Hawaiian Garlic Shrimp (Print version)
Shrimp-truck style Hawaiian Garlic Shrimp with crisp edges, golden garlic butter, lemon, and warm rice.
# Ingredients:
For the garlic shrimp
01 -
1 lb (450 g) large shell-on easy-peel shrimp, thawed if frozen
02 -
1 head garlic, cloves peeled and finely minced
03 -
4 tablespoons (56 g) unsalted butter
04 -
2 tablespoons rice flour
05 -
1 tablespoon paprika
06 -
1 teaspoon kosher salt
07 -
1/2 teaspoon cayenne pepper, or to taste
08 -
1/2 teaspoon black pepper
09 -
2 tablespoons olive oil
For serving
10 -
3 cups cooked white rice
11 -
1 lemon, cut into wedges
12 -
2 tablespoons chopped fresh parsley, optional
# Instructions:
01 -
Melt the butter in a small skillet over medium heat. Add the minced garlic and cook, stirring often, for 2-3 minutes until pale golden and fragrant. Transfer the garlic butter to a bowl so it does not burn.
02 -
Pat the shrimp very dry with paper towels. Leave the shells on for the most flavor, or peel them if you prefer easier eating.
03 -
Mix the rice flour, paprika, salt, cayenne, and black pepper in a small bowl. Sprinkle over the shrimp and toss until lightly and evenly coated.
04 -
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add half the shrimp in one layer and cook for 2-3 minutes per side until browned and just opaque.
05 -
Add half the garlic butter to the skillet and toss the shrimp for 30 seconds until glossy. Transfer to a plate and repeat with the remaining oil, shrimp, and garlic butter.
06 -
Spoon the shrimp over hot white rice. Finish with lemon wedges and parsley if using. Serve right away while the coating is crisp and the butter is warm.
# Good to know:
01 -
Best served immediately after cooking.
02 -
Shell-on shrimp give the strongest garlic shrimp flavor.
03 -
Use rice flour to keep the coating light and gluten-free.