Salt-and-Pepper Shrimp with Garlic and Chile

WW 9 PP
Photo by Tamara O.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    Tbs cornstarch

  • 1

    tsp granulated sugar

  • Pinch of Chinese five-spice powder

  • Kosher salt

  • Freshly ground pepper

  • 5

    large cloves garlic, finely chopped

  • 1

    serrano chile, thinly sliced into rounds

  • 4

    large scallions (green parts only), sliced 1/4-inch thick

  • 1 1/2

    lbs shrimp (26-30 per lb), peeled and deveined, tails left on

  • 3

    Tbs canola oil

  • 1

    small lime, cut into wedges

Directions

In a large bowl, mix the cornstarch, sugar, five-spice powder, 1 tsp salt, and 1 tsp pepper. In a small bowl, mix the garlic, chile and scallions; set aside. Pat the shrimp dry with paper towels. Line a small baking sheet or large plate with a double layer of paper towels. Add the shrimp to the cornstarch mixture and toss until evenly and thoroughly coated. In a heavy-duty 12-inch nonstick skillet, heat 1 1/2 Tbs of oil over medium-high heat until very hot. Add half of the shrimp in a single layer. Cook without disturbing until deep golden and spotty brown on one side, about 2 minutes. Using tongs, quickly flip each shrimp and continue to cook until the second sides are spotty golden brown, about 1 minute longer (the shrimp may not be cooked through at this point). Transfer the shrimp to the prepared baking sheet. Add another 1 Tbs of the oil into the skillet and repeat with the remaining shrimp, transferring them to the sheet when done. Reduce the heat to medium, add the remaining 1/2 Tbs oil to the skillet. Add the garlic mixture and cook, stirring constantly, until the chile and scallions are softened and the garlic is golden and smells toasted, about 1 minute. Return the shrimp to the pan and stir to combine. Serve immediately, with the lime wedges.

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