Jalapeno Salt and Pepper Shrimp

• Gluten free

• Seafood

  • 1 1/2 lbs Shrimp, large

• Produce

  • 2 tbsp Cilantro
  • 1/2 tsp Garlic powder
  • 1 Jalapenos
  • 1/2 Onion

• Refrigerated

  • 2 Egg whites

• Baking & Spices

  • 2 tbsp Cornstarch
  • 1 tsp Salt
  • 1 1/2 tsp Sugar

• Oils & Vinegars

  • 3 tbsp Oil

Found on littlespicejar.com

Description

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

Directions

• 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.