Salt-and-Pepper Shrimp with Garlic and Chile

By thatjerseygirl

WW 9 PP

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

Preparation

Step 1

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.