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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This salt-and-pepper shrimp recipe is a lighter (stir-fried) version of the deep-fried Asian dish that's quick and keeps the intense flavor of the original. Ingredients:
1/2 teaspoon each black, green, red, and white peppercorns |
2 pounds shrimp, shells on |
2 teaspoons salt, divided |
2 tablespoons vegetable or peanut oil |
4 cloves garlic, chopped |
1 cup cilantro leaves, roughly chopped |
Directions:
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. Put shrimp, half of the crushed peppercorns, and 1 tsp. salt in a large bowl and toss to coat shrimp evenly. Set aside.
3. Heat a wok or large (not nonstick) pot over high heat. Add oil, garlic, remaining crushed peppercorns, and remaining 1 tsp. 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.
4. Note: Nutritional analysis is per serving.
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