Clean and rinse the shrimp, then drain well. If using large shrimp, cut off the heads and legs and remove the digestive tract. For small shrimp (like in the photo), you can eat them whole. I prefer smaller shrimp because they taste better and have more calcium than larger ones.

Marinate the shrimp with 2/3 teaspoon seasoned salt, 1 teaspoon MSG, and 1 teaspoon sugar for about 10-15 minutes.

Place the shrimp and lime leaves in a dry skillet. Cook over medium-low heat, stirring so the shrimp absorbs the seasoning. Cook until the shrimp releases its liquid and the liquid evaporates, and the shrimp starts to dry out. Remove from heat and discard the lime leaves.

In another skillet, heat about 2 tablespoons of cooking oil. Add the sliced shallots and sauté until fragrant. Add the shrimp and pan-fry over low heat for about 5-7 minutes. Turn off the heat but leave the skillet on the stove to let the residual heat make the shrimp crispier without burning.