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Salt-and-Pepper Shrimp
Crispy, salty, spicy, peppery perfection. This is a weeknight-friendly version of a Cantonese favorite. Instead of shell-on shrimp, we use peeled for easier eating, and rather than deep-fry them, we cook them in just a few tablespoons of oil. Seasoned cornstarch creates a crisp coating that grips the toasted garlic, chili and scallions. Be sure to use freshly ground black peppercorns; the flavor of preground pepper is too dull for this dish.
4
Servings
45 minutes
Ingredients
-
3
tablespoons cornstarch
-
1
teaspoon white sugar
Directions
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01In a small bowl, stir together the cornstarch, sugar, ¾ teaspoon salt and 2 teaspoons pepper. Add the shrimp to a medium bowl, sprinkle with the cornstarch mixture and toss until evenly coated and no cornstarch mixture remains in the bowl.
Reviews
January 6, 2025
Should be called Jalapeno, Salt and Pepper Shrimp
This was such a difference from our other recipes. Besides the shrimp, we really enjoyed the jalapeno in the recipe. Wonderful flavors and certainly straight forward with the cooking.
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