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Salt & Pepper Shrimp (or Squid) with Jacobsen Black Pepper Salt

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Salt & Pepper Shrimp (or Squid) with roasted peanuts, Szechuan Pepper aioli, and Jacobsen Black Pepper Salt

Our Black Pepper Salt's warm, floral spice is perfect for dishes like steak-fritesbaked potatoes with butter, sour cream, and chives, or this Salt and Pepper Shrimp Recipe (you can substitute squid for shrimp).


Serves 6-8



2 egg yolks
zest and juice of 2 limes
3 large cloves garlic, microplaned
1⁄2 cup roasted peanut oil
1 1⁄2 cup canola oil
2 tsp Jacobsen Pure Kosher Sea Salt
1 tbsp Szechuan peppercorn, ground


2 cup brown rice flour
2 cup cornstarch
1 tbsp coriander, ground
3 tbsp Jacobsen Black Pepper Salt
2 tbsp black pepper, freshly cracked
1 tbsp white pepper, ground
2 lbs shrimp, peeled and de-veined

3 qts canola oil, for frying
1 bunch cilantro, picked
1 cup toasted salted peanuts


For Aioli, combine yolks, lime zest and juice, and garlic in a food processor. Combine the two oils. While the food processor is running, drizzle in the oil very gradually until a thick emulsion forms. Season with salt and Szechuan pepper. Thin with a little water if necessary. 

Heat oil to 375 – 400 °F. Combine all dredge ingredients. Toss the shrimp about 1 c at a time in the dredge. Carefully drop into fryer. Fry for about 1 minute. Remove with a dry metal slotted spoon or strainer. Drain onto a paper towel. Finish shrimp with Jacobsen Black Pepper Salt and serve with aioli, cilantro, and crushed toasted peanuts. 

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