Description
A vibrant and aromatic dish featuring succulent shrimp enveloped in a buttery garlic sauce that captures the essence of Oahu’s North Shore.
Ingredients
Scale
- 2 pounds (900g) large shrimp, shell-on (16–20 count per pound)
- 16 cloves garlic, finely minced
- 2 tablespoons all-purpose flour
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- ¼ cup (60ml) clarified butter or ghee
- ¼ cup (60ml) neutral oil (like canola or grapeseed)
- 2 tablespoons unsalted butter
- 1 lemon, cut into wedges
- 2 tablespoons fresh parsley, chopped
- Cooked white rice, for serving
Instructions
- Prepare the shrimp by deveining while keeping the shells intact. Pat dry with paper towels.
- In a medium bowl, combine flour, paprika, cayenne pepper, sea salt, and black pepper. Whisk together.
- Add the shrimp to the bowl and toss gently with the flour mixture.
- Finely mince all garlic cloves, aiming for uniform pieces for even cooking.
- Heat a large skillet over medium-high heat. Add clarified butter and neutral oil, then sauté minced garlic for 30 seconds.
- Add seasoned shrimp in a single layer and cook for 2-3 minutes on each side until pink and slightly crispy.
- Just before removing from heat, add unsalted butter and squeeze half a lemon over the shrimp. Toss to coat and transfer to a serving platter.
- Garnish with fresh parsley and serve with remaining lemon wedges and cooked white rice.
Notes
For added flavor, consider marinating the shrimp in the spice mixture for 15-30 minutes before cooking. Adjust cayenne pepper to taste for desired heat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 1g
- Sodium: 850mg
- Fat: 27g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 230mg