Salt and Pepper Shrimp, Iris

iris mccall


Love, these at Hoe Toy Chop Suey in Chicago, this comes pretty close to their version, they've been there since I was a child, and continue to draw crowds. I figured since I eat so many, I could do my wallet a favor and make my own, lol!!


★★★★★ 1 vote

10 Min
10 Min


  • 2 tsp
  • 1 tsp
    black pepper
  • 2 tsp
    szechwan peppercorns
  • 1 tsp
  • 1 lb
    peeled jumbo shrimp
  • 2 Tbsp
    peanut oil
  • 1 tsp
    ginger, fresh grated
  • 3 clove
    garlic, crushed
  • ·
    green onions for garnish

How to Make Salt and Pepper Shrimp, Iris


  1. Finely grind the salt, pepper, and peppercorns in a spice grinder or with a motar and pestle.
  2. Rinse shrimp under cold running water, pat dry and set aside.
  3. Heat the oil in preheated skillet or wok if you have one. Add the shrimp, chili, ginger and garlic and stir fry for 4-5 minutes or until shrimp are cooked through and have changed color.
  4. Add the salt and pepper mixture to the wok and stir fry for 1 minute longer.
  5. Transfer to a serving bowl, garnish with the onions and serve immediately. NOTE: You can ditch the rice and serve as an appetizer with shrimp crackers also.

Printable Recipe Card

About Salt and Pepper Shrimp, Iris

Course/Dish: Seafood Appetizers
Main Ingredient: Seafood
Regional Style: Chinese
Dietary Needs: Low Fat Low Sodium Wheat Free
Other Tags: Quick & Easy Healthy

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