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salt-and-pepper-shrimp

Salt and Pepper Shrimp

Servings 2 people
Prep Time 10 minutes
Cook Time 10 minutes

Ingredients

  • 8 oz whole shell-on shrimp trimmed, deveined
  • 2 tbsp cornstarch substitute with potato starch
  • 4 garlic cloves minced
  • 1 long green pepper thinly sliced
  • 1 hot red pepper thinly sliced
  • 1 tsp salt
  • 1 1/2 tsp whole white pepper substitute with ground white pepper
  • 1 scallion chopped, for garnish
  • 2 tbsp neutral oil plus more for frying

Instructions

  • Trim away any sharp or pointy areas of shrimp. Using a scissor, carefully cut the back side of the shrimp with the shell on. Devein, rinse and set aside.
  • In a pan over low heat, toast the white peppercorns for 2 to 3 minutes so until fragrant. Using a mortar and pestle or spice grinder, grind into a fine powder.
    *Skip if using pre-ground white pepper
  • Season the shrimp with salt and white pepper. Mix well. Next, add cornstarch and mix until fully coated.
  • In a deep pot, heat neutral oil over medium heat to 375 F / 190 C. Add the shrimp, making sure not to overcrowd the pot. You may need to work in batches. Drain on a wire rack or on a bed of paper towels.
  • In a wok, heat up 2 tbsp oil and toss in the minced garlic. When they've slightly browned, add the chopped peppers and stir fry for 1 minute.
  • Toss in the fried shrimp and season with salt and white pepper to taste. Stir together to mix well.
  • Garnish with scallions and enjoy!

Notes

  1. Feel free to use shrimp without heads. I personally think the heads are the best part however, it's all a matter of preference.
  2. White pepper powder can be substituted for black pepper. If using black pepper, I recommend using half the amount as it can be overpowering.