The Salt & Pepper Shrimp My Dad's Made 100,000 Times

Ingredients

• 14 oz shrimp
• 2 clove garlic
• 0.5 oz red onion
• 0.5 oz red bell pepper
• 2 stalk green onion
• 2 piece Thai chili pepper
• 5 oz corn oil
• 1 tsp corn oil
• 0.5 tsp garlic salt
• 2 tbsp cornstarch
• 1 tsp garlic salt
• 0.2 tsp salt
• 0.25 tsp white pepper

Instructions

1. 1

   Prepare vegetables: We’ll start with the aromatics and vegetables.

2. 2

   Prepare dry seasoning: Create the dry seasoning by combining garlic salt, salt, and white pepper in a separate bowl. Mix well.

3. 3

   Prepare shrimp: Devein the shrimp by using a toothpick to jab into and across the middle of its back, between segments. Lift directly out, and the vein will come out with the toothpick. Then, cut off the legs and antennae. We use kitchen shears, but you can use a knife if you don’t have kitchen shears handy.

4. 4

   Dry & season shrimp: Pat the shrimp dry with a paper towel. This simple step goes a long way in reducing splatter later!

5. 5

   Fry shrimp: Heat your wok over high heat, then add oil. Get the oil up to 375° F (190° C). You can either check with a thermometer or wooden chopsticks (you’ll want to see small bubbles coming out).

6. 6

   Stir-fry with seasoning: Turn the stove on to low heat. Add oil and when it’s hot, add garlic. Fry the garlic until it’s aromatic, or 15-20 seconds. Then, add the onion, bell pepper, and Thai chili peppers. Add the white parts of the green onion. Stir-fry until fragrant. If you see the ingredients start to brown or burn, lower the heat.

7. 7

   Plate: When the shrimp is seasoned to perfection, turn off the heat and plate. Make sure you get all the tasty, crunchy bits out of the wok, and enjoy!