Salt and Pepper Shrimp (or Any Other Protein) Recipe
The key to making an irresistible dish with very simple ingredients is the ingredients themselves! For this dish, make sure your peppercorns are fresh and you use the right kind of salt. I have two pepper mills—one with black pepper and one that is empty. I fill the empty one with what I need as I need it. In this dish, I am using mixed peppercorns.
Ingredients
- 1½ lb jumbo shrimp, large scallops,
- chicken tenders, tofu cubes or salmon
- cubes
- 1 tbsp freshly ground Szechuan pepper or
- mixed peppercorns (see photo and see
- step 1)
- 2 tbsp cornstarch
- 1 tbsp brown sugar
- 1½ tsp (4 g) kosher salt
- 4 tbsp grapeseed, sunflower or avocado
- oil
- 1 long red chili pepper, thinly sliced in
- rounds
- 1 large shallot, sliced in half moons
- 4-5 cloves garlic, chopped finely (use a
- knife)
Instructions
- 1
Grind the peppercorns on a medium setting onto parchment paper; measure and use only 1 tablespoon. Add the cornstarch, brown sugar and salt.
- 2
Pat the shrimp, scallops, chicken tenders or salmon cubes dry with a paper towel (don’t pat the tofu dry).
- 3
Press the protein into the salt and pepper mixture so that it is generously coated.
- 4
In a large skillet, heat 1 tbsp of the oil over medium-high heat. Add half of the protein to the pan, cook on the first side for 2-4 minutes, flip and repeat, then transfer to a bowl. Repeat with second batch with another tablespoon of oil.
- 5
Add the remaining oil to the pan, then add the red chili pepper and shallot slices, toss and cook for 2-3 minutes. Add the garlic, cook for 1 minute.
- 6
Add the protein back to the pan and toss well.
- 7
Serve hot. Serves 4.
Tips & Storage
- How to Store
- Fish is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days in an airtight container.
- Buying Tip
- Look for fish that smells fresh (like the ocean, not fishy), has firm flesh, and clear eyes if buying whole. Ask your fishmonger what's freshest that day.
- Cooking Tip
- Avoid overcooking fish — it should be opaque and flake easily with a fork. Most fish cooks in just 8-10 minutes per inch of thickness.
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Frequently Asked Questions
How do I make Salt and Pepper Shrimp (or Any Other Protein)?
This Salt and Pepper Shrimp (or Any Other Protein) recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 16 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this salt and pepper shrimp (or any other protein) ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.