Tom Rang Muoi / Salt and Pepper Shrimp

Salt and pepper anything is my love language. Salt and pepper chicken wings, salt and pepper tofu, those crispy, garlicky, slightly spicy bites you find at Chinese and Vietnamese spots are hands down some of my favorite appetizers on the planet. So it should surprise no one that the fried shrimp version, Tom Rang Muoi, is every bit as good as the wings and the tofu, and, honestly, it might even be better, depending on who you’re talking to.

What I love most about it is that it is a quick, easy appetizer that comes together in about 30 minutes, making it perfect for entertaining. You fry the shrimp until the shells crackle, toss everything with fresh garlic, jalapeño, and onion, and finish with a punchy salt-and-pepper seasoning. It looks impressive on a platter, and it disappears fast. However, if you are anything like me, you might set out to serve a crowd and then end up eating the entire batch yourself in one sitting. If that’s you too, you’re in a safe space.

What Is Salt and Pepper Shrimp?

Salt and pepper shrimp is an incredible dish found in Chinese and Vietnamese kitchens, known in Vietnamese as Tôm Rang Muối and sometimes as Tôm Chiên Muối Ớt. Whole shrimp get a light starch coating, fried until crackling crisp, and then take a quick turn in a hot wok with garlic, chili, and onion before a final shower of salt and pepper seasoning

If you’re a big textural eater like me, the contrast in texture is really where the magic happens. You get the crunch of the fried shell, the sweet snap of the shrimp inside, the heat of fresh jalapeño, and that savory, slightly sweet salt-and-pepper finish that makes you reach for one more. It shows up at family celebrations, Lunar New Year tables, and pretty much any gathering where people like to snack, sip, and dig in with their hands.

Why You’ll Love This Recipe

Variations and Substitutions

I grew up eating these with the shell and the head still on, and that is exactly how I love them. There is extra flavor and crunch in the shell and head that makes this dish so magical in my opinion. With that said, I know whole shrimp aren’t for everyone. So peel the shrimp completely if you prefer, use easy-peel shrimp so your guests get to choose their own adventure, or reach for headless shrimp if that feels more approachable. The recipe works beautifully across all of them.

Beyond the shrimp itself, the salt-and-pepper seasoning is a flavor superpower. I mentioned salt-and-pepper chicken wings and salt-and-pepper tofu up top, but you aren’t limited to those either. This same flavor goes well with fried calamari, spare ribs, and yes, even French fries. Once you taste how good this seasoning is, you’ll want to put it on everything, and I mean everything (my shoe looking at me right now, like “please don’t eat me.”). The options really are endless.

Now, if you can’t handle spice, you can substitute bell peppers for jalapeños to get that crunch and flavor without any heat. If you like it extra spicy, feel free to mix in serranos or habaneros.

How to Make Salt and Pepper Shrimp

Do your prep work

Mince your garlic first. Then slice the jalapeños into thin rounds. Cut the onion into strips along the grain so the pieces hold their shape in the hot oil. Getting these ready first means you can move fast once the shrimp come out of the oil.

Prep the shrimp

Devein each shrimp by sliding a toothpick under the vein along the back and gently lifting it out. Next, grab a pair of kitchen scissors and trim off the sharp horn on the head, known as the rostrum, along with the pointed tip of the tail, the telson, and any long antennae. This makes the shrimp friendlier to eat and prettier on the plate.

Now wash the shrimp, then pat them dry. You want the surface free of dripping water so the shells crisp up and the oil stays calm. Don’t worry about drying them completely, as you want the shrimp to stay naturally tacky, and that light surface is exactly what helps the starch cling to it.

Mix your coating and seasoning

In a large bowl, whisk together the potato starch, cornstarch, salt, and garlic powder. In a separate small bowl, stir together the salt, sugar, white pepper, and MSG for your finishing seasoning. Keep these two mixtures separate. The starch coats the shrimp before frying, and the seasoning goes on at the very end.

Heat the oil

Pour enough oil into a wok or large pan to submerge the shrimp, then heat the oil to 350F. If you don’t have a thermometer, dip a wooden chopstick into the oil. When steady bubbles rush up around it, you are ready to fry.

Coat and fry the shrimp

Toss the shrimp in the dry batter until evenly coated, then shake off the excess. Fry them in batches, so you never crowd the pot, which keeps the oil hot and the shells crisp. Each batch takes about 2 to 3 minutes for the shrimp to turn golden and the shells to become crispy. Lift them out with a spider or slotted spoon and drain on a wire rack or paper towel-lined plate.

Stir-fry the aromatics

In a separate clean pan or wok, add oil. Set it over high heat, then add the garlic, jalapeno, and onion. Stir fry for about 1 minute, just until everything smells amazing and the onion softens at the edges.

Toss it all together

Add the fried shrimp back to the wok. Sprinkle as much or as little of the salt-and-pepper seasoning over the top, then toss everything together for 30 to 60 seconds so every shrimp picks up the aromatics and that savory finish. Serve immediately and enjoy!

Frequently Asked Questions

Is salt and pepper shrimp Chinese or Vietnamese? Both cuisines make wonderful versions of it. In Chinese cooking, it is a classic salt-and-pepper, or jiao yan, preparation, and in Vietnamese, it is known as Tôm Rang Muối. This recipe leans into the Vietnamese style with fresh jalapeño and a savory salt-and-pepper finish.

Can you eat the shell on salt-and-pepper shrimp? Yes, and that is the whole point. When you fry shrimp with the shell on, the shell turns crackling crisp and completely edible, almost like a chip. The head is prized too, since it holds so much flavor. If eating the whole shrimp is new to you, start with one and see how you feel.

What shrimp should I use? Large shrimp work best because they stay juicy through frying. Head-on and shell-on give you the most flavor and crunch, but peeled, easy peel, or headless shrimp all work if you prefer. Choose what suits you and your guests.

Can I make salt-and-pepper shrimp without deep-frying? You can shallow fry in a smaller amount of oil, though deep frying gives the crispiest, most even shell. Alternatively, you could air-fry the shrimp if you’d like.

Do I have to use MSG? No, the MSG is optional, but in my opinion gives it that extra kick of flavor and umami that will keep you coming back for more.