Simple and delicious salt and pepper shrimp are quick, easy, and so so simple!
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Salt and Pepper Shrimp
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!
Salt and Pepper Shrimp Recipe
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Salt and Pepper Shrimp
- 1 lb shrimp, peeled and deveined
- 1 tbsp olive oil
- 1/4 cup garlic, diced
- 2 tsp sea salt
- 2 tsp fresh ground black pepper
- Heat a large nonstick pan on medium high heat until hot (but not smoking).
- Add oil to pan, heat until shimmery (about 30 seconds).
- Add shrimp, stir.
- Add garlic, salt and pepper.
- Toss shrimp until just white all over. Do not overcook.
- Serve with salad, veggies, rice, or in tacos!
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[Set of 2] Premium Stainless Steel Salt Grinder & Pepper Mill Set for Peppercorns Sea Salt Himalayan Salt and Spices, Thumb Push Button for 1 Hand Operation
Caraway Nonstick Ceramic Frying Pan (2.7 qt, 10.5") - Non Toxic, PTFE & PFOA Free - Oven Safe & Compatible with All Stovetops (Gas, Electric & Induction) - Cream
Amount Per Serving Calories 181Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 239mgSodium 2238mgCarbohydrates 5gFiber 1gSugar 0gProtein 27g
Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.
What size shrimp do you use for this recipe?
I usually use large shrimp because I like their taste, but you can use any size you like, just be sure to keep it around the same total weight.
I am literally going to go out and buy shrimp today and make this for dinner. I adore salt and pepper shrimp but always order it in. I did not realize how simple it would be to make and I love to cook! Just always thought there was some secret ingredient of something. In any case, thank you so much, my mouth is watering for this right now.