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    You are in: Home / Recipes / Salt-And-Pepper Shrimp Recipe
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    Salt-And-Pepper Shrimp

    Salt-And-Pepper Shrimp. Photo by Muffin Goddess

    1/3 Photos of Salt-And-Pepper Shrimp

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    13 mins

    7 mins

    cookiedog's Note:

    This is a quick and light stir fried version of the Chinese dish that will have you licking your fingers. Posting for the ZWT III.It can be a little messy to eat as the shrimp are cooked with the shells on for best flavor. Recipe is from Sunset June 2007 and it is noted: The different peppercorns add a subtle range of pepper flavor to this dish, but you can stick to just black peppercorns too; simply decrease the total amount to 1 1/2 tsp.

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    Units: US | Metric


    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.
    2. 2
      Put shrimp, half of the crushed peppercorns, and 1 teaspoons salt in a large bowl and toss to coat shrimp evenly. Set aside.
    3. 3
      Heat a wok or large (not nonstick) pot over high heat. Add oil, garlic, remaining crushed peppercorns, and remaining 1 teaspoons 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.

    Ratings & Reviews:

    • on December 13, 2012


      So easy and quick and absolutely delicious!

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    • on May 24, 2010


      I was a little nervous about using this much pepper in one place, but my worries were unfounded. These tasted amazing, peppery, but not overwhelmingly so. So much flavor for such simple ingredients, too. The shrimp I buy have tails but no shells (DH doesn't do shell-on shrimp anyhow, not since he tried his sister's shell-on deep fried shrimp a couple years back -- NOT pretty, LOL). I couldn't find all the different types of peppercorns separately, so I just bought a bag of gourmet peppercorn mix that contained all four types. I always keep a bag or two of shrimp in the freezer and I'm always looking for a new way to serve them, so we'll definitely be enjoying these again. Another winner, mi amiga! :) Thanks for posting! Made for The Queens of Cuisine for ZWT6

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    • on May 23, 2010


      This is a keeper. It was not overly hot , just right. I halved the recipe as there is just the 2 of us. I always wondered what I was going to do with all the different peppercorns I had lol. Made for Zwt6 for the Xtra hot dishes

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Salt-And-Pepper Shrimp

    Serving Size: 1 (162 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 289.7
    Calories from Fat 83
    Total Fat 9.2 g
    Saturated Fat 1.5 g
    Cholesterol 441.7 mg
    Sodium 1672.5 mg
    Total Carbohydrate 1.1 g
    Dietary Fiber 0.1 g
    Sugars 0.0 g
    Protein 47.6 g

    The following items or measurements are not included:

    green peppercorns

    red peppercorns

    white peppercorns

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