| 11 | 20 | 297 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 5 min | 4 |
| 1/4 tsp | Black pepper |
| 3 1/2 tbsp | Canola oil |
| 1/4 tsp | Chinese five-spice powder |
| 2 tbsp | Cornstarch (alternative thickeners: arrowroot or barley flour) |
| 5 clove(s) | Garlic (finely chopped) |
| 1 tsp | Granulated sugar |
| 4 stalk(s) | Green onion (sliced 1/4 inch thick) |
| 1 fruit | Lime (small, cut into 4 wedges) |
| 1 pepper(s) | Red chili pepper (also chile or chilli) (thinly sliced into rounds) |
| 1/2 tsp | Salt |
| 681 gm | Shrimp, raw (large, peeled and deveined, tails left on) |
1. In a large bowl, mix the cornstarch, sugar, five-spice powder, 1 tsp. salt, and 1 tsp. pepper. In a small bowl, mix the garlic, chili, and scallions; set aside.
2. Pat the shrimp dry with paper towels. Line a small baking sheet or large plate with a double layer of paper towels. Add the shrimp to the cornstarch mixture and toss until evenly and thoroughly coated.
3. In a heavy-duty 12-inch nonstick skillet, heat 1-1/2 Tbs. of the oil over medium-high heat until very hot.
4. Add half of the shrimp in a single layer. Cook without disturbing until deep golden and spotty brown on one side, about 2 minutes. Using tongs, quickly flip each shrimp and continue to cook until the second sides are spotty golden brown, about 1 minute longer. (The shrimp may not be cooked through at this point.)
5. Transfer the shrimp to the prepared sheet. Add another 1 Tbs. of the oil to the skillet and repeat with the remaining shrimp, transferring them to the sheet when done.
6. Reduce the heat to medium and add the remaining 1 Tbs. oil to the skillet. Add the garlic mixture and cook, stirring constantly, until the chili and scallions are softened and the garlic is golden and smells toasted, about 1 minute. Return the shrimp to the pan and stir to combine.
7. Serve immediately, with the lime wedges.
| Fruit | 0.3 |
| Grain | 0.2 |
| Meat | 1.9 |
| Vegetables | 0.4 |
