Hawaiian Garlic Shrimp
A flavorful and quick dish that brings the essence of the islands to your table, made with shrimp and garlic, perfect for any meal.
Ingredients
Main Ingredients
- 450 g extra large shrimp, peeled and deveined Ideal size for this recipe.
- 40 g minced fresh garlic Approximately 1 medium head.
- 8 g all-purpose flour For coating the shrimp.
- 3 g paprika Adds color and flavor.
- 0.5 g cayenne pepper Optional for heat.
- to taste Salt
- to taste Freshly ground black pepper
- 85 g unsalted butter, cut into 15 g pieces
- 30 ml olive oil
- 15 ml fresh lemon juice Adds freshness.
- 4 g minced fresh parsley Optional for garnish.
Instructions
Preparation
- Pat the shrimp thoroughly dry on both sides with paper towels and place them in a mixing bowl.
- Sprinkle the shrimp with all-purpose flour, paprika, cayenne pepper if using, salt, and freshly ground black pepper. Toss until the shrimp are evenly coated.
Cooking
- Heat the butter and olive oil in a large non-stick skillet over medium heat.
- Add the minced garlic and sauté for 30 seconds until fragrant but not browned.
- Arrange the shrimp in a single layer in the skillet. Cook for about 2 minutes on the first side until the bottoms turn pink.
- Flip and cook for an additional 2 minutes until just opaque and cooked through.
- Remove the skillet from heat. Drizzle the shrimp with fresh lemon juice and toss gently.
- Transfer to a serving platter and garnish with parsley if desired. Serve immediately, spooning the garlic butter sauce from the pan over the shrimp.
Notes
Serve hot, best enjoyed over rice or with a fresh salad. Leftovers can be stored in an airtight container for 2-3 days and reheated gently.