Spicy Salt and Pepper Shrimp

Posted on Feb 01 2016 in
Spicy Salt and Pepper Shrimp
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  • 1 T. plus 1 t. kosher salt, divided
  • 4 garlic cloves
  • 1 lb. raw jumbo shrimp in shells (21-25 per lb.)
  • ¼ cup dry sherry or unsalted beef broth
  • 3 T. prepared Vietnamese fish sauce (nuoc cham)
  • 3 T. fresh lime juice
  • 1 T. mixed peppercorns (any combination)
  • 1 T. sugar


On a cutting board, sprinkle 1 t. kosher salt over garlic cloves. Chop garlic until minced. Combine garlic with all the remaining ingredients in a glass bowl. Mix well. Cover, refrigerate and marinate for 30 minutes to 1 hour. Preheat oven to 450 F. Transfer the shrimp and the marinade to a baking pan. Bake for 5 minutes. Remove from oven and serve shrimp immediately. May be served with stir-fried vegetables and rice.

Cook's Notes

Look for Vietnamese fish sauce in your grocer’s international food aisle.