Picture this: a sumptuous plate of Salt and Pepper Shrimp, sizzling with crispiness and infused with the vibrant flavors of perfectly toasted peppercorns. It’s one of those dishes that embodies the magic of simple ingredients transformed into something sensational. Quick to make yet profound in flavor, it’s the perfect dish to jazz up your weeknight dinners or impress at gatherings.
Why You’ll Love This Recipe
- Bursting with Flavor: The perfect balance of toasted peppercorns and sea-kissed shrimp makes each bite irresistible.
- Quick & Easy: With just 25 minutes from start to finish, this dish fits beautifully into even the busiest schedules.
- Versatile Serving Options: Whether as an appetizer or a main course, Salt and Pepper Shrimp adapts easily to any meal plan.
- Gourmet Appeal: Impress your guests with a dish that looks and tastes like it came from a high-end restaurant.
Ingredients You’ll Need
The magic of Salt and Pepper Shrimp lies in its simplicity. Each ingredient plays a vital role, from bringing a crunchy texture to infusing aromatic flavors. Let’s delve into these essential components.
- White Peppercorns: These provide a warm earthiness that’s subtler than black pepper.
- Sichuan Peppercorns: Known for their numbing sensation, they elevate the flavor and add an intriguing twist.
- Kosher Salt: Balances the boldness of the peppercorns while enhancing the natural sweetness of the shrimp.
- Avocado Oil: A high smoke point oil that ensures the shrimp fry to perfection without burning.
- Medium Shell-on Shrimp: Offers a robust flavor and excellent texture, especially when seared.
- Cornstarch: Coats the shrimp, providing that coveted crispy crust.
- Garlic: Adds a rich aroma and a touch of pungency to the dish.
- Serrano Chili Pepper: For a spicy kick that pairs beautifully with the peppercorns.
- Cilantro: Optional, but adds a fresh, herbaceous finish.
Variations
Salt and Pepper Shrimp is as versatile as it is flavorful. Feel free to make it your own by tweaking the ingredients or spices; this dish is a wonderful canvas for creativity!
- Add a Citrus Twist: Incorporate a squeeze of fresh lime or lemon juice right before serving for a zesty finish.
- Go Vegetarian: Swap shrimp for crispy tofu or lightly blanched vegetables like broccoli or cauliflower.
How to Make Salt and Pepper Shrimp
Step 1: Toast the Peppercorns
In a small dry skillet, carefully toast the white and Sichuan peppercorns over medium heat. Keep a watchful eye as you shake the seeds; you’ll notice an aromatic fragrance and slight popping. Once they’re ready, coarsely grind them and mix with kosher salt.
Step 2: Prep the Shrimp
After peeling and deveining the shrimp, give them a quick rinse and make sure to pat them dry thoroughly. This is crucial for crispiness. Coat them evenly in cornstarch, ensuring every piece is well-dusted for the perfect crunch.
Step 3: Cook It All Together
Heat the avocado oil in a wok until nearly smoking. Quickly fry the shrimp, adding garlic and chili during the last minute. Toss with the peppercorn mixture until the aroma fills your kitchen, then serve hot, garnished with cilantro if desired.
Pro Tips for Making Salt and Pepper Shrimp
- Peppercorn Toasting: To achieve the right balance of heat, toast your peppercorns only until fragrant and popping.
- Ensuring Crispiness: Dry your shrimp thoroughly to avoid steam, which prevents that golden crust from forming.
- Oil Temperature: Opt for an oil that’s hot but not smoking; this ensures a quick fry and prevents sogginess.
- Spice Balance: For more variation, adjust the amount of chili pepper based on your heat tolerance and preference.
How to Serve Salt and Pepper Shrimp
Garnishes
A sprinkle of fresh cilantro can enhance the vibrant flavors of Salt and Pepper Shrimp, adding a refreshing note that contrasts beautifully with its bold seasoning.
Side Dishes
This dish pairs wonderfully with jasmine rice or a fresh garden salad. For an Asian-inspired feast, consider serving alongside steamed buns or garlic fried rice.
