Salt-and-Pepper Shrimp (Tom Rang Muoi) recipe
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Ingredients
- 1 pound uncooked jumbo shrimp, in shell with heads attached ⅛ cup cornstarch, or more as needed 3 tablespoons peanut oil, divided 10 cloves garlic, pressed ¼ cup onion, minced 1 tablespoon minced ginger 3 scallions, chopped 1 ½ tablespoons minced jalapeno pepper ½ teaspoon kosher salt ½ teaspoon freshly cracked black pepper
Nutrition Info
- 213.6 caloriescarbohydrate: 8.4 gcholesterol: 172.6 mgfat: 11.2 gfiber: 0.8 gprotein: 19.4 gsaturatedFat: 2 gservingSize: -sodium: 442.4 mgsugar: 0.9 gtransFat: : -unsaturatedFat: : -
Directions Salt-and-Pepper Shrimp (Tom Rang Muoi)
Directions
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Use kitchen shears to cut long whiskers and sharp head point off of the shrimp. Place cornstarch in a bowl. Roll in cornstarch to coat lightly and evenly, brushing off excess.
Heat 2 tablespoons peanut oil in a skillet over medium-high heat. Add shrimp and saute until red and golden, about 2 minutes per side. Transfer shrimp to a paper towel-lined plate and wipe out skillet.
Heat remaining peanut oil in the same skillet. Add garlic, onion, and ginger, cook and stir until fragrant and soft, about 1 minute. Add scallions, jalapeno, and coated shrimp. Cook and stir for 30 seconds while seasoning with most of the salt and pepper. Garnish with remaining salt and pepper before serving.