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Salt & Pepper Shrimp

Sample Titles: Soft & Chewy Double Chocolate Cookies or Gluten Free Lemon Tart or Caramel Crinkle Cookies with a Twist

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The best cookie I've had in years. Thank you! –Jane Williams

Here, it’s time to write your first, mouthwatering paragraph. Whether it's a cookie or a tart, every enticing recipe post starts with a good origin story. Describe how you came up with this recipe, what inspired you, what your family or friends liked most about it, etc. Hook readers in and show off your personality by being open and honest, or even funny! Include a number of undeniably tempting pictures under your first paragraph to get your reader enthusiastic.

Salt & Pepper Shrimp


1/2 Pound shrimp

1/3 Cup Cornstarch

1 Cup Vegetable oil

2 Teaspoon Garlic

2 Teaspoon Ginger

0.5 Teaspoon Red pepper flakes

0.5 Teaspoon Kosher salt

0.5 Teaspoon Black pepper

1 Individual Green onion

0.5 Cup Rice, cooked

Include everything your reader needs to make this recipe perfectly, with measurements, optional additions, or alternatives. Section 2: Add Numbered Directions

Directions should always be short and to the point.

  1. Set a wire rack over a baking sheet.

  2. Add the shrimp to a medium bowl. Cover with cold water and let sit until thawed, about 10 minutes. Drain the thawed shrimp on paper towels and pat dry.

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

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

  5. 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.

  6. Add the ginger and red pepper flakes and toast for 2 minutes, until the ginger is starting to brown

  7. Fry the shrimp, about 6 at a time, for 2 minutes, or until light golden brown. Transfer to the wire rack to drain. Season with the salt and pepper and toss until well-coated.

  8. Transfer the shrimp to a plate and garnish with the scallions and fried garlic, ginger and red peppers. Serve with rice. Enjoy!

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