Garlic, salt, and pepper stir fried shrimps

(Adapted from Annie Vang)

2 lbs shell-on head-on shrimps (washed and pat dry)
1 cup potato starch, or corn starch, or all-purpose flour
Canola oil to fry
3 garlic cloves (minced)
5 spring onions (white part minced, green part cut into 1″ length)
1/2 tsp salt
1/4 tsp sugar
1/2 tsp ground pepper
1/4 tsp garlic powder

1. In a small saucepan, fill canola oil to about 1″ deep.
2. When oil is hot, roll shrimps on potato starch (or corn starch/all-purpose flour) and fry for about 1 minute, depending on the size of the shrimps.
3. Drain on a large plate lined with paper towel.
4. In a large skillet, heat 2 tbs canola oil.
5. Add minced garlic and minced white parts of the spring onions, stir fry until fragrant.
6. Add salt + sugar + ground pepper + garlic powder.
7. Add shrimps and quickly shake until the shrimps are coated (about 30 seconds).
8. Serve hot.