Peel and Eat Salt and Pepper Shrimp

Peel and Eat Salt and Pepper Shrimp
Peel and Eat Salt and Pepper Shrimp | http://saltandwind.com Summer is officially here! I don't know about you, but long, hot days make me crave seafood classics like salt and pepper shrimp. I wish we could meet up at ...
Cuisine
Ingredients
7
Hands-On Time
5 minutes
Total Time
10 minutes
Yield
About 20 shrimp
Servings
2 to 4
Peel and Eat Salt and Pepper Shrimp | http://saltandwind.com
Skill
Intermediate
Course
Appetizer, Dinner, Lunch, Main, Side, Snack
Cuisine
American
Ingredients
7
Hands-On Time
5 minutes
Total Time
10 minutes
Yield
About 20 shrimp
Servings
2 to 4
Peel and Eat Salt and Pepper Shrimp | http://saltandwind.com

Summer is officially here! I don't know about you, but long, hot days make me crave seafood classics like salt and pepper shrimp. I wish we could meet up at a beachside town to drink delicious cocktails and lazily nosh on seaside treats but that's not always the case.. For a quick fix, I get a pan screaming hot and sear these salt and pepper shrimp and shake up a Hibiscus Berry Aperol Moscow Mules. It's the next best thing to actually spending the afternoon at the beach.

Ingredients

  • 2 tablespoons canola, grapeseed, or coconut oil

    divided

  • 1 pound uncooked, unpeeled shrimp (about 20)
  • 1 teaspoon kosher salt

    divided

  • 1/2 teaspoon Freshly ground black pepper

    divided

  • 3 medium garlic cloves

    finely chopped

  • 1 handful fresh cilantro leaves
  • 1 medium Lime

    cut into sixths

Instructions

Combine 1 tablespoon of the oil, the shrimp, the salt, and half of the pepper in a bowl and toss to combined. Heat remaining 1 tablespoon of oil in a large wok or cast iron skillet over high heat.

Tip

You'll want to use freshly ground black pepper in this recipe so you get the maximum flavor potential!

When wisps of smoke come off the cast iron skillet, add the pepper and shrimp and cook, turning frequently, until just pink, about 2 to 3 minutes. Add the garlic and cilantro and cook until garlic is golden and cilantro is fried, about 30 seconds more. Serve immediately with lime wedges passed on the side.

Tip

Use a large (say 12-to-15-inch) Cast Iron Skillet for this recipe. If you use a smaller pan, you'll likely need to cook the shrimp in batches so they all lie flat and don't crowd the pan.

Footnotes

Food styling and photography by Aida Mollenkamp

http://saltandwind.com/recipes/199-peel-and-eat-salt-and-pepper-shrimp-recipe

Comments