North Shore Garlic Shrimp Recipe

Step 1

In a shallow bowl, combine the flour, paprika and 1 1/2 tsp salt.

Step 2

Lightly dredge the shrimp in the mixture, shaking off the excess.

Step 3

Set aside.

Step 4

Heat a large heavy skillet over medium-low heat.

Step 5

Add the oil, garlic and a pinch of salt.

Step 6

Cook, stirring, until the garlic is tender (about 2 minutes).

Step 7

Using a slotted spoon, remove and reserve the garlic, leaving the oil in the pan.

Step 8

Turn the heat up to medium high and add the shrimp in a single layer.

Step 9

Cook undisturbed for 2 minutes, then flip and cook until nearly opaque in the center, 1 to 2 minutes more.

Step 10

Add the sake and 1/2 tsp salt and cook, flipping the shrimp once, until the liquid is reduced by half (about 3 minutes).

Step 11

Add the butter and the reserved garlic, and cook, swirling the pan, until the sauce is emulsified. Remove from the heat, add the cilantro and lemon juice and toss to combine. Season to taste with salt and serve.

Step 12

Serve over two scoops of hot white rice North Shore style.

Tips

No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Ingredient substitutions

Substitute olive oil for coconut oil - Olive oil is a healthier alternative to coconut oil as it is lower in saturated fat and contains beneficial monounsaturated fats. It also has a higher smoke point, meaning it can be heated to a higher temperature before it starts to smoke.
Substitute parsley for cilantro - Parsley is a milder herb than cilantro and can provide a more subtle flavor that will not overpower the other flavors in the dish. It is also a good source of vitamins and minerals such as Vitamin A, Vitamin C, and iron.

Variations

Coconut Curry Shrimp In a shallow bowl, combine the flour, 1 tablespoon curry powder, and 1 1/2 tsp salt. Lightly dredge the shrimp in the mixture, shaking off the excess. Heat a large heavy skillet over medium-low heat. Add the oil, garlic and a pinch of salt. Cook, stirring, until the garlic is tender (about 2 minutes). Using a slotted spoon, remove and reserve the garlic, leaving the oil in the pan. Turn the heat up to medium high and add the shrimp in a single layer. Cook undisturbed for 2 minutes, then flip and cook until nearly opaque in the center, 1 to 2 minutes more. Add the sake, 1/2 cup coconut milk, and 1/2 tsp salt and cook, flipping the shrimp once, until the liquid is reduced by half (about 3 minutes). Add the butter and the reserved garlic, and cook, swirling the pan,

Serve with

Pineapple Coconut Salad - This fresh and fruity side dish is a great accompaniment to the North Shore Garlic Shrimp. The sweet pineapple and coconut flavors perfectly balance out the spicy shrimp, and the crunchy texture of the salad adds a nice contrast to the soft shrimp.

Cilantro Lime Rice: This delicious and fragrant rice dish is the perfect accompaniment to the Pineapple Coconut Salad and North Shore Garlic Shrimp. The bright and zesty flavors of the lime and cilantro will bring out the flavors of the other dishes, and the fluffy texture of the rice will provide a nice contrast to the crunchiness of the salad and the softness of the shrimp.

FAQ

Q: What kind of rice should I use for this recipe?

A: You should use cooked white rice for this recipe. Make sure it is hot when served.

Q: How long should I cook the rice for?

A: You should cook the rice until it is tender and all the water has been absorbed, about 15-20 minutes.

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Fun facts:

The North Shore of Oahu is a popular destination for surfers from around the world. In fact, it is the birthplace of modern surfing, with ancient Hawaiian kings even riding the waves here.

The North Shore Garlic Shrimp dish is said to have been invented by the famous Hawaiian chef, Sam Choy. He is credited with creating many popular Hawaiian dishes, including this one.