An incredibly easy yet very delightful recipe that you might have tasted if you love Asian cuisine… these salt and pepper shrimp are simple and quick to prepare, perfect as a main dish or appetizer. I’m offering them in a basic version, but if you like, you can accompany them with sautéed leeks or scallions, as explained in the notes at the bottom. Try these salt and pepper shrimp, they’re absolutely delicious!
Here are more shrimp ideas:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Asian
- Energy 77.34 (Kcal)
- Carbohydrates 3.29 (g) of which sugars 2.94 (g)
- Proteins 13.70 (g)
- Fat 1.11 (g) of which saturated 0.09 (g)of which unsaturated 0.40 (g)
- Fibers 0.13 (g)
- Sodium 368.44 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 9 oz shrimp tails
- 1 tbsp rice vinegar
- 1 tbsp soy sauce (to taste)
- peanut oil
- salt
- white pepper
Tools
- Wok
- Knife or scissors
- Tongs
Preparation
With a knife, or a pair of scissors, cut the shell of the shrimp along the back, slightly nicking the flesh.
Remove the black vein and rinse the shrimp in cold water.
Gently pat them dry with a paper towel to remove excess water.
Take the wok (or a pan with slightly high sides) and pour a drizzle of peanut oil.
Heat the pan well, then add the shrimp tails.
Cook them over high heat for one to two minutes, turning them on both sides with tongs.
Deglaze the bottom with rice vinegar; if you don’t have it, you can use apple vinegar or even white wine.
Then add soy sauce, if you like.
Stir while keeping the heat high, finally add a pinch of salt and two generous pinches of ground white pepper. Adjust the quantity according to your taste.
Sauté for a few more seconds, then turn off the heat.
The salt and pepper shrimp are ready, serve them hot at the table… enjoy your meal!
Tips and Variations
I recommend using fresh shrimp, but if necessary, you can use thawed ones, as long as they are of good quality and not too small. Only the tails are needed for this preparation; you can reuse the heads to make a broth.
You can enrich the dish by sautéing slices of leek or scallion in a pan. Once ready, transfer them to a plate and use the same pan for the shrimp.
If you don’t have white pepper, you can substitute it with classic black pepper.
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