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.

Adam Dolge
Source: EatingWell Magazine, June 2020


Recipe Summary

15 mins
15 mins


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; protein 23.3g 47% DV; carbohydrates 15.7g 5% DV; exchange other carbs 1; dietary fiber 3.3g 13% DV; sugars 4.4g; fat 18.3g 28% DV; saturated fat 1.5g 7% DV; cholesterol 158.8mg 53% DV; vitamin a iu 1489IU 30% DV; vitamin c 66.5mg 111% DV; folate 46.6mcg 12% DV; calcium 122.7mg 12% DV; iron 3mg 17% DV; magnesium 63.9mg 23% DV; potassium 512.4mg 14% DV; sodium 561mg 22% DV.