Low Carb Salt and Pepper Shrimp

Place shrimp in a medium-sized mixing bowl. Add the cornstarch and mix thoroughly. Allow to sit as you prep the other ingredients.

Mince the garlic and slice the scallions into thin rounds. Slice the jalapeno into thin rounds as well. Heat a medium-sized nonstick saute pan until very hot over medium-high heat. Add in the avocado oil and enough shrimp to cover the pan in a single layer. Do not overlap the shrimp or they will steam and not get crispy. Cook for 1-2 minutes then flip shrimp to the other side and cook until they are pink. Remove to a paper towel lined plate. Repeat with the remaining shrimp. I did not have to add extra oil, but if you need to add a little more between batches feel free.

Once all the shrimp are cooked, add 2 teaspoons of avocado oil to the hot pan and saute the scallions, garlic and jalapeno together briefly (less than a minute).

Add back in the cooked shrimp and toss in the scallions, garlic, and jalapeno. Season with salt and pepper. Taste, adding more salt and pepper as you please. Serve hot with cauliflower rice!