In China, salt and pepper shrimp is traditionally made with tongue-numbing Sichuan peppercorns.
The white pepper adds earthy flavor, while black kicks up the heat.
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.
Add water, cover and cook until the snow peas are just tender, about 2 minutes.
Season with the remaining 1/8 teaspoon salt.
Serve the snow peas and shrimp topped with cilantro.
and luscious meat that won’t dry out.
Look for labels like “easy peel” for shell-on deveined shrimp.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
