Best 10 Salt And Pepper Shrimp Recipes

CRUNCHY SALT AND PEPPER SHRIMP RECIPE BY TASTY

Steps:

• Set a wire rack over a baking sheet.
• Add the shrimp to a medium bowl. Cover with cold water and let sit until thawed, about 10 minutes.
• Drain the thawed shrimp on paper towels and pat dry.
• Place the cornstarch in a large bowl. Add the shrimp and toss until well-coated.
• Heat the oil in a wok or large pan until it reaches 400°F (200°C).
• Add the garlic and fry for 40 seconds-1 minute, until golden brown. Remove the garlic with a strainer or slotted spoon and drain on paper towels.
• Fry the shrimp, about 6 at a time, for 2 minutes, or until light golden brown. Transfer to the wire rack to drain.
• In a clean wok or large pan, add the ginger and red pepper flakes and toast for 2 minutes, until the ginger is starting to brown.
• Add the shrimp and toss to combine. Season with the salt and pepper and toss until well-coated.
• Transfer the shrimp to a plate and garnish with the scallions and fried garlic.
• Serve with rice.
• Enjoy!

SALT-AND-PEPPER SHRIMP

Steps:

• Using kitchen shears, cut along the backs of shrimp through shells and just deep enough to expose veins; remove veins. Pat shrimp dry. Whisk cornstarch, black pepper, and 3/4 teaspoons salt in a large bowl; add shrimp and toss to coat.
• Heat oil in a large skillet over mediumhigh heat. Working in 2 batches, fry shrimp until golden, crisp, and cooked through, about 1 minute per side. Transfer to paper towels and let drain, then toss in a medium bowl with Sichuan peppercorns and remaining 3/4 teaspoons salt. Add chile and cilantro to bowl and toss to combine.

SALT-AND-PEPPER SHRIMP WITH SNOW PEAS

Steps:

• In a large bowl, toss shrimp with 1/2 teaspoon salt, 1/4 to 1/2 teaspoon pepper, and five-spice powder. Heat a large wok or skillet over high. Add oil and ginger and cook until fragrant, 30 seconds. Add shrimp, scallions, and snow peas and cook, stirring constantly, until shrimp are opaque throughout, 3 to 5 minutes. Serve with rice.

SALT AND PEPPER PRAWNS (SHRIMP)

Steps:

• Peel, devein and butterfly the prawns, leaving the tails intact.
• Combine the flour salt and 2 teaspoons of the ground peppercorns in a large bowl. Add prawns and toss to coat in the flour mixture. Shake off the excess flour from each prawn.
• Heat the oil in a wok or frypan until very hot. Cook prawns in small batches for about 2 minutes or until crisp. Transfer prawns to a plate lined with paper towel to drain.
• In a seperate bowl, combine the salt flakes with the remaining teaspoon of ground peppercorns.
• Place prawns on a serving plate and sprinkle with the salt & pepper mix. Serve with lemon wedges.
• Enjoy!

GRILLED SALT AND PEPPER SHRIMP WITH TOMATO HORSERADISH SAUCE WITH LIME JUICE

Steps:

• Preheat the grill to medium-high heat. Thread the shrimp onto skewers. Sprinkle the shrimp generously with salt and pepper. Cook the shrimp on the grill for 2 minutes, flip, and then cook until pink, an additional minute. Serve with lemon wedges and the Tomato Horseradish Sauce with Lime Juice.
• Preheat the oven to 400 degrees F.
• Place the cherry tomatoes in a 13-by-9-inch baking dish. Toss the tomatoes in the olive oil, oregano and garlic. Season heavily with salt and pepper. Roast until the tomatoes are fully cooked, about 40 minutes.
• Once the tomatoes are cooked, place them in a blender and process until smooth. Stir in the horseradish and lime juice. Check for seasoning and serve.

SALT AND PEPPER SHRIMP

Steps:

• With kitchen shears, cut through the shell of the shrimp down the back to the tail. Remove the vein and rinse them well. Butterfly the shrimp by cutting almost all the way through the shrimp with a knife. Pat dry and set aside.
• Heat 2 inches of peanut oil in a wok or deep skillet to 375 degrees F.
• While the oil is heating, whisk the eggs and club soda together in a large bowl. Whisk in 2 cups cornstarch making sure to get out any lumps. The batter should be the consistency of heavy cream. Season generously with salt and pepper - remember it is called Salt and Pepper Shrimp!
• Put the remaining cornstarch on a platter and season it well with salt and pepper. Working in batches, dredge the shrimp in the cornstarch and shake off any excess. Dip the shrimp in the batter and let the excess batter drip off. Slide the shrimp into the hot oil and cook about 3 minutes until golden brown, turning them once during cooking. Remove and drain on paper towels. Scoop out any floating bits of batter from the oil, they will burn. Season the shrimp with salt and pepper while they're still hot and put them onto a serving platter.
• When all the shrimp have been cooked, carefully pour out all but 2 tablespoons oil into a safe container. Add the chilies, garlic, and ginger and stir-fry for about 1 minute. Take the wok off the heat and pour in the soy sauce and sake. Cook for 1 minute, then pour this mixture over the fried shrimp. Garnish with cilantro.

SALT-AND-PEPPER SHRIMP (TOM RANG MUOI)

Steps:

• Use kitchen shears to cut long whiskers and sharp head point off of the shrimp. Place cornstarch in a bowl. Roll in cornstarch to coat lightly and evenly, brushing off excess.
• Heat 2 tablespoons peanut oil in a skillet over medium-high heat. Add shrimp and saute until red and golden, about 2 minutes per side. Transfer shrimp to a paper towel-lined plate and wipe out skillet.
• Heat remaining peanut oil in the same skillet. Add garlic, onion, and ginger; cook and stir until fragrant and soft, about 1 minute. Add scallions, jalapeno, and coated shrimp. Cook and stir for 30 seconds while seasoning with most of the salt and pepper. Garnish with remaining salt and pepper before serving.

