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Salt & Pepper Shrimp (Crispy Chinatown-Style)

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30 years, one Chinatown adventure, and countless shrimp later… this is the one. Loud crunch, big garlic energy, and that tongue-tingling Szechuan kick. This dish doesn’t whisper—it hits the table and makes a statement.

Prep 20 minCook 15 minTotal 35 min4 servingsMedium0 calories
Salt & Pepper Shrimp (Crispy Chinatown-Style)

Directions

Ultra-crispy shell-on shrimp tossed with garlic, jalapeño, and Szechuan pepper—bold, spicy, and completely addictive with that signature crunch.

  1. 1.Prep the shrimp:
  2. 2.Rinse shrimp and pat completely dry. Using kitchen scissors, snip just behind the head and butterfly the shrimp along the back so they open up.
  3. 3.Season the shrimp:
  4. 4.Toss shrimp with salt and cracked black pepper, making sure each piece is well coated.
  5. 5.Dredge for crunch:
  6. 6.In a large bowl, mix flour, cornstarch, salt, peppercorns, garlic salt, and onion salt. Add shrimp and toss until fully coated.
  7. 7.Fry to perfection:
  8. 8.Heat oil for deep frying (350°F). Fry shrimp in batches for 4–5 minutes until golden, crispy, and cooked through. Remove and drain on paper towels.
  9. 9.Build the flavor base:
  10. 10.In a large pan or wok, heat olive oil over medium-high heat. Add Szechuan peppercorns and stir briefly to release aroma.
  11. 11.Garlic explosion:
  12. 12.Add minced garlic and sauté until lightly golden and fragrant—do not burn.
  13. 13.Bring it together:
  14. 14.Add fried shrimp to the pan and toss to coat in the garlic and pepper oil. Add jalapeño slices and stir-fry briefly.
  15. 15.Add crunch & color:
  16. 16.Toss in broccoli slaw and mix quickly to keep texture fresh and vibrant.
  17. 17.Season finale:
  18. 18.Sprinkle finishing seasoning (salt, garlic powder, onion powder, pepper) in three stages, tossing between each addition to evenly coat.
  19. 19.Serve:
  20. 20.Transfer immediately to a platter and serve hot while crispy.

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