Salt and Pepper Shrimp

Name: Salt and Pepper Shrimp
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Chinese
Ingredients: 600 g head-on shrimp; 1 tsp white pepper; 4 garlic cloves; 2 red chilies; 2 scallions; as needed oil — for frying; 1 tsp fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 seafood

Salt and Pepper Shrimp is a celebrated Cantonese dish, often enjoyed at home gatherings where the table is filled with an array of shared plates. It's a dish that exemplifies the simplicity and boldness of Cantonese cooking, with salt measured by instinct and a generous hand with oil. This version captures the essence of how a Chinese family cook will bring it to the table — straightforward, flavorful, and communal.

The shrimp, cooked with their heads on, offer a satisfying crunch paired with the heat of red chilies and the aromatic presence of garlic and scallions. The white pepper adds a gentle warmth, while fine sea salt enhances the natural sweetness of the shrimp. This dish is best enjoyed hot, straight from the wok, inviting diners to savor the rich textures and vibrant flavors in every bite.

Ingredients

600 ghead-on shrimp
1 tspwhite pepper
4garlic cloves
2red chilies
2scallions
as neededoil — for frying
1 tspfine sea salt

Method

Start by cleaning the shrimp: Rinse 600 g of head-on shrimp under cold water to remove any debris. Pat them dry thoroughly with paper towels to ensure they fry properly later. Dry shrimp will help achieve a crispy texture.
Prepare the aromatics: Mince 4 garlic cloves and thinly slice 2 red chilies. Cut 2 scallions into thin rounds, separating the white and green parts. This will allow you to add the whites first for flavor and the greens later for freshness.
In a large wok or deep skillet, heat enough oil over medium-high heat to generously coat the bottom, about 3 tablespoons. Once the oil shimmers, add the minced garlic and the white parts of the scallions. Stir-fry for about 30 seconds until the garlic is golden and fragrant, but be careful not to let it burn.
Add the sliced red chilies to the wok and stir-fry for another 15 seconds. This will infuse the oil with a mild heat and enhance the dish's aroma.
Carefully add the shrimp to the wok in a single layer. Sprinkle 1 tsp of fine sea salt and 1 tsp of white pepper evenly over the shrimp. Stir-fry the shrimp, tossing frequently, until they turn pink and are just opaque, about 2 to 3 minutes. The shells should be crispy, and the shrimp should feel firm to the touch.
Taste a shrimp for seasoning. Adjust with a little more salt if needed, keeping in mind that the dish should have a balanced saltiness that enhances the natural sweetness of the shrimp.
Finally, add the green parts of the scallions to the wok and give everything a quick toss to combine. Serve the shrimp immediately on a platter, ensuring they remain hot and crispy, perfect for sharing.