DEEP-FRIED SALT AND PEPPER SHRIMP

Steps:

• Cut off feathery legs and hard pointed area right above the tail of each shrimp. Rinse shrimp and dry thoroughly.
• Combine salt, pepper, and 5-spice powder in a small bowl.
• Heat oil in wok or a heavy pot over high heat until your deep fry thermometer reaches 400 degrees F (200 degrees C).
• Cook shrimp, about 5 per batch, in the hot oil until shrimp are bright pink and cooked through, about 1 minute. Remove shrimp with a slotted spoon and transfer to a paper towel-lined plate. Return oil temperature to 400 degrees F (200 degrees C) before each new batch.
• Discard the oil in the wok and heat wok over medium-high heat; add deep-fried shrimp and spice mix and cook, stirring constantly, until fragrant, 30 seconds to 1 minute.

SHRIMP AND SALT COD RAVIOLI WITH YELLOW PEPPER ROMESCO SAUCE

Steps:

• For the pasta dough: Put the flour and salt in the bowl of a stand mixer fitted with the dough hook and stir briefly to combine. With mixer on, add the egg and egg yolk and continue to mix until well combined. Add just enough cream to make a smooth dough (it should not be sticky). Wrap dough in plastic and chill for at least 1 hour.
• Cut the dough into 4 pieces. Keep the dough covered with plastic wrap while working with 1 piece at a time. Press the dough into a rectangle on a lightly floured surface and roll in through a pasta machine set at the widest setting, 2 or 3 times. Reduce the setting and run a few more times until the dough is as thin as possible. Place on a floured surface and keep covered.
• For the sauce: Heat the oil in a large saute pan over high heat until smoking. Separately saute the garlic, bell pepper, tomatoes, chiles and bread cubes until lightly browned, about 2 to 3 minutes each. Remove each ingredient with a slotted spoon as it is done. Deglaze the pan with the vinegar. Place all sauteed ingredients and the deglazing liquid into a food processor and blend until smooth. Add the almonds and process until finely chopped. Add the honey and season, to taste, with salt and pepper.
• For the filling: In a large bowl cover the dried cod with cold water and let soak in the refrigerator for 12 to 48 hours, (depending on the saltiness of the cod), changing the water frequently.
• Bring a medium pot of water to a simmer. Remove the salt cod from the soaking water and place in the simmering water. Poach for 8 to 10 minutes; let cool in the liquid for another 10 to 15 minutes. Remove from poaching liquid; discard any bones and coarsely chop.
• Heat 2 tablespoons of the olive oil in a medium saute pan over medium-high heat. Add the garlic and shallots and cook until soft. Remove the garlic and shallots to a plate. Add the remaining 2 tablespoons of oil to the pan and lightly saute the shrimp for 1 to 2 minutes on each side. Remove the shrimp and slice in half lengthwise.
• Place cream in a small saucepan and bring to a simmer. Place the poached and chopped cod in a food processor, add shallot-garlic mixture and half of the warm cream and process until smooth. Add the pureed potatoes, remaining cream and process until just combined. With motor running add the 1/4 cup of oil. Season with salt and pepper, to taste.
• Assembly: Lay a sheet of pasta dough on a lightly floured work surface and distribute a heaping teaspoon sized portion of the filling on the dough, at least 2 inches apart. Place 1/2 piece of shrimp on top of each filling. Use your fingertip or a brush to moisten the edges of the pasta sheet with the egg wash. Carefully place a second sheet of the pasta dough on top of the first and press with your fingertips to separate the rows of filling. Repeat with the remaining dough.
• With a ravioli cutter or pastry wheel, cut straight lines vertically and horizontally to form each ravioli square. Press the edges closed with your fingertips to seal well.
• Bring a large pot of salted water to a boil. Carefully drop in the ravioli and cook for about 5 minutes. Drain and serve immediately with yellow pepper sauce.

SALT AND PEPPER SHRIMP

Steps:

• Cut shell along back of each shrimp with small kitchen shears (do not peel) and devein, then snip off legs.
• Heat oil to 400°F in an 8-to10-quart heavy pot.
• Toss shrimp with 1 tablespoon kosher salt and let stand 5 minutes. Rinse with cold water, then drain and pat dry.
• Meanwhile, pulse egg whites in a blender until watery, then put in a bowl.
• Stir together cornstarch, 3 tablespoons pepper, and 2 tablespoons kosher salt in another bowl.
• Toss half of shrimp with 1/2 teaspoon each of kosher salt and pepper in a third bowl; dip in egg white, letting excess drip off, then lightly dredge in cornstarch mixture, shaking off excess. (Coating should be as light as possible.) Fry until crisp and cooked through, 1 1/2 to 2 minutes. Transfer with a slotted spoon to paper towels to drain.
• Season, coat, and fry remaining shrimp.
• Reduce oil temperature to 375°F.
• Fry half of chiles with half of cilantro until cilantro just starts to turn dark green and chiles are wilted (do not brown chiles), about 30 seconds. Transfer with a slotted spoon to paper towels to drain. (Cilantro will crisp as it cools.)
• Repeat with remaining chiles and cilantro.
• Serve shrimp topped with fried chiles and cilantro and sprinkled with sea salt. Serve immediately.