1 lb jumbo shrimp with shell on (cleaned and deveined)
2 ½ tablespoon of all purpose flour
2 teaspoon paprika
1 ½ teaspoon sea salt
1 teaspoon black pepper
18 large garlic cloves minced
2 tablespoon olive oil, divided
1 stick unsalted butter
Parsley for garnish (optional)
Looking for a buttery, garlic-infused dish that packs protein? Food truck style-inspired Hawaiian garlic shrimp compliment the fresh flavors of spring and summer while maintaining fairly simplistic preparation. Pairing exquisitely with sticky white rice and macaroni salad, this shrimp staple will soon become one’s must-have weekly meals.
Begin by placing the flour, paprika, salt and pepper into a large plastic bag before adding shrimp and tossing for an even coating. After well seasoning the shrimp, set aside and begin chopping the garlic cloves to a mined consistency. While this dish traditionally uses a heavy amount of garlic, this recipe is adaptable to personal preference and less can be incorporated according to one’s likeness.
Melt the butter and one tablespoon of olive oil in a large skillet over medium heat. Carefully add the garlic – be mindful not to burn the garlic – browning for two to three minutes and removing from heat once lightly golden. Adding the remaining tablespoon of olive oil to the skillet, begin sauteing the shrimp over a medium-high heat until pink in color. Once cooked, pour the garlic sauce back over the shrimp and sprinkle with freshly chopped parsley.