Description
This Hawaiian Garlic Shrimp recipe offers a delicious tropical twist on sautéed shrimp, infused with fragrant garlic, paprika, and a hint of cayenne pepper. Cooked in butter and olive oil until tender and lightly browned, the shrimp is finished with fresh lemon juice and served over steamed jasmine rice. Perfect for a quick, flavorful meal that brings a taste of the islands to your table.
Ingredients
Scale
Shrimp and Seasoning
- 1 lb (450g) large shrimp, peeled & deveined (tail-on optional)
- 1 tbsp all-purpose flour
- 1 tsp paprika (sweet or smoked)
- ½ tsp cayenne pepper (optional)
- Salt & black pepper to taste
Garlic Sauce
- 1 head of garlic, finely minced
- 2 tbsp olive oil
- 2 tbsp butter (or coconut oil for dairy-free)
- Juice of ½ lemon
To Serve
- Chopped parsley for garnish (optional)
- Steamed jasmine rice for serving
- Lemon wedges for serving
Instructions
- Prep Shrimp: Pat the shrimp dry with paper towels, then season evenly with salt, black pepper, and paprika. Toss the shrimp lightly with all-purpose flour to coat each piece.
- Sauté Garlic: Heat a large skillet over medium heat and melt the butter along with olive oil. Add the finely minced garlic and cook it for 1 to 2 minutes until fragrant and lightly golden, taking care not to burn it.
- Cook Shrimp: Push the garlic to one side of the skillet. Arrange the shrimp in a single layer in the skillet and cook for 2 to 3 minutes on each side until the shrimp turn pink and develop a slight golden-brown crust.
- Add Lemon: Squeeze fresh lemon juice over the shrimp and stir well to coat all pieces. Let the shrimp simmer for about 1 minute to absorb the citrus flavors.
- Serve: Plate the shrimp hot over steamed jasmine rice. Garnish with chopped parsley and lemon wedges on the side for extra freshness and presentation.
Notes
- You can substitute coconut oil for butter to make the recipe dairy-free.
- Adjust cayenne pepper quantity or omit to control the spice level.
- Ensure shrimp are patted dry thoroughly for the best sear.
- Serve immediately for optimal texture and flavor.
- Use fresh lemon juice rather than bottled for a brighter taste.
