Prep Time: 10-15 minutes ~ Cook Time: 10 minutes
Total Time: 20-25 minutes
Salt and Pepper mix:
You can usually find a premade mix with the spices in the Asian section of of your grocery store or local Asian market. It is also quite easy to make your own. Read Recipe here: salt and pepper mixture
Salt and Pepper Shrimp
- 2 lbs,16-20 shrimp (peeled and deveined)
- 1 small to medium head Napa cabbage (sliced thin)
- 2 tbls garlic (rough chop)
- 1-2 tbls salt and pepper mix (see post for details)
- 1 cup soy sauce
- juice of 1 lime
- 2 tsp sugar
- 1/2 tsp fish sauce
- 1 tsp sesame oil
- 1 cup rice flour
- 1 thai chili or substitute 1 Fresno or Jalepeno (sliced thin)
- 1/4 cup or less grapeseed oil for cooking shrimp
- 2-3 green onion sliced thin on a bias for garnish
- 2-4 drops YL Lime essential oil
- 2-4 drops YL Black Pepper essential oil
- 2 drops YL Ginger essential oil
Whisk together soy sauce, lime juice, essential oils, sugar, fish sauce and sesame oil to make the dressing.
Slice cabbage and dress with half the dressing.
Mix well and set aside.
In a large saute pan with a little bit of grapeseed oil, fry the garlic over medium high heat until just browned.
Remove from pan and set aside.
Mix together rice flour with 2 tsp of salt and pepper mixture.
Dredge shrimp in seasoned flour mixture and shake off any excess.
Working in small batches, cook shrimp in grapeseed oil until a nice crust is formed (1-2 minutes per side). Do not over crowd the pan.
When all the shrimp are browned, add a small amount of oil (if your pan is dry, or remove any excess if there is a large amount. The bottom of the pan should be just coated.
Saute the chili for 1 minute.
Add in the garlic and the shrimp, cook for 1 -2 minutes more to fully cook.
Heat everything and marry all the flavors.
Taste and season with additional salt and pepper mixture if necessary.
FINISH: Lay cabbage on serving platter, top with shrimp, and garnish with green onion. Either drizzle remaining dressing over the top, or serve on the side for dipping.