Shrimp with salt and pepper in peanut butter
6 servings
30 minutes
Shrimp with salt and pepper in peanut oil is the perfect blend of pan-Asian flavors: a spicy crispy crust and tender seafood delicacy. This dish is inspired by traditional Chinese and Thai cuisine, where fried seafood with minimal spices highlights their natural taste. Shrimp coated in rice flour with black pepper acquire an appetizing crispy texture, while frying in peanut oil adds a subtle nutty aroma. The simplicity of preparation makes this recipe versatile – it’s great for a cozy family dinner or a festive table. A light saltiness, bright pepper-lemon accent, and airy crispy crust make this dish an unforgettable gastronomic delight.
1
Clean the shrimp, leaving the tails unpeeled.
- Shrimp: 24 pieces
2
Mix rice flour, salt, and 2 teaspoons of ground pepper in a deep bowl.
- Rice flour: 0.5 glass
- Salt: 2 teaspoons
- Ground black pepper: 3 teaspoons
3
Add the shrimp and stir to coat them in the mixture.
- Shrimp: 24 pieces
- Rice flour: 0.5 glass
- Salt: 2 teaspoons
- Ground black pepper: 3 teaspoons
4
Shake off the excess flour from each shrimp.
5
In a pan or wok, heat the oil to a very high temperature. Cook the shrimp in small batches for 2 minutes or until they become very crispy.
- Peanut oil: 480 g
- Shrimp: 24 pieces
6
Transfer the shrimp to a plate lined with paper towels to absorb excess moisture.
7
In another bowl, mix salt and 1 teaspoon of ground black pepper.
- Sea salt: 1 tablespoon
- Ground black pepper: 3 teaspoons
8
Transfer the shrimp to a serving dish and sprinkle with a mixture of salt and pepper. Garnish with lemon slices. Serve at the table.
- Shrimp: 24 pieces
- Sea salt: 1 tablespoon
- Ground black pepper: 3 teaspoons
- Lemon: 1 piece
