1/2 stick butter, cut into slices (salted or unsalted works)
1tb EVOO
1/2ts paprika
Lemon, cut into wedges
White rice, cooked
DIPPING SAUCE- Mix all together and set aside.
1/4c shoyu or ponzu sauce
1 tsp chile garlic paste
1 1/4 tsp sesame oil
2tsp green onions
1tsp mirin (only if using shoyu)
Instructions
NOTE- Hand chop garlic. Do not use a food
processor because you will need big chunks
since small chopped garlic will burn with this
recipe. Can also cook garlic, paprika, and salt
first in butter. Then take out garlic bits and
cook shrimp with remaining garlic infused
butter.
Rinse and thoroughly dry shrimp with paper
towels.
Mix flour, salt and cayenne pepper in a large
bowl. Light coat or dust shrimp on both sides
with flour mixture. Do not batter or crust
shrimp.
Heat large saute pan on low to medium-low heat.
Add butter and EVOO until foamy. Lay shrimp in
single layer. Add garlic, paprika and pinch of
salt. Cook shrimp on each side for about 2
minutes. Squeeze juice of one lemon wedge over
shrimp.
Immediately pour shrimp mixture onto a bed of
rice. Serve immediately with dipping sauce and
remaining lemon wedges.
Originally Submitted
7/15/2015
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