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Salt-and-Pepper Shrimp

Photo: Dan Goldberg; Styling: Karen Shinto
Total time 20 mins
Yield Makes 4 to 6 servings
This salt-and-pepper shrimp recipe is a lighter (stir-fried) version of the deep-fried Asian dish that's quick and keeps the intense flavor of the original.


  • 1/2 teaspoon each black, green, red, and white peppercorns
  • 2 pounds shrimp, shells on
  • 2 teaspoons salt, divided
  • 2 tablespoons vegetable or peanut oil
  • 4 cloves garlic, chopped
  • 1 cup cilantro leaves, roughly chopped

Nutrition Information

  • calories 209
  • caloriesfromfat 34 %
  • protein 30 g
  • fat 8 g
  • satfat 1.2 g
  • carbohydrate 2.4 g
  • fiber 0.3 g
  • sodium 685 mg
  • cholesterol 224 mg

How to Make It

  1. Put peppercorns in a mortar and crush roughly with a pestle. Or put peppercorns in a large resealable plastic bag, spread out on a hard, flat surface, and crush with the bottom of a heavy frying pan or rolling pin.

  2. Put shrimp, half of the crushed peppercorns, and 1 tsp. salt in a large bowl and toss to coat shrimp evenly. Set aside.

  3. Heat a wok or large (not nonstick) pot over high heat. Add oil, garlic, remaining crushed peppercorns, and remaining 1 tsp. salt and cook, stirring constantly, until fragrant, about 1 minute. Add shrimp and cook, stirring constantly, until pink and cooked through, 3 to 4 minutes. Add cilantro, turn off heat, and toss to combine. Serve immediately.

  4. Note: Nutritional analysis is per serving.

Cook's Notes

The different peppercorns add a subtle range of pepper flavor to this dish, but you can stick to just black peppercorns too; simply decrease the total amount to 1 1/2 tsp.