Step 1

Pat the shrimp dry and set aside.

Step 2

Combine mochiko flour, paprika, cayenne pepper, and salt in a mixing bowl. Add the shrimp, toss to coat, and set aside.

Step 3

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.

Step 4

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.

Step 5

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.