Wok Flashed Salt and Pepper Shrimp with Lemon Basma

Name: Wok Flashed Salt and Pepper Shrimp with Lemon Basmati Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 scallions, white part only, finely chopped; 1 tablespoon canola oil; 2 cups basmati rice, washed until water is clear; 2 large slices ginger; 2 lemons, zested; 1 lemon, juiced; 1 teaspoon salt; Pinch ground white peppercorn; 2 1/2 cups chicken stock, can substitute water; 1 1/2 pounds large shrimps (U-15s), deveined, shell on; 1/2 tablespoon ground black peppercorns; 1 teaspoon ground white peppercorns; 1/2 teaspoon ground Szechwan peppercorns; 1 tablespoon fleur de sel; 1/2 cup cornstarch; 4 scallions, green part only finely chopped, white part reserved; 1/4 cup canola oil

Servings: persons

4 scallions, white part only, finely chopped
1 tablespoon canola oil
2 cups basmati rice, washed until water is clear
2 large slices ginger
2 lemons, zested
1 lemon, juiced
1 teaspoon salt
Pinch ground white peppercorn
2 1/2 cups chicken stock, can substitute water
1 1/2 pounds large shrimps (U-15s), deveined, shell on
1/2 tablespoon ground black peppercorns
1 teaspoon ground white peppercorns
1/2 teaspoon ground Szechwan peppercorns
1 tablespoon fleur de sel
1/2 cup cornstarch
4 scallions, green part only finely chopped, white part reserved
1/4 cup canola oil

1
In a saucepan, saute white parts of the scallions and zest in oil.
2
Add rice and ginger and saute for 3 minutes.
3
Add zest, juice, salt, pepper, and chicken stock, cover and bring to boil.
4
Turn down and simmer for 15 to 20 minutes.
5
Pull off of heat and let stand for another 25 minutes with cover still on.
6
Soak shrimp in salty cold water for 20 minutes and rinse thoroughly.
7
In a large bowl, mix peppercorns, salt, and cornstarch.
8
Dredge shrimp in mixture.
9
In a very hot wok, add oil and fry the shrimp quickly.
10
Add the green parts of the scallions.
11
Cook until shrimp are pink, 3 to 5 minutes.

1039

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 scallions, white part only, finely chopped, 1 tablespoon canola oil, 2 cups basmati rice, washed until water is clear, 2 large slices ginger, and more.

Yes, Wok Flashed Salt and Pepper Shrimp with Lemon Basmati Rice 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.

That's it — enjoy your meal!

Wok Flashed Salt and Pepper Shrimp with Lemon Basmati Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions