Hawaii-Style Garlic Shrimp
Three decades ago, the first shrimp truck rolled out on the North Shore of Oahu, Hawaii. It served jumbo shrimp, a dozen to a plate with two scoops of rice, crackly shelled and dark with paprika and a rubble of garlic and butter — so much butter that the sheen stayed on your fingers all day. Rivals soon appeared and today, at least a dozen trucks vie for customers, both locals and tourists who drive an hour from Honolulu. When Kathy YL Chan, the writer behind the Onolicious Hawai‘i blog, reverse-engineered the recipe, she dredged the shrimp in mochiko (sweet rice flour) for extra crispness, although all-purpose flour works, too. She calls for one head of garlic here but uses two heads herself; feel free to adjust according to your taste.
Ingredients
- 3/4pound shell-on jumbo shrimp, deveined
- 2tablespoons mochiko (sweet rice flour), such as Blue Star brand (see Tip)
- 1tablespoon smoked paprika
- 1teaspoon ground cayenne
- 1teaspoon kosher salt (such as Diamond Crystal)
- 1/4cup unsalted butter
- 1head of garlic, cloves minced
- 1tablespoon olive oil, plus more as needed
- 1lemon
- Cooked rice, for serving
Directions
Pat the shrimp dry. Combine the mochiko, paprika, cayenne and salt in a large bowl. Add the shrimp, toss to coat and set aside.
In a large skillet, melt the butter over medium heat. Add the garlic and cook, stirring frequently, until toasty and golden brown, 2 to 3 minutes. Pour the butter and garlic into a small bowl.
Return the skillet to medium heat and add the olive oil. Once the oil is warm, add the shrimp in a single layer. (Do this in two batches if needed.) Cook the shrimp for about 2 minutes on each side, until crackly and browned, adding oil if the pan dries out.
Pour the garlic butter back into the skillet (and if you cooked the shrimp in batches, return the first batch). Toss until the shrimp is glossy. Cook for another minute.
Put the shrimp on a platter and squeeze lemon all over. Eat the shrimp (peeled or with their shells) with rice.
Notes
If you don’t have mochiko, you may substitute all-purpose flour.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 32 gramsCalories: 636Saturated Fat: 16 gramsUnsaturated Fat: 14 gramsSodium: 899 milligramsSugar: 2 gramsFiber: 4 gramsCarbohydrate: 51 gramsProtein: 40 grams
Source: https://cooking.nytimes.com/recipes/1023811-hawaii-style-garlic-shrimp