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
How to Make It
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.
Put shrimp, half of the crushed peppercorns, and 1 tsp. salt in a large bowl and toss to coat shrimp evenly. Set aside.
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.
Note: Nutritional analysis is per serving.
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.
I just made this with a few changes and it was still amazing. I used half the amount of shrimp since I'm single and didn't want to make that much. I also used peeled shrimp with only the tails on since I didn't want to peel shrimp after it had cooked. I cut the salt amount in half and omitted the cilantro (can't stand the taste of cilantro in anything). I served this over brown rice. Definitely use the mix of peppercorns. They add a unique flavor to the dish.
Not a review...a question. So you serve this with the shells on? I hate having to shell shrimp at the table..and hate having guests having to do so also! Since is sounds tasty I'll give it 3 stars..but only because it is required to post.