From DN Recipes by David Nagy · Food & Beverage

Salt & Pepper Shrimp

Published

Salt & Pepper Shrimp

Yield: serves 4
Time: 25 minutes

Ingredients
  • 1 lb. jumbo shrimp
  • 2 tbsp. cornstarch
  • 3 tbsp. canola oil, divided
  • 1 tsp. kosher salt
  • 1 tbsp. freshly ground black pepper
  • 1 medium green bell pepper, thinly sliced (2 cups)
  • ½ cups thinly sliced scallions

Instructions
  1. In a large bowl, toss the shrimp and the cornstarch together and thoroughly mix.
  2. Heat a large wok over high heat and add 2 tablespoons of the oil. When the oil begins to shimmer, add the shrimp in an even layer and fry without moving until the bottom side is bright pink, 2–3 minutes. Add the salt and pepper and, using a wooden spoon, toss the shrimp well. Making sure the uncooked side of the shrimp is on the bottom, continue cooking until the shrimp is evenly crispy and bright pink, 2–3 minutes more. Transfer to a plate and set aside.
  3. To the same wok, heat the remaining oil; when it shimmers, add the bell pepper and stir fry until the pepper is slightly softened and bright green, about 3 minutes. Return the shrimp to the wok and stir to combine. Transfer to a large plate, top with thinly sliced scallions, and serve hot over rice or chow mein noodled