Aloha from your new favorite seafood dish! Hawaiian Shrimp takes sweet and savory shrimp and coats them in smoky paprika and a refreshingly spicy cayenne pepper, before pan-frying them to golden-brown, crispy morsels! But the true indulgence comes from the rich garlic butter sauce generously poured over the shrimp and fluffy white rice: if that doesn’t get you in the tropical spirit, nothing will! Hawaiian Shrimp is ready in a flash and is the best way to experience an island getaway from the comfort of your dining room!

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Ingredients

  • 1 pound shrimp, shell-on
  • 1/4 cup plus 2 teaspoons olive oil, divided
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper
  • 3 tablespoons rice flour
  • 6 tablespoons butter
  • 12 cloves garlic, minced
  • white rice, to taste, cooked and warm, for serving
  • lemon wedges, optional, to taste, for serving

Directions

Step 1 –Using kitchen shears, cut lengthwise about halfway into the shrimp without cutting the tail. The vein should be exposed. Devein the shrimp.

Step 2 –Pat the shrimp dry and place them into a large bowl.

Step 3 –Toss the shrimp with 2 teaspoons of the olive oil, the salt, the pepper, the paprika, and the cayenne.

Step 4 –Marinate the shrimp in the refrigerator for 20 minutes.

Step 5 –Sprinkle the shrimp with the rice flour, tossing until fully coated.

Step 6 –In a large skillet over medium-high heat, add the remaining olive oil until shimmering.

Step 7 –In a single layer, add the shrimp, working in batches if necessary, and fry until the shrimp are pink and cooked through at 145 degrees F, about 2-3 minutes per side.

Also Read:  Beachcomber Salmon

Step 8 –Transfer the shrimp to a paper-towel-lined plate to drain.

Step 9 –Drain the skillet and wipe it clean.

Step 10 –Melt the butter over medium heat until it begins to foam.

Step 11 –Add the garlic and cook until fragrant and golden, about 2-3 minutes.

Step 12 –Add the shrimp to the garlic-butter and toss until fully coated.

Step 13 –Serve over the rice with the lemon wedges.