Salt & Pepper Shrimp

EatingWell Serves Two

Your rating: None Average: 4.1 (101 votes)

Rice flour is the “secret ingredient” in this dish and is used to make the flavorful coating for the shrimp. But if you can't find it, cornstarch makes a fine substitute. Serve with rice noodles or brown rice and a sprinkle of chopped scallions.

"Unbelievably good! And easy! I'm emailing this recipe to my whole family! "
Salt & Pepper Shrimp

9 Reviews for Salt & Pepper Shrimp

so sooo good

This recipe is overloaded with healthy food! and we exchanged the cabbage for baby bok choy from our garden and didnt put any 5 spice except for a dash of cinnamon. its awesome with the brown rice!!!

Our salt & pepper shrimp!
No Cornstarch!!!

Because I didn't have any rice flour on hand, I used cornstarch as a substitute and followed the recipe exactly. The cornstarch got too sticky and ended up not coating my shrimp very well, but coated the bottom of my pan!!!!

I tried it a second time the next night with Rice Flour and it turned out perfectly. My advice: DON'T USE CORNSTARCH!!!!!


This is one of our favorites. The first time I made it I followed the recipe exactly, now I leave out the five spice powder and my family likes it much better.


Unbelievably good! And easy! I'm emailing this recipe to my whole family!


I love the fattening, deep-fried version of salt and pepper shrimp you find at Chinese restaurants, and this version delivered a lot of the same great flavor. The first time I mixed up the rice flour dredge, though, it smelled WAY too strong, so I cut the amount of 5-spice powder down significantly -- only used about an 1/8 tsp and it was just enough. If you really love 5-spice, go for it, but if you don't, you may want to add a little less. I added some scallions to the pan with the jalapenos, because that's how they do it at my favorite restaurant, and they were really good. The slaw was really tasty, too!


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