Salt & Pepper Shrimp

A recipe from the P.F. Chang's-Inspired CHeat SHEET by Tasty Tactics

Salt & Pepper Shrimp

Servings: 1

Prep Time: 6 minutes

Cook Time: 5-10 minutes

Ingredients (per serving)

• 1/2 Cup rice, cooked (optional)

• 6 Ounces shrimp (raw, frozen)

• 1/4 Cup vegetable oil

• 1/3 Cup cornstarch

• 1/4 Green bell pepper, minced

• 2 Teaspoons garlic, minced

• 2 Teaspoons ginger, graded

• 1/2 Teaspoon red pepper flakes

• 1 Teaspoon Kosher salt

• 1 Teaspoon black pepper

• 1 Individual green onion, chopped

Directions

1. Follow package instructions to prepare the rice (optional).

2. Set a wire rack over a baking sheet.

3. Add the shrimp to a colander and thaw in the sink using a slow stream of cold running water. Drain the thawed shrimp on paper towels and pat dry.

4. Heat the oil in a wok or large pan until it reaches 400°F (200°C).

5. Place the cornstarch in a large bowl. Add the shrimp and toss until well-coated.

6. Fry the shrimp, in small batches, for 2 minutes, or until light golden brown. Transfer to the wire rack to drain. Leave only a teaspoon of oil in the wok, draining the remainder.

7. Add the bell pepper and cook until tender, about 5 minutes

8. Add ginger and red pepper flakes and toast for 2 minutes, until the ginger starts to brown. Add the garlic to the wok and cook for 10-15 seconds, until golden brown.

9. Add the cooked 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 green onion.

10. Serve over cooked rice.