How to make Salt and Pepper Shrimp

Why cooks start here

Salt and Pepper Shrimp is cooked the way Cantonese cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a chinese family cook actually puts it on the table.

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.