Can I make Pepper shrimp with frozen shrimp?

Yes, actually this recipe was made from frozen shrimp. I defrosted the package in my refrigerator overnight, then rinsed and dried them before cooking. Or you can let the frozen shrimp sit in a bowl of cold water for about 10-15 minutes. Check them, add fresh water and sit for a few minutes longer. Then rinse, dry and cook as you'd like.

What can I do with leftover shrimp?

Shrimp Salad : Chop the shrimp into bite-sized pieces and mix them with your favorite salad greens, vegetables, and dressing. Or mix with a spicy mayonnaise and serve over lettuce, tomatoes, hard boiled eggs and avocado, similar to Shrimp Louie . Shrimp Tacos : Lightly reheat the shrimp and use them as the filling in a tortilla. Add some salsa, guacamole, shredded lettuce, chopped tomatoes and cheese to create an shrimp taco. Shrimp Pasta : Add the shrimp with cooked pasta and an Alfredo sauce, lemon butter sauce or marinara. Shrimp Stir-Fry : Reheat the shrimp with a combination of vegetables like bell peppers, broccoli, carrots, water chestnuts and snow peas. Add a light teriyaki sauce for a delicious meal.

How can I prevent tough, chewy shrimp?

Shrimp will become tough and rubbery if it is cooked for too long. Large shrimp only takes about 3-4 minutes to cook. They will change color to a pinkish orange and take on a slightly "C" shape. Shrimp can also be tough if they are cooked at too high heat. Use a medium heat to cook shrimp.

What should I serve with shrimp?

Shrimp is not an overly rich tasting seafood. We love to eat it more often in the summer and serve it with salads and lots of vegetables. You can serve it over white or brown rice. Or keep it light. Here are some delicious side dishes to try are Butter Lettuce Salad , Marinated Broccoli and Blackened Green Beans .

Salt and Pepper Shrimp ⋆ Deb's Daily Dish

Name: Salt and Pepper Shrimp
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian/American
Ingredients: 1 pound large shrimp, deveined, with tail on; 2 tablespoons olive oil, divided; 2 tablespoons Arrowroot powder or cornstarch; 1/4 cup pickled Jalapenos peppers with liquid *; 1 bell pepper, finely chopped *; 3 cloves of garlic, finely chopped; 2 tablespoons lemon juice*; 1 teaspoon sugar; 2 teaspoons Old Bay seasoning or favorite seafood seasoning; 1 teaspoon salt; 1 teaspoon black pepper *; 1/2 teaspoon red pepper flakes

Description

This salt and pepper shrimp is crispy, spicy shrimp that are packed with flavor yet so simple for a weeknight meal. Pan fried shrimp are seasoned with lemon, garlic, bell peppers and jalepeno peppers. Fresher and quicker than take-out, this easy recipe is ready in less than 30 minutes.

Ingredients

Units Scale

1 pound large shrimp, deveined, with tail on
2 tablespoons olive oil, divided
2 tablespoons Arrowroot powder or cornstarch
1/4 cup pickled Jalapenos peppers with liquid *
1 bell pepper, finely chopped *
3 cloves of garlic, finely chopped
2 tablespoons lemon juice*
1 teaspoon sugar
2 teaspoons Old Bay seasoning or favorite seafood seasoning
1 teaspoon salt
1 teaspoon black pepper *
1/2 teaspoon red pepper flakes

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Instructions

Rinse the shrimp and pat dry with paper towel.
Stir together the salt, pepper, sugar, Old Bay and Arrowroot or Cornstarch.
Place shrimp in a large bowl and sprinkle the seasonings over them and gently stir to coat the shrimp.
Heat one tablespoon oil in a large pan over medium heat.
Saute' the shrimp for 2-3 minutes, flip them over and cook for another 1-2.
They are done when the color changes to pinkish orange and the shrimp just begin to curl into a "C"
Remove the shrimp to a plate.
Heat the remaining oil in the frying pan and add the bell peppers and Jalapeños. Brown for 1-2 minutes, add the garlic and cook 1 minute, don't let it burn.
Add the Jalapeno liquid and lemon juice and stir into the vegetable mixture.
Add the shrimp back to the pan and crumble in a few dried Jalapeno chips over the shrimp. Heat through, about one minute.
Serve with extra lemon slices and the optional dried Jalapeños chips.

Notes

* I used half orange and red peppers since that is what I had in my refrigerator. Choose whatever type you prefer.

*I used tricolor peppercorns in a grinder which was a bit spicier than black pepper. Use either type you like.

*Instead of pickled Jalapenos peppers, you can use a small, fresh Jalapeno pepper, finely chopped. Make sure you remove the seeds so the shrimp not too spicy( unless you want to increase the heat level).

* Substitute lime juice instead of lemon if you'd like and serve with lime wedges.