Peel, devein and remove heads of fresh shrimps. In a medium sized non reactive bowl, marinate uncooked shrimps with lemon juice, salt and black pepper powder for no longer than 30 minutes.
Drain marinade. Pat the shrimps dry with paper towels.
In a small bowl, combine the cornstarch and garlic. Coat the shrimps all over with the cornstarch and garlic mixture. Set aside.
Over medium high heat, in a large skillet, add the cooking oil. When oil is hot enough, after about 3 minutes, add the shrimps a few batches at a time. The cooking oil temperature must be hot enough (about 350 F) so that the cooked shrimps will be crunchy.
Cook the shrimps for about 5 minutes on each side, turning them around to cook evenly.
When cooked, drain shrimps on parchment paper to remove excess oil. Sprinkle with fresh lime juice, salt and freshly ground black pepper powder. Serve with boiled rice and a chilled vegetable salad.
Cook’s comments: the shrimps turn out crisp if pan-fried a few at a time. The cooking oil’s temperature drops and gets colder if there are too many shrimps cooking all at once. Use fresh, uncooked shrimps for this recipe.
* Spicy variation: for a spicy version, sprinkle some chili powder or Schiracha over the cooked shrimps (optional).
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