Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Help Celiac.com:
    eNewsletter
    Donate
  • Record is Archived

    This article is now archived and is closed to further replies.

    Jefferson Adams
    Jefferson Adams

    Gluten-free Salt and Pepper Shrimp (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    Celiac.com 09/15/2015 - A staple at many Chinese restaurants, salt and pepper shrimp are easy to make and sure to delight. They offer a nice spin on the standard grilled shrimp fare, and go great as an appetizer with your favorite gluten-free beer or beverage.

    Salt and pepper shrimp await. Photo: CC--Sonadei CheaIngredients:

    Celiac.com Sponsor (A12):
    For the salt and pepper mixture:

    • 2 parts whole peppercorns
    • 1 part sea salt

    For the rest of the dish:

    • 1 pound large shrimp, shells on and deveined (with or without heads)
    • 3 tablespoons potato starch or cornstarch
    • 1/2 cup oil for frying
    • salt and pepper mixture, to taste
    • 6 cloves garlic, finely chopped
    • 1 long hot green or red pepper, thinly sliced
    • 1 scallion, chopped

    Directions:
    First, you need to make the salt and pepper mixture.

    Dry roast the whole peppercorns in a small pot over medium low heat for 15 minutes, until very fragrant. Adjust heat as needed to avoid burning the peppercorns.

    Remove peppercorns from heat and allow to cool. Once cool, use a spice grinder, pepper mill, or mortar and pestle to pulverize the peppercorns.

    In the same pot over medium heat, dry roast the salt until it turns slightly yellow in color. Let salt cool and combine with the ground pepper.

    Save this salt and pepper combination for future cooking.

    You're now ready to make the shrimp.

    Rinse the shrimp and pat dry with a paper towel.

    Dredge shrimp with potato starch, cornstarch or tapioca.

    Heat the oil in a small cast iron skillet to 375F degrees.

    Quickly lay the shrimp in the oil with about an inch of space in between each shrimp, and fry the shrimp in small batches, cooking each side for 30 seconds.

    Remove cooked shrimp to a paper towel-lined plate, and sprinkle with salt and pepper powder to taste.

    In the wok, heat 2 tablespoons of oil over medium heat. Fry the garlic until just golden brown, but Do NOT burn it! Set golden garlic to drain on paper towel lined plate.

    Remove any excess oil from the wok, so you have just a tablespoon or so remaining.

    Add the peppers to the wok.

    Turn off the heat, and add the garlic back to the wok,

    Stir-fry everything together for a minute.

    Add the shrimp to the wok, and gently toss everything for 10-15 seconds, sprinkling with a bit more of the salt and pepper mixture.

    Serve with your favorite gluten-free beer or beverage.



    User Feedback

    Recommended Comments

    There are no comments to display.



    Guest
    This is now closed for further comments

  • Get Celiac.com Updates:
    Help Celiac.com:
    Donate
  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Related Articles

    Jefferson Adams
    Celiac.com 06/18/2013 - I have a special love for tasty, satisfying dishes that come together and clean up easily. I especially like dishes that can be served over rice.
    This is a flexible recipe, and you can substitute chicken or pork for shrimp. You can also use sugar snap peas for this recipe. Preparing the mushrooms, peas, ginger, and garlic while the shrimp marinates is a good time saver.
    You can usually get the cooking wine at an Asian grocery store, but you can use any dry sherry or cooking wine in a pinch.
    Ingredients:
    Marinade
    2 teaspoons arrowroot, corn starch, or potato starch 1 tablespoon Shaoxing Chinese cooking wine or dry sherry ½ teaspoon salt Stir Fry:
    1 pound shrimp, peeled and deveined 2 tablespoon vegetable oil ¼ teaspoon sesame oil 1 ...


    Jefferson Adams
    Celiac.com 03/03/2015 - You can make this with rice noodles or pure buckwheat soba noodles. The key is to cook the noodles only until they're halfway done, and then remove them from the hot water. They should be pliable, but still firm in the center. Pan-frying will finishes the cooking process. Add chicken, or shrimp, and you have the makings of a great meal.
    Ingredients:
    6-8 ounces of boneless chicken chunks, or cleaned, shelled and deveined shrimp 6 ounces gluten-free buckwheat soba, or rice noodles 2 large eggs, beaten 3 tablespoons soy sauce, more to taste 1 tablespoon grated fresh ginger 2 teaspoons rice wine or rice vinegar 1 teaspoon sesame oil 2½ tablespoons cooking oil, more as needed 5 garlic cloves, thinly sliced 2 cups washed baby spinach or Chinese broccoli ...


    Jefferson Adams
    Celiac.com 07/16/2015 - Crispy coconut shrimp is a very popular dish these days. It’s easy enough in theory, to make, but also easy to get wrong. And even most places that do it right don’t do it gluten-free. To do it right, all the ingredients must be fresh. To do it right, and gluten-free, well, that’s what this recipe is about. This recipe does crispy coconut shrimp right…and gluten-free.
    Ingredients:
    1½ cups sweetened shredded coconut 1 cup crushed Rice Chex Cereal 2 large egg whites 1.50 lb. medium shrimp, peeled, deveined, washed and patted dry 4 cups vegetable oil ½ cup plain yogurt 1 tablespoon freshly squeezed lime juice 1 tsp. Dijon mustard ¼ teaspoon curry powder, to taste Lime wedges, for serving ...


    Jefferson Adams
    Celiac.com 08/27/2015 - Here's a great twist on standard vegetable stir-fry that will elicit smiles around the dinner table. Serve it with steamed jasmine or white rice, or with our Really Good Chinese-style Fried Rice.
    Ingredients:
    1 pound shrimp, cleaned and deveined 1 garlic clove ½ red bell pepper, deseeded and sliced into small wedges ½ green bell pepper, de-seeded and sliced into small wedges ⅓-½ cup sweet chili sauce ⅓ cup cashews, halved 2 tablespoons olive oil ½ teaspoon sesame oil fresh cilantro sprigs, as garnish 2 limes, cut to wedges, as garnish Directions:
    In a large, wide skillet warm the olive oil over moderate heat.
    Add minced garlic and sauté until fragrant, about 30 seconds.
    Add sesame oil and peppers and sauté about 1 minute or so.
    A...


  • Recent Activity

    1. - Hannah24 replied to Hannah24's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      7

      Negative Test but I have All the Symptoms!

    2. - Hannah24 replied to Hannah24's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      7

      Negative Test but I have All the Symptoms!

    3. - trents replied to Linedancegal's topic in Introduce Yourself / Share Stuff
      4

      25 year biopsy confirmed/ate pizza with no ill effects?

    4. - Moodiefoodie replied to Moodiefoodie's topic in Related Issues & Disorders
      2

      Joint swelling when ill even on gluten-free diet

    5. - knitty kitty replied to Holly15892's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      7

      Growth spurt after diagnosis in adulthood


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      120,466
    • Most Online (within 30 mins)
      7,748

    CtoThaE
    Newest Member
    CtoThaE
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.2k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Popular Now

    • Linedancegal
    • Hannah24
      7
    • jessiemariecar
    • Rhonda H
    • HayleyC123
  • Popular Articles

    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
  • Upcoming Events

×
×
  • Create New...