Salt-and-pepper Shrimp with Garlic and Chile

Ready in 45 minutes

Using easy-peel shrimp will speed prep because the shells are slit open and they?ve been deveined. Steamed or stir-fried vegetables, jasmine rice, and lots of napkins are the perfect accompaniments.

Top-ranked recipe named "Salt-and-pepper Shrimp with Garlic and Chile"

5 avg, 1 review(s) 100% would make again


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2 Tbs. Cornstarch
1 tsp. Granulated sugar
Chinese five-spice powder; pinch of
Kosher salt and freshly ground black 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 large shrimp; (26 to 30 per lb.), peeled and deveined, tails left on
3 1/2 tbs peanut or canola oil
1 small lime; cut into 4 wedges

Original recipe makes 4



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 the 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 sheet. Add another 1 Tbs. of the oil to the skillet and repeat with the remaining shrimp, transferring them to the sheet when done.

Reduce the heat to medium and add the remaining 1 Tbs. oil to the skillet. Add the garlic mixture and cook, stirring constantly, until the chile and scallions are softened andthe 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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mraguirre22 4 years ago
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