Photo: Dan Goldberg; Styling: Karen Shinto Photo by: Photo: Dan Goldberg; Styling: Karen Shinto

Salt-and-Pepper Shrimp

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.

Sunset JUNE 2007

  • Yield: Makes 4 to 6 servings
  • Total: 20 Minutes


  • 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.

Nutritional Information

Amount per serving
  • Calories: 209
  • Calories from fat: 34%
  • Protein: 30g
  • Fat: 8g
  • Saturated fat: 1.2g
  • Carbohydrate: 2.4g
  • Fiber: 0.3g
  • Sodium: 685mg
  • Cholesterol: 224mg

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Salt-and-Pepper Shrimp Recipe