Hawaiian Garlic Shrimp
A quick and easy dish that brings the flavors of the islands to your kitchen with delicious garlic and buttery shrimp.
Ingredients
Main Ingredients
- 450 g extra large shrimp, peeled and deveined
- 40 g minced fresh garlic (approximately 1 medium head) Make sure to use fresh garlic for best flavor.
- 8 g all-purpose flour Use gluten-free flour for a gluten-free option.
- 3 g paprika
- 0.5 g cayenne pepper (optional) Adjust for desired spiciness.
- Salt, to taste
- Freshly ground black pepper, to taste
- 85 g unsalted butter, cut into 15 g pieces
- 30 ml olive oil
- 15 ml fresh lemon juice
- 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, 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 the shrimp 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 the shrimp to a serving platter and garnish with parsley if desired. Serve immediately, spooning the garlic butter sauce from the pan over the shrimp.
Notes
Best served hot; pairs well with rice, salad, or grilled vegetables. Store leftovers in an airtight container in the refrigerator for up to 2 days.