Description
Enjoy a quick and flavorful Salt and Pepper Shrimp dish that combines crispy shrimp with sautéed peppers, garlic, and ginger. Perfect as an appetizer or main course, this recipe highlights the bold flavors of seasoned shrimp cooked to crispy perfection and complemented by fresh scallions and peppers.
Ingredients
Units
Scale
Shellfish and Coating
- 1 pound large shrimp deveined (see note)
- 1/4 cup cornstarch (or potato starch or rice flour)
Flavor Base
- 1 teaspoon minced or grated ginger
- 4 garlic cloves minced
Vegetables
- 2–4 green or red peppers sliced (see note)
- 3 scallions or green onion sliced
Seasonings and Oil
- Salt and freshly cracked pepper to taste
- Neutral oil (canola, avocado, or other vegetable oil) for shallow-frying and sautéing
Instructions
- Season and coat the shrimp: Season the deveined shrimp generously with salt and pepper, then lightly coat them with cornstarch, ensuring an even layer for crispiness.
- Heat the oil: Set a wok or deep skillet over high heat and add about an inch of oil. Test if hot by dipping a wooden chopstick or spoon handle into the oil; if it bubbles steadily, the oil is ready.
- Fry the shrimp: Fry the shrimp in batches until golden brown, about 1 minute per side. Remove with a slotted spoon and transfer to paper towels to drain excess oil.
- Prepare the aromatics: Carefully wipe out excess oil from the pan and lower the heat to medium-high. Add a small amount of oil if needed, then sauté the ginger and garlic for 30 seconds until fragrant.
- Sauté the peppers: Add the sliced peppers to the wok and let them blister and soften for about 1 minute, stirring occasionally to distribute heat evenly.
- Add shrimp and scallions: Return the fried shrimp to the wok along with sliced scallions. Toss everything together to combine, heating through for about 1 minute.
- Season to taste: Sprinkle more salt and freshly ground pepper over the dish to enhance the flavor. Serve immediately.
Notes
- Shrimp: Use large shrimp (U/15 or under 15 pieces per pound) for best texture. Leave shells on for added crispiness if desired.
- Pepper: For authentic flavor, use Sichuan or Szechuan peppercorns, or opt for fresh cracked or ground black pepper based on availability.
- Chili Peppers: Can substitute with jalapeño, serrano, long hot, or Korean peppers. Shishito peppers add crunch and mild flavor; remove seeds and soak in hot water to lessen heat.
Nutrition
- Serving Size: 1/4 of recipe (approx. 150g)
- Calories: 220 kcal
- Sugar: 3g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 150mg