Hawaiian Garlic Shrimp

Juicy prawns cooked in a garlicky buttery sauce, this Hawaiian Garlic Shrimp is just like the shrimp trucks you’d find in Hawaii.
I often wonder if I could travel anywhere in the world for one meal; where would I go? This is a hard choice for me; I’d have to admit. I’d have to say maybe Nigeria to grab some fresh street suya, or Vietnam for a huge bowl of Pho, or Hawaii for a plate of Hawaiian garlic shrimp!

I was lucky enough to visit Hawaii last month (look out for my travel posts coming soon), and the one thing I’ve been unable to forget is this Hawaiian garlic shrimp. Shrimp trucks are very popular in Hawaii, and I got to try one of their most famous ones Giovanni’s shrimp truck. I had heard so many good things about it, and it absolutely did not disappoint!! Flavor bomb from the juicy shrimp to the macaroni salad I chose to pair with; the wheels in my head instantly began turning trying to figure out how I could make these shrimps back home!

Turns out making these garlic shrimp isn’t hard at all! I did my research about what they key ingredients are and thankfully the ingredient list is small. You’ll need the obvious.. shrimp, garlic, and butter. But you will also need some flour, paprika, and salt, and pepper. If you want to keep this keto friendly use almond or coconut flour.

You’ll find that these shrimp are cooked with the shell on. I know some do not like to peel their shrimp when eating them so you can remove the shells before cooking if this is a problem for you. Personally I love to cook shrimp with the shell on because of the amount of flavor the shells bring to the party. It also makes them more juicy. Make sure your shrimp is cleaned and deveined before cooking.

Prep Time: 12 minutes
Cook Time: 6 minutes

Ingredients

•     1/2 cup all-purpose flour
•     1/2 teaspoon Hawaiian sea salt, or any sea salt
•     1/2 teaspoon paprika
•     1 1/2 pounds medium shrimp, peeled and deveined but leave tails on
•     12 large cloves garlic, minced
•     3 tablespoons olive oil or vegetable oil, divided
•     7 tablespoons butter, divided
•     1 tablespoon lemon juice
•     1/3 cup white wine

Instructions

1. Combine flour, paprika and salt in a bowl. Add shrimp and toss to coat. Set aside.
2. Place 1 tablespoon butter and 1 tablespoon oil in a large nonstick pan. Heat over medium heat. Add garlic and cook just until it starts to turn golden. Remove garlic with a slotted spoon place in a bowl. Be sure to remove all of the garlic. Any left behind will burn.
3. Add remaining 2 tablespoons of oil to the butter and oil left in the pan. Heat over medium-high heat. Add half the shrimp. Cook just for about 1 minute per side. Remove to a paper towel lined plate.
4. Add a little more oil to pan if necessary and cook remaining shrimp. Remove shrimp from pan and wipe pan clean.
5. Add wine to pan and bring to a simmer over medium heat. Cut remaining butter in pieces and add to pan along with lemon juice. Once butter is melted, return garlic and shrimp to pan.  Cook and stir for 1 to 2 minutes.
6. Taste for seasoning and add additional salt if desired.Serve over white rice.

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