Air Fryer Salt and Pepper Shrimp (Crispy Chinese-Style)

Air Fryer Salt and Pepper Shrimp is my lighter take on the crispy Cantonese restaurant classic — shrimp in a salty white-pepper coating, air fried until crackly, then tossed with sizzling garlic, chilies, and scallions. No wok of oil, no deep-fry mess, and it’s on the table in about 20 minutes.

If you’ve ever ordered salt and pepper shrimp at a Chinese restaurant, you know the magic isn’t actually just salt and pepper. It’s the combination of a light, shatter-crisp starch coating, the floral heat of white pepper, and that final toss with golden fried garlic and fresh chilies. Most recipes deep fry the shrimp to get there. The first time I tested this in the air fryer, I was skeptical the coating would crisp without a pot of oil — but with a light cornstarch dredge and a good spritz of oil, the shells get genuinely crunchy, and the cleanup is one small skillet instead of a quart of used frying oil.

Why This Recipe Works

• White pepper, not just black. White pepper is what gives this dish its signature restaurant flavor — earthy, sharp, and a little funky. I use mostly white with a pinch of black for bite. If you have Sichuan peppercorns, toasting and grinding a half teaspoon into the mix takes it even closer to the dim sum version.
• The aromatic finish is non-negotiable. Two minutes of frying sliced garlic, fresh chili, and scallion in a small skillet, then tossing the hot shrimp through it — that’s the difference between “seasoned shrimp” and salt and pepper shrimp.
• The air fryer earns its spot. Hot circulating air crisps the cornstarch coating beautifully as long as you don’t crowd the basket and you spray the coating well. In my testing, dry patches of cornstarch stayed white and powdery — if you see chalky spots after spraying, hit them again.

Ingredients You’ll Need

The full quantities are in the printable recipe card below.

• Large or jumbo shrimp — peeled and deveined, tails left on for easy grabbing. For the most traditional (and juiciest) version, leave the shells on entirely; the air fryer crisps them enough to eat. Either works — I give timing for both.
• Cornstarch — the secret to the light, crispy crust. Potato starch or rice flour work too (rice flour keeps it gluten-free… though cornstarch already is).
• Fine sea salt
• Ground white pepper — don’t skip this; it IS the flavor of the dish. Find it in the spice aisle or any Asian grocery.
• Ground black pepper — a smaller amount, for sharpness.
• Sugar — just a pinch; it rounds out the salt the way restaurant versions do.
• Fresh garlic — thinly sliced, not powdered. It fries into crispy golden chips.
• Fresh red chili or jalapeño — thinly sliced. Use less (or deseed) for a milder dish.
• Scallions — sliced, added at the very end.
• Neutral oil — for spraying the shrimp and frying the aromatics. Avocado or vegetable oil both work.

How to Make Salt and Pepper Shrimp in the Air Fryer

Step 1 — Dry the shrimp. Pat the shrimp very dry with paper towels. This is the single most important step for crispiness — wet shrimp turn the cornstarch into paste.

Step 2 — Make the seasoned coating. In a large bowl, whisk together the cornstarch, salt, white pepper, black pepper, and sugar (plus ground Sichuan peppercorn, if using).

Step 3 — Coat the shrimp. Toss the shrimp in the seasoned cornstarch until evenly coated, then shake off the excess. You want a thin, even dusting — a thick layer goes gummy instead of crisp.

Step 4 — Air fry. Preheat the air fryer to 400°F for 3 minutes. Arrange the shrimp in a single layer (work in batches — crowding steams them) and spray generously with oil until no dry white cornstarch spots remain. Air fry 6–8 minutes, flipping and re-spraying halfway, until golden and crisp. Shell-on shrimp need 8–10 minutes. Shrimp are done at 145°F internal, pink and opaque.

Step 5 — Fry the aromatics. While the shrimp cook, heat 1 tablespoon of oil in a small skillet over medium-high. Add the sliced garlic and chili and fry 60–90 seconds, stirring, until the garlic edges turn golden — pull it before it browns or it goes bitter. Turn off the heat and stir in the scallions.

