AIR-FRIED SALT AND PEPPER SHRIMP RECIPE

by Andrea Nguyen

8 jumbo or colossal shell-on shrimp

1/4 plus 1/8 teaspoon white pepper

1/4 plus 1/8 teaspoon sugar

1/4 teaspoon fine sea salt or 1/2 teaspoon coarse kosher salt

1 1/2 teaspoons cornstarch or potato starch

1 tablespoon plus 1 1/2 teaspoons canola or other neutral oil

1 jalapeno or serrano chile thinly sliced with seeds intact

1 tablespoon chopped garlic

Instructions

Using scissors, cut through the shell along the back and then trim the feet from each shrimp. If needed, devein the shrimp. Pat dry with paper towel and set aside.

In a medium bowl, stir together the white pepper, sugar, salt, and starch. Add the shrimp and rub the seasonings into the shrimp; where possible, pry back the shell to season the flesh. Drizzle on 1 1/2 teaspoons oil and toss to coat.

Preheat the air-fryer at 425 to 450°F for 3 to 5 minutes. Meanwhile, arrange the shrimp on the air-fryer wire tray or basket. Leave space around each shrimp to promote heat circulation.

Air-fry the shrimp for about 2 minutes, until crisp on the top side and orange. Turn the shrimp then air-fry for about 90 seconds longer to crisp the other side. Remove from the air-fryer and let sit for several minutes finish cooking.

Warm the 1 tablespoon oil in a medium skillet over medium-high heat. When barely shimmering, add the chile and garlic, cook for 15 to 30 seconds, until aromatic. Add the shrimp and cook, stirring to warm the shrimp and coat them with seasonings, about 1 minute. When many of garlic pieces are golden and some have clung onto the shrimp, turn of the heat and transfer to a serving plate along with all the bits in the pan. Serve hot or warm.