HAWAIIAN GARLIC SHRIMP SCAMPI
I've received a bunch of requests to make this, and after tasting it, I understand why. If you're a garlic lover, you're going to want to pull out your bucket list and add this recipe to it. I absolutely love this, and I think you will too. Serve over white rice with fresh lemon wedges.
Provided by Chef John
Categories Main Dish Recipes Seafood Main Dish Recipes Shrimp 100+ Shrimp Scampi Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Separate garlic cloves into a bowl and place another bowl on top. Shake until all of the peels are knocked off the cloves, about 30 seconds, being careful not to shake too hard. Chop peeled cloves into relatively small pieces.
- Melt butter in a saute pan over medium heat and add chopped garlic. Cook, stirring occasionally, until golden brown, 2 to 3 minutes. Transfer the garlic and butter into a small bowl and reserve.
- Pat thawed shrimp dry with paper towels and add to a large mixing bowl.
- Combine rice flour, paprika, cayenne, and salt in a small bowl. Sprinkle over the shrimp and use a large spoon or spatula to toss until completely coated.
- Heat olive oil in a nonstick skillet over medium-high heat. Add some shrimp in a single layer and cook until browned and just barely cooked through, 2 to 3 minutes per side. Add some garlic butter and cook for another 30 seconds. Repeat with remaining shrimp and garlic butter. Serve immediately.
Nutrition Facts : Calories 294.4 calories, Carbohydrate 9.8 g, Cholesterol 203.1 mg, Fat 19.7 g, Fiber 1.2 g, Protein 20.1 g, SaturatedFat 8.6 g, Sodium 923 mg, Sugar 0.4 g
HAWAIIAN GARLIC SHRIMP
Hawaii shrimp trucks are famous for garlic shrimp. It's easy to make and super garlicky. Make sure to eat with rice (it's amazing with the garlic-butter sauce!)
Provided by Kathy YL Chan
Time 15m
Number Of Ingredients 8
Steps:
- Pat the shrimp dry and set aside.
- Combine mochiko flour, paprika, cayenne pepper, and salt in a mixing bowl. Add the shrimp, toss to coat, and set aside.
- In a large pan, melt the butter over medium heat. Once melted, add the garlic and cook till toasty and golden brown (about 3 minutes). Pour the garlic and butter out into a bowl.
- Add olive oil to the skillet. Once the oil is warm, add the shrimp (single layer only, do this in two batches if needed). Cook the shrimp for about 2 minutes on each side, till it's nicely crisp and browned.
- Pour the garlic butter back into the pan, and mix with the shrimp. Cook for another minute, and then you're done! Squeeze lemon all over and eat with rice.
HAWAIIAN BEACH SHRIMP
This recipe is great for hibachi on the beach or in your backyard. You can also broil it in your oven if you're not in Hawaii or near a beach. It's a easy way to prepare a shrimp dish that's 'ono' (delicious) and moist! You can serve this either as an appetizer (pupu) or entree. I prepare it either with or without the shells on - depending on how fast I want people to eat 'um up! Aloha from Hawaii!!! Enjoy!
Provided by Nancy LY
Categories Seafood Shellfish Shrimp
Time 1h20m
Yield 6
Number Of Ingredients 8
Steps:
- In a large bowl, or large zip-top bag, mix together the sugar, lemon pepper, parsley, garlic, oyster sauce, and mayonnaise. Add the shrimp, and toss well to coat. Marinate in the refrigerator for 1 hour to overnight.
- Preheat a grill for medium-high heat. Soak skewers in water.
- Thread shrimp onto skewers, and grill until they are pink and firm, 2 to 3 minutes per side.
Nutrition Facts : Calories 403.5 calories, Carbohydrate 6.8 g, Cholesterol 244.4 mg, Fat 30.4 g, Fiber 0.2 g, Protein 25.3 g, SaturatedFat 4.7 g, Sodium 953.8 mg, Sugar 4.8 g
HAWAIIAN GARLIC SHRIMP SLIDERS
These sliders draw their inspiration from the beloved garlic shrimp trucks and stands of Hawaii, translating the flavors to mini shrimp burgers. An outrageous amount of garlic is sauteed in butter and tossed with paprika and cayenne. The mixture is folded into chopped shrimp, shaped into patties and cooked until succulent. Serve these shrimp patties on sweet slider buns with a crunchy green slaw of shredded napa cabbage, sliced scallions and cucumbers and you will be transported.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 9 sliders
Number Of Ingredients 13
Steps:
- Pulse the garlic in a food processor until finely chopped but not a paste, scraping down the sides as needed. Transfer to a large cast-iron or nonstick skillet, add the butter and cook over medium heat, stirring frequently, until the garlic is a light golden color, about 5 minutes. Be careful not to overcook the garlic or it will become bitter. Immediately transfer to a large heatproof bowl and stir in the paprika, cayenne and 1 tablespoon2 teaspoons salt. Let the garlic butter cool to room temperature, about 20 minutes. Wipe out the skillet and set aside.
