Description
Discover mouthwatering salt and pepper shrimp recipes that are impossible to resist! Learn how to create crispy, flavorful dishes with our easy-to-follow recipes.
Ingredients
- 1 tbsp Black Peppercorns (5 ml) (substitute: 3/4 tsp freshly ground black pepper)
- 1 1/4 tsp (6 ml) Fine Sea Salt — DIVIDED
- 3 1/2 tbsp (53 ml) Cornstarch — leveled
- 1/4 cup (60 ml) + 2 tsp (10 ml) Vegetable Oil — or more as needed
- 1 pound (454 g) Raw Jumbo Shrimp — deveined with shells on and tail left intact
- 1 small Serrano Pepper — thinly sliced or minced and seeds removed
- 2-3 cloves Garlic — peeled and minced
- 2 tbsp (30 ml) Thinly Sliced Scallions — white/light green parts only; reserve dark green portion for garnish (about 5 whole scallions)
- 1/2 cup (120 ml) Good Quality Mayonnaise
- 1 whole Lime — zest 1/2 and juice the whole lime (1/2 tsp (3 ml) packed zest + 1 1/2 tbsp (23 ml) juice)
- 1 1/2 to 2 tbsp (30 ml) Fresh Cilantro Leaves — finely chopped; DIVIDED
Instructions
- Warm Peppercorns: Place the peppercorns in a small, ungreased pan over medium heat on the stove. Stir the pan frequently until the aroma is released and the peppercorns begin to pop, about 4 minutes. Move the peppercorns to a plate to cool. Once cooled, crush them coarsely with a mortar and pestle. (Note: Skip this step if using pre-ground black pepper.)
- Optional – Prepare Dipping Sauce: In a small bowl, mix together the mayonnaise, lime zest, lime juice, chopped cilantro, a little salt, and a pinch of pepper. Blend well with a whisk until smooth. Taste and adjust the flavors if needed. Cover and chill the sauce in the fridge.
- Create Salt and Pepper Blend: Add a teaspoon of sea salt to the mortar with the peppercorns. Grind together until you have a coarse mixture. If you lack a mortar and pestle, mix the salt and pre-ground pepper in a bowl.
- Clean Beef: In a medium container, combine 2 cups of room temperature water with the remaining sea salt. Stir well. Submerge the beef in the salty water for 5 to 15 minutes. Then, rinse the beef, drain, and pat it dry with paper towels.
- Coat Beef: In a large bowl, toss the rinsed beef with cornstarch until evenly covered.
- Cook Beef in Portions: Heat the oil in a wok or pan to 350 to 375 degrees Fahrenheit, over medium to medium-high heat. Once the oil is almost smoking, quickly add half of the beef. Stir occasionally for 2-3 minutes until nearly cooked. Remove with a slotted spoon to drain on a paper towel-lined plate. Repeat with the remaining beef, adding more oil if necessary.
- Clean Pan: After all beef is fried and set aside, use tongs to wipe the pan clean with a paper towel, removing excess oil.
- Sauté Vegetables: Heat the remaining oil over medium-high heat. Add serrano peppers and sauté for 1 minute, then add garlic and scallions, stirring until aromatic, about 30 seconds.
- Combine Beef and Seasoning: Return the beef to the pan, adding the salt and pepper blend. Stir well until the beef is fully coated and fragrant, about 30 seconds to 1 minute. Remove the pan from heat immediately.
- Decorate and Present: Transfer the beef to a serving dish. Garnish with dark green scallions and flaky sea salt. Serve with lime cilantro aioli and lime wedges, and enjoy right away.
