Description
Experience the delicious flavors of island-style cooking with this Hawaiian Garlic Shrimp recipe. This easy-to-make dish features succulent, large shrimp coated in a seasoned flour mixture, then sautéed in a rich garlic butter sauce with hints of lemon and parsley. Perfect for a quick main course that’s packed with savory, zesty, and buttery goodness, great served over white rice.
Ingredients
Scale
Shrimp and Coating
- 1 pound large shrimp (peeled and deveined, tails on)
- 1/2 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Sauce and Garnish
- 6 tablespoons unsalted butter
- 10 cloves garlic (finely minced)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Chopped parsley for garnish
- Lemon wedges for serving
Instructions
- Prepare the Coating: In a shallow bowl, combine the all-purpose flour, paprika, cayenne pepper, salt, and black pepper. Mix well to evenly distribute the spices.
- Coat the Shrimp: Dredge the peeled and deveined shrimp in the flour mixture, making sure each shrimp is thoroughly coated. Shake off any excess flour to prevent clumping while cooking.
- Cook Garlic and Butter: Heat olive oil and 4 tablespoons of unsalted butter in a large skillet over medium heat. Add the finely minced garlic and stir constantly for 1 to 2 minutes until fragrant but not browned, avoiding any burning.
- Sauté the Shrimp: Place the coated shrimp in a single layer in the skillet. Cook for 2-3 minutes on each side, until the shrimp turn pink and develop slight crispiness on the edges.
- Finish with Butter and Lemon: Add the remaining 2 tablespoons of butter and the lemon juice to the skillet. Toss the shrimp thoroughly to coat them in the flavorful garlicky butter sauce.
- Garnish and Serve: Remove from heat, sprinkle with chopped parsley, and serve immediately with fresh lemon wedges on the side. This dish pairs best with steamed white rice to soak up the delicious sauce.
Notes
- For extra flavor, marinate shrimp with lemon juice and garlic for 10 minutes before dredging.
- This dish is best served hot over white rice with the garlic butter sauce spooned over.
- Use fresh garlic for the most vibrant flavor.
- If preferred, tails can be removed before cooking for easier eating.
