June 21, 2018
Dinner, Lunch, Main Dish,
Shellfish, Shrimp, Dairy, Vegetables, Garlic, Appetizers, Hawaiian, 5-Minute Prep, Quick Meals, Stove Top, Butter/Margarine more
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"This food truck can be found in the North Shore of Oahu. The garlic shrimp is famous! They serve it shell on, but I find I get more sauce on the shrimp if I cook it peeled and deveined. Prep time does not include peeling and deveining....I usually buy mine already peeled and deveined at the fish market."
Combine the flour, paprika, and cayenne pepper in a dish and toss the shrimp in the mixture to coat.
Heat a large skillet over low heat. Add the butter, oil, and garlic. Allow the garlic to cook for 3 to 5 minutes.
Raise the heat to medium and add the shrimp in a single layer. Cook for 3 to 4 minutes on one side, then turn the shrimp and cook for 3-4 minutes on the other side.
Add salt, and cook for another minute or two. Squeeze a bit of fresh lemon juice over the shrimp.
Serve immediately with a side of white rice and a lemon wedge.
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These shrimp were soooo delicious and garlicky and I might add finger liking good; although, I did use a fork. Served these wonderful shrimp with some lemon pistachio couscous. Will definitely make these shrimp again very soon.
This shrimp was delicious. We left out the cayenne pepper because it is too spicy for me, but the flavor was so good. We fought over who got to finish the last of the shrimp.
Wonderful garlicky shrimp! I was impressed that the low cooking temperature prevented the garlic from burning at all. I peeled the shrimp, but used the flour coating as written. Served with jasmine rice.
Very tasty. I used peeled shrimp and skipped the flour coating, cooking them simply in the pan. It reminds me a lot of Spanish shrimp tapas. I can imagine this is also excellent flour dredged in shell to peel and eat.