Prepare with us this delicious Hawaiian garlic style shrimp marinated in hot spices. A simple dish that you can enjoy with white rice, salads and pasta.
- 500 grams of large shrimp, deveined and in shell
- 10 cloves garlic, finely chopped
- 8 tablespoons unsalted butter
- 2 tablespoons of extra virgin olive oil
- 1 ½ teaspoons paprika powder
- ¼ teaspoon cayenne pepper
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ cup all-purpose flour
- 2 tablespoons dry white wine
- 1 tablespoon chopped parsley
- Juice of 1 lemon
- In a bowl with a lid, add the shrimp, paprika, olive oil, cayenne, kosher salt and pepper. Toss until all the shrimp are well coated.
- Place the lid on the bowl and refrigerate for at least 30 minutes to marinate the shrimp. You can marinate for up to 24 hours.
- Remove the shrimp from the refrigerator, put the flour in a medium deep bowl and dredge the shrimp on both sides in the flour, then set aside.
- Heat a large skillet over medium heat, add the butter, once melted add the garlic and sauté for 30 seconds. Add the shrimp and cook for 3 minutes on each side.
- Add the lemon juice and wine to the shrimp and sauté to mix well. Cook for another minute and remove from heat.
- Add parsley to your Hawaiian garlic shrimp, serve with rice, pasta or salad of your choice.
We hope you liked this juicy shrimp recipe loaded with seasoning, garlic, hints of lemon and lots of butter.
Note: It’s not on the ingredient list but since we love pineapple we decided to sauté pineapple chunks in the pan after cooking the shrimp. Try it, you might love it!
- Do not brown the garlic or you will get a bitter taste that will ruin the dish.
- Be sure to blot excess moisture from the shrimp or the seasoning mixture will clump together.
- Serve hot: Some shrimp recipes are meant to be served cold, but not this one.
- A great tip for preparing these Hawaiian-style shrimp is not to overcook them, as they can become dry or tough – cook them for about 10 minutes at most to get them perfect!