Salt and Pepper Shrimp
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 3 tablespoons rice flour
  • 1 teaspoon salt
  • 1/2 teaspoon ground white pepper
  • 1 teaspoon Aleppo pepper (or crushed red pepper, to taste)
  • 1 1/2 pounds raw, wild shrimp, peeled and deveined if large
  • 1/4 cup coconut oil
  • 1 jalapeno pepper, seeded and finely chopped
  • 1/2 cup finely chopped sweet bell pepper (red or yellow)
  • 2 green onions, trimmed and chopped
  • 2 cloves garlic, crushed and/or minced
  1. In a one-gallon freezer bag, shake together the rice flour, salt, white pepper, and Aleppo pepper. Drop in the shrimp, seal the bag, and toss until the shrimp are well coated.
  2. In a large skillet or wok pan, heat the coconut oil over medium-high. Add the shrimp in batches (do not crowd the pan), cooking for 2-3 minutes per side, or until pink and cooked through. Drain the cooked shrimp on paper towels while you fry the remaining batches. Note: it is helpful to use a splatter guard over the pan, as these will pop as they cook.
  3. When the last batch of shrimp have cooked, remove them from the pan and turn off the heat. Immediately add the jalapeno, sweet pepper, green onions, and garlic to the pan. Stir-fry the vegetables for a couple of minutes, and they will cook crisp-tender in the residual heat from the oil.
  4. To serve, spoon some of the vegetable mixture over each serving of shrimp. These are best served hot.
Recipe by Seasonal & Savory at