Have you ever know someone who swears they hate all seafood- including shrimp? I have a few friends who swear up and down they hate shrimp for its rubbery texture and fishy taste. When they tall me that, I usually try to explain that rubbery texture and an overly fishy taste is either because they aren’t cooking with fresh shrimp, or more likely- they are overcooking their shrimp. Shrimp really get funky if overcooked- and it is easy to overcook them. This simple, fresh and delicious recipe for Salt and Pepper Shrimp is a quick- we’re talking under 10 minutes- foolproof way to get the most delicious shrimp ever!
There are two vitally important parts to this dish that will ensure your shrimp are full of flavor that is light, bright and un-fishy- and to be sure you avoid the overly rubber-like texture shrimp can easily take on if overcooked.
The first trick is to have a very hot pan. Preheat your pan before you add oil, and make sure your oil is nice and shimmery before adding ingredients. This helps cook the shrimp quickly, and keeps them from taking on a weird texture.
The second, and most vital, trick is to bring your shrimp just to opaque. Cook your shrimp on a high heat, tossing as you go, just until they are no longer grey. When all your shrimp have just turned white, pull them off the heat! They will continue to cook for a few minutes after removing them, and you do not want them dried out. As long as you’re starting with fresh (or fresh frozen and then fully thawed), smell-less fish, you need not worry about temperature. Once it is opaque, it’s cooked.
This dish is amazing with simple asian inspired sides like garlic broccoli, rice, ginger green beans- or even in mexican themed dishes like tacos, burritos and enchiladas!
I hope you love this recipe as much as I do- it’s my fail-safe way to make the most delicious shrimp, ever!