Garlic Shrimp {Hawaiian Style}
Garlic Shrimp – It is identical to the well-known shrimp you can purchase from food carts in Hawaii. Contains succulent shrimp that have been cooked in a butter-based sauce with additional garlic.
And who doesn’t adore a good recipe for sautéed shrimp? additionally, a quick dinner made with simple ingredients that is sure to impress?
It’s one of those entrées that’s excellent enough to serve to guests at a weekend get-together while still being ideal for a hectic day.
Shrimp is always wonderful (when cooked properly, of course), but when you top it off with such a great sauce, people will be raving about it for days and wishing they could have another taste of this savory bliss.
Garlic Shrimp Ingredients
- Extra large shrimp weighing 1 lb, skinned, and deveined
- 1/4 cup (lightly packed) (slightly packed) fresh garlic minced (nearly 1 medium head)
- All-purpose flour, 1 tablespoon
- 1.5 teaspoons paprika
- Cayenne pepper, 1/8 tsp (optional)
- Freshly ground black pepper and salt
- Unsalted butter, chopped into 1 Tbsp-sized pieces, 6 Tbsp
- 2 tbsp olive oil
- 1 tablespoon lemon juice, fresh
- 1 teaspoon freshly minced parsley (optional)
Instructions
- Apply paper towels to both sides of the shrimp to remove any excess moisture. Put them in a bowl.
- As desired, sprinkle with flour, paprika, cayenne pepper, salt, and pepper. Toss to coat evenly.
- In a 12-inch nonstick skillet, combine olive oil and butter to melt.
- Sauté the garlic for 30 seconds until fragrant but not brown.
- In a uniform layer, add shrimp to the skillet. Cook the first side for about 2 minutes, or until the bottom is pinkish. The opposite side should be cooked for an additional two minutes, then flip.
- Toss with lemon and, if desired, parsley before removing from heat.
- Serve immediately topped with extra pan-made garlic butter sauce.
Tips for Garlic Shrimp
- The dish will taste bitter and be ruined if the garlic is browned.
- If the excess moisture from the shrimp isn’t dried, the seasoning combination will just clump up.
- Don’t overcook shrimp or the sensitive texture will be ruined.
- Add some freshly squeezed lemon for a delectable finishing touch.
- Deliver it hot. This recipe for shrimp is not intended to be served cold, unlike some others.
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