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Salt-and-Pepper Shrimp





Total Time
20 mins

This salt-and-pepper shrimp recipe is a lighter (stir-fried) version of the deep-fried Asian dish that’s quick and keeps the intense flavor of the original.

Salt-and-Pepper Shrimp




Photo: Dan Goldberg; Styling: Karen Shinto
 1/2 teaspoon each black, green, red, and white peppercorns
 2 pounds shrimp, shells on
 2 teaspoons salt, divided
 2 tablespoons vegetable or peanut oil
 4 cloves garlic, chopped
 1 cup cilantro leaves, roughly chopped
Step 1
1

Put peppercorns in a mortar and crush roughly with a pestle. Or put peppercorns in a large resealable plastic bag, spread out on a hard, flat surface, and crush with the bottom of a heavy frying pan or rolling pin.

Step 2
2

Put shrimp, half of the crushed peppercorns, and 1 tsp. salt in a large bowl and toss to coat shrimp evenly. Set aside.

Step 3
3

Heat a wok or large (not nonstick) pot over high heat. Add oil, garlic, remaining crushed peppercorns, and remaining 1 tsp. salt and cook, stirring constantly, until fragrant, about 1 minute. Add shrimp and cook, stirring constantly, until pink and cooked through, 3 to 4 minutes. Add cilantro, turn off heat, and toss to combine. Serve immediately.

Step 4
4

Note: Nutritional analysis is per serving.

Nutrition Facts
Amount Per Serving
Calories 209Calories from Fat 34
% Daily Value *
Total Fat 8g13%

Saturated Fat 1.2g6%
Cholesterol 224mg75%
Sodium 685mg29%
Total Carbohydrate 2.4g1%

Dietary Fiber 0.3g2%
Protein 30g60%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.