiles (Fresno or jalapeño) (seeds left in for heat)
  • 3 count scallions
  • 1 tsp kosher salt
  • 1 tsp freshly ground black pepper (use 1/2 tsp Sichuan peppercorns toasted and ground with it for a more authentic flavor if available)
  • 1 cup jasmine rice (yields about 3 cups cooked)
  • 1 ½ cups water (for cooking rice)

Instructions

Cook the rice
Rinse jasmine rice (1 cup) until the water runs mostly clear.
Combine the rinsed rice with water (1 ½ cup) in a medium saucepan and bring to a boil over high heat.
Cover, reduce heat to low, and simmer for 15 minutes.
Remove from heat and let stand covered for 5 minutes before fluffing.
Equipment: Medium saucepan with lid
Prepare the shrimp
Pat 1 lb peeled shrimp completely dry with paper towels.
Toss the shrimp with cornstarch (3 tbsp) until evenly coated.
Shake off any excess cornstarch (3 tbsp) and set the shrimp on a plate.
Equipment: Paper towels or wire rack
Heat the frying oil
Pour 2 cups neutral frying oil into a wok or skillet so it is about 1/2 inch deep.
Heat the oil over medium-high heat to 375°F, checking with a thermometer.
Mix kosher salt (1 tsp) and 1 tsp black pepper in a small bowl for the seasoning.
Equipment: Wok or large skillet, Deep-fry or instant-read thermometer
Fry the shrimp
Fry half the coated shrimp in the 375°F oil for 1 to 2 minutes until pink and crisp.
Lift the shrimp out with a slotted spoon and drain on paper towels.
Repeat with the remaining shrimp, letting the oil return to 375°F between batches.
Equipment: Slotted spoon or spider, Paper towels or wire rack
Stir-fry with garlic and chiles
Pour off all but 1 tbsp of the frying oil and return the wok to high heat.
Add 6 minced garlic cloves (6 cloves) and 2 sliced red chiles and stir-fry for 30 seconds.
Add the scallion white parts and stir-fry for 30 seconds more.
Toss the shrimp and serve
Return all the fried shrimp to the wok and sprinkle with the salt and pepper seasoning.
Toss for 30 seconds until the shrimp are evenly seasoned and fragrant.
Scatter the scallion green parts over the shrimp and serve immediately over the hot steamed rice.

Tomorrow's Meal

Chili-Lime Shrimp Rolls

Chop the leftover shrimp and toss it with a little mayonnaise, lime and the extra scallion for a cold, creamy filling. Tuck it into toasted buns or lettuce cups for a quick no-cook lunch or light dinner.

You'll need to pick up:

Split-top buns or butter lettuce leavesMayonnaiseLimeChili sauce such as sriracha (optional)Scallion or cilantro

Quick overview:

  1. 1.Roughly chop the cold leftover shrimp into bite-size pieces.
  2. 2.Stir together 2 tablespoons mayonnaise, 1 teaspoon lime juice and a few drops of chili sauce.
  3. 3.Fold in the shrimp and a spoonful of thinly sliced scallion; taste and add a pinch of salt if needed.
  4. 4.Toast the cut sides of the buns in a dry skillet until golden, or separate lettuce leaves for cups.
  5. 5.Fill the buns or lettuce with the shrimp salad and serve right away.

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