Oh, prepare yourself for a culinary ride with Salt and Pepper Shrimp! This dish exudes a perfect blend of fiery spice and subtle saltiness that will make your taste buds dance with joy. Trust me, once you try it, it’ll become a staple in your kitchen repertoire!
Why You’ll Love This Recipe
- Incredibly Flavorful: The homemade salt and pepper blend complements the shrimp beautifully, creating a feast for your senses.
- Quick to Make: From start to finish, you’re looking at a mere 45 minutes until this delightful dish is on your table.
- Versatile Delight: Perfect as an appetizer or the star of your dinner, it fits just about any occasion.
Ingredients You’ll Need
Diving into this Salt and Pepper Shrimp recipe, you’ll find that every ingredient plays a crucial role. Many might be familiar pantry staples, but each adds a distinctive touch to balance flavor and texture beautifully in this savory dance.
- Peppercorns: Roasting releases oils that enhance flavor, creating a robust foundation for the dish.
- Sea Salt: Provides just the right touch of subtle seasoning—crucial for balance.
- Large Shrimp: Opt for deveined shrimp to speed things up while maintaining the juicy texture.
- Garlic: Its aromatic flavor infuses the dish, adding a layer of complexity.
- Long Hot Peppers: These peppers lend a kick that brightens the whole experience.
Variations
What’s fantastic about Salt and Pepper Shrimp is its adaptability. Don’t hesitate to make it your own, whether that’s switching up ingredients to suit what’s in your pantry or tailoring it to match dietary preferences.
- Spice it Up: Swap out the long hot peppers for your favorite chili varieties to adjust the heat level to your liking.
- Herbal Twist: Add freshly chopped cilantro or parsley for a fresh, herbal finish.
How to Make Salt and Pepper Shrimp
Step 1: Craft the Salt and Pepper Mixture
Begin by dry roasting those aromatic peppercorns over medium-low heat for about 15 minutes until the fragrance fills your kitchen. This step is critical in awakening their essential oils. Cool them off, then grind to a fine powder. Next, give your sea salt the same treatment, roasting until it achieves a lovely yellow hue. Mix the two together for your custom blend.
Step 2: Prepping and Cooking the Shrimp
Rinse your shrimp and dry them thoroughly. The lack of moisture helps the coating adhere better. Coat them evenly in cornstarch, then heat your oil to 375°F in a skillet. Cook the shrimp in batches to ensure they remain crisp, frying each side for about 30 seconds.
Pro Tips for Making Salt and Pepper Shrimp
- Flavor Burst: Ensure your peppercorns and salt are cooled completely before grinding to retain their distinct flavors.
- Crispy Texture: Pat the shrimp dry thoroughly before dredging in cornstarch to maintain their crispy coating.
- Oil Temperature: Maintain your oil temperature throughout frying for evenly cooked, crisp shrimp.
- Even Spice Distribution: Toss the shrimp with the salt and pepper mixture right after frying for maximum flavor absorption.
How to Serve Salt and Pepper Shrimp
Garnishes
Sprinkle your Salt and Pepper Shrimp with finely chopped scallions and a squeeze of fresh lime to add a zesty top note that complements the dish. These simple garnishes elevate the plate visually and flavor-wise.
Side Dishes
This dish pairs wonderfully with steamed jasmine rice or quinoa, which soak up the flavorful juices wonderfully. Consider a crisp cucumber salad on the side to provide a refreshing contrast.
Creative Ways to Present
Serve your Salt and Pepper Shrimp on a vibrant platter surrounded by thinly sliced lemon rounds and colorful edible flowers for an eye-catching spring or summer meal presentation that’s sure to impress!
Make Ahead and Storage
Storing Leftovers
To keep your Salt and Pepper Shrimp tasting fresh, store leftovers in an airtight container in the fridge for up to two days. Ensure they’re cool before sealing to avoid condensation.
Freezing
Not recommended for freezing, as shrimp can become rubbery. However, if necessary, freeze in a single layer before transferring to a freezer bag to maintain texture as best as possible.
Reheating
Reheat gently in a preheated oven at 300°F to maintain crispiness. Avoid the microwave, as it can lead to soggy shrimp.
FAQs
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Can I use another type of pepper for the salt and pepper mixture?
Absolutely! Feel free to experiment with white peppercorns or even Sichuan peppers for an exotic twist.
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Is it necessary to keep the shrimp shells on?
The shells help lock in moisture and flavor during cooking, but if preferable, you can remove them before or after cooking for easier eating.
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What’s the best oil to use for frying?
Opt for oils with high smoke points like vegetable, canola, or peanut oil to achieve optimal crispiness.
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Can I make this dish spicier?
Of course! Just add extra chili peppers to suit your desired spice level or toss in some red pepper flakes for an added kick.
Final Thoughts
Getting your hands on Salt and Pepper Shrimp is an invitation to explore its delightful symphony of flavors. A treat that screams care and indulgence, it encourages you to savor every bite. So what are you waiting for? It’s time to grab those shrimp and dive in!
Print
Salt and Pepper Shrimp Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
Description
Salt and Pepper Shrimp is a crispy, flavorful dish featuring tender large shrimp seasoned with a homemade pepper and salt mixture, lightly fried to perfection, and tossed with garlic and hot peppers for an aromatic, spicy experience. Ideal for quick weeknight dinners or as an appetizer, this recipe combines the crunch of battered shrimp with the boldness of freshly roasted spices.
Ingredients
For the salt and pepper mixture:
1.- 2 parts whole peppercorns
- 1 part sea salt
For the rest of the dish:
2.- 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
- Prepare the salt and pepper mixture: In a small pot over medium-low heat, dry roast the whole peppercorns for 15 minutes until fragrant, stirring occasionally to prevent burning. Cool completely and grind into a powder using a spice grinder or mortar and pestle. In the same pot, dry roast the salt until lightly yellow, cool, and combine with the ground pepper to make your custom salt and pepper blend.
- Prepare the shrimp: Rinse the shrimp thoroughly and pat dry with paper towels. Dredge them evenly in potato starch or cornstarch to coat well.
- Fry the shrimp: Heat 1/3 cup of oil in a small cast iron skillet or deep pan to 375°F (190°C). Fry the shrimp in batches, placing them carefully into the hot oil with about an inch apart. Cook each side for roughly 30 seconds until golden and crispy. Remove with a slotted spoon and drain on paper towels. Sprinkle with some of the salt and pepper mixture while hot.
- Prepare the aromatics: 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 seconds to 1 minute). Remove the garlic with a slotted spoon and drain on paper towels. Discard excess oil leaving about a tablespoon in the wok.
- Cook the peppers and combine: Add the sliced hot peppers to the wok, turn off the heat, and stir-fry for about 30 seconds. Return the garlic to the wok and toss everything together for 1 minute. Add the fried shrimp, gently tossing to combine. Sprinkle additional salt and pepper mixture to taste. Serve immediately for best crispness.
Notes
- Use fresh peppercorns for the best flavor.
- Ensure the oil reaches the correct temperature for crispy shrimp.
- Adjust the amount of hot pepper based on your spice preference.
- Serve with rice or as an appetizer.
- Sprinkle extra salt and freshly ground pepper before serving for enhanced flavor.
Nutrition
- Serving Size: 1/4 of recipe (about 4 pieces of shrimp)
- Calories: 312 kcal
- Sugar: 1 g
- Sodium: 902 mg
- Fat: 20 g
- Saturated Fat: 2 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 286 mg
