Description
Classic Chinese salt and pepper shrimp with a healthy twist without losing any authentic taste. It’s gluten-free and only requires 15 minutes. So quick and yum!
Ingredients
Scale
- 2 pounds uncooked large shrimp, deveined and shells on
- 1 teaspoon sea salt
- 1 teaspoon ground Sichuan peppercorns or ground black pepper
- 1/2 teaspoon brown sugar
- 4 large cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 fresh Thai chili or dried red pepper, chopped
- 1/4 cup cooking oil with high smoke point such as avocado oil or vegetable oil
- Chopped green onion for garnishing
Instructions
- Rinse shrimp in cold water and pat dry with paper towels.
- Combine salt, pepper and sugar in a small bowl.
- Combine prepared ginger, garlic, and chili in a separate small bowl. These two steps will allow you to move quickly while cooking.
- Heat oil in a large skillet or wok over high heat. Swirl.
- When the oil is hot, place shrimp into the pan and sauté until it begins to turn pink, about 2 to 3 minutes.
- Toss ginger, garlic and chili combination into the pan. Stir frequently until the shrimp is opaque.
- Quickly add salt, pepper, and sugar. Stir until shrimps are evenly coated by all seasonings, about 30 seconds. Dish. Garnish with green onion and serve immediately.
Notes
- The same amount of spices might be too strong for peeled shrimp. Reduce the spices accordingly if using peeled shrimp for this recipe.
- I recommend purchasing your shrimp in the seafood section of an Asian market for the most authentic taste, but that will require a bit more prep time in order to devein the shrimp.Â
Nutrition
- Serving Size: 1
- Calories: 216
- Sugar: 0.7g
- Sodium: 493.1mg
- Fat: 9.8g
- Saturated Fat: 0.6g
- Trans Fat: 0.2g
- Carbohydrates: 2g
- Fiber: 0.3g
- Protein: 30.7g
- Cholesterol: 243.3mg
