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95% would make again

Crunchy Salt And Pepper Shrimp

Tasty Team

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Ingredients

for 3 servings

  • 1 lb frozen shrimp (455 g), peeled and deveined, tails left on
  • 1 cup cornstarch (125 g)
  • 3 cups oil (720 mL)
  • 6 cloves garlic, chopped
  • 2 tablespoons fresh ginger, sliced
  • 2 teaspoons red pepper flakes
  • 2 teaspoons salt
  • 3 teaspoons black pepper
  • ¼ cup scallions (25 g), sliced
  • white rice, cooked, for serving

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Preparation

  1. Set a wire rack over a baking sheet.
  2. Add the shrimp to a medium bowl. Cover with cold water and let sit until thawed, about 10 minutes.
  3. Drain the thawed shrimp on paper towels and pat dry.
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  5. Place the cornstarch in a large bowl. Add the shrimp and toss until well-coated.
  6. Heat the oil in a wok or large pan until it reaches 400°F (200°C).
  7. Add the garlic and fry for 40 seconds-1 minute, until golden brown. Remove the garlic with a strainer or slotted spoon and drain on paper towels.
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  9. Fry the shrimp, about 6 at a time, for 2 minutes, or until light golden brown. Transfer to the wire rack to drain.
  10. In a clean wok or large pan, add the ginger and red pepper flakes and toast for 2 minutes, until the ginger is starting to brown.
  11. Add the shrimp and toss to combine. Season with the salt and pepper and toss until well-coated.
  12. Transfer the shrimp to a plate and garnish with the scallions and fried garlic.
  13. Serve with rice.
  14. Enjoy!
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