Ingredients
1½ pound shell-on large shrimp
1 teaspoon freshly ground black pepper
2 teaspoons kosher salt
2 tablespoons vegetable oil
1 cup cilantro leaves, roughly chopped
Directions
- If shrimp is not de-veined, using kitchen shears, cut along the backs of shrimp through shells and just deep enough to expose veins; remove veins. Pat shrimp dry.
- Mix cornstarch, black pepper, and ¾ tsp. salt in a large bowl; add shrimp and toss to coat.
- Heat a wok or large (not nonstick) pot over high heat. Add oil, remaining salt and cook, stirring constantly, until fragrant, about 1 minute per side.
- Transfer to paper towels and let drain, then toss in a medium bowl with cilantro and toss to combine.
