Wok-Fried Cantonese Salt and Pepper Shrimp

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy shrimp wok-fried with crispy garlic, fresh chilies, and a fragrant salt and pepper seasoning, delivering a quick and savory Cantonese seafood dish. This chinese-inspired seafood ready in about 18 minutes pairs pound, peeled and deveined large shrimp, cornstarch, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 8 min Serves 4 Chinese cuisine 210 cal/serving
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Ingredients

Instructions

  1. Step 1: Toss 1 pound peeled and deveined large shrimp with 3 tbsp cornstarch until fully coated and set aside for 5 minutes to allow the coating to adhere.
  2. Step 2: Heat 4 tbsp vegetable oil in a large wok over high heat until shimmering. Add the shrimp in a single layer and fry for 2 minutes on each side until golden and just cooked through, then remove and drain on paper towels.
  3. Step 3: Lower heat to medium, add 5 thinly sliced garlic cloves and 1 thinly sliced fresh red chili to the wok, stir-frying for 30 seconds until fragrant but not burnt.
  4. Step 4: Return the shrimp to the wok and sprinkle with 1 tsp sea salt, 1/2 tsp white pepper, and 1/2 tsp ground black pepper. Toss quickly to combine and coat evenly.
  5. Step 5: Remove from heat, drizzle with 1 tsp sesame oil, garnish with 2 chopped green onions, and serve immediately to enjoy the crisp texture and bold flavors.

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Frequently asked questions

How long does Wok-Fried Cantonese Salt and Pepper Shrimp take to make?

Total time is about 18 minutes (10 min prep + 8 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Wok-Fried Cantonese Salt and Pepper Shrimp?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cornstarch from drying out.

Can I substitute ingredients in Wok-Fried Cantonese Salt and Pepper Shrimp?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Wok-Fried Cantonese Salt and Pepper Shrimp for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Wok-Fried Cantonese Salt and Pepper Shrimp?

Chinese seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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