Chinese 15 min

Salt and Pepper Shrimp

Name: Salt and Pepper Shrimp
Total time: 15 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 1.5 lbs large shrimp (16-20 count), shell-on and deveined; 3 tablespoons cornstarch; 1 teaspoon salt; 1 teaspoon white pepper; 1/2 teaspoon five-spice powder; Oil for frying; 4 cloves garlic, minced; 2 fresh red chilies or jalapeños, sliced thin; 4 green onions, cut into 1-inch pieces; 1 tablespoon vegetable oil; 1 teaspoon sea salt flakes for finishing; Lime wedges for serving

seafoodspicyhigh-proteindairy-freequick

Ingredientsfor 2

260

Cal

30g

Protein

10g

Carbs

12g

Fat

11.5 lbs large shrimp (16-20 count), shell-on and deveined
23 tablespoons cornstarch
31 teaspoon salt
41 teaspoon white pepper
51/2 teaspoon five-spice powder
6Oil for frying
74 cloves garlic, minced
82 fresh red chilies or jalapeños, sliced thin
94 green onions, cut into 1-inch pieces
101 tablespoon vegetable oil
111 teaspoon sea salt flakes for finishing
12Lime wedges for serving

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Instructions

1
Pat shrimp dry. Mix cornstarch, salt, white pepper, and five-spice powder. Toss shrimp in the spiced cornstarch until evenly coated. Leaving the shells on keeps the shrimp moist and adds flavor — they become deliciously crispy and edible.
2
Heat 2 inches of oil in a wok or skillet to 375°F. Fry shrimp in two batches for 2–3 minutes until the shells turn bright orange-red and the coating is golden and crispy. Drain on a wire rack.
3
Pour off all but 1 tablespoon oil from the wok. Over high heat, stir-fry garlic, chilies, and green onion whites for 1 minute until fragrant and the garlic is just beginning to turn golden — watch carefully as it burns fast.
4
Return shrimp to wok, add green onion tops, and toss everything together for 30 seconds. Season with sea salt flakes. Serve immediately with lime wedges.