Salt & Pepper Shrimp with Cucumber Salad

 

Ingredients

Ingredient Checklist

• 1 English cucumber, thinly sliced
• 2 stalks celery, thinly sliced, plus ½ cup loosely packed celery leaves
• ½ red Fresno chile, thinly sliced
• 2 scallions, thinly sliced
• 2 tablespoons fresh lime juice (from 1 lime)
• 1 ½ tablespoons toasted sesame oil
• 3 ¾ teapoons kosher salt, divided
• ½ cup cornstarch
• 2 teaspoons freshly ground black pepper
• 6 tablespoons canola oil, divided
• 1 ½ pounds large tail-on shrimp, peeled and deveined

Directions

Instructions Checklist

• Step 1

  Combine cucumber, celery and celery leaves, chile, scallions, lime juice, sesame oil, and 1¼ teaspoons salt in a large bowl. Toss and set aside.

• Step 2

  Mix cornstarch, pepper, and 2 teaspoons salt in a shallow dish.

• Step 3

  Heat 3 tablespoons canola oil in a large skillet over high. Toss half of the shrimp in cornstarch mixture, shaking off excess. Cook, turning halfway through, until opaque, about 2 minutes; transfer to a plate. Wipe skillet clean and repeat with remaining canola oil, shrimp, and cornstarch mixture. Season shrimp with remaining ½ teaspoon salt and serve with cucumber salad.