Crispy Salt and Pepper Shrimp (Learn to Make Salt and Pepper Anything)

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Salt and pepper shrimp is called 椒盐大虾 /jiāoyán/. Jiao Yan is a style of dish that the food is deep fried until crispy and then sprinkled with the Jiaoyan seasoning. The pepper in the name refers to Sichuan peppercorn. Its unique citrus aroma and the numbing effect stand out the crispiness and make this dish special.
TO MARINADE THE SHRIMP (SERVES 3)
1 lb of shrimp, peeled and deveined
1/2 tsp of salt
1.5 tsp of soy sauce
1.5 tsp of Chinese cooking wine
1/2 inch of ginger, grated
3 cloves of garlic, grated
1 tbsp of cornstarch for the marinade
1 cup of cornstarch for the coating
TO MAKE THE JIJAOYAN SALT AND PEPPER SEASONING
3 tbsp of sea salt
3 tbsp of Sichuan peppercorn
1/2 tbsp of black pepper
1/2 tbsp of white pepper
1/2 tbsp of chili powder
OTHERS
2 cups of oil for deep frying
2 red chili, sliced thinly
2 green chili, sliced thinly
2 scallions, diced
4 cloves of garlic, sliced thinly
1 inch of ginger, sliced thinly
INSTRUCTIONS
Toast the salt, Sichuan peppercorn, black pepper, and white pepper into the wok over low heat for a couple of minutes. Blend the spices in a grinder until fine. Last, mix in 1/2 tbsp of red chili powder. We usually make more than we need as Jiaoyan stays good in a sealed container at room temperature for six months. You can turn any crispy food into Jiaoyan style by simply sprinkling it.
Marinade the shrimp with salt, soy sauce, Chinese cooking wine, grated ginger, garlic, and 1 tbsp of cornstarch. Mix thoroughly.
Place 1/2 cup of cornstarch at the bottom of a big container. Add the shrimp. Then cover the shrimp with the other 1/2 cup of cornstarch. Put on the lid and shake well. Rest the shrimp in the container for 10 minutes so the starch has time to bond together. The first tbsp of cornstarch in the marinade acts like glue, which will catch more starch while shaking.
During this time, dice the scallions; thinly slice the red and green chilies, garlic, and ginger.
Shake the shrimp in a sieve a few times to eliminate the excess starch. Next, fry the shrimp in 2 batches in 360 F oil for 1-2 minutes, depending on the size. Rest the shrimp on a rack for 15 minutes to drain the excess oil.
Double fry the shrimp in 400 F oil for 1-2 minutes or until crispy. Use paper towels to absorb the excess oil.
Put the pepper, garlic, and ginger in a sieve and fry them in the hot oil for 30 seconds. No need to fry the scallions.
Thoroughly mix the shrimp, chilies, garlic, ginger, and scallions. Sprinkle 2 tsp of that Jiao yan seasoning and toss well. Enjoy!

[@QuabmasM]

I bought shrimp last weekend to make salt & pepper shrimp but couldnt find time. Im DEFINITELY making this tonight! As someone who swears this is the best way to eat shrimp, I can tell she knows what shes doing! Thanks, your instructions are the best Ive seen. Nobody taught me to blend the sezchuan into a powder w/ the other seasonings. I just crush the sezcuan & use it as an optional dip when I serve them. Texture is so important to make sure these are as enjoyable as possible & you really do have to eat them shortly after to enjoy the unbelievable combination of flavor & crunch(microwaving will ruin the texture & oven reheating will change the flavor, burn the thin sliced produce, & barely bring back the crunch). Her recipe is perfect because she is mindful of even the crumbs left burning in the oil which can ruin the flavor & mindful of not overcooking the shrimp via taking them out to finish before a final texture fry. I like to marinade mine in cooking wine too & add an egg so the corn starch coats thicker. I also drizzle a tiny bit of sesame oil at the end when tossing the seasoning in a wok. Tip for those who never tried: also try a recipe like this w/ the heads still on(just remove the antennas & the sharp tip but leave on the legs & the shell as you devain. You can eat them whole...the shells are easy to eat the smaller the shrimp are & add to the texture where as the heads add so much more flavor...itll change your life lol).

[@michaelwesterland1853]

Lots of good info here, thank you!

[@fredfrond6148]

I use turmeric in addition to the flavourings she uses.

[@Wwalker1000]

Wow!! Mandy is most surely the YT cooking goddess!!!

[@patriciavyce7942]

Totally agree👍🏻

[@theritchie2173]

As a pasty European who loves a lot of spicy Indian, Thai, Mexican etc food - Szechuan peppercorns are on a whole other level. It's not so much about the raw heat, but be prepared to say goodbye to any sensation in your mouth for the next 4 hours. This looks absolutely delicious, now I just need to round up the courage to make it.

