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
Units
Scale
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
