Another Pepper Shrimp recipe Chris? Yea, it’s definitely one of my weaknesses when it comes to snacking. We’ve gone though about 4 different styles of pepper shrimp to date, but I must admit that this one is my absolute favorite. And to be quite honest, it’s not only super easy to make, it’s also super-quick to put together. On it’s own as a snack, as a side to fried rice or stir fried noodles or on sandwiches, you’ll love this shrimp recipe. You can be the BOSS when it comes to how HOT you make it.
1 lb medium shrimp
1/4 teaspoon black pepper
1/3 teaspoon salt
1 heaping tablespoon corn starch
2 scotch bonnet peppers
3 cloves garlic
2 cups veg oil (for frying)
2 tablespoon veg oil
Peel, devein and wash the shrimp.Drain dry and coat with the black pepper, salt and corn starch.
This will cook very fast, so I’d recommend preparing the other ingredients in advance. Finely chop the garlic, scallions and scotch bonnet peppers. Be mindful that if you include the seeds from the peppers it will increase the heat level and kindly do yourself a favor and wash your hands with soap and water immediately after handling such hot peppers.
Heat the oil for ‘frying’ on medium/high. Since the shrimp is coated with the cornstarch they may tend to stick together. Fry for a minute or so and set aside. DON’T over cook!
In a new pan heat the 2 tablespoons of veg oil on a very LOW heat and then go in with the other ingredients. We want to gently allow the flavors of the garlic, scallions and scotch bonnet to come together. Cook on low for 3-5 mins, then add the cooked shrimp and toss well to coat. Since it’s important that we don’t over-cook the shrimp, as they heat through you can take the pot off the stove.
Serve warm for the best flavors.. if reheating, I’d recommend doing so in the oven and not a microwave. As mentioned above, this is my favorite pepper shrimp recipe to date and I’m very positive you’ll be a superstar when you serve this up with some cold beers.