Hawaii-Style Garlic Shrimp
Published Feb. 5, 2023
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¾pound shell-on jumbo shrimp, deveined
- 2tablespoons mochiko (sweet rice flour), such as Blue Star brand (see Tip)
- 1tablespoon smoked paprika
- 1teaspoon ground cayenne
- 1teaspoon kosher salt (such as Diamond Crystal)
- ¼cup unsalted butter
- 1head of garlic, cloves minced
- 1tablespoon olive oil, plus more as needed
- 1lemon
- Cooked rice, for serving
Nutritional analysis per serving (2 servings)
636 calories; 32 grams fat; 16 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 51 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 40 grams protein; 899 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pat the shrimp dry. Combine the mochiko, paprika, cayenne and salt in a large bowl. Add the shrimp, toss to coat and set aside.
- Step 2
In a large skillet, melt the butter over medium heat. Add the garlic and cook, stirring frequently, until toasty and golden brown, 2 to 3 minutes. Pour the butter and garlic into a small bowl.
- Step 3
Return the skillet to medium heat and add the olive oil. Once the oil is warm, add the shrimp in a single layer. (Do this in two batches if needed.) Cook the shrimp for about 2 minutes on each side, until crackly and browned, adding oil if the pan dries out.
- Step 4
Pour the garlic butter back into the skillet (and if you cooked the shrimp in batches, return the first batch). Toss until the shrimp is glossy. Cook for another minute.
- Step 5
Put the shrimp on a platter and squeeze lemon all over. Eat the shrimp (peeled or with their shells) with rice.
- If you don’t have mochiko, you may substitute all-purpose flour.
Private Notes
Comments
I grew up hitting up the North Shore garlic shrimp trucks in Oahu and this recipe doesn’t disappoint. I’ve been making this recipe from the original blog since 2020, and it’s a hitter - easy weeknight dish or great dinner party dish for garlic lovers. The key is to dry your shrimp out to get the crisp, with or without shell. I dry the shrimp in the fridge between towels on a baking sheet the night before. I’ll also amp up the garlic and pulse it in a food processor with oil.
Shrimp shells are edible, and are a source of glucosamine! They add a bit of crunch.
Lots of things are edible...but shrimp shells just aren't fun to eat.
Subbed in cornstarch for flour. Perfectly crispy!
I loved it but I cut way back on the cayenne for my kids. I also have super charged cayenne from a friend so I ended up using about 1/2 a tsp for 2 lbs shrimp. Believe it or not it was still a bit spicy. I would have gone spicier if making for adults who like spice.
Made this for my birthday dinner this weekend. We LOVED it. I was concerned about the amount of cayenne, but it wasn't an issue. The "heat" starts a little at the back of the mouth and it was nothing. I cleaned the shrimp and removed their legs and heads, but left the shells intact. My guests got messy. I ate the shrimp, shells and all. Hey... I'm getting old. I NEEDED THE ROUGHAGE. Really, terrific! Served with (handmade) pasta with fried lemons and chile flakes. Balanced tastes.