Description
Hawaiian Garlic Shrimp features succulent large shrimp dredged in a flavorful seasoned flour blend, then sautéed in a rich garlic butter sauce with olive oil and a hint of lemon juice. This quick stovetop recipe delivers a perfect balance of spicy, savory, and tangy flavors inspired by island-style shrimp dishes, making it an ideal main course served hot with traditional sides like steamed rice or macaroni salad.
Ingredients
Shrimp and Coating
- 1 lb large shrimp, peeled and deveined (tails on)
- 1/2 cup all-purpose flour
- 1 tablespoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cooking and Garnish
- 1/2 cup unsalted butter
- 10 cloves garlic, finely minced
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- Chopped parsley, for garnish
- Lemon wedges, for garnish
Instructions
- Prepare the seasoned flour. In a bowl, mix together the all-purpose flour, paprika, cayenne pepper, salt, and black pepper until evenly combined to create the flavorful coating for the shrimp.
- Dredge the shrimp. Toss the peeled and deveined shrimp in the seasoned flour mixture, ensuring each piece is well coated. Shake off any excess flour to avoid clumping during cooking.
- Heat butter and oil. Place a large skillet over medium heat and melt the unsalted butter together with the olive oil to create a rich base for sautéing.
- Sauté the garlic. Add the finely minced garlic to the skillet and cook gently for 1 to 2 minutes, stirring constantly until fragrant but not browned, to infuse the butter with garlic flavor.
- Cook the shrimp. Add the coated shrimp in a single layer to the skillet. Cook for 2 to 3 minutes on one side until pink and slightly crispy, then flip and cook the other side for another 2 to 3 minutes.
- Add lemon juice and finish cooking. Squeeze the fresh lemon juice over the shrimp, carefully toss to coat in the garlic butter sauce, and cook for an additional 1 minute to allow the flavors to meld.
- Serve and garnish. Transfer the shrimp to a serving plate, sprinkle with chopped parsley and arrange lemon wedges alongside. Serve immediately while hot for best taste and texture.
Notes
- Best served with steamed white rice or a side of macaroni salad, Hawaiian plate lunch-style.
- Use fresh garlic for the most authentic and robust flavor; pre-minced or jarred garlic will not provide the same punch.
- The shrimp should be cooked just until pink and opaque to avoid overcooking and maintain juiciness.
- Adjust cayenne pepper quantity to control the level of spiciness according to preference.
