Salt and Pepper Shrimp
A delightful dish showcasing the natural sweetness of shrimp complemented by bold seasonings and a crispy coating.
Equipment
- Large Pot
- Skillet
- Slotted spoon
- Cooking Thermometer
- Knife
Ingredients
- 1 pound Large Shrimp peeled and deveined, tails on
- 1/4 cup Cornstarch
- 1 tsp Black Pepper
- 1 tsp Salt
- 6 cloves Garlic minced
- 2 Tbsp Canola Oil for sautéing
- 2 stalks Green Onions sliced
- to taste Oil for frying
Instructions
- Peel and devein the shrimp, leaving the tails on. Pat dry with a paper towel.
- Toss the dried shrimp in a bowl with cornstarch until evenly coated.
- Heat about 1/2 inch of oil in a large pot over medium-high heat until it reaches 375°F.
- Carefully add the shrimp in batches to avoid overcrowding. Fry until golden brown and cooked through, around 3-5 minutes.
- Use a slotted spoon to transfer the cooked shrimp to a plate lined with paper towels.
- In a small skillet, heat 2 tablespoons of canola oil over medium heat. Add minced garlic, salt, and black pepper, cooking until fragrant (about 30 seconds).
- Remove from heat and stir in sliced green onions. Pour this mixture over the crispy shrimp and toss to coat.
- Serve immediately, optionally with a dipping sauce on the side.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer to maintain crispiness.