Wok-Fried Cantonese Salt and Pepper Shrimp

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe, ready in about 18 minutes, pairs 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

1 pound, peeled and deveined large shrimp
3 tbsp cornstarch
4 tbsp vegetable oil
5, thinly sliced garlic cloves
1, thinly sliced fresh red chili
2, chopped green onion
1 tsp sea salt
1/2 tsp white pepper
1/2 tsp ground black pepper
1 tsp sesame oil

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Instructions

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.
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.
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.
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.
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.