Hawaiian Garlic Shrimp

Method6 steps

1. 1

   Step 1: Pat the 12 oz raw deveined, shell-on shrimp thoroughly dry and reserve them cold while preparing the coating. Peel and mince the actual cloves from the one garlic head for the later garlic-butter stage.

   Uses 12 oz raw shrimp, deveined and shell-on · 1 head garlic, peeled and minced

2. 2

   Step 2: Combine the one 2 tbsp choice of mochiko or regular flour with the 1 tbsp paprika and 1 tsp salt. If using heat, add the optional 1 tsp cayenne; alternatively use black pepper as desired instead, or omit both. Toss the one prepared dry shrimp batch in this mixture until evenly dusted, then reserve the coated shrimp. Discard any coating left after contact with raw shrimp.

   Uses Dried raw shell-on shrimp · 2 tbsp mochiko flour, or regular flour instead · 1 tbsp paprika · 1 tsp salt · 1 tsp cayenne pepper, optional · Black pepper, as desired instead of cayenne

3. 3

   Step 3: Melt the 4 tbsp butter in a large pan over medium heat. Add all the prepared minced garlic from the one head and sauté for about 3 minutes, until toasty and golden without burning. Pour all of this one garlic-butter batch into a bowl before frying the shrimp.

   Toast garlic in butter · 3 minUses 4 tbsp butter · Minced garlic from one actual head

4. 4

   Step 4: Add the single 1 tbsp olive oil to the emptied skillet and heat over medium-high heat. Add the prepared coated shrimp in one uncrowded layer. Fry for about 2 minutes on each side, until the shells are crisp and browned. If needed, work in two batches using the same pan and its remaining oil; keep the first fried batch aside and return both batches together for finishing.

   Fry one shrimp batch, turn halfway · 4 minUses 1 tbsp olive oil for frying the shrimp · Dry-coated raw shell-on shrimp

5. 5

   Step 5: Return all the fried shrimp to the pan. Pour in the one reserved garlic-butter batch and toss to coat. Sauté for 1 more minute, until fully combined and the shrimp flesh is pearly or white and opaque throughout. Continue cooking if needed; browned shells alone do not establish cooked centers.

   Finish shrimp in garlic butter · 1 minUses All actual fried shrimp batches · The one reserved prepared garlic-butter batch

6. 6

   Step 6: Serve the fully cooked garlic shrimp hot over the actual cooked-rice portion you want, and squeeze lemon over the shrimp and garlic-butter sauce.

   Uses Fully cooked shrimp in garlic-butter sauce · Cooked rice, as desired for serving · Lemon, as needed to squeeze over the cooked shrimp