Hawaiian Garlic Shrimp
Giovanni's Shrimp Truck on Oahu made this