Salt & Pepper Shrimp

Prep Time
Cook Time
Ready In

Recipe: #40670

May 16, 2023

"From Pinch and Swirl"

Original is 4 servings


  • Serving Size: 1 (130.1 g)
  • Calories 115.4
  • Total Fat - 2.6 g
  • Saturated Fat - 0.3 g
  • Cholesterol - 142.8 mg
  • Sodium - 944.6 mg
  • Total Carbohydrate - 6.4 g
  • Dietary Fiber - 1 g
  • Sugars - 0.1 g
  • Protein - 15.8 g
  • Calcium - 67.9 mg
  • Iron - 0.5 mg
  • Vitamin C - 1.4 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Toast peppercorns in a small, dry skillet over medium heat until fragrant and popping, shaking often and taking care not to let them burn. Transfer to a small bowl until cool. Coarsely grind in a spice mill and then combine with kosher salt. Set aside.

Step 2

Devein shrimp. Place in strainer and rinse; drain well and pat shrimp dry with paper towels. Place in bowl and sprinkle cornstarch over; toss to coat.

Step 3

Heat oil in a wok or large skillet over medium-high heat until nearly smoking. Add shrimp; cook for 2 to 3 minutes, tossing occasionally to cook evenly.

Step 4

Add garlic, minced chili pepper and peppercorn / salt mixture and toss until shrimp is coated and spices are fragrant. Remove from heat and serve immediately. Optional: garnish with cilantro leaves.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • When selecting shrimp, make sure to pick medium-sized shrimp for best results.
  • If you don't have Sichuan peppercorns, you can substitute regular black peppercorns.

  • Substitute the white peppercorns for black peppercorns: This substitution will provide a more traditional flavor as black peppercorns are more commonly used in cooking.
  • Substitute avocado oil for olive oil: This substitution will provide a more neutral flavor and higher smoke point, allowing for more even cooking of the shrimp.

Lemon Pepper Shrimp Replace the white peppercorns and Sichuan peppercorns with 1 teaspoon of lemon pepper seasoning. Omit the serrano chili and garnish with lemon slices instead of cilantro leaves.

Coconut Rice:

RECOMMENDED DISH DESCRIPTION: Coconut Rice is a great dish to serve with Salt & Pepper Shrimp. It's light and fluffy texture compliments the spicy flavor of the shrimp, and the hint of sweetness from the coconut adds an extra layer of flavor. Plus, it's a great way to add a bit of extra nutrition to the meal!

Steamed Bok Choy: Steamed Bok Choy is a great side dish to Coconut Rice. It adds a subtle crunch and a delicious earthy flavor to the meal. Plus, it's packed with nutrients and vitamins, making it a great way to add extra nutrition to the meal!


Q: How do I toast the peppercorns?

A: To toast the peppercorns, heat a small, dry skillet over medium heat and add the peppercorns. Shake the skillet often and take care not to let them burn. Transfer to a small bowl when done.

Q: How long should I toast the peppercorns?

A: The peppercorns should be toasted for about 3-4 minutes, or until they become fragrant and start to darken slightly in color. Be sure to shake the skillet often to prevent burning.

2 Reviews


Ditto to what Lori said. Whoever wrote the 'extra' verbiage.....especially about peppercorn substitutions......apparently has no knowledge about peppercorns or maybe even Asian cuisine. Each color of peppercorn has a different taste and intensity. That's why only certain colors are used for specific dishes. Making substitutions in this case change the entire flavor of the dish.


review by:
(20 May 2023)


You cannot replace Sichuan peppercorns with black peppercorns. You cannot replace white peppercorns with black peppercorns. Black peppercorns are NOTHING like Sichuan and White peppercorns and you'll get bland results that are not ethnically correct in this recipe.


review by:
(20 May 2023)

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Fun facts:

The Sichuan peppercorns used in this recipe are native to the Sichuan Province in China and are known for their unique “tingly” sensation. They were used in Chinese cuisine for centuries before Westerners were introduced to them.

The avocado oil used in this recipe is often favored by celebrity chefs such as Gordon Ramsay and Jamie Oliver due to its high smoke point and mild flavor.