Email Link SMS X Search Clock Right Arrow Caret down Caret up Caret left Caret right Thumbs up Speech Audio on Replay Plus Minus

Advertisement

Hawaiian Garlic Shrimp

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!

by Nichi Hoskins and Karlee Rotoly featured in Hawaiian Garlic Shrimp and Mac Salad

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, cleaned and deveined, patted dry with paper towels. (680 g)
  • ¼ cup
    canola oil (60 mL)
  • 12 tablespoons
    unsalted butter, divided
  • 24 cloves garlic, minced
  • 1 lemon, juiced
  • ¼ cup
    fresh parsley, minced (10 g)
    Calories 588
    Fat 50g
    Carbs 10g
    Fiber 1g
    Sugar 1g
    Protein 24g

Estimated values based on one serving size.

Advertisement

Preparation

  1. 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.
  2. 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.
  3. 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.
  4. Squeeze the lemon juice all over the shrimp.
  5. Pour the garlic butter over the shrimp, then garnish with parsley. Serve immediately.
  6. Enjoy!
 

Advertisement

Advertisement

Advertisement