Salt and Pepper Shrimp Recipe
The key to making an irresistible dish with very simple ingredients ARE the ingredients themselves! For this dish, make sure your peppercorns are fresh and your salt is of the right sort. I have two pepper-mills. One with black pepper and one that is empty. I fill the empty one as I need it and with what I need it for. In this dish, I am mixing black and white peppercorns. White pepper is very aromatic and super mellow . When paired with the lemon zest, this pepper mixture really has volume!
Ingredients
- 1½ pounds of jumbo shrimp
- 2 tsp. black peppercorns
- 1 tsp. white peppercorns
- 1½ tsp. (4 grams) kosher salt
- 1 tsp. lemon zest
- 2 tbsp. cornstarch
- 2 tsp. brown sugar
- 4 tbsp. grapeseed, sunflower or avocado
- oil
- 1 long red chili pepper, thinly sliced in
- rounds
- 1 large shallot, sliced in half moons
- 4-5 cloves garlic, chopped finely (use a
- knife)
Instructions
- 1
Grind the white and black peppercorns together on a medium setting and transfer to small bowl. Add the salt and lemon zest. Mix together with your fingers.
- 2
In a separate bowl mix together the cornstarch, brown sugar and 2 tsp. of the pepper mixture from above. Sprinkle this cornstarch mixture over the shrimp. Reserve the remainder of the pepper mixture (without the cornstarch).
- 3
In a large skillet, heat 1 tbsp. of the oil over medium-high heat, add half the shrimp to the pan, cook on the first side for 2 minutes, flip and repeat, transfer to a bowl. Repeat with second batch.
- 4
Add the remaining oil to the pan then add the red chili slices and shallot slices, toss and cook for 2-3 minutes. Add the garlic, cook for 1 minute.
- 5
Add the shrimp back to the pan and the reminder of the pepper mixture, toss well.
- 6
Serve hot. Serves 4
Tips & Storage
- How to Store
- Fish is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days in an airtight container.
- Buying Tip
- Look for fish that smells fresh (like the ocean, not fishy), has firm flesh, and clear eyes if buying whole. Ask your fishmonger what's freshest that day.
- Cooking Tip
- Avoid overcooking fish — it should be opaque and flake easily with a fork. Most fish cooks in just 8-10 minutes per inch of thickness.
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Frequently Asked Questions
How do I make Salt and Pepper Shrimp?
This Salt and Pepper Shrimp recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 14 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this salt and pepper shrimp ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.