Step 6 — Toss and serve. Add the hot shrimp straight to the skillet and toss for 30 seconds so every piece picks up garlic chips and chili. Taste; sprinkle with a final pinch of the salt-and-pepper mix if it needs it. Serve immediately — this dish waits for no one.

Pro Tips From My Testing

• Spray more than you think. The number one reason air fryer cornstarch coatings disappoint is under-oiling. Any spot that’s still powdery white before cooking will taste chalky after.
• Batch, don’t stack. A pound of shrimp usually means two batches in a standard basket. Keep the first batch warm on a rack in a 200°F oven.
• Shell-on vs. peeled. Shell-on is traditional, juicier, and the crispy shells are genuinely eatable from the air fryer. Peeled is easier for kids and weeknights. Both are correct; the shells just need ~2 extra minutes.
• Don’t walk away at the end. Shrimp go from perfect to rubbery in about 90 seconds. Start checking at the 6-minute mark.
• Make it a meal. Serve over steamed jasmine rice with stir-fried greens, or pile onto a platter as an appetizer with lime wedges.

What to Serve With Salt and Pepper Shrimp

This dish is salty, crispy, and a little spicy by design, so the best pairings are mild and starchy or fresh and cooling. A bowl of steamed jasmine rice is the classic move — it soaks up the garlic-chili oil and tames the salt. To turn it into a full takeout-style spread, serve it alongside my Air Fryer Baby Bok Choy, which cooks in the same 10 minutes, or make it a feast with Panda Express Copycat Fried Rice or Benihana Fried Rice. For an appetizer night, pile the shrimp onto a platter with Homemade Chinese Egg Rolls and lime wedges. A simple quick-pickled cucumber salad (sliced cucumbers, rice vinegar, a pinch of sugar and salt) also makes a great cooling side if you’ve gone heavy on the chilies.

Variations

• Salt and Pepper Calamari. The exact same coating and aromatic finish works beautifully on squid — I have a full recipe for Air Fryer Salt and Pepper Calamari if shrimp isn’t your thing.
• Sichuan-style. Toast ½ teaspoon of Sichuan peppercorns in a dry pan for 1–2 minutes until fragrant, grind them, and add to the coating. This is the version closest to what you’d get at dim sum, with that signature tingly heat.
• Traditional shell-on. Leave the shells on for the juiciest shrimp and crispy, edible shells — just add about 2 minutes to the cook time. This is how the dish is served in most Cantonese restaurants.
• Mild and kid-friendly. Deseed the chili (or skip it entirely) and cut the white pepper to ½ teaspoon. You keep all the crispy garlic flavor without the heat.

FAQs

Can I use frozen shrimp? Yes — thaw completely first (overnight in the fridge, or 15 minutes in a bowl of cold water), then pat very dry. Coating won’t stick to icy or wet shrimp.

What’s the difference between white pepper and black pepper here? White pepper is fermented and skinned before drying, so it tastes earthier and sharper, and it’s the traditional pepper in this Cantonese dish. Black pepper alone works in a pinch, but the flavor will read more “American seasoned shrimp” than “restaurant salt and pepper shrimp.”

Is this recipe gluten-free? Yes, as written — cornstarch contains no gluten. If you substitute another starch, rice flour and potato starch are also gluten-free.

How spicy is it? Mild-to-medium as written. The chili is sliced, not minced, so you can eat around it. Deseed the chili or use half for less heat; add a second chili or a pinch of cayenne to the coating for more.

Can I make it ahead? It’s at its absolute best in the first 10 minutes. The fried garlic-chili mix can be made up to a day ahead and rewarmed, so the only last-minute work is air frying the shrimp.

How do I store and reheat leftovers? Refrigerate in an airtight container up to 2 days. Re-crisp in the air fryer at 375°F for 2–3 minutes — the microwave will make them rubbery. I don’t recommend freezing cooked coated shrimp; the coating turns soggy on thaw.

More Easy Air Fryer Recipes

• Air Fryer Beer Battered Shrimp
• Cheesecake Factory Copycat New Orleans Cajun Shrimp
• Air Fryer Seafood Boil
• Copycat Popeye’s Seafood Po’Boy
• Air Fryer Shrimp Foil Packets
• Easy Shrimp Scampi Without Wine