Recipes Appetizers Hot Appetizers Spicy Salt-and-Pepper Shrimp

Spicy Salt-and-Pepper Shrimp

Spicy Salt-and-Pepper Shrimp is rated 5.0 out of 5 by 1.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4

Serve the shrimp with a citrus-soy dipping sauce: in a bowl, stir together 3 Tbs. fresh lemon juice, 2 Tbs. soy sauce, 1 Tbs. water, 1/2 tsp. minced fresh cilantro, 1/4 tsp. sugar and 1 garlic clove, minced. The dipping sauce may be made a day in advance, covered and refrigerated; bring to room temperature before serving.

Ingredients:

  • 1/4 tsp. sugar
  • 1/4 tsp. Chinese five-spice powder
  • 1/4 tsp. salt
  • 1/4 tsp. freshly ground pepper
  • 4 Tbs. corn or peanut oil
  • 1/4 cup cornstarch
  • 1 1/2 lb. large shrimp, peeled and deveined
  • 2 Tbs. minced fresh ginger
  • 3 garlic cloves, minced
  • 1 red or green jalapeño chili, seeded and minced
  • 2 Tbs. mirin

Directions:

Make the spice mixture
In a small bowl, stir together the sugar, five-spice powder, salt and pepper.

Sear the shrimp
Warm a wok or large fry pan over high heat until very hot and pour in 2 Tbs. of the oil.

Meanwhile, spread the cornstarch on a plate. Quickly pat the shrimp dry with paper towels and dip in the cornstarch, coating both sides and shaking off the excess. Add the shrimp to the wok in a single layer and sear, turning once, just until opaque throughout, about 1 minute per side. Using a slotted spoon, transfer the shrimp to a bowl.

Finish the dish
Return the wok to high heat and pour in the remaining 2 Tbs. oil. Add the ginger, garlic and chili and stir-fry until fragrant, about 5 seconds. Add the spice mixture and mirin, quickly return the shrimp to the wok, and stir-fry until the shrimp are coated with the spice mixture and are heated through, 15 to 20 seconds. Transfer the shrimp to a platter and serve with the dipping sauce (see note above). Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, Asian, by Farina Wong Kingsley (Oxmoor House, 2007).

Rated 5 out of 5 by from Best I've had This recipe is good, my wife and I love salt and pepper shrimp but most Chinese restaurants are extremely heavy on the salt part of it. The secret of this recipe is the prep, everything needs to be set out measured and ready to go, no exceptions as once you start there is no turning back. I cut and mince everything as instructed and use custard cups for the spices in one and the mirin in the other. Enjoy and you'll never order out again.
Date published: 2016-03-11
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