Salt-and-Pepper Shrimp

Name: Salt-and-Pepper Shrimp
Total time: 20 min
Yield: Makes 4 to 6 servings
Ingredients: ½ 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

6 Ratings
5 Reviews

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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Credit: Dan Goldberg; Styling: Karen Shinto

Recipe Summary test

total:

20 mins

Yield:

Makes 4 to 6 servings

Nutrition Info

Ingredients

½ 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

Directions

Step 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.

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Step 2
Put shrimp, half of the crushed peppercorns, and 1 tsp. salt in a large bowl and toss to coat shrimp evenly. Set aside.
Step 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.
Step 4
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

Per Serving:

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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CooCook

02/16/2014

Deer7575

05/31/2013

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.

TrishRed

08/25/2012

Wish people would not rate if they did not make it! Was easy and delicious dish!

jeannes

08/26/2011

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.

Kamij23

08/08/2011

This was delicious! I made it with a pasta dish for my anniversary it was awesome!

hnkind

07/01/2009

Delicious!!! My 6 year couldn't get enough.

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Salt-and-Pepper Shrimp

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Recipe Summary test

Ingredients

Directions

Chef's Notes

Nutrition Facts

Reviews (5)

All Reviews for Salt-and-Pepper Shrimp

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Salt-and-Pepper Shrimp

Gallery

Recipe Summary test

Ingredients

Directions

Chef's Notes

Nutrition Facts

Reviews (5)

All Reviews for Salt-and-Pepper Shrimp