In China, salt and pepper shrimp is traditionally made with tongue-numbing Sichuan peppercorns. If you have some in the pantry, feel free to use them here; we opted for a combo of easier-to-find white and black pepper. The white pepper adds earthy flavor, while black kicks up the heat. Source: EatingWell Magazine, June 2020

Adam Dolge


Ingredient Checklist


Instructions Checklist
  • Toss shrimp with cornstarch, 1/2 teaspoon salt, black pepper and white pepper in a large bowl.

  • Heat 3 tablespoons oil in a large flat-bottom wok or cast-iron skillet over high heat until shimmering. Add half the shrimp and cook, stirring occasionally, until crisp and pink, about 2 minutes. Transfer to a plate with a slotted spoon. Add the remaining 2 tablespoons oil to the pan and repeat with the remaining shrimp. Sprinkle the shrimp with 1/8 teaspoon salt.

  • Add snow peas, serrano (or jalapeño) and garlic to the pan and cook, stirring occasionally, for 1 minute. Add water, cover and cook until the snow peas are just tender, about 2 minutes. Season with the remaining 1/8 teaspoon salt.

  • Serve the snow peas and shrimp topped with cilantro.


Tip: Cooking shrimp with their shells on makes for an extra-crispy exterior (yes, you can eat them!) and luscious meat that won't dry out. Look for labels like "easy peel" for shell-on deveined shrimp. For the most sustainable option, look for packages sporting the MSC Certified Sustainable Seafood (wild) or ASC Certified (farmed) seal.

Nutrition Facts

316 calories; 18.3 g total fat; 1.5 g saturated fat; 159 mg cholesterol; 561 mg sodium. 512 mg potassium; 15.7 g carbohydrates; 3.3 g fiber; 4 g sugar; 23.3 g protein; 1489 IU vitamin a iu; 66 mg vitamin c; 47 mcg folate; 123 mg calcium; 3 mg iron; 64 mg magnesium;