91% would make again
Hawaiian Garlic Shrimp
featured in Hawaiian Garlic Shrimp and Mac Salad
Buttery shrimp with a creamy mac salad is a match guaranteed to make your taste buds water. Cook your shrimp in a bed of foaming butter until they’re pink and opaque, then sauté your garlic for no more than a minute for the best homemade garlic butter you’ll ever taste! You can also quickly make this garlic butter as the perfect topper to any meal!
Tasty Team
Total Time
45 minutes
45 min
Prep Time
20 minutes
20 min
Cook Time
25 minutes
25 min
Total Time
45 minutes
45 min
Prep Time
20 minutes
20 min
Cook Time
25 minutes
25 min
Ingredients
for 4 servings
- 3 tablespoons all purpose flour
- 2 ½ teaspoons sweet paprika
- ½ teaspoon cayenne
- 1 teaspoon kosher salt, plus more to taste
- 1 ½ lb shrimp (680 g), cleaned and deveined, patted dry with paper towels.
- ¼ cup canola oil (60 mL)
- 12 tablespoons unsalted butter, divided
- 24 cloves garlic, minced
- 1 lemon, juiced
- ¼ cup fresh parsley (10 g), minced
Nutrition Info
- Calories 588
- Fat 50g
- Carbs 10g
- Fiber 1g
- Sugar 1g
- Protein 24g
Estimated values based on one serving size.
Preparation
- In a large bowl, combine the flour, paprika, cayenne, and salt. Add the shrimp to the bowl and toss to coat evenly with the spices.
- Add the canola oil and 8 tablespoons of butter to a 12-inch (30 cm) cast-iron or heavy-bottomed skillet over medium heat. When the butter begins to foam, add 10–12 shrimp to the pan and cook for 3–4 minutes on one side. Flip, season lightly with salt, and cook for 2–3 minutes on the other side, until the shells are crispy and the shrimp is pink and opaque. Remove from pan and set on a serving dish. Add 1–2 more tablespoons of butter to the pan and repeat with remaining shrimp.
- Once the shrimp are cooked, add the remaining 4 tablespoons of butter and the garlic to the pan and sauté briefly, about 1 minute, until fragrant but still somewhat pungent. Remove the pan from the heat.
- Squeeze the lemon juice all over the shrimp.
- Pour the garlic butter over the shrimp, then garnish with parsley. Serve immediately.
- Enjoy!
Ingredients
for 4 servings
- 3 tablespoons all purpose flour
- 2 ½ teaspoons sweet paprika
- ½ teaspoon cayenne
- 1 teaspoon kosher salt, plus more to taste
- 1 ½ lb shrimp (680 g), cleaned and deveined, patted dry with paper towels.
- ¼ cup canola oil (60 mL)
- 12 tablespoons unsalted butter, divided
- 24 cloves garlic, minced
- 1 lemon, juiced
- ¼ cup fresh parsley (10 g), minced
Nutrition Info
- Calories 588
- Fat 50g
- Carbs 10g
- Fiber 1g
- Sugar 1g
- Protein 24g
Estimated values based on one serving size.
Preparation
- In a large bowl, combine the flour, paprika, cayenne, and salt. Add the shrimp to the bowl and toss to coat evenly with the spices.
- Add the canola oil and 8 tablespoons of butter to a 12-inch (30 cm) cast-iron or heavy-bottomed skillet over medium heat. When the butter begins to foam, add 10–12 shrimp to the pan and cook for 3–4 minutes on one side. Flip, season lightly with salt, and cook for 2–3 minutes on the other side, until the shells are crispy and the shrimp is pink and opaque. Remove from pan and set on a serving dish. Add 1–2 more tablespoons of butter to the pan and repeat with remaining shrimp.
- Once the shrimp are cooked, add the remaining 4 tablespoons of butter and the garlic to the pan and sauté briefly, about 1 minute, until fragrant but still somewhat pungent. Remove the pan from the heat.
- Squeeze the lemon juice all over the shrimp.
- Pour the garlic butter over the shrimp, then garnish with parsley. Serve immediately.
- Enjoy!
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