Hawaiian Garlic Shrimp (Print Version)
Shrimp sautéed in rich garlic butter with spices and lemon brings a taste of Hawaii to your table.
# Ingredients:
→ Seafood
01 -
450 g extra large shrimp, peeled and deveined
→ Aromatics
02 -
40 g minced fresh garlic (approximately 1 medium head)
→ Coating
03 -
8 g all-purpose flour
04 -
3 g paprika
05 -
0.5 g cayenne pepper (optional)
06 -
Salt, to taste
07 -
Freshly ground black pepper, to taste
→ Fat
08 -
85 g unsalted butter, cut into 15 g pieces
09 -
30 ml olive oil
→ Finishing touches
10 -
15 ml fresh lemon juice
11 -
4 g minced fresh parsley (optional)
# Instructions:
01 -
Pat shrimp thoroughly dry on both sides with paper towels and place in a mixing bowl.
02 -
Sprinkle shrimp with all-purpose flour, paprika, cayenne pepper if using, salt, and freshly ground black pepper. Toss until shrimp are evenly coated.
03 -
Heat butter and olive oil in a large non-stick skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant but not browned.
04 -
Arrange shrimp in a single layer in the skillet. Cook for about 2 minutes on the first side until bottoms turn pink. Flip and cook for an additional 2 minutes until just opaque and cooked through.
05 -
Remove skillet from heat. Drizzle 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 shrimp.
# Notes:
01 -
For optimal browning and texture, make sure the shrimp are as dry as possible before coating.