Hawaiian Garlic Shrimp

You have got to try this Hawaiian Garlic Shrimp recipe! If you are looking for a flavor vacation, this is the dish for you!

There is no denying this recipe is loaded with flavor. Starting out with an entire head of garlic and a healthy amount of butter to season succulent juicy shrimp, you know you are in for a fun culinary experience. This is one of those meals that takes you away the second you start cooking. The entire meal is incredibly simple to prepare too, which means you can be on a mental vacation any day of the week. Let’s be honest here, we could all use that from time to time. What to serve with Hawaiian Garlic Shrimp? Well, we decided to continue on this little flavor vacation with a side of coconut rice. The rich creamy coconut rice nestled next to garlicky succulent butter shrimp is simply the best combination!

Cooking Hawaiian Garlic Shrimp:

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 4 servings

Ingredients

• 4 packages Sizzlefish Colossal Shrimp, thawed
• 1/4 cup Minced Fresh Garlic, about 1 medium head
• 2 Tbsp All-purpose Flour
• 1 1/2 tsp Paprika
• ¼ tsp Cayenne Pepper, optional for added heat
• Kosher Salt, to taste
• Freshly Ground Black Pepper, to taste
• 6 Tbsp unsalted butter
• 2 Tbsp olive oil
• 1 Tbsp fresh lemon juice
• 1 Tbsp minced fresh parsley
• Sliced Pineapple, garnish

Coconut Rice:

• 1 cup Jasmine Rice
• 1 can (14 ounces) Unsweetened Coconut Milk
• ½ to 1 cup Water
• ¼ tsp Sea Salt

Instructions

1. To make the rice: Rinse the rice in cold water and drain well. In a medium pot, combine the jasmine rice, coconut milk, ¾ water and salt. Bring the mixture to a boil, uncovered. Once the mixture comes to a boil, cover with a lid, reduce the heat to low and simmer for 20-25 minutes. Check about halfway through to make sure there is enough liquid and stir to prevent sticking to the bottom of the pan. Add more water as needed. When cooked through, remove the rice from the heat and let stand (covered) for 5-10 minutes, fluff with a fork before serving.
2. For the shrimp: Pat the shrimp dry and set aside.
3. In a small bowl, combine the flour, paprika, cayenne pepper, salt and pepper. Pour the flour mixture over the shrimp and toss to coat well. Set aside.
4. In a large skillet, add the butter and melt. Once the butter is melted, add the garlic until softened and just starting to turn golden brown. Pour the garlic butter in a bowl and set aside.
5. Next, add oil to the hot skillet. When the oil becomes warm, add the shrimp in a single layer making sure to leave space between them to cook. Do this in batches if you need to. Cook the shrimp for 2-3 minutes on each side. They should be crispy and browned on the outside and the flesh should turn pink.
6. Once all the shrimp is cooked, add it all back to the pan and pour the garlic butter over them to coat. Pour the lemon juice over the shrimp and serve!
7. To plate: Place the coconut rice on the plate, add shrimp on top, sprinkle the top with fresh parsley and add a couple of wedges of sliced pineapple.