Salt-and-Pepper Shrimp With Cucumber Salad  Seafood  408 reads

Salt-and-Pepper Shrimp With Cu

1 English cucumber, thinly sliced
2 stalks celery, thinly sliced, plus 1/2 cup loosely packed celery leaves
1/2 red Fresno chile, thinly sliced
2 scallions, thinly sliced
2 tablespoons fresh lime juice (from 1 lime)
1 1/2 tablespoons toasted sesame oil
3 3/4 teaspoons kosher salt, divided
1/2 cup cornstarch
2 teaspoons freshly ground black pepper
6 tablespoons canola oil, divided
1 1/2 pounds large tail-on shrimp, peeled and deveined

Combine cucumber, celery and celery leaves, chile, scallions, lime juice, sesame oil, and 1 1/4 teaspoons salt in a large bowl. Toss and set aside.

Mix cornstarch, pepper, and 2 teaspoons salt in a shallow dish.

Heat 3 tablespoons canola oil in a large skillet over high. Toss half of the shrimp in cornstarch mixture, shaking off excess. Cook, turning halfway through, until opaque, about 2 minutes; transfer to a plate. Wipe skillet clean and repeat with remaining canola oil, shrimp, and cornstarch mixture. Season shrimp with remaining 1/2 teaspoon salt and serve with cucumber salad.

serves 4

Rating 2.78/5
Rating: 2.8/5 (54 votes)
View this article in PDF format Print article

QR Bookmark This Page

QR Code to access this page
This website use cookies. By browsing on this website you accept the usage of cookies ( Cookie policy )
Design by: XOOPS UI/UX Team