Salt & Pepper Shrimp

Method7 steps · about 25 min

1. 1

   Step 1: Dice the 1/2 oz red onion and 1/2 oz red bell pepper. Trim and chop the 2 green onions, keeping white and green parts separate. Smash, peel and mince the 2 garlic cloves. If using the 2 Thai chillies, remove the stems and finely chop; omit them for a mild dish.

   Uses 2 garlic cloves · 1/2 oz red onion · 1/2 oz red bell pepper · 2 stalks green onion · 2 Thai chilli peppers, optional

   
2. 2

   Step 2: Mix the separate 1 tsp finishing garlic salt, 0.2 tsp salt and 1/4 tsp white pepper in a clean bowl. This is a finishing supply; you may not need all of it.

   Uses 1 tsp garlic salt for finishing mix · 0.2 tsp salt for finishing mix · 1/4 tsp white pepper for finishing mix

   
3. 3

   Step 3: Devein the 14 oz shrimp through the shell with a toothpick, or use pre-cleaned shrimp. Trim legs and antennae, and trim the sharp front of the head if using head-on shrimp. For large shrimp, make a shallow slit down the back to help them cook and make peeling easier.

   Uses 14 oz shell-on shrimp

   
4. 4

   Step 4: Pat the prepared shrimp dry. Toss with the separate 1/2 tsp shrimp garlic salt, then add the 2 tbsp cornstarch gradually while tossing for an even thin coating. Discard surplus coating that has contacted raw shrimp.

   Uses Prepared shell-on shrimp · 1/2 tsp garlic salt for shrimp · 2 tbsp cornstarch for coating

   
5. 5

   Step 5: Heat the frying corn oil to 375°F/190°C, measuring with an oil thermometer. Fry the coated shrimp in small batches without crowding, moving them for even cooking. The source suggests about 40–50 seconds for each initial batch; return the oil to temperature between batches. Remove the shrimp and proceed promptly to the finishing stir-fry. Turn the heat off and allow the oil to cool enough for safe handling before carefully straining into a suitable heatproof bowl. Reserve 1 tsp of this oil for the next step; most frying oil is not consumed.

   Uses Seasoned cornstarch-coated shrimp · 5 oz frying-oil supply; retained amount unknown

   
6. 6

   Step 6: Heat the separate reserved 1 tsp corn oil over low heat. Add the prepared minced garlic and cook 15–20 seconds until fragrant. Add the prepared red onion, bell pepper, optional chillies and green-onion whites; stir-fry 30–40 seconds without burning. Return all the initially fried shrimp and toss thoroughly, then add the green-onion greens. Sprinkle the prepared dry seasoning gradually while tossing and taste once the shrimp flesh is pearly and opaque throughout. Continue cooking as needed to reach that endpoint. Use only the seasoning needed and reserve unused clean mix for another use.

   Uses Initially fried shrimp · 1 tsp corn oil reserved from the frying supply · Prepared garlic, red onion, bell pepper, chillies and green-onion whites · Prepared green-onion greens · Prepared dry finishing seasoning; use to taste and reserve unused mix

   
7. 7

   Step 7: Turn the heat off and plate the fully cooked shrimp with all the crisp aromatic pieces.

   Uses Finished salt-and-pepper shrimp and aromatics