Stir-fry Salt and Pepper Shrimp

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  • Total: 15 mins
  • Prep: 10 mins
  • Cook: 5 mins
  • Yield: Serves 4
Nutritional Guidelines (per serving)
296 Calories
12g Fat
19g Carbs
29g Protein
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Nutrition Facts
Servings: Serves 4
Amount per serving
Calories 296
% Daily Value*
Total Fat 12g 15%
Saturated Fat 1g 5%
Cholesterol 227mg 76%
Sodium 1190mg 52%
Total Carbohydrate 19g 7%
Dietary Fiber 2g 6%
Protein 29g
Calcium 160mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Stir-frying lowers the fat and calories in this variation on popular Chinese deep-fried Salt and Pepper Shrimp. Serves 4.
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Ingredients

  • 1 pound large shrimp
  • 2 tablespoons cornstarch
  • 1 teaspoon sea salt or kosher salt
  • 3/4 teaspoon freshly ground black pepper, white pepper or Szechuan peppercorn, or to taste
  • 3 tablespoons vegetable oil, for stir-frying
  • 1 garlic clove, minced
  • 1 red chilli pepper, deseeded and chopped, optional
  • 1/4 cup chopped green onion

Steps to Make It

  1. Soak the shrimp in warm, lightly salted water for 5 minutes. Rinse in cold water, drain and pat dry with paper towels. Lightly coat the shrimp with the cornstarch.

  2. In a small bowl, mix the salt with the freshly ground pepper and set aside.

  3. Heat 2 tablespoons in a preheated wok on medium-high to high heat. When the oil is hot, add the shrimp and stir-fry until they turn pink. Remove from the wok. Clean out the wok.

  4. Heat 1 tablespoon oil in the wok. When the oil is hot, add the minced garlic, chili pepper and the salt and pepper mixture. Stir-fry until fragrant (10 - 15 seconds) and then add the shrimp back into the wok. Stir-fry to coat the shrimp into the salt and pepper mixture. Stir in the green onion or serve as a garnish with the shrimp. This is also great over mamaliga.


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Main Chinese Food Recipe File