Salt and Pepper Shrimp

Salt and Pepper Shrimp: A Flavorful Feast for October

As the chilly October air wraps around us, there’s nothing quite like a flavorful dish to warm our hearts and ignite our taste buds. This salt and pepper shrimp recipe is a delightful medley of crispiness and bold seasoning, perfect for satisfying cravings and impressing guests alike. If you love a good mix of zest and crunch, keep reading and don’t forget to subscribe below to receive the recipe directly in your inbox!

Why You’ll Love This Recipe

This salt and pepper shrimp recipe boasts an irresistible blend of textures and flavors. The shrimps are coated in a crispy shell that explodes with a symphony of spices with every bite. Not only is it incredibly flavorful, but it’s also family-friendly and quick to prepare, making it an ideal choice for a weeknight dinner or a special weekend feast!

Ingredients

– 1 pound large shrimp, peeled and deveined, tails on
– 1/2 cup cornstarch
– 1 teaspoon salt
– 1 teaspoon freshly ground black pepper
– 1/2 teaspoon white pepper
– 1 tablespoon Sichuan peppercorns, toasted and ground
– Vegetable oil, for frying
– 4 cloves garlic, minced
– 2 red chili peppers, finely chopped
– 3 green onions, sliced
– 1 tablespoon soy sauce
– Salt and pepper to taste

Necessary Tools

– Medium-sized bowl
– Large wok or frying pan
– Paper towels
– Tongs or spatula
– Measuring spoons

Ingredient Swaps and Additions

If you’re out of Sichuan peppercorns, try using a mix of regular black pepper and a pinch of cayenne for a kick. Not a fan of spicy heat? You can reduce or omit the chili peppers without missing out on texture and aroma. For a citrusy twist, add a splash of lemon juice right before serving!

See also Pumpkin Charlotte

Step-by-Step Instructions

1. Rinse and pat dry the shrimp with a paper towel.
2. Mix cornstarch, 1 teaspoon of salt, and 1 teaspoon of black pepper in a bowl.
3. Coat each shrimp in the cornstarch mixture, shaking off excess.
4. Heat vegetable oil in a large wok over medium-high heat.
5. Fry shrimp in batches for 2-3 minutes on each side until golden and crispy. Drain on paper towels.
6. Remove excess oil from the pan, leaving about 1 tablespoon.
7. Sauté garlic, chili peppers, and Sichuan peppercorns until fragrant.
8. Return shrimp to the pan, adding green onions and soy sauce. Toss to combine.
9. Stir-fry for 1-2 more minutes and season with extra salt and pepper if needed.
10. Serve immediately, garnished with extra green onions if desired.

Serving Suggestions

This dish pairs beautifully with steamed jasmine rice, a fresh green salad, or some warm garlic bread on the side. It’s also perfect for sharing as an appetizer or adding to a larger spread of Asian-inspired dishes.

Pro Tips for Success

Ensure your shrimp are thoroughly dried to achieve maximum crispiness when frying. Don’t overcrowd the pan; fry in batches to maintain the oil temperature and achieve an even golden crust.

Storing and Reheating

Store leftovers in an airtight container in the refrigerator for up to two days. Reheat on a baking sheet in the oven at 350°F for about 6-8 minutes to retain crispiness.

FAQ Section

Q: Can I use frozen shrimp?
A: Yes, just make sure to thaw and pat them dry before coating them with the cornstarch mixture.

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