salt and pepper shrimp, iris

★★★★★ 1 Review
irislynn avatar
By iris mccall
from chicago, IL

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 Review
serves 4
prep time 10 Min
cook time 10 Min
method Stir-Fry

Ingredients For salt and pepper shrimp, iris

  • 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.