Photo: Dana DeVolk
Spicy Salt-and-Pepper Shrimp
11 ingredients
Serves 4.
openrecipes
Serve the shrimp with a citrus-soy dipping sauce: in a bowl, stir together 3 Tbs. fresh lemon juice, 2 Tbs. soy sauce, 1 Tbs. water, 1/2 tsp. minced fresh cilantro, 1/4 tsp. sugar and 1 garlic clove, minced. The dipping sauce may be made a day in advance, covered and refrigerated; bring to room temperature before serving.
Estimated Nutrition (whole recipe, rough)
819
Calories
41g
Protein
17g
Fat
129g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 tsp. sugar
- 1/4 tsp. Chinese five-spice powder
- 1/4 tsp. salt
- 1/4 tsp. freshly ground pepper
- 4 Tbs. corn or peanut oil
- 1/4 cup cornstarch
- 1 1/2 lb. large shrimp, peeled and deveined
- 2 Tbs. minced fresh ginger
- 3 garlic cloves, minced
- 1 red or green jalapeño chili, seeded and minced
- 2 Tbs. mirin
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes