Name: Spicy Szechuan Salt and Pepper Shrimp Recipe
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Cuisine: Szechuan
Ingredients: 510 g head-on raw shrimp; ¾ cup tapioca starch (or corn starch); Oil for deep frying; 1 ½ tbsp neutral oil; 4 garlic cloves (minced finely); ¼ cup sea salt (or kosher salt); 3 tbsp szechuan peppercorn (2 tbsp if you prefer less spice and heat); ½ tsp roasted szechuan pepper salt (prepared from above); 1 tsp crushed red pepper flakes (chili flakes); Extra szechuan salt and crushed red pepper/chili flakes for tossing

If you love bold, flavorful dishes that bring a little heat and crunch to the table, you’re going to adore this Spicy Szechuan Salt and Pepper Shrimp Recipe. I absolutely love how these shrimp come out crispy on the outside with that signature numbing spice from the Szechuan peppercorns and a fiery kick from chili flakes. Whether you’re whipping up a quick weeknight dinner or impressing friends at your next gathering, you’ll find this recipe is a total winner—delicious, easy to make, and totally addictive.

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Why You’ll Love This Recipe

Bold and Unique Flavor: The combo of Szechuan peppercorns and chili flakes delivers that signature numbing, spicy punch you won’t find in ordinary fried shrimp.
Perfect Crispiness: Coated in tapioca starch and deep-fried to golden perfection—each bite offers a satisfying crunch you’ll crave.
Simple but Impressive: Don’t let the fancy name fool you—this recipe is surprisingly straightforward and totally doable on a busy weeknight.
Family Favorite: I discovered this trick when feeding picky eaters—they usually shy away from spice, but these shrimp win them over every time.

A close-up of a golden-brown fried shrimp held by a woman's hand, about to be dipped into a small glass bowl of thick, reddish-brown sauce with visible small bits of spices. The shrimp has a crispy, textured coating and is slightly curved, with some sauce dripping off the tip. The bowl sits on a white plate with a blue rim, surrounded by more fried shrimp pieces. In the background, there are lime wedges and fresh green herbs on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The ingredients for this Spicy Szechuan Salt and Pepper Shrimp Recipe come together beautifully—the aromatic Szechuan peppercorns paired with the chili flakes give the shrimp that mouth-tingling flavor. Grab the freshest raw shrimp you can find for juicy, tender results.

Head-on raw shrimp: Freshness is key here; leave the heads on for extra flavor.
Roasted Szechuan pepper salt: This homemade blend is the star seasoning—don’t skip roasting your peppercorns for the best aroma.
Crushed red pepper flakes: Adjust the heat level easily by using more or less.
Garlic cloves: Freshly minced garlic adds a punch of savory goodness.
Neutral oil: Use something like canola or vegetable oil; it’s perfect for frying without overpowering flavors.
Tapioca starch: This creates that irresistible crispy coating; corn starch works too if you prefer.
Oil for deep frying: A neutral oil with a high smoke point keeps things crisp and clean.
Sea salt or kosher salt: For seasoning and making the Szechuan salt mixture.
Szechuan peppercorn: Toast and crush them yourself for the freshest punch.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Spicy Szechuan Salt and Pepper Shrimp Recipe is. Sometimes I tweak the heat or add extra aromatics to suit my mood or the occasion. You should definitely experiment and make it your own!

Milder version: I cut back the chili flakes and peppercorns for a gentler spice, perfect for casual family meals with kids.
Extra garlicky: Adding an extra clove or two of garlic amps up the flavor if you’re a garlic lover like me!
Use prawns or peeled shrimp: For convenience, I sometimes buy peeled shrimp, but leaving the heads on keeps it authentic and flavorful.
Gluten-free option: Swapping tapioca starch with cornstarch keeps this recipe naturally gluten-free.

How to Make Spicy Szechuan Salt and Pepper Shrimp Recipe

Step 1: Roast and grind your Szechuan pepper salt

This is where the magic begins. Toast your Szechuan peppercorns in a dry pan over medium heat until fragrant—this usually takes 2 to 3 minutes. Keep an eye on them so they don’t burn. Once toasted, grind them with the sea salt in a spice grinder or mortar and pestle until you get a coarse powder. This homemade Szechuan salt is the secret to that numbing, savory flavor that defines this dish.

Step 2: Prep the shrimp

Peeling and deveining shrimp can be a chore, but I found that buying head-on shrimp saves flavor and fuss. Rinse them well and pat dry with paper towels. Dry shrimp fry better, so don’t skip this step. If you want to save time, some grocery stores sell shrimp already cleaned—just make sure they’re as fresh as possible.

Step 3: Coat the shrimp evenly

In a big bowl, mix the shrimp with the minced garlic, crushed red pepper flakes, and 1½ tablespoons of neutral oil. Then, toss them in the tapioca starch until they’re nicely coated—this is your ticket to that signature crispy texture. Don’t rush this step; an even coat means every bite will have a perfect crunch.

