Salt and Pepper Shrimp
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Salt and Pepper Shrimp is one of those dishes that’s simple but full of flavor. The seafood comes out crispy on the outside and tender inside, with a good hit of seasoning. It’s quick to make and works well for a weeknight dinner or something a little different for guests.
Serve this dish with cheesy orzo, cucumber salad, brown sugar espresso, and lemon blueberry cake.
Salt and Pepper Shrimp
Salt and Pepper Shrimp comes from Cantonese cooking and is popular in Chinese restaurants. It became more well-known in Western kitchens over time because of its quick cooking method and bold flavor. The shrimp are usually deep-fried and then tossed with chopped garlic, sliced chili peppers, salt, and pepper.
This dish has a moderate amount of protein. Shrimp is low in fat and high in protein. It also has selenium, vitamin B12, and iodine. Just remember that deep-frying adds calories, so serving with a fresh side like steamed rice or vegetables helps balance the meal.
PMc says:
We like Salt and Pepper Shrimp because it’s fast, uses simple ingredients, and doesn’t need a lot of extra sauces.
If you’re short on time, buy shrimp that’s already cleaned and deveined.
Salt and Pepper Shrimp Cooking Tips
To keep the shrimp crispy, make sure they are dry before cooking. Pat them with paper towels to remove extra moisture. Heat the oil fully before adding shrimp so they cook quickly and stay crisp.
If you want less spice, skip the fresh chili and just use garlic and green onions. You can also swap the shrimp for calamari or even tofu if you need a different option.
Use freshly cracked, coarse black pepper for more flavor, not the fine kind.
How to store, freeze, and reheat leftover Salt and Pepper Shrimp
Store in the refrigerator in an airtight container for up to 5 days.
Allow to cool down and freeze in an airtight container for 1 month.
Reheat in the microwave until heated through.
Conclusion
Salt and Pepper Shrimp is a good recipe to make when you want something different but still easy. The shrimp cook fast, and you don’t need a lot of ingredients. Once you make it once, it’s easy to do again with your own spin.
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Salt and Pepper Shrimp
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Ingredients
- 1 pound (453 g) shrimp deveined, peeled with tail on
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- ⅓ cup (1.86oz | 53g) cornstarch
- 1 and ½ tablespoons freshly cracked black pepper fresh ground has more flavor
- 1 and ½ tablespoons sea salt coarse
- 4 tablespoons vegetable oil
Stir fry for the shrimp
- 1 medium red onion chopped
- 6 medium garlic cloves crushed and peeled
- 2 medium green chili sliced
Instructions
- Wash and pat dry shrimp. Toss in a bowl with soy sauce.
- In a shallow bowl, Stir together cornstarch, black pepper and salt. Add shrimp in the bowl and coat each side.
- Heat a non-stick heavy pan with 3 tablespoons of oil on medium heat. Fry shrimp on each side until pink and lightly golden brown. It will take about 5-6 minutes. Remove and set on a plate.
- Remove the grease from the pan with kitchen paper. Saute onion, garlic and green chili until fragrant. Switch off the heat. Bring back the shrimp in the pan and stir all together.
- Serve immediately.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
Shouldn’t a pound of a protein food be more than just 1 gram per serving after cooking? This recipe sounds yummy, but…. 3 ounces of a cooked protein is usually around 12 grams. Being a Type 2 Diabetic I have to be careful of the nutritional content in the food I consume.
It automatically calculates the nutritional values based on the amounts given. That said, I’m not sure on the accuracy.