Crispy coated shrimp tossed in a rich buttery jalapeño sauce with onions and garlic — ready in 20 minutes and perfect as a dinner main or party appetizer.
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Adapted from a video by Cooking Con Claudia
Dinner or Appetizer? How I Make My Jalapeño Pepper Shrimp | 20 Minute Recipe
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1
Peel and devein the shrimp, then thoroughly clean them to remove any grit or vein remnants.
2
Rinse the shrimp under cold water, then pat them dry with paper towels.
3
Place the shrimp in a bowl and season with garlic salt, lemon pepper, paprika, onion powder, black pepper, and salt, tossing until evenly coated.
4
Add the cornstarch and flour, toss again until fully coated, then set the shrimp aside.
5
Mince the garlic, cut the onion into large chunks, and slice the jalapeños into rounds.
6
Heat oil in a wok or large skillet until hot, then fry the coated shrimp in batches for about 1 minute per side until crispy, avoiding overcrowding the pan.
7
Remove the fried shrimp and drain on a paper towel-lined plate or wire rack.
8
Pour out most of the oil and burnt bits from the pan, reduce heat to medium, and melt the butter.
9
Add the onion and jalapeños, stirring and cooking for about 2 minutes until the onion softens and becomes fragrant.
10
Season with Maggi sauce (or soy sauce), salt, black pepper, and chili flakes, skipping the chili flakes if you prefer it milder.
11
Stir in the minced garlic and let the flavors meld together for about a minute.
12
Add the crispy shrimp back into the pan and toss everything together until each piece is coated in the buttery jalapeño sauce.
13
Serve as an appetizer on its own, or over fluffy white rice for a full meal.
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