Salt-And-Pepper Shrimp – a delicious recipe with black peppercorns, green peppercorn, red peppercorns, white peppercorns, shrimp, salt. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
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 teaspoons 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 teaspoons 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.
454
kcal
Calories
8
g
Fat
36
g
Carbs
62
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 teaspoon black peppercorns, 1/2 teaspoon green peppercorn, 1/2 teaspoon red peppercorns, 1/2 teaspoon white peppercorns, and more.
Yes, Salt-And-Pepper Shrimp falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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