Summer is officially here and 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 peel and eat salt and pepper shrimp recipe and shake up a Hibiscus Berry Aperol Moscow Mules. It’s the next best thing to actually spending the afternoon at the beach.
Go stock up on all your cooking essentials, then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!
Peel and Eat Salt and Pepper Shrimp Recipe
Want to feel like you are at the beach this summer? This Peel and Eat Salt and Pepper Shrimp Recipe will take you there!
Equipment
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.
- 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.
PERSONAL NOTES
Nutrition
Serving: 1servingCalories: 202kcalCarbohydrates: 5gProtein: 21gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 191mgSodium: 1633mgPotassium: 217mgFiber: 1gSugar: 1gVitamin A: 375IUVitamin C: 8mgCalcium: 97mgIron: 1mg
Tried this recipe?Mention @saltandwind or tag #swsociety!
