Pro Tips
**Chef's Tips & Troubleshooting:**
- Remove the dark vein along the back (devein) for cleaner taste and presentation.
- Shrimp cook in just 2-3 minutes — they're done when they turn pink and opaque.
- Save the shrimp shells to make a quick stock — simmer them for 15 minutes for rich flavor.
Cooking Tips
Seafood cooks quickly — remove it from heat the moment it turns opaque and flakes easily with a fork. Overcooking makes it tough and rubbery. Pat shellfish dry before adding to the pan so they sear rather than steam. A hot, quick cook preserves their natural sweetness.
Ingredient Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Seafood dishes are best consumed within 1–2 days. Reheat gently — microwave on low power or warm in a covered skillet over low heat to avoid overcooking. Do not refreeze thawed seafood dishes. Once reheated, consume immediately and do not re-refrigerate. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Salt and Pepper Shrimp
Salt and Pepper Shrimp are sure to rock your tastebuds! Crispy shrimp are tossed in an amazingly flavorful array of salt, pepper, and other aromatics. This popular Chinese dish is a restaurant favorite for a reason!
Instructions
- Trim tendrils and claws off shrimp and rinse under cold running water. Drain it well and Pat them dry.
- Mix flour, cornstarch, ½ of the pepper, and ½ of the salt. Dredge shrimp in flour mixture until coated.
- In a wide, deep pan on medium heat, heat about 2 inches oil to about 350 F. Add shrimp in batches and cook for about 2 to 3 minutes or until crisp and color changes.
- Remove shrimp from the pan and drain on a colander. Reserve 2 tablespoons of the frying oil.
- Drop in the garlic, onion and sauté just until they soften.
- Add deep-fried shrimp, the remaining ½ of the salt and ½ of the pepper. Toss for about 20 to 30 seconds until well distributed. Serve while hot.
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Pro Tips & Troubleshooting
- Remove the dark vein along the back (devein) for cleaner taste and presentation.
- Shrimp cook in just 2-3 minutes — they're done when they turn pink and opaque.
- Save the shrimp shells to make a quick stock — simmer them for 15 minutes for rich flavor.
Cooking Tips
Pat shellfish dry before adding to the pan so they sear rather than steam. A hot, quick cook preserves their natural sweetness.
Substitutions
Storage & Reheating
Seafood dishes are best consumed within 1–2 days. Reheat gently — microwave on low power or warm in a covered skillet over low heat to avoid overcooking.
Do not refreeze thawed seafood dishes. Once reheated, consume immediately and do not re-refrigerate.
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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