Salt and Pepper Shrimp
- cook TIME 10 mins
- prep TIME 15 mins
- total TIME 25 mins
Ingredients (12)
- 26 oz raw peel-on shrimp head removed
- 3 1/2 cups cooked medium-grain rice
- 0.5 oz jalapeno sliced
- 1 cup canola oil *
- 4 tbsp cornstarch
- 2 tbsp garlic minced
- 1/4 tsp salt
- 1 1/2 tsp Cajun seasoning
- 1/2 tsp ground pepper
- 1/2 tsp garlic powder
- 1/4 tsp pepper flakes
- 2 tbsp scallion sliced
INSTRUCTIONS
In a skillet over low heat, dry roast 1/4 tsp salt, 1 1/2 tsp Cajun seasoning, and 1/2 tsp ground pepper for 30 seconds or until the mixture is fragrant. Carefully transfer the mixture to a small bowl and set aside.
Heat 1 cup canola oil in a skillet over medium heat. Fry the garlic in a fine mesh strainer until just golden brown, and set aside to drain on excess oil.
In a large bowl, coat 26 oz shrimp with 4 tbsp cornstarch and 1/2 tsp garlic powder.
Quickly lay the coated shrimp in the skillet of hot oil and fry the shrimp in batches, cooking each side for 1 - 2 minutes or until golden brown. Transfer the shrimp to a paper towel-lined plate.
In another skillet, heat 1/2 tbsp canola oil over medium heat. Add fried garlic, 0.5 oz jalapeno, fried shrimp, and the seasoning mixture. Stir fry everything for about 1 minute and take off the heat.
Sprinkle over 2 tbsp scallion and 1/4 tsp pepper flakes. Serve with hot rice.
(*) Only part of the oil will end up in the final product and we have calculated nutritional values based on that amount. The whole amount is needed for frying, but what actually ends up being consumed is 3 tbsp of olive oil between four servings.