Savory Hawaiian Garlic Shrimp with Butter (Print version)
Shell-on shrimp tossed in paprika, seared hot, and finished with golden garlic butter, lemon, and rice.
# Ingredients:
For the shrimp
01 -
1 1/2 lb (680 g) jumbo shell-on shrimp, deveined
02 -
1/3 cup (45 g) mochiko flour or rice flour
03 -
1 tablespoon cornstarch
04 -
2 teaspoons paprika
05 -
1/4 teaspoon cayenne pepper, optional
06 -
1 teaspoon kosher salt
07 -
1/2 teaspoon black pepper
For the garlic butter
08 -
6 tablespoons (85 g) unsalted butter
09 -
12 large garlic cloves, finely minced
10 -
1 tablespoon olive oil
11 -
2 tablespoons chicken broth or water
12 -
1 tablespoon fresh lemon juice, plus wedges for serving
For serving
13 -
3 cups cooked white rice
14 -
2 tablespoons chopped parsley or green onion, optional
# Instructions:
01 -
Pat the shell-on shrimp very dry with paper towels. Moisture keeps the coating from browning.
02 -
In a large bowl, mix mochiko flour, cornstarch, paprika, cayenne, salt, and black pepper. Add the shrimp and toss until lightly coated.
03 -
Melt the butter in a large skillet over medium heat. Add the garlic and cook for 2-3 minutes, stirring often, until golden and fragrant. Scrape the garlic butter into a bowl.
04 -
Add olive oil to the same skillet over medium-high heat. Cook the shrimp in a single layer for about 2 minutes per side, working in batches if needed, until pink and crisp at the edges.
05 -
Return all shrimp to the skillet. Add the garlic butter, broth, and lemon juice. Toss for 1 minute until the shrimp are glossy and coated.
06 -
Spoon the shrimp and garlic butter over hot white rice. Finish with parsley or green onion if using and serve with lemon wedges.
# Good to know:
01 -
Shell-on shrimp give the best texture and hold more garlic butter.
02 -
Cook the shrimp in batches if your skillet is crowded.
03 -
Serve immediately while the garlic bits are crisp.