[@coolenaam]

there is no need to call yourself pasty, it is a very strange thing to do

[@samlsd9711]

😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 Feels like it shouldn't be consumed by humans

[@MTMF.london]

@@Koji-888 I think different people have different levels of tolerance for spicy food/chilies. Call me strange but I prefer the numbing sensation of Sichuan peppers but not the throat-burning hit of Indian chilies.

[@khaleefax9553]

*Indian food?* *Eww too gassy ... you fart like hell all day and your breath stinks too.*

[@theritchie2173]

@@khaleefax9553 So in your case, no change?

[@goatsandroses4258]

I love to listen to you sometimes, Mandy. You also seem so happy. When I'm tired, no matter what you're cooking, it makes me happy to listen to you.

[@nateroseman]

Great timing. I was just looking at shrimp today at the supermarket. I was looking for a good recipe to go with them. This is perfect

[@ReneesatItAgain]

Yummers!! Who knew shrimp withstands double cooking .... and love the overlay of peppers ginger and garlic ... my favorite aromatics!! Looks delish, Mandy!! Thank you!!! 🌶

[@kevintunnicliffe2181]

I tried this recipe today, as a side with our beef stir fry. Rather than deep fry, I used an air fryer. It produced a beautiful end result. The prawns were perhaps not as crispy as yours but assuredly delicious. The spice mix is a winner. Thank you

[@randmayfield5695]

The Thais make this with a mixture of rice flour and corn starch 2:1 ratio. The cornstarch provides the 'glue' and the rice starch the crunch. Rice starch does not absorb liquid so hence the sustained crunch. It also does not brown so another reason for the corn starch.

[@niamtxiv]

Yes

[@susieangelo6410]

Thanks, Mandy for all your helpful tips to double-fry, then fry the veggies, sprinkle the special seasonings and lastly, shake to combine. Who knew right? Your final work of art made me want to grab that bowl through my computer screen and pig-out. LOL! 🤣

[@RoxasLov3r4Ev3r]

Everything you make is sooo delicious 🥺🥺🥺 Chinese salt and pepper style/seasoning is SO GOOD and one of my favorite flavors ever!! Thank you soooo much for not only teaching us the recipe but also the technique to use on other proteins, too!! You're so thoughtful, knowledgeable, talented, helpful, and amazing!!

[@RayMacksKitchenandGrill]

I'm definitely given this recipe HI… it looks so delicious.

[@4ll1d0155m0k3w33d]

I just got your wok delivered today! I'm excited to start using it!

[@SoupedUpRecipes]

Hope you like it!

[@Manta307]

Mandy you are an amazing cook. Your explanations are so clear and helpful, and all your recipes I tried so far are delicious and authentic. I love your tips and that really helps me a lot, I learned a lot! For example how to make gyoza dough and sechuan pepper salt and your chili oil from scratch, wow! Thank you!

[@GotoJas]

Obviously, you have a passion in cooking. It shows in your presentation how passionate you are. I admire you the way you present the food. Obviously, it’s a great tasting food. Again, thank you

[@peterbrown6224]

Thank you, Mandy - I'm addicted to this style, especially squid. There is no hope that I could do this myself. I'll try, though.

[@dr.riversong6228]

Your teaching is really really good it makes me feel like even I can make even the most complicated dishes with ease. Thanks for all the videos, your hard work makes me love my kitchen more. =)

[@gucci_cooking]

It looks so delicious and I get hungry every time I watch your videos! Thanks for all the great recipes!

[@lisawong6573]

I love 椒盐虾. I have never made it with peeled shrimps. I'll give it a try. Thanks for sharing, Mandy. Love your videos. 💗💗

[@Slivings911]

These look delicious. I lived in NYC years (many years) ago, and this was a favorite Chinese dish (also Grand Marnier shrimp). I can’t remember the restaurant where we ordered but they were called salt & pepper shrimp, and as I recall, the shells were left on, and you were meant to eat the shells, too. The shells weren’t tough or difficult to chew. They were simply crispy like fried soft shelled crabs. Anyway, your recipe looks delicious. I don’t know where I’ll find the orange peppercorns but we have an Asian market here so I’ll try there first. 😊

[@anahataorganics]

I am totally making this very soon. I love Jiaoyan flavour!

[@kimbarnes4749]

Can't wait to try this Mandy 💕 you!!!

[@valerieneal2747]

I LOVE YOUR RECIPES...I LOVE SHRIMP AND I WILL BE COOKING THIS TOMORROW. THANK YOU 🌻🌿🏵🍃🌺

[@madhatter2012]

Wow! I'm definitely saving this one! I don't have everything on hand to make it now, but I will soon. Nice job!

