This Salt and Pepper Shrimp recipe will whisk you away on a wave of flavor with its crispy shell-on shrimp, seasoned perfectly with two kinds of peppercorns for a delightful kick. The dish is as fun to make as it is to eat, and perfect for any weeknight meal or special gathering!
Why You’ll Love This Recipe
- Flavor Explosion: The combination of white and Sichuan peppercorns is unbeatable.
- Quick and Easy: With just a few ingredients and steps, it’s dinner-ready in 25 minutes!
- Versatile: Enjoy it as a main dish, appetizer, or even a fancy topping for salads.
- Elegant Presentation: Perfect for impressing guests without much hassle.
Ingredients You’ll Need
Here’s what you need to make this spectacular Salt and Pepper Shrimp. Each ingredient plays a vital role in creating this crispy, spicy delight that promises to tantalize your taste buds.
- White Peppercorns: Provide a mild heat and nuanced flavor.
- Sichuan Peppercorns: Adds a unique numbing spice that’s iconic in Asian cuisine.
- Kosher Salt: Essential for balancing flavors without overpowering the dish.
- Avocado Oil: A high heat oil that ensures the shrimp crisps perfectly without burning.
Variations
This Salt and Pepper Shrimp recipe is incredibly flexible. Feel free to personalize it based on your preferences or dietary requirements, and don’t be afraid to get creative!
- Spicier Version: Add an extra chili pepper or use a hotter variety for more heat.
- Sugar-Free: Substitute cornstarch with almond flour for a low-carb version.
How to Make Salt and Pepper Shrimp
Step 1: Toast and Grind
Begin by toasting the peppercorns in a dry skillet over medium heat. You’ll notice an enchanting fragrance as they start to pop—this is when they’re ready. Transfer them to a spice mill, add salt, and coarsely grind to form a flavorful seasoning blend. Set it aside to let the aroma settle.
Step 2: Prep the Shrimp
Next, peel and devein the shrimp, leaving the shells intact for that signature crunch. Pat them dry and give them a dusting of cornstarch in a large bowl. This step ensures that your shrimp will have that irresistible crispiness when cooked.
Step 3: Cook
Heat the avocado oil in your wok until it shimmers—nearly smoking but not quite. Toss in the shrimp and let them sizzle, turning occasionally until pink and opaque. Then, add in the garlic, chilies, and your reserved peppercorn-salt blend. Toss everything just until fragrant and mesmerizingly aromatic.
Pro Tips for Making Salt and Pepper Shrimp
- Grind Fresh: For the boldest flavor, grind your pepper blend right before using.
- Dry the Shrimp: Ensuring the shrimp are thoroughly dried helps achieve maximum crispiness.
- Use a Wok: Cooking in a wok provides even heat, which is crucial for crispy edges.
- Control the Heat: Adjust the spice level by controlling the amount of chili used.
How to Serve Salt and Pepper Shrimp
Garnishes
A sprinkle of fresh cilantro leaves makes a world of difference with its herbal freshness, cutting through the spicy richness of the dish. Lime wedges can also add a refreshing zing when squeezed just before serving.
Side Dishes
This dish pairs beautifully with fluffy jasmine rice or noodles, allowing the shrimp’s dynamic flavors to shine. For a lighter option, serve alongside a green salad or steamed vegetables.
Creative Ways to Present
Consider serving the shrimp over a bed of vibrant pea tendrils or mixed greens for a stunning contrast. You could also present them elegantly on individual platters for a more sophisticated touch.
Make Ahead and Storage
Storing Leftovers
Store any leftover Salt and Pepper Shrimp in an airtight container in the refrigerator for up to two days. The flavors meld wonderfully over time, keeping the dish enjoyable even after the initial serving.
Freezing
While freezing is not recommended due to potential texture changes, if necessary, ensure the shrimp are well-sealed in a freezer bag. Consume within a month for best quality.
Reheating
Reheat the shrimp in a hot skillet over medium-high heat until just warmed through to revive the crispness and avoid making them rubbery.
FAQs
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Can I use other types of pepper in this recipe?
Absolutely! Adjust to your preference. Black pepper can be used if you are unable to find white or Sichuan peppercorns.
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What should I do if I don’t like spicy food?
For a milder taste, simply reduce the amount of chili peppers or leave them out entirely and rely on the peppercorns for a subtle heat.
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Can I make this dish without shell-on shrimp?
Yes, you can use peeled shrimp but note that the shell-on version provides extra flavor and texture that is slightly lost without the shells.
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Are there any alternatives to cornstarch for coating?
Rice flour or tapioca starch can be used as a gluten-free alternative to cornstarch for a similar crispy result.
Final Thoughts
If you’re on the hunt for a dish that is both easy to prepare and bursting with flavor, look no further than this Salt and Pepper Shrimp. This recipe is a definite crowd-pleaser that promises to bring joy to your dining table. Give it a try—you won’t be disappointed!
Print
Salt and Pepper Shrimp Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course, Stir-Fry
- Method: Stir-frying
- Cuisine: Asian-inspired
Description
This Salt and Pepper Shrimp recipe features succulent, shell-on shrimp seasoned with fragrant Sichuan peppercorns, white pepper, and garlic, then quickly stir-fried in high-heat avocado oil for a flavorful and spicy dish. Perfect for a quick appetizer or main course, it’s garnished with fresh cilantro and pairs beautifully with starchy or leafy sides.
Ingredients
Spice Mixture
- 1/4 teaspoon white peppercorns
- 1/4 teaspoon Sichuan peppercorns (Szechuan peppercorns)
- 1/2 teaspoon kosher salt
Other Ingredients
- 1/4 cup avocado oil or other high heat oil
- 1 pound medium shell-on shrimp
- 2 tablespoons cornstarch
- 2 small garlic cloves, minced
- 1 teaspoon seeded and minced serrano chili pepper or jalapeño
- Cilantro leaves for garnish, optional
Instructions
- Toast Spice Mixture: Toast the white and Sichuan peppercorns in a small, dry skillet over medium heat until fragrant and popping, shaking often to prevent burning. Transfer to a small bowl, then coarsely grind in a spice mill. Mix with kosher salt and set aside.
- Prepare Shrimp: Peel and devein the shrimp. Rinse in a strainer, drain well, and pat dry with paper towels. Place the shrimp in a bowl and sprinkle the cornstarch over them. Toss to coat evenly.
- Cook Shrimp: Heat the avocado oil in a wok or large skillet over medium-high heat until nearly smoking. Add the shrimp and cook for 2 to 3 minutes, tossing occasionally to ensure even cooking and a golden exterior.
- Add Aromatics and Spices: Add garlic, minced chili, and the prepared spice and salt mixture to the shrimp. Toss quickly until the shrimp are coated, fragrant, and cooked through. Serve immediately garnished with cilantro leaves if desired.
Notes
- Large shrimp can be used instead of medium for a different texture but medium shrimp offer better flavor and firmness.
- Pair these flavorful shrimp over frisée lettuce or fresh pea tendrils for a fresh contrast.
- Adjust spice level by adding more or less chili pepper.
- This dish pairs well with steamed rice or simply on its own as a spicy appetizer.
Nutrition
- Serving Size: 1 serving (about 4 oz shrimp)
- Calories: 251 kcal
- Sugar: 1g
- Sodium: 1172mg
- Fat: 15g
- Saturated Fat: 1g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 23g
- Cholesterol: 285mg
