Rating: 4.5 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 4

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.

This Story Originally Appeared On sunset.com

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Dan Goldberg; Styling: Karen Shinto

Recipe Summary

total:
20 mins
Yield:
Makes 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef'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.

Nutrition Facts

209 calories; calories from fat 34%; protein 30g; fat 8g; saturated fat 1.2g; carbohydrates 2.4g; fiber 0.3g; sodium 685mg; cholesterol 224mg.
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