Hawaiian Garlic Shrimp
User Reviews
4.9
Hawaiian Garlic Shrimp
Description
This recipe prepares peeled and deveined extra-large shrimp by drying them and coating in a blend of flour, paprika, cayenne pepper, and seasoning. The shrimp cook briefly in a hot mixture of butter and olive oil until just pink with lightly crisped edges. Additional butter, fresh minced garlic, and lemon juice are added and sautéed for a short time, creating a rich, flavorful garlic butter sauce.
The shrimp finish with a sprinkle of fresh parsley for brightness. The cooking time is brief, ensuring shrimp remain tender and not overcooked, and visual cues help judge doneness by the shrimp’s shape.
Traditionally, the shrimp and sauce are served hot alongside steamed white rice, which soaks up the buttery garlic flavors while balancing the spicy, smoky notes of paprika and cayenne.
Using whole garlic cloves in their papery skin for mincing yields more flavor than pre-peeled garlic. Shrimp size can vary; adjust cooking time accordingly to avoid over or undercooking. Properly cooked shrimp curl into a loose "C" shape, indicating readiness.
Ingredients
- 1 pound Shrimp peeled and deveined, extra large
- ¼ cup garlic minced, fresh
- 1 tablespoon all-purpose flour
- 1½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 6 tablespoons butter unsalted
- 2 tablespoons olive oil
- 2 tablespoons lemon juice fresh
- 1 tablespoon parsley fresh, minced
- white rice for serving
Instructions
- Blot the shrimp dry of excess moisture on both sides.
- In a bowl, sprinkle with flour, paprika, cayenne pepper and salt and pepper and toss to coat the shrimp.
- Melt 3 tablespoons of the butter with olive oil in a large skillet.
- Add shrimp in an even layer in the skillet. Cook on the first side until pinkish on the bottom, about 2 minutes. Then flip and cook the opposite side until just cooked through, about 2 minutes longer. Add the remaining butter and garlic and saute 30 seconds until fragrant.
- Remove from heat, toss with lemon and parsley.
- Serve right away with steamed white rice topped with extra garlic butter sauce from the pan.
Notes
- Use garlic in its whole papery skin for more robust garlic flavor compared to pre-peeled garlic.
- Adjust shrimp size and cooking time accordingly; extra large is ideal but smaller shrimp work with shorter cooking.
- Perfectly cooked shrimp form a loose "C" shape; avoid overcooking which causes tight "O" shapes and rubbery texture.
- Serve immediately over steamed white rice to enjoy the full garlic butter sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 420 kcal
% Daily Value*
| Calories | 420kcal | 21% |
| Carbohydrates | 29g | 10% |
| Protein | 19g | 38% |
| Fat | 26g | 40% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 188mg | 63% |
| Sodium | 667mg | 28% |
| Potassium | 230mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 0.4g | 1% |
| Vitamin A | 1236IU | 25% |
| Vitamin C | 7mg | 8% |
| Calcium | 94mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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