INGREDIENTS:
- 1 ½ pounds large shrimp (dried on paper towels)
- 1 ½ teaspoon sugar
- 1 teaspoon salt + ½ teaspoon black pepper (plus more)
- ½ teaspoon garlic powder
- 2 tablespoons cornstarch
- 2 egg whites
- ½ onion, thinly sliced
- 1-2 jalapeños, sliced
- 3-4 tablespoon oil
- 2 tablespoons chopped cilantro
INSTRUCTIONS:
- In a bowl, whisk together the sugar, salt, pepper, garlic powder, cornstarch, and egg whites. You want to make sure the shrimp have been dried on a paper towel before adding it to the batter. Add the shrimp to the batter and stir to combine.
- Heat 1 tablespoon of oil in a large skillet over medium high heat. Add one-third of the battered shrimp and cook for about 1 minute on each side. You want the shrimp to just curl into a ‘c’ shape. Remove to a plate. Continue cooking the remaining 2 batches of shrimp in the same way, remove to the plate when done.
- If there is no oil left in the skillet, drizzle a teaspoon of oil and allow it to heat. Add the sliced onions and jalapeños to the pan and cook for about 1-2 minutes or until they are fragrant. Add all the shrimp back to the skillet and using a spatula, toss the shrimp around so they are evenly coated with the onions and jalapeños. Sprinkle with a small pinch of salt and black pepper to just season everything. Let cook for another 1-2 minutes before removing from the heat. Top with chopped cilantro and serve with white, brown, or fried rice. Or even cauliflower mash or mashed potatoes.
Source: Little Spice Jar
Share It To Your Friends!
Loading...
