Description
This Salt and Pepper Shrimp recipe features crispy, lightly seasoned shrimp cooked to perfection with aromatic garlic and hot peppers, finished with a homemade salt and pepper spice blend for an authentic flavor experience. Perfect as an appetizer or main dish, it blends texture and bold seasoning for a quick and satisfying meal.
Ingredients
Units
Scale
For the salt and pepper mixture:
- 2 parts whole peppercorns
- 1 part sea salt
For the rest of the dish:
- 1 pound large shrimp (450g; shells on and deveined, with or without heads)
- 3 tablespoons potato starch or cornstarch
- 1/3 cup oil (for shallow frying)
- Salt and pepper mixture (to taste)
- 6 cloves garlic (finely chopped)
- 1 long hot green or red pepper (thinly sliced)
Instructions
- Make the salt and pepper mixture: In a small pot over medium-low heat, dry roast the whole peppercorns for about 15 minutes until very fragrant, stirring occasionally to prevent burning. Cool completely, then grind the peppercorns into a powder using a spice grinder or mortar and pestle. Next, dry roast the salt until it turns slightly yellow, then let it cool. Combine the ground pepper and roasted salt to make your spice blend.
- Prepare the shrimp: Rinse the shrimp thoroughly and pat dry with paper towels. Dredge the shrimp evenly in potato starch or cornstarch, ensuring a light coating on each piece.
- Fry the shrimp: Heat 1/3 cup of oil in a small cast iron skillet or deep frying pan to 375°F (190°C). Working in batches to avoid overcrowding, carefully place the shrimp into the hot oil, frying each side for about 30 seconds until golden and crispy. Remove with a slotted spoon and drain on paper towels. Immediately sprinkle the hot shrimp with salt and pepper mixture to taste.
- Cook aromatics and combine: In a wok or large skillet, heat 2 tablespoons of oil over medium heat. Add the chopped garlic and fry until just golden brown, about 30-40 seconds. Remove the garlic with a slotted spoon and drain on paper towels. Remove excess oil, leaving about a tablespoon in the wok. Add the sliced hot pepper, turning off the heat to prevent burning, and stir-fry for about a minute. Return the garlic to the wok and toss everything together. Add the crispy shrimp, gently toss to combine, and sprinkle with additional salt and pepper blend if desired. Serve immediately.
Notes
- Adjust the spiciness by choosing green or red hot peppers based on your heat preference.
- Ensure the oil temperature is accurate for crispy shrimp; use a thermometer for best results.
- Use fresh garlic for a more robust flavor.
- This dish can be served as a snack, appetizer, or main course with rice or vegetables.
Nutrition
- Serving Size: 1/4 of recipe (~115g)
- Calories: 312 kcal
- Sugar: 1 g
- Sodium: 902 mg
- Fat: 20 g
- Saturated Fat: 2 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 286 mg
