Salt-and-Pepper Shrimp with Garlic and Chile

Salt-and-Pepper Shrimp with Garlic and Chile
Photo by Scott Phillips


  • Pinch of Chinese five-spice powder
  • 1 tsp. granulated sugar
  • 2 Tbs. cornstarch
  • 1 serrano chile, thinly sliced into rounds
  • 5 large cloves garlic, finely chopped
  • 1-½ lb. large shrimp (26 to 30 per lb.), peeled and deveined, tails left on
  • 4 large scallions (green parts only), sliced ¼ inch thick
  • + 3 more ingredients
    • 3-½ Tbs. peanut or canola oil
    • Kosher salt and freshly ground black pepper
    • 1 small lime, cut into 4 wedges

In a large bowl, mix the cornstarch, sugar, five-spice powder, 1 tsp. salt, and 1 tsp. pepper. In a small bowl, mix the garlic, chile, and scallions; set aside. Pat the shrimp dry with paper towels. Line a small baking sheet or large plate with a double layer of paper towels. Add the shrimp to th...

View full recipe at Fine Cooking


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