BBQ & Grill

Salt & Pepper Shrimp with Snow Peas

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Drescription

In China, salt and pepper shrimp is traditionally made with tongue-numbing Sichuan peppercorns. If you have some in the pantry, feel free to use them here; we opted for a combo of easier-to-find white and black pepper. The white pepper adds earthy flavor, while black kicks up the heat.

Ingredients

  • 1 pound shell-on deveined raw shrimp (36-40 per pound; see tip)
  • 3 tablespoons cornstarch
  • ¾ teaspoon salt, divided
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground white pepper
  • 5 tablespoons neutral oil, such as canola or avocado, divided
  • 1 pound snow peas
  • 1 serrano or jalapeño pepper, thinly sliced
  • 5 cloves garlic, thinly sliced
  • ¼ cup water
  • ½ cup chopped fresh cilantro

Directions

  1. Toss shrimp with cornstarch, 1/2 teaspoon salt, black pepper and white pepper in a large bowl.
  2. Heat 3 tablespoons oil in a large flat-bottom wok or cast-iron skillet over high heat until shimmering. Add half the shrimp and cook, stirring occasionally, until crisp and pink, about 2 minutes. Transfer to a plate with a slotted spoon. Add the remaining 2 tablespoons oil to the pan and repeat with the remaining shrimp. Sprinkle the shrimp with 1/8 teaspoon salt.
  3. Add snow peas, serrano (or jalapeño) and garlic to the pan and cook, stirring occasionally, for 1 minute. Add water, cover and cook until the snow peas are just tender, about 2 minutes. Season with the remaining 1/8 teaspoon salt.
  4. Serve the snow peas and shrimp topped with cilantro.
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