Step 4: Deep fry til golden and crispy

Heat enough oil in a deep pan or wok to fully submerge shrimp—oil temperature around 350°F (175°C) is perfect. Fry the shrimp in batches for about 2 to 3 minutes until they turn golden and crispy. Don’t overcrowd the pan, or your shrimp will steam instead of fry. After frying, drain on a wire rack or paper towels to keep them crisp.

Step 5: Toss shrimp with extra seasoning

While the shrimp’s still hot, sprinkle extra roasted Szechuan salt and crushed red pepper flakes over the top. Give everything a quick toss so the shrimp are evenly coated with that spicy, savory seasoning before serving.

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Pro Tips for Making Spicy Szechuan Salt and Pepper Shrimp Recipe

Use fresh peppercorns: I noticed a huge flavor boost when toasting whole Szechuan peppercorns fresh rather than using pre-ground.
Don’t skip drying shrimp: Damp shrimp won’t get that perfect crispy exterior, so pat them dry before coating.
Oil temperature matters: Using a thermometer helped me keep the oil just right so shrimp fry quickly without absorbing too much oil.
Fry in batches: Avoid overcrowding the pan to keep the shrimp crispy, not soggy or steamed.

How to Serve Spicy Szechuan Salt and Pepper Shrimp Recipe

A white bowl with a blue rim is filled with a pile of golden fried shrimp, sprinkled with fresh green herbs. On the right side of the bowl sits a small clear glass bowl filled with a red chili sauce, speckled with bits of chili and garlic. Thin slices of green lime rest beside the sauce, along with a bunch of fresh green parsley. Around the bowl on the white marbled surface are several lime wedges. At the top right, a white plate holds three more fried shrimp over a spoonful of red sauce. On the left side of the image, two glasses filled with ice and lemon slices are visible. A small scalloped silver dish with a spoon rests near the top right corner of the main bowl, filled with a coarse light brown spice mix. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually garnish these shrimp with a sprinkle of finely chopped fresh scallions and a few extra toasted Szechuan peppercorns for punch and color. Sometimes I toss in extra sliced fresh chili if I want to dial up the heat. These simple garnishes make the dish pop on the plate and add that fresh contrast to the crispy shrimp.

Side Dishes

My family goes crazy for pairing these spicy shrimp with steamed jasmine rice or a light cucumber salad to cool the palate between bites. Stir-fried bok choy or garlic green beans also make for excellent, quick veggies alongside. The light sides balance out the richness and spice perfectly.

Creative Ways to Present

For special occasions, I like serving the shrimp piled on a big platter garnished with edible flowers or fresh herbs like Thai basil—turns it into an instant party centerpiece. Another fun trick is serving them in mini bamboo steamers alongside dipping sauces for a fun, interactive appetizer experience.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover shrimp in an airtight container in the fridge for up to 2 days. They tend to lose some crispiness but still taste great, especially when reheated properly. Don’t leave them out too long at room temperature—shrimp spoil fast!

Freezing

I don’t usually freeze these shrimp because the texture changes—fried foods can get soggy after thawing. But if needed, freeze them in a single layer on a baking sheet first, then transfer to a freezer bag. I recommend reheating directly from frozen to preserve texture as best as possible.

Reheating

To bring back some crispiness, I reheat the shrimp in a hot skillet over medium heat or pop them under the broiler for a couple of minutes. Avoid the microwave, which makes them rubbery and soggy. Adding a quick toss of extra Szechuan salt when reheating freshens the flavors nicely.

FAQs

Can I use frozen shrimp for the Spicy Szechuan Salt and Pepper Shrimp Recipe?

Absolutely! Just make sure to fully thaw them, pat them very dry, and remove excess moisture before coating and frying. This helps achieve that crunchy texture. Frozen shrimp can work well if handled properly.
What if I don’t have Szechuan peppercorns?

Szechuan peppercorns have a unique numbing flavor that’s hard to replace. If you can’t find them, you can still make a tasty salt and pepper shrimp by using extra black pepper and chili flakes, but the dish won’t have that signature tongue-tingling sensation.
Is this recipe very spicy?

The spice level depends on how much crushed red pepper flakes you add. I usually start with one teaspoon and adjust to taste. You can always reduce or increase the chili flakes and Szechuan peppercorns for mild or fiery heat.
Can I bake these shrimp instead of deep frying?

Baking can be a healthier option but you won’t get the same crispy texture. If you try baking, lightly spray the coated shrimp with oil and bake in a hot oven (425°F) on a wire rack for about 10-12 minutes, flipping halfway. They’ll be tasty but expect slightly less crunch.

Final Thoughts

This Spicy Szechuan Salt and Pepper Shrimp Recipe has become one of my absolute go-tos when I want something quick, flavorful, and a little out of the ordinary. The first time I made it, my family literally begged me to make it again the very next week! I hope you give it a try and see how these simple ingredients turn into something truly special—and addictively delicious. You’ll love having this recipe in your cooking arsenal for when you want to wow your taste buds and your guests.