hawaiian shrimp

Hawaiian Shrimp

paprika

tsp sea salt

tsp black pepper

tbsp flour

shrimp

unsalted butter

garlic

olive oil

parsley (optional for garnish)

Place paprika, salt, black pepper, and flour in a large resealable bag. Shake well to mix.

Add the shrimp to the bag, seal it and shake to coat the shrimp with the flour mixture. Set aside.

Add the butter to a large 12 inch cast iron skillet. Once the butter has melted, add the chopped garlic, and cook for 2 to 3 minutes until you see the garlic is translucent and dark. It will cook fast!

Remove the garlic from the pan and add olive oil to the pan. Once heated, add your shrimp to the pan.

Cook the shrimp over medium high heat for 2 to 3 minutes on each side. Do not overcrowd the pan.

Once all the shrimp is cooked, pour the removed garlic over the shrimp right inside the skillet. Reheat, stir to combine and sprinkle with chopped parsley.

This Hawaiian shrimp recipe will leave your mouth watering and begging for more on the plate. Not everyone can afford to go to Hawaii to get this flavorful dish, so the good news is this recipe will bring flavor to your kitchen. Seafood is a delicacy worldwide, and sprucing it up to a tropical flavor will make this recipe a number-one choice for lunch or dinner.

Paprika

Black pepper

Salt

Tbsp. All purpose flour

½ Stick of butter

Tbsp. Olive oil

parsley

Place the flour, salt, pepper and paprika into a Ziploc bag, seal and shake to combine.

Add the shrimp to the Ziploc bag, and shake to coat the shrimp well in the seasoning.

Heat the butter and oil in a skillet over medium high heat.

Add the garlic to the skillet and saute for 30 seconds.

Mix the shrimp into the skillet and saute for several minutes on each side until crispy and cooked through.

Serve over rice with parsley for garnish.

These are the best garlic prawns I&#39;ve ever made. It&#39;s a bit of a mash-up between Hawaiian garlic shrimp and Spanish garlic prawns, both of which I love very much. Seasoned, crispy buttery prawns coated in garlicky oil and drizzled with a touch of lemon. The flavors are out of this world!

Crispy Garlic Prawns (Shrimp)

flour (regular, gluten-free, or rice flour)

smoked paprika

salt

black pepper (or cayenne pepper

olive oil (+ a little extra)

oz butter (about 25-28 grams, I used salted)

Lemon (Juice of lemon)

parsley (chopped)

If using prawns with the shell on, the first step is to remove the shells while leaving the tails on. Once you remove the shells, cut each prawn along the top, about halfway down. Remove the black thread or line that runs along the top (that's the digestive tract of the prawn (eeww!) and while safe to eat, I like to remove if peeling the prawns.

Alternatively, save yourself 20 minutes of prep time and buy de-shelled prawns, ideally with the tails on but not essential. You can also use frozen shrimp and defrost it in a bowl of warm water for 15 minutes.

I still recommend cutting the top of the prawns for a visual effect as they curl up so nicely when cooked.

Prepare The Prawns

Peel the garlic and dice it quite small but not minced or crushed. You want them to be tiny little cubes or pieces, similar shapes so they cook evenly and flavor the butter/oil. If the garlic is cut too finely or minced, it will be too small and will easily burn before it can do the job. Set aside.

Place a medium to large skillet or frying pan over medium heat. Once hot, add 1/4 cup of olive oil and half of the butter (about 15 grams). Add the garlic and a pinch of salt. If using unsalted butter, add a little more salt. Cook for 2-3 minutes, stirring frequently, until the garlic is golden and looks like it's about to go golden brown. Don't let it get too brown or it will taste bitter and burnt. We want golden!

Remove ALL of the garlic and oil to a bowl and set aside.

Pan-Fry The Garlic

Combine flour, smoked paprika, salt and pepper and mix in a medium bowl.

Add the peeled, de-veined prawns to the bowl with the flour mixture and toss through to coat evenly.

Place the used skillet back on medium to high heat (7 on induction). Add about a teaspoon of olive oil and half of the remaining butter (a teaspoon or so). Once melted and sizzling, add half of the prawns in one layer, making sure that none are overlapping. Cook for 2 minutes on each side (turn each one individually with tongs) and remove to a bowl.

Repeat with the remaining prawns, adding another splash of oil and the last bit of the butter to the pan. If using a cast iron skillet, it will be super hot by now so you may need to turn the heat down slightly.

Pan-Fry The Prawns

Once the second batch of the prawns is cooked, return the first batch to the skillet and pour the fried garlic and oil over the top. Remove from heat. Drizzle with juice of ¼ lemon and stir through. Sprinkle with parsley. Taste and see if you prefer more lemon or serve a wedge on the side.

Serve while hot over rice or with a side of sourdough bread or a baguette. That garlic and the oil can not be wasted!

Combine Garlic &amp; Prawns

This is such a great dish (and easy to make)! There's so much great flavor (hello, garlic!) in this - it's ideal as a starter or as part of a main dish!

The bigger the prawns, the more juicer is what I say, I LOVE everything about this dish, the presentation, the ingredients, it's just perfect!

OMG, yum!!! These are so good and full of flavor. My new favorite way to make shrimp!

Oh yum! Such a wonderful blend of flavors. I love how easily the prawns come together too.

What a flavorful shrimp dish! :) Can't wait to make this for my family soon.

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Hawaiian Shrimp

Hawaiian Shrimp

Crispy Garlic Prawns (Shrimp)

Top 3 hawaiian shrimp recipes from across the web

The most viewed hawaiian shrimp recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Hawaiian Shrimp

Hawaiian Shrimp

Crispy Garlic Prawns (Shrimp)

The most viewed hawaiian shrimp recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine