Hawaiian Garlic Shrimp

Ingredients

• 1 lb Large Shrimp (peeled and deveined; cut lengthwise to remove the vein)
• 3 cloves Garlic (minced)
• 2 Tbsp Unsalted Butter (cut into small pieces)
• 2 Tbsp Vegetable Oil (high smoke‑point oil for frying)
• 2 Tbsp Rice Flour (provides a light crisp coating)
• 1 Tbsp Cornstarch (helps create a crunchy texture)
• 1/2 tsp Salt
• 1/2 tsp Paprika
• 1/2 tsp Garlic Powder
• 1/2 Lemon (juiced)
• 2 cups Cooked White Rice (to serve)

Instructions

1. Prepare the Shrimp

   Place the peeled shrimp on a cutting board and slice each piece lengthwise down the back to expose and remove the dark vein (the “poop”). Rinse briefly and pat dry with paper towels.

   Time: PT2M

2. Mince Garlic and Make Garlic Butter

   Mince the garlic cloves. In the skillet, melt the butter over medium heat, add the minced garlic, and sauté until the butter turns a light golden‑brown and the garlic is fragrant but not burnt.

   Time: PT3M

   Temperature: Medium

3. Mix the Coating

   In a mixing bowl combine rice flour, cornstarch, salt, paprika, and garlic powder. Stir until the mixture is uniform.

   Time: PT2M

4. Coat the Shrimp

   Add the prepared shrimp to the bowl and toss until each piece is evenly coated with the flour mixture. Shake off excess coating.

   Time: PT2M

5. Pan‑Fry the Shrimp

   Add the vegetable oil to the skillet (the same pan used for garlic butter) and heat over medium‑high heat. Place the coated shrimp in a single layer and fry for about 2‑3 minutes per side, or until both sides are golden brown and the shrimp are just opaque.

   Time: PT6M

   Temperature: Medium‑high

6. Finish with Garlic Butter and Lemon

   When the shrimp are golden, return the garlic‑butter mixture (or add a fresh pat of butter if the pan is dry) and toss the shrimp to coat. Squeeze the lemon juice over the top, give a quick stir, and remove from heat.

   Time: PT2M

7. Serve

   Plate the shrimp over warm cooked rice, drizzle any remaining garlic butter from the pan over the top, and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

260

Protein

22g

Carbohydrates

12g

Fat

13g

Fiber

1g

Ingredient Substitutions

• Instead of Large Shrimp: Prawns
• Instead of Garlic: Garlic paste
• Instead of Unsalted Butter: Margarine, Ghee
• Instead of Vegetable Oil: Canola oil, Peanut oil
• Instead of Rice Flour: All‑purpose flour
• Instead of Cornstarch: Potato starch
• Instead of Paprika: Smoked paprika
• Instead of Lemon: Lime juice
• Instead of Cooked White Rice: Jasmine rice, Brown rice

Equipment Needed

• Cutting Board
• Chef's Knife
• Mixing Bowl
• Whisk or Spoon
• Large Skillet
• Tongs
• Serving Plate
• Lemon Squeezer (optional)

Critical Steps — Do Not Skip

• Deveining the shrimp to remove the dark vein.
• Ensuring the shrimp are completely dry before coating.
• Coating the shrimp evenly and shaking off excess flour.
• Frying at the correct temperature to achieve a golden crust without burning.

Chef Tips from the Video

• Use a high smoke‑point oil like canola or peanut to prevent the butter from burning.
• For extra flavor, add a pinch of crushed red pepper flakes to the garlic butter.
• Serve with a side of pickled ginger for a traditional Hawaiian touch.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently in a skillet to retain crispness.

Freezer: Not recommended; the coating becomes soggy after freezing.

Room temperature: Do not leave at room temperature for more than 2 hours due to food safety.

Make-Ahead Tips

• Prepare the dry coating mixture up to 24 hours in advance and store in an airtight container.
• Mince the garlic and keep it refrigerated; the garlic butter can be made ahead and reheated.

Frequently Asked Questions