Salt and Pepper Shrimp
Salt and pepper shrimp is a super quick and delicious appetizer or meal that you can have ready in minutes! Even if you’re not a shrimp fan, this may just be the dish that changes your mind.
Salt and pepper shrimp is my newest food infatuation.
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A few weeks ago, my mother and I stayed at The Langham, Huntington, Pasadena for a relaxing getaway not far from home. Although it was mid-February, the weather was fantastic, so we were able to enjoy both pools, including the brand new Royce pool, the manicured gardens, and more. As you can see below, we had the pools to ourselves!
While we enjoyed meals at The Langham Club, and The Terrace restaurants, the most stand-out, memorable dish I ate was at The Tap Room. And you guessed it–it was salt and pepper shrimp. (Link to The Langham Hotel, Pasadena, below.)
While this photo from the bowl I had at The Langham isn’t that fantastic (it was quite dim in The Tap Room), I can assure you, the dish was phenomenal! I immediately told my mother that I had to try to recreate this salt and pepper shrimp at home. Is it an authentic salt and pepper shrimp recipe? I have absolutely no clue, and would guess that it’s not, but I just love it, so I’m sharing it with you.
This salt and pepper shrimp recipe is heavily inspired from my lush meal at The Tap Room, and a little from my wonderful Cook’s Illustrated Chinese Recipes cooking magazine. I am delighted with the outcome as it really tastes the same as I remember! Of course, really good quality shrimp is key.
The ingredients are simple: shrimp, onion, mini peppers, a jalapeño, and a few other ingredients, of course including salt and freshly ground black pepper.
What Can I Serve with Salt and Pepper Shrimp?
The salt pepper shrimp I had wasn’t served with rice or noodles, but I’m sure it would be delightful with either one. Cooks Illustrated recommends serving it on a bed of cool, shredded lettuce. I really enjoyed it on its own, so give it a try and let me know what your choice is.
To be honest, I’m not sure why this dish isn’t called black pepper shrimp, because the salt doesn’t really feature the way the pepper does. It’s an important part of this recipe, but equally as important as any other savory dish. Now, pass the chopsticks!
Salt and Pepper Shrimp
Recipe inspired by The Tap Room and Cook’s Illustrated serves 4
FULL PRINTABLE RECIPE BELOW
Ingredients
- wild caught shrimp
- cornstarch
- sea salt
- black pepper
- olive oil
- onion
- sweet mini peppers
- jalapeño (optional)
Directions
Clean, devein and rinse shrimp, then set aside on paper towel to dry.
Cut the onion into square pieces. Wash and slice the sweet mini peppers and jalapeño, removing the core and seeds (keep the jalapeño seeds for a spicier dish.)
Mix cornstarch with salt and pepper.
Toss the shrimp in the cornstarch mixture.
Place the coated shrimp on a tray or plate without touching each other.
Heat the oil in a wok or cast iron skillet and bring to high heat. Sear the shrimp quickly about a minute on each side (when they are pink half way through, turn them over), then remove from the pan.
Place into a dish or bowl.
Keeping the heat high, add more oil if needed, then toss in the onion. Sprinkle in salt, then stir fry for one or two minutes, as it should not be soft or brown when ready. Remove and place in a small bowl.
Next, add the sweet mini peppers and jalapeño slices with a sprinkle of salt. Again, stir fry quickly, just for a minute or two, then add the onion.
Toss the shrimp back into the pan with the onion and peppers, and stir to reheat. Adjust the heat and add more oil if needed.
Once the salt and pepper shrimp is hot, dinner is ready! Don’t overcook the seafood or vegetables.
Wasn’t that super easy? It’s also quite healthy and nutritious!
I hope you give this dish a try and let me know how you like it.
I don’t recommend reheating leftovers as the shrimp will become rubbery.
Salt and Pepper Shrimp
Special Equipment
Ingredients
- 1 lb shrimp wild caught, deveined, fresh or frozen (thawed)
- 4 Tbsp cornstarch
- 1 ½ tsp sea salt flake (I like Maldon)
- 1 ½ tsp black pepper freshly ground (or more, as desired)
- 3 Tbsp olive oil or more, as needed
- 1 onion medium, organic
- 1 lb sweet mini peppers
- 1 jalapeño (optional) seeds removed, depending on how spicy you like the end result
Instructions
- Clean, devein and rinse shrimp, then set aside on paper towel to dry.
- Cut the onion into square pieces. Wash and slice the sweet mini peppers and jalapeño, removing the core and seeds (keep the jalapeño seeds for a spicier dish.)
- Mix cornstarch with salt and pepper, then toss the shrimp in the cornstarch mixture. Place the coated shrimp on a tray or plate without touching each other.
- Heat the oil in a wok or cast iron skillet and bring to high heat. Sear the shrimp quickly about a minute on each side (when they are pink half way through, turn them over), then remove from the pan and place into a dish.
- Keeping the heat high, add more oil if needed, then toss in the onion. Sprinkle in salt, then stir fry for one or two minutes, as it should not be soft or brown when ready. Remove and place in a small bowl.
- Next, add the sweet mini peppers and jalapeño slices with a sprinkle of salt. Again, sear quickly, just for a minute or two, then add the onion again.
- Toss the shrimp back into the pan with the onion and peppers, and stir to reheat. Adjust the heat and add more oil if needed.
- Once the salt and pepper shrimp is hot, dinner is ready!
Notes
- Do not overcook the shrimp and vegetables.
- Be sure to use quality shrimp (wild caught.)
Nutrition
If you’re interested in The Langham Huntington Hotel in Pasadena, it’s a gorgeous place to visit, or stay.
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This tastes as good as a fantastic Chinese restaurant. lol be it!?