From Oahu's North Shore: The Ultimate Hawaiian Garlic Shrimp
Details
Straight from the famous food trucks of Oahu's North Shore, this iconic dish is all about celebrating garlic. Plump shrimp are sautéed in an unapologetic amount of garlic-infused butter for a quick, unforgettable meal that's bursting with flavor. It's a simple, messy, and incredibly satisfying experience, best served with steamed rice to soak up every last drop of the delicious sauce.
Ingredients
Instructions
Prepare The Shrimp By Patting Them Completely Dry
First, prepare the shrimp by patting them completely dry with paper towels.
Whisk Together The Flour
In a mixing bowl, whisk together the flour, paprika, salt, pepper, and optional cayenne. Add the shrimp to the bowl and toss until each one is evenly coated in the flour mixture. Set aside.
Heat
In a large skillet, melt the butter with the olive oil over low to medium heat.
Add The Minced Garlic
Add the minced garlic and cook, stirring frequently, for about 3-5 minutes until the garlic is fragrant and tender, but not browned.
Remove Most Of The Garlic From The Pan
Using a slotted spoon, remove most of the garlic from the pan and set it aside, leaving the garlic-infused butter in the skillet; this prevents the garlic from burning while the shrimp cooks.
Heat To Medium-High And Arrange The Shrimp
Increase the heat to medium-high and arrange the shrimp in a single layer in the pan, being careful not to overcrowd it (cook in batches if necessary.)
Cook The Shrimp For About 2-3 Minutes
Cook the shrimp for about 2-3 minutes on each side, until they are pink, opaque, and the shells are slightly crispy.
Return The Reserved Garlic To The Pan
Return the reserved garlic to the pan, toss everything together for one final minute until combined and fragrant, then remove from the heat.
Serve Immediately Over Two Scoops Of Hot White Rice
Serve immediately over two scoops of hot white rice, spooning the extra garlic butter from the pan over everything.
Garnish With Fresh Parsley
Garnish with fresh parsley and serve with lemon wedges for squeezing over the top.
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