Salt and Pepper Shrimp
Leaving the shells on the shrimp enhances the flavor and provides an additional texture to the dish. It also helps prevent the shrimp from overcooking.
Serves: 4Hands-on: 5 minutesTotal: 15 minutesDifficulty: Easy
- 1 lb. medium to large shrimp, shells on
- 2 Tbsp. cornstarch
- ¾ tsp. kosher or sea salt
- ¾ tsp. freshly ground black pepper
- 2 cups vegetable or peanut oil
- 1 tsp. minced ginger
- ½ tsp. minced garlic
- 1 shallot, chopped
- 1 scallion, finely chopped
- Rinse the shrimp under cold running water and pat dry with paper towels. Dredge the shrimp in the cornstarch. Place the dredged shrimp on a plate next to the stove.
- In a small bowl, combine the salt and pepper.
- Heat a wok or skillet over medium-high heat and add the oil. When the oil is hot, carefully add the shrimp. Cook until the shrimp turns pink and the edges begin to curl (about 1 minute). Remove the shrimp and drain in a colander or on paper towels.
- Remove all but 1½ tablespoons oil from the wok or skillet. Add the ginger, garlic, and shallot. Stir-fry for 30 seconds or until the shallot begins to soften, then add the shrimp.
- Stir in the salt and pepper mixture from step 2. Stir in the scallion. Stir-fry for 1 minute to combine the ingredients. Serve hot.