Hawaiian Shrimp Truck Special Garlic Lemon Butter Shrimp Recipes

HAWAIIAN SHRIMP TRUCK RECIPE

Hawaiian Shrimp Truck Recipe image

A Hawaiian garlic shrimp truck recipe straight from the North Shore of Oahu makes a fast weeknight meal that kids love! The cooks on the shrimp truck spilled all the secrets for their buttery Giovanni's shrimp recipe that is a favorite for garlic lovers and now we can make it at home.

Number Of Ingredients 9

Ingredients

1 pound large shrimp, deveined
1 stick butter
1/4 cup vegetable oil
1 head garlic, peeled and chopped (yes, you need it ALL!)
3/4 cup flour
2 tablespoons paprika
1/2 teaspoon cayenne
1-2 teaspoon sea salt
1 lemon, cut into slices or wedges

Steps:

Combine flour, paprika, and cayenne pepper in a dish and toss the shrimp in the mixture to coat.
Heat a large skillet over low heat.
Add the butter, oil and garlic, allowing the garlic to cook for 3-5 minutes.
Raise the heat to medium and add the shrimp in a single layer. Cook for 3-4 minutes on one side, then turn the shrimp and cook for 3-4 minutes on the other side.
Add salt.
Cook for another minute or two.
Squeeze a bit of fresh lemon juice over the shrimp to zest up the flavor.
Serve immediately with a side of white rice and a lemon wedge.

HAWAIIAN SHRIMP TRUCK SPECIAL (GARLIC LEMON BUTTER SHRIMP)

Hawaiian Shrimp Truck Special (Garlic Lemon Butter Shrimp) image

Caramelized garlic and lemon with a little spice make up this shrimp truck treat! Serve this with rice, lemon wedge, and a slice of pineapple for a pretty presentation! From The Half-Baked Harvest blog.

Provided by Chef PotPie

Categories Lunch/Snacks

Time 2h45m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 lb raw shrimp, tail on
1/4 cup olive oil
2 lemons, juice of, divided plus 1 teaspoon zest
5 -6 garlic cloves, minced
3 tablespoons fresh parsley, divided
1 tablespoon flour
1/2 teaspoon cayenne pepper (to taste)
1 teaspoon black pepper, divided
6 tablespoons salted butter

Steps:

Add the shrimp to a gallon size ziplock bag or medium size bowl with the olive oil, juice of 1 lemon, chopped garlic, 1 tablespoon fresh parsley, flour, cayenne pepper and pepper. Toss well to combine, seal the bag or cover the bowl and place in the fridge for 2 hours or up 24 hours.
Heat a large skillet over medium heat. Once hot use a slotted spoon to scoop the shrimp out of the marinade and into the hot skillet, season with salt and pepper. Make sure to scoop up all the garlic as well. Saute the shrimp until pink, about 2-3 minutes per side. Remove the shrimp from the pan leaving the garlic in the skillet.
Add the salted butter and 1/2 teaspoon pepper (or more or less to your taste) to the skillet. Cook the garlic in the butter until it begins to caramelize and turn golden brown. Remove from the heat and stir in 1 tablespoon chopped parsley, the juice of 1/2 a lemon and zest if using. Drizzle with the warm garlic butter over the shrimp. Garnish with fresh chopped parsley.
Serve with steamed white rice, lemon wedge and a slice of pineapple, if desired.

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