Salt-and-Pepper Shrimp - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
The ingredient list is short, and the cook time is too. But the flavors? Huge. All it needs is a bowl of white rice." —Dawn Perry, Senior Food Editor Crunchy shrimp (thanks for the help, cornstarch!) gets its zesty, floral heat from Sichuan peppercorns. I
Ingredients
- 1 1/2 pound shell-on large shrimp
- 3 tablespoons cornstarch
- 1 teaspoon freshly ground black pepper
- 1 1/2 teaspoons kosher salt, divided
- 1 cup vegetable oil
- 1 teaspoon Sichuan peppercorns, ground
- 1 Fresno chile, thinly sliced, seeds removed if desired
- 1/2 cup fresh cilantro leaves with tender stems
Instructions
- Using kitchen shears, cut along the backs of shrimp through shells and just deep enough to expose veins; remove veins. Pat shrimp dry. Whisk cornstarch, black pepper, and 3/4 teaspoons salt in a large bowl; add shrimp and toss to coat.
- Heat oil in a large skillet over mediumhigh heat. Working in 2 batches, fry shrimp until golden, crisp, and cooked through, about 1 minute per side. Transfer to paper towels and let drain, then toss in a medium bowl with Sichuan peppercorns and remaining 3/4 teaspoons salt. Add chile and cilantro to bowl and toss to combine.
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