Simple Salt and Pepper Shrimp

Hello, happy Wednesday! Today we have a great recipe that works as an appetizer; or you can serve these Simple Salt and Pepper Shrimp with rice or rice noodles and steamed vegetables. They would even make a great salad topper! Lightly fried shrimp is tossed with fresh ginger, garlic and scallions, seasoned with a savory salt and pepper blend. The combination of Sichuan peppercorns with black and white peppercorns creates an aromatic pepper blend that is fruity, bright and peppery. Let’s jump right in!

Ingredients

This original recipe calls for 2 pounds of shrimp. I am using 1 pound of shrimp but still making the full amount of the salt and pepper blend because I want to save the leftover seasoning blend for other uses.

The shrimp should be peeled, but with the tails left intact. If you can find them prepped this way, great! If not, prep the shrimp first. Then we have thinly sliced garlic; finely chopped fresh ginger; and a bunch of scallions sliced into 2-inch pieces. We will dredge the shrimp in cornstarch. And then we have Sichuan peppercorns, and a blend of black and white peppercorns.

Pepper Prep

Ultimately the best way to go is to use 1 teaspoon each of black, white and Sichuan peppercorns. I was only able to find a pre-blended bottle of black, pink and white peppercorns. This will work out fine. The mélange came in a grinder bottle. So I used a flat head screwdriver to pry off the grinder part of the bottle. To save yourself from having to do this, you can find the two peppercorn types on their own, in resealable bags, as a set: Viva Doria Whole Peppercorns. To compensate for not having the separate peppercorns, I am using 2 teaspoons of the peppercorn blend and 1 teaspoon of the Sichuan peppercorns.

Heat your wok over high heat. We will toast the peppercorns in a dry wok for about 3 minutes, until they are fragrant and begin to lightly smoke. Transfer the peppercorns to a mortar. Use a pestle to coarsely grind the peppercorns. Add 2 teaspoons of kosher salt, mix to combine and set aside. We will only use about 1/4 to half of the pepper blend for the final dish.

Set Up and Shrimp Prep

Set up your dredging and frying station. Add 3/4 cup of cornstarch to a large bowl. Next to that, set a fine mesh sieve over a smaller bowl to catch the dredged shrimp. We have the wok on the burner, about 1/3 full of grapeseed or peanut oil. This should be about 3 cups of oil. Next to the wok, set a wire rack in a sheet tray to catch the fried shrimp. Set your spider skimmer on the wire rack. Turn the heat up to medium-high under the wok and let the oil heat up.

Meanwhile, add the shrimp to the cornstarch. Lightly toss the shrimp, coating them in cornstarch. Transfer the dredged shrimp, a few at a time, shaking off the excess, to the fine mesh sieve.

Use a probe thermometer to temp the oil. When the oil reaches 400 degrees F, we are ready to fry. Fry 6-8 shrimp at a time, until they are lightly golden – about 2 minutes.

Use the spider skimmer to transfer the fried shrimp to the wire rack. Repeat with the rest of the shrimp, letting the oil come back up to temp between each batch.

Stir Fry the Aromatics

Once all the shrimp is fried, cut the heat under the wok. Set a large (4-8 cup capacity) heat-safe measuring cup in the sink and carefully pour the hot oil into the measuring cup. Carefully wipe out the skillet with paper towels to remove any sediment and bits of cornstarch.

Then use a measuring spoon to add 3 tablespoons of the still hot oil back to the wok. Turn up the heat up to high under the wok. Give the oil a minute or two to get very hot. Then add the scallion, garlic and ginger to the wok. Stir fry until fragrant and the scallions begin to slightly wilt and get some color.

Cut the heat under the wok and add the fried shrimp back top the wok and toss to combine with the scallions, ginger and garlic. Sprinkle about 1/4 of the salt and pepper seasoning blend over the shrimp and toss to coat the shrimp in the salt and pepper. Add more of the salt and pepper seasoning to taste, tossing well between each addition.

Transfer the Simple Salt and Pepper Shrimp to a serving tray and garnish with lime wedges.

Simple Salt and Pepper Shrimp

Simple Salt and Pepper Shrimp is an addictive little snack. The sweet shrimps have crispy, crunchy exteriors beautifully seasoned with salt and pepper blend, which has so many great flavors happening. The black pepper is peppery, the white pepper adds its funky, earthy flavor and the Sichuan peppercorns bring their floral flavor and tingly sensation. Ginger and garlic each bring a little of their own fruity heat to the mix, and overall it’s quite an amazing combination.

