Salt-and-Pepper Shrimp

Salt-and-Pepper Shrimp Recipe
Photo: Dan Goldberg; Styling: Karen Shinto
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.


Makes 4 to 6 servings
Total time: 20 Minutes

Recipe from


Recipe Time

Total: 20 Minutes

Nutritional 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


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


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.

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.

June 2007
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