Salt & Pepper Shrimp with Infused Black Pepper Salt

Salt & Pepper Shrimp with Infused Black Pepper Salt

Posted by:

Jacobsen Salt Co.

Posted on:

May 26, 2016

For the aioli
  • 2 egg yolks
  • zest and juice of 2 limes
  • 3 large cloves garlic, micro-planed
  • 1⁄2 cup roasted peanut oil
  • 1 1⁄2 cup canola oil
  • 2 tsp Pure Kosher Sea Salt
  • 1 tbsp Szechuan peppercorn, ground
For the dredge/shrimp
  • 2 cup brown rice flour
  • 2 cup cornstarch
  • 1 tbsp coriander, ground
  • 3 tbsp Infused Black Pepper Salt
  • 2 tbsp black pepper, freshly cracked
  • 1 tbsp white pepper, ground
  • 2 lbs shrimp, peeled and deveined
  • 3 qts canola oil, for frying

For the garnish

Shop The Recipe

Pure Kosher Sea Salt-image

Pure Kosher Sea Salt


Pure Fine Sea Salt-image

Pure Fine Sea Salt


Infused Black Pepper Salt-image

Infused Black Pepper Salt


Infused Black Pepper Salt's warm, floral spice is perfect for this shrimp dish, which is served alongside roasted salted peanuts and a Szechuan Pepper aioli. If shrimp is not your thing, you can substitute squid. 

Serves 6-8


For the 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. 

For the shrimp

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 Infused Black Pepper Salt and serve with aioli, cilantro, and crushed toasted peanuts.