Salt and Pepper Shrimp

4
Servings
10m
Prep Time
10m
Cook Time
20m
Ready In


"This one came from the local paper, and it's a very nice change of pace for shrimp. It even works out with the frozen, precooked shrimp, although fresh is definitely better. You can also use this as an appetizer instead of a main dish, just make sure they stay warm. Be aware that this can be a very hot dish depending on what kind of chili pepper you choose."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (140 g)
  • Calories 156.6
  • Total Fat - 8 g
  • Saturated Fat - 1.1 g
  • Cholesterol - 142.8 mg
  • Sodium - 1806.4 mg
  • Total Carbohydrate - 4.9 g
  • Dietary Fiber - 0.6 g
  • Sugars - 2.4 g
  • Protein - 15.8 g
  • Calcium - 70.3 mg
  • Iron - 0.4 mg
  • Vitamin C - 10.2 mg
  • Thiamin - 0 mg

Step 1

Combine salt, pepper, peppercorns, and sugar with a mortar and pestle; set aside.

Step 2

Rinse shrimp under cold running water; pat dry with paper towel.

Step 3

Heat oil in a large skillet over medium heat.

Step 4

Add shrimp, chili pepper, ginger and garlic; stir-fry 4-5 minutes or until shrimp are cooked.

Step 5

Add salt and pepper mixture and stir-fry for one minute more, making sure it doesn't burn.

Tips & Variations


  • Mortar and pestle

Related