As I mentioned at the top, this is a great appetizer – especially with a cold beer! But I think they would be great over rice or rice noodles and veggies, like a rice bowl. Also, what an amazing salad protein-topper! If you want to try a totally different pepper shrimp recipe, try Chef Regina’s Pepper Marinade with Shrimp. It’s totally different, and just as fantastic! Take care and be well, xo Kelly

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Simple Salt and Pepper Shrimp

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Appetizer, side dish, snack, light Meal – Chinese Inspired

By Adapted from Better Homes and Gardens – Serves: 4-6

Prep Time: 20 Minutes – Cooking Time: 10 Minutes – Total Time: ~30 Minutes

Simple Salt and Pepper Shrimp is an addictive little snack. Super savory, fried shrimp with peppery flavors: Sichuan peppercorn, ginger and garlic.

Ingredients

• The ratios for this recipe are enough for two pounds of shrimp. If you choose to make only 1 lb. of shrimp as I have done below, you will have about 3/4 to 1/2 of the pepper seasoning blend leftover. If you don't want leftover seasoning to save for another use, cut the Salt and Pepper Seasoning blend in half. If you don't have separate black and white peppercorns, use 2 teaspoons of a blend or mix of pink, black and white peppercorns.
• Salt and Pepper Seasoning Blend
• 1 tsp. Black Peppercorns
• 1 tsp. White Peppercorns
• 1 tsp Sichuan Peppercorns
• 2 tsp. Kosher Salt
• Salt and Pepper Shrimp
• ~3 cups Grapeseed or Peanut Oil, for frying
• 1 -2 lb. Jumbo Shrimp, peeled with tails left intact
• 3/4 cup Cornstarch
• 1 Bunch Scallions, cut into 2-inch pieces
• 6 Large Garlic Cloves, thinly sliced
• 2 tbsp. Finely Chopped Fresh Ginger
• Lime Wedges, for garnish

Instructions

Salt and Pepper Seasoning Blend

1

Heat your wok over high heat. Toast the peppercorns in a dry wok for about 3 minutes, until they are fragrant and begin to lightly smoke.

2

Transfer the peppercorns to a mortar. Use a pestle to coarsely grind the peppercorns. Add 2 teaspoons of kosher salt, mix to combine and set aside. We will only use about 1/4 to half of the pepper blend for the final dish.

Set Up and Shrimp Prep

3

Set up your dredging and frying station. Add 3/4 cup of cornstarch to a large bowl. Next to that, set a fine mesh sieve over a smaller bowl to catch the dredged shrimp. We have the wok on the burner, about 1/3 full of grapeseed or peanut oil. This should be about 3 cups of oil. Next to the wok, set a wire rack in a sheet tray to catch the fried shrimp. Set your spider skimmer on the wire rack. Turn the heat up to medium-high under the wok and let the oil heat up.

4

Meanwhile, add the shrimp to the cornstarch. Lightly toss the shrimp, coating them in cornstarch. Transfer the dredged shrimp, a few at a time, shaking off the excess, to the fine mesh sieve.

5

Use a probe thermometer to temp the oil. When the oil reaches 400 degrees F, we are ready to fry.

Salt and Pepper Shrimp

6

Fry 6-8 shrimp at a time, until they are lightly golden – about 2 minutes.

7

Use the spider skimmer to transfer the fried shrimp to the wire rack. Repeat with the rest of the shrimp, letting the oil come back up to temp between each batch.

8

Once all the shrimp is fried, cut the heat under the wok. Set a large (4-8 cup capacity) heat-safe measuring cup in the sink and carefully pour the hot oil into the measuring cup. Carefully wipe out the skillet with paper towels to remove any sediment and bits of cornstarch.

9

Then use a measuring spoon to add 3 tablespoons of the still hot oil back to the wok. Turn up the heat up to high under the wok. Give the oil a minute or two to get very hot. Then add the scallion, garlic and ginger to the wok. Stir fry until fragrant and the scallions begin to slightly wilt and get some color.

10

Cut the heat under the wok and add the fried shrimp back top the wok and toss to combine with the scallions, ginger and garlic. Sprinkle about 1/4 of the salt and pepper seasoning blend over the shrimp and toss to coat the shrimp in the salt and pepper. Add more of the salt and pepper seasoning to taste, tossing well between each addition.

11

Transfer the Simple Salt and Pepper Shrimp to a serving tray and garnish with lime wedges.

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