Creative Ways to Present
Arrange your Salt and Pepper Shrimp over a bed of crisp frisée or pea tendrils for an elegant touch. Alternatively, serve in individual ramekins for a sophisticated appetizer presentation.
Make Ahead and Storage
Storing Leftovers
Leftover shrimp can be stored in an airtight container in the refrigerator for up to two days. Be sure to reheat promptly as shrimp keeps best when consumed fresh.
Freezing
If you plan to freeze, do so before adding the garnish. Once cooked, let the shrimp cool completely and freeze in a single layer in a resealable bag for up to one month.
Reheating
To maintain crispiness, reheat the shrimp in a preheated oven at 350°F until warmed through, or give them a quick toss in a hot skillet.
FAQs
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Can I use pre-peeled shrimp?
Yes, while shell-on shrimp is recommended for flavor, pre-peeled shrimp saves time and still delivers delicious results.
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What if I don’t have a spice mill?
No worries! A mortar and pestle or even a rolling pin over a cutting board can effectively break down the peppercorns.
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Is it possible to make this dish non-spicy?
Absolutely, you can simply omit the serrano chili pepper for a mild version that’s still packed with flavor.
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Can I use a different type of oil?
Yes, any high smoke point oil such as canola or grapeseed is suitable; they’ll fry the shrimp to a perfect crisp.
Final Thoughts
There’s something extraordinary about how the simple blend of flavors and textures comes alive in a dish like Salt and Pepper Shrimp. I encourage you to try this recipe—whether it’s to delight your family or wow your friends. Once you take that first crunchy, aromatic bite, you’ll see why it has become a favorite staple in many kitchens. Enjoy!
Print
Salt and Pepper Shrimp Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Stovetop
- Method: Frying
- Cuisine: Asian
Description
This Salt and Pepper Shrimp recipe offers a quick and flavorful seafood dish with a balance of heat, saltiness, and aromatic spices. Perfectly crispy shrimp are seasoned with toasted peppercorns, garlic, and chili, then cooked in high heat for a tender yet crisp texture. Ideal for a quick appetizer or main course, this dish pairs well with fresh greens or rice.
Ingredients
Spice Mixture
- 1/4 teaspoon white peppercorns
- 1/4 teaspoon Sichuan (Szechuan) peppercorns
- 1/2 teaspoon kosher salt
Main Ingredients
- 1/4 cup avocado oil or other high heat oil
- 1 pound medium shell-on shrimp
- 2 tablespoons cornstarch
- 2 small cloves garlic, minced
- 1 teaspoon seeded and minced serrano chili pepper or jalapeño
- Cilantro leaves for garnish (optional)
Instructions
- Toast the spices: 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 the kosher salt and set aside.
- Prepare the shrimp: Peel and devein the shrimp. Rinse in a strainer, drain well, and pat dry with paper towels. Place the shrimp in a bowl, sprinkle with cornstarch, and toss to coat evenly.
- Cook the shrimp: Heat avocado oil in a wok or large skillet over medium-high heat until nearly smoking. Add the coated shrimp and cook for 2 to 3 minutes, tossing occasionally for even cooking.
- Add aromatics and spices: Add minced garlic, chili, and the spice salt mixture. Toss well to coat the shrimp and cook until fragrant, about 30 seconds to 1 minute.
- Serve: Transfer to a serving dish, garnish with cilantro leaves if desired, and serve immediately.
Notes
- Use medium-sized shrimp for optimal flavor and texture, but large shrimp work well too.
- Serve over a bed of frisée or fresh pea tendrils for a light and fresh presentation.
- This dish is best enjoyed hot for maximum crispiness and flavor.
Nutrition
- Serving Size: 1/4 pound (about 4 oz) per serving
- Calories: 251 kcal
- Sugar: 1 g
- Sodium: 1172 mg
- Fat: 15 g
- Saturated Fat: 1 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0.5 g
- Protein: 23 g
- Cholesterol: 285 mg