[@johnnewbon3255]

Nice and simple thank you

[@sergeiz.5815]

Your wok is awesome been using it for couple years now:)

[@TheLynnz10]

Omg I need to try this. That crunch just about had me drooling

[@HellenShort]

Thank you so much for making this video! Rushing out to buy squid and prawns tomorrow!

[@rlwalker2]

Love the technique.

[@shoupl0073]

I’m going to have to try this recipe! Salt and Pepper shrimps is one of my take a way favourites

[@rgarlinyc]

Looks delicious - thanks for the recipe too, Mandy - I shall try this later in the week!

[@rafaelsmith5411]

I love shrimp. Thank you for recipe. Your shrimp is beautiful. Great Video!! 👍🏾👍🏾

[@RedDragonVideos]

I love the red shrimp. When I first seen these at the market, I thought they were cooked🤣. Thanks for the tips on using cornstarch and frying. I will be trying this soon. Thanks Mandy. Have a great weekend🙏💞🐲🌹

[@olyman63]

Beautiful and yummy show. Thank you for sharing Mandy. Have a great day 😊

[@peterhannah2184]

Thank you so much for doing things like this. Its amazing to see food from other cultures come to life in such an amazing way!

[@dorjon6121]

This is the one I have been waiting😍 for

[@thefoolishhiker3103]

I love how easy you make these recipes with your instructions. Thank you

[@MysticMage255]

This looks SO delicious. Why is shrimp oh so tasty? Can't wait to try. Thank you for this recipe!

[@edmorris5007]

Ohhhh, Mandy! Thank you for this Recipe! I love Salt and Pepper Shrimp!

[@stofflhagen2492]

Dear Mandy, I LOVE your recipe! It turned out to be ssssso delicious! Xie Xie Ni!

[@davidf8749]

I have some King Prawns (cooked) but this has given me some ideas for giving a crunchy texture to them. :)

[@Poeticfloetic]

They will be rubbery. There is a reason they are mostly done with raw prawns.

[@theresa5059]

@@Poeticfloetic I find prawns are a little more forgiving when overcooked than other seafood. It should taste ok.

[@iriscishikawa7381]

such a quick lovely recipe ❤️❤️❤️

[@tamsondarland8951]

Thank you for wonderful recipes with recipe description. Love your channel.

[@leosmith105]

Thanks!

[@SoupedUpRecipes]

Thank you for the support!

[@madelynthompson8969]

I made this dish last night - it was unbelievably delicious. For my palate though, 2 tsp. of the seasoning was too much in terms of saltiness. Other than that, the shrimp was so good. I am looking forward to leftovers today. Thanks Mandy for yet another wonderful and easy recipe.

[@Deuk]

Wow, I just made this recipe today and I was blown away. The taste is so good. Love those sechuan pepper in it!

[@Hoonigantrucker]

I will be making this Saturday but with scallops. This might be part of ny new holiday menu, if it’s as incredible as it looks.

[@impunitythebagpuss]

What a gorgeous blouse! And an interesting recipe!

[@redhousepress]

I love my wok Mandy. I bought it when you originally put it on a preorder and have never looked back. Great design and truly non stick now that its so well seasoned. I cant wait to make this recipe! Thanks so much!

[@amarprotidinerranna]

Very nice sharing dear friend and very delicious prawn Fish Recipe 👌

[@roberthermosillo5727]

Ever since your popcorn chicken recipe, I've been hoping that you consider selling your own ready-made of jiaoyan seasoning.

[@irishpixierose]

This is one of my favorite dishes. We'll have to buy shine fresh shrimp from the boats when they come in again.

[@hongandinnaim5833]

I love it!!! Thank you for sharing your delicious recipe as always ❤❤

[@mikecroly4579]

Thank you so very much dear Mandy for sharing your wonderful knowledge of Chinese cooking! You are a wonderful teacher and your videos are very helpful and enjoyable!...Please continue!

[@SarkazzHere]

looks delicious!

[@UnidentifiedOne]

All my years of trying to make shrimp crispy..I'm talking about over 10 years plus and your technique was simply to double fry it. LoL at myself. I know how to do it with chicken. But my brain couldn't make the connection. Thank you for the video.

[@jasmineb5697]

Hi Mandy, this a good recipe to make this weekend. I am getting some shrimps after work, so this a nice recipe to try. Yum..thanks Mandy❤️❤️

[@endorphinparametric4132]

You leave the tail on not just for presentation, but because it's where most of the flavour is located. If the shrimp are not too huge, you can leave the entire shell on and double the flavour and crunch!

[@mikecroly4579]

Thank you for sharing dear Mandy!

[@pamelam6804]

I love this. Great and Simple. Thank you for this.

