• 1/2 pound of shrimp
  • 2-3 tablespoons cornstarch
  • 1/4 cup of corn oil
  • salt – to taste
  • pepper – to taste


Salt the shrimp and let sit for 10-15 minutes. Then rinse under cold water.

This plumps up the shrimp and freshens them up. Now lightly salt the shrimp. Add freshly grated black pepper – as much as you can handle. Dip the shrimp in cornstarch.

In a smallish saute pan (or wok), heat the oil to very hot, but not smoking.

Spread the shrimp in the pan evenly. Hopefully they will all fit. After a minute or so, turn them on the other side.

After another minute or two when they have turned pink, take them out of the pan.

Squeeze some lime on and eat.

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