Hawaiian Garlic Shrimp
You'll feel like you're at food truck in Hawaii with this Hawaiian garlic shrimp which is cooked in a buttery and super garlicky sauce.
Servings 4
Calories 392kcal
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tablespoon all-purpose flour
- 1 tablespoon paprika
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 6 tablespoon unsalted butter
- 1 head garlic, minced
- 2 tablespoon olive oil
- fresh lemon juice and Italian parsley for garnish
Instructions
- Use paper towels to pat dry the shrimp.
- In a medium bowl, toss together the flour, paprika, salt and black pepper. Toss in the shrimp, making sure they are evenly coated.
- Melt butter in a large skillet over medium heat. Add garlic and cook until golden brown, about 3 minutes. Pour the butter and garlic in a bowl and set aside.
- Add olive oil to same skillet and increase to medium-high heat. Add shrimp and cook for 2 minutes per side or until shrimp are pink and opaque. Once cooked pour the garlic butter over and mix to combine.
- Remove from heat and toss with some fresh lemon juice and parsley if desired.
Notes
- If you don't dry the shrimp with a paper towel, the seasoning mixture will clump up.
- Use wild shrimp when possible. It is healthier for you and just tastes better. Frozen shrimp works fine too but just make sure they're thawed before cooking.
- If you like some heat, add ¼ to ½ teaspoon cayenne pepper.
- Cook the garlic until it is just starting to get golden brown, otherwise your dish will be bitter.
- Shrimp cook quickly so cook two minutes per side or until pink and opaque. If you cook too long, shrimp will be tough.
Nutrition
Serving: 1g | Calories: 392kcal | Carbohydrates: 8g | Protein: 29g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0g | Cholesterol: 272mg | Sodium: 923mg | Potassium: 393mg | Fiber: 1g | Sugar: 0g