These succulent shrimp are covered in an extra garlicky, rich butter-based sauce, very reminiscent of those delicious bowls of shrimp from the local legendary food trucks in Hawaii! It’s packed full of flavor! And, it turns out that it’s very simple to make! No need to book a flight to Hawaii (haha); anyhow, we are all pretty grounded for the time-being due to travel restrictions. Can’t wait for things to slowly return back to normal! Really miss seeing all my friends and family! Hope you are all safe and well!
Warning: You just may need a swish of mouthwash after consuming this deliciousness! My go-to is ACT Total Care anticavity fluoride rinse (alcohol-free)!
Recipe:
Prep: Clean and devein 1 pound of jumbo shrimp (shell off or on, whatever your preference; leaving shells on likely adds more flavor, but I deshelled them because I’m pretty lazy when I eat). Finely dice 15-20 large cloves of garlic. Finely dice 2 shallots.
In a large resealable bag, place 3 tbsp all-purpose flour, 1 tbsp corn starch, 1 tsp paprika, 1 tsp onion powder, 1½ tsp sea salt, and 1 tsp black pepper in a large resealable bag. Shake to mix.
Add shrimp into the bag and shake to evenly coat. Remove from bag and set aside.
In a large skillet/pan over medium heat, melt 1 stick of unsalted butter (ie. ½ cup) and then add 1 tbsp olive oil. Once melted, add in diced garlic & shallots, 1 tsp chopped chili flakes, 1 tsp cajun seasoning, 1 tsp oyster sauce, ½ tsp sugar, 1 tbsp white wine (Pinot Grigio, Sauvignon Blanc, etc), and cook for 2-3 min (until garlic is lightly browned). Adjust sauce with ½ tsp chicken bouillon as needed. Remove garlic butter sauce from heat and set aside in a bowl.
Add in additional 3 tbsp olive oil and once heated, add in the shrimp. Cook over medium high heat for 2-3 min each side.
Pour in the garlic sauce and stir to coat. Garnish with green onion or chopped parsley, and add a squeeze of lemon!
Serve with macaroni salad, fresh (or lightly sautéed) pineapple, and some white rice (jasmine).