Hawaiian Garlic Shrimp

4 standard portions

Source field check · Original source retained

View original recipe

Ingredients

• 1 large head garlic (minced (about 10–12 cloves))
• 6 tablespoons salted butter
• 2 tablespoons corn starch
• 1 tablespoon all-purpose flour
• 1 tablespoon paprika
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 16 ounces jumbo shrimp (deveined, peels left on )
• 2 tablespoons olive oil
• 1 lemon (juiced (about 2 tablespoons))

Method

1. In a large skillet over medium heat, add the butter and minced garlic. Cook for 2 to 3 minutes, stirring, until the garlic turns golden brown. Immediately transfer the garlic butter to a small bowl and set aside.
2. In a large mixing bowl, whisk together the corn starch, flour, paprika, salt, and black pepper. Pat the shrimp dry with paper towels, then toss them in the flour mixture until well coated.
3. Heat the olive oil in the same skillet over medium heat. Add the shrimp in a single layer and cook for 2 to 3 minutes per side, until pink and crispy.
4. Return the garlic butter to the skillet and add the lemon juice. Toss the shrimp to coat evenly, then remove from heat.
5. Serve the shrimp over white rice with lemon wedges on the side.