It’s Monday and after a long day, I wanted something quick and easy to make for dinner. I’ve also been craving an Asian dish as well. So what better to make than salt and pepper shrimp using easy peel shrimp! I’m trying to get my 17 month old son used to a variety of cuisine as well. Large shrimp would be great finger food for him, and I could even chop it up and toss with some rice if he wanted to use a spoon. I love using the easy peel shrimp, since it’s already deveined and so easy to peel. Less prep time in the kitchen means more family time for me!
Serving Size: 4
Cook Time: 7-10 minutes
- 2lbs large shrimp, peeled and deveined, tails left one
- 2 tablespoons cornstarch
- 1 teaspoon cane sugar
- 1 teaspoon Chinese Five Spice Powder
- 1 teaspoon Kosher salt and freshly ground black pepper
- 5 cloves garlic, finely chopped
- 1 Thai chili pepper, thinly sliced
- 4 large scallions (green parts only), sliced 1/2 inch length
- 3 tablespoons canola oil
In a large bowl, mix together the cornstarch, sugar, Chinese Five Spice powder, salt and pepper. In a separate bowl, mix together the garlic, chili pepper and scallions.
Thoroughly pat the shrimp dry.
Place the shrimp in the cornstarch mix and toss to evenly coat.
In a large heavy bottomed pot (I used my Dutch oven), heat up 1 ½ tablespoon canola oil until hot. Add the shrimp in a single layer and allow to cook for 2 minutes. Flip and cook for an additional 10 minutes.
Remove the shrimp and allow to drain on a plate with paper towels. I had to cook the shrimp in batches, so repeat this process until all the shrimp are done.
Reduce the heat to low and add the remaining 1 ½ teaspoon of oil. Add the garlic mixture to the pot and stir constantly until the garlic is golden brown and scallions are soft. Return the shrimp to the pot and stir well to combine.
Allow to cook for about 2 minutes and remove from heat. Serve immediately.
I served my shrimp with a side of sauteed baby bok choy.