- Meanwhile, combine the cabbage, scallions and cucumber in a medium bowl. Add the rice vinegar, 2 tablespoons of the oil and a generous pinch of salt; toss to combine and set aside.
- Put the shrimp in the food processor and pulse until coarsely chopped but do not puree to a paste. Transfer to the garlic butter and stir to combine. Form the mixture into 9 patties, about 1/3 cup each. Heat the remaining 1 tablespoon oil in the skillet over medium-high heat until shimmering. Add the shrimp patties and cook until golden on both sides and cooked through, about 8 minutes.
- Split the slider buns and spread the tops and bottoms with mayonnaise. Put a patty on each of the bottom buns. Top with some cabbage slaw and close the sliders with the top buns.
HAWAIIAN GARLIC SHRIMP RECIPE BY TASTY
Buttery shrimp with a creamy mac salad is a match guaranteed to make your taste buds water. Cook your shrimp in a bed of foaming butter until they're pink and opaque, then sauté your garlic for no more than a minute for the best homemade garlic butter you'll ever taste! You can also quickly make this garlic butter as the perfect topper to any meal!
Provided by Nichi Hoskins
Categories Dinner
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, paprika, cayenne, and salt. Add the shrimp to the bowl and toss to coat evenly with the spices.
- Add the canola oil and 8 tablespoons of butter to a 12-inch (30 cm) cast-iron or heavy-bottomed skillet over medium heat. When the butter begins to foam, add 10-12 shrimp to the pan and cook for 3-4 minutes on one side. Flip, season lightly with salt, and cook for 2-3 minutes on the other side, until the shells are crispy and the shrimp is pink and opaque. Remove from pan and set on a serving dish. Add 1-2 more tablespoons of butter to the pan and repeat with remaining shrimp.
- Once the shrimp are cooked, add the remaining 4 tablespoons of butter and the garlic to the pan and sauté briefly, about 1 minute, until fragrant but still somewhat pungent. Remove the pan from the heat.
- Squeeze the lemon juice all over the shrimp.
- Pour the garlic butter over the shrimp, then garnish with parsley. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 588 calories, Carbohydrate 10 grams, Fat 50 grams, Fiber 1 gram, Protein 24 grams, Sugar 1 gram
HAWAIIAN GARLIC SHRIMP
Number Of Ingredients 10
Steps:
- Place the flour, paprika, salt, and black pepper in a large bowl or plastic food storage bag, and mix these ingredients together until blended.
- Add the shrimp to this flour mixture and coat the shrimp with the flour mixture (all of the flour mixture should adhere to the shrimp).
- Set the shrimp aside, and let them sit while you cook the garlic (this time allows for the flour mixture to adhere to the shell of the shrimp).
- In a large pan heat the butter and one tablespoon of olive oil on medium high heat until the butter has melted.
- Add the chopped garlic to the melted butter & oil, and cook for about 2 to 3 minutes or until you see the garlic has turned light brown.
- Once the garlic has turned light brown, add the wine, and cook for about one minute.
- Remove the garlic sauce from the pan and set aside. (I do this to help prevent burning the garlic while I cook the shrimp.)
- Add the second tablespoon of olive oil to the pan and let it get hot. Then, add your shrimp to the pan.
- Cook the shrimp for 2 to 3 minutes on each side (your cooked shrimp should be pink in color). (I like to cook my shrimp in batches, so that the pan is not overcrowded and to help with even cooking of the shrimp. I usually have to cook only about two batches in my large skillet.)
- Once you have cooked the last batch of shrimp, add the garlic sauce, and other cooked shrimp back into the pan, and stir. Then, remove the pan from the heat source. Garnish with optional parsley.
- Serve Hawaiian Style with sticky white rice and macaroni salad!
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- In a medium skillet on medium low heat, add 4 Tablespoons olive oil, 2 Tablespoons butter, and minced raw garlic. Saute the garlic until it is brown, tender and caramelized.
- Add the salt, pepper, paprika, remaining butter, 1 T olive oil, and juice of one lemon. See notes. Let the sauce develop and carefully add the shrimp in one layer in the pan.
- Shrimp cook quickly and only take about 3-5 minutes on each side. Once the shells have turned a lovely pink orangeish color, it is time to flip them. Do not overcook them or they will be rubbery and tough.
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