Salt-and-Pepper Shrimp with Garlic and Chile Recipe
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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.
Ingredients
- 2 tablespoons cornstarch
- 1 teaspoon granulated sugar
- Pinch of Chinese five-spice powder
- 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 pounds large shrimp (26 to 30 per pound), peeled and deveined, tails left on
- 3-1/2 tablespoons peanut or canola oil
- 1 small lime, cut into 4 wedges
- In a large bowl, mix the cornstarch, sugar, five-spice powder, 1 teaspoon salt, and 1 teaspoon 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 tablespoon 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 tablespoon 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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