[@rachelvences7239]

Im obsessed with your videos

[@mookiebrown79]

OMG this is such a genius recipe! So simple and looks gorgeous! Thanks very much - will definitely be giving it a try soon! 😍👍

[@hansdampf4055]

Thanks for this wonderful recipe! I have never heard of this spice mixture. I will definitely try this.

[@VickyShawcooksalot]

Thank you! Thank you! Thank you! We love pepper salted squid. Since we left Portland Oregon we have no place that makes it. Now I can try making at home.

[@texaspapaw2110]

I love your videos. I can’t help but smile while watching. You’re so enthusiastic and informative. Thank you.

[@terryb3388]

frying the chilies in the wok oil ... genius!

[@cut--]

Oh wow.. I used to eat this in a little restaurant below Canal St in NYC. Every Friday afternoon it was the perfect start to my weekend!! NOw I have a good idea how to make, although the place I went to was Vietnamese but I'm sure they are similar, what do you think Mindy.❤ U 🙂

[@soulmelodies]

OH WOW.. This is one of my favorite dry prawn preparations.. I have to make it one day 😍😋😋😋😋

[@iamgruen]

I wanna to try this asap! Thanks for sharing this recipe.

[@silvioguesrgl]

Deliciosos y sencilla preparacion. Saludos...

[@kathleenoconnor8155]

I love your channel and all your recipes! I was watching you eat the shrimp and I was wondering if Asian people always eat the tail of a shrimp. I did not realize they could be eaten and I wondered what nutritional value they have.

[@stevencottam93]

This looks so good my mouth is dying to try. Cant wait to give this recipe a try.😊

[@frobinson1981]

This is the recipe I have been looking for

[@timivers8823]

Absolutely delicious recipe! I used shell, and head on. Thank you!!

[@jefferyrowland5579]

Thank you for making and showing this video.

[@Brendan156]

Mandy thank you for the thorough explanations of your recipes, I appreciate it.

[@mantsukinohana2353]

Wow that looks sooo amazing!! I'm definitely gonna try this soon! My hubs doesn't like seafood :( but I'll try with pork because salt pepper pork chops is one of our fav dishes. I also want to try this with squid too, well I just wanna try all the versions you recommended! lol

[@moonbeam7815]

Such a professional presentation! Seamlessly scripted and very engaging! Thank you for the recipe!

[@faithnelson6069]

i've never had shrimp this way, but i have had the calimari and pork. this looks great.

[@donnavorce8856]

Looks delicious. Thanks for posting.

[@user1233002]

What An Excellent Video. And your Spice You shared can be used for Rubs to Smoke Meats, and to Fry Fish & Chicken. I've enjoyed this recipe in Hong Kong on my many visits, it's been 20 years though. So watching You ;Prep, Mix, Fry and Garnish and of course Crunch had me Laughing and Yumming Out Loud. We will be making this soon. Thank You So Very Much For Sharing.

[@chad0x]

Absolutely love ho you cook the aromatics in the sieve. So clever!

[@ravindranathdomun5423]

I like your simplicity and professionalism 👍👍

[@wendyjennings1502]

Great video! Thank you 😊 💓

[@plushwishes]

I loveeeeeee your channel, I have been making your updated sesame chicken all week

[@JenHope118]

Yum yum, I didn't know Szechuan pepper salt can be used on prawns. for coating I use often potato starch . Stays crispy for 5 hours.

[@timivers8823]

I keep making this. Made it a couple other ways, but i now stick with this!❤

[@billyhughes9776]

Looks amazing -- will give this one a shot.

[@Ram-69]

Thank God I found your wonderful channel. ❤

[@laurag1076]

I could listen. To u talk all day xx

[@amasterofbation]

This looks amazing

[@janelgarcia6838]

I love her accent, it’s so southing to listen to 😍

[@cquilty1]

@janelgarcia6838 I find it a bit 'northing.'

[@rettasandifer9896]

Making this on my way to the store! Thanks, love your videos❤

[@claudionogueira9836]

You are brilliant! Thank you again

[@anthony7859]

Wonderful, thank you for sharing. God bless.

[@nightstar3632]

Made my Jiao Yan spice. YUMMY!! These will become Christmas gifts. 😊

[@pipporossi5319]

She s very , very very good 👍🏻 Simple recipe, very good taste, and not so much expensive. You are a gorgeous woman, keep going! A 🤗 from italy 🇮🇹!

[@saturnine156]

Your show is so excellent.

[@jimkorbeck5267]

Awesome recipe Mandy keep them coming they are all so delicious 🤤🤤🤤

[@lgparker4726]

This looks delightful, can't wait to try it. Can the shrimp be done in airfryer?

[@jacymacchia6806]

2 questions: #1 POTATOES!? Very exciting. Would you coat with corn starch and double fry potatoes too? #2 I bought whole green Sichuan peppercorns on a whim. If I switched them in for the red I would still toast before grinding?