Salt and Pepper Shrimp
There is no deep frying in this easy, lightened up version of Salt and Pepper Shrimp!
Servings 4
Calories 40kcal
Equipment
Ingredients
- 2 teaspoons cornstarch
- 1 teaspoon brown sugar
- ¼ teaspoon salt
- ¾ teaspoon ground black pepper
- 1 tablespoon peanut oil
- chives or cilantro for garnish optional
- 1 pound shrimp peeled and deveined
Instructions
- Combine cornstarch, brown sugar, salt and black pepper in a bowl.
- Add shrimp to bowl and stir to make the shrimp is coated.
- Heat the peanut oil in a wok or cast iron skillet over medium high heat.
- Add ½ the shrimp in a single layer and cook for about 1 ½ minutes per side.
- Remove the shrimp and the add the other half cooking it the same way. If the skillet seems dry, add more oil.
- Remove the shrimp and serve topped with chives or cilantro.
Notes
Serve this on top of noodles, rice or a salad.
If you are serving this alone as a main dish, you will probably want to double the recipe.
Sichuan Peppercorns crushed are excellent in place of the black pepper.
Nutrition
Calories: 40kcal | Carbohydrates: 2g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 146mg | Potassium: 5mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2IU | Calcium: 2mg | Iron: 1mg