Salt & Pepper Shrimp

serves 3-4
recipe adapted from Tasty

• 1 lb shrimp, peeled and deveined, tails left on
• 3/4 cup cornstarch
• 2 cups oil
• 6 cloves garlic, chopped
• 1 tablespoon fresh ginger, grated
• 2 teaspoons red pepper flakes
• 1  1/2 teaspoons kosher salt
• 2  1/2  teaspoons black pepper
• fresh chopped cilantro, for serving
• rice, cooked, for serving

Set a wire rack over a baking sheet lined with a paper towel

Pat shrimp dry with paper towels,  Place the cornstarch in a large bowl, add the shrimp, and toss until well-coated.

Heat the oil in a large pan (or wok) until it reaches 400°F (200°C). Add the garlic and fry for 40 seconds-1 minute, until golden brown. Remove the garlic with a strainer or slotted spoon and drain on paper towels.

Fry the shrimp, about 6 at a time, for 2 minutes, or until light golden brown. Transfer to the wire rack to drain.

Drain oil from the pan and wipe clean.  Add the ginger and red pepper flakes and toast for 2 minutes, until the ginger starts to brown. Add the shrimp and toss to combine. Season with the salt and pepper and toss until well-coated. Transfer the shrimp to a plate and garnish with the cilantro and fried garlic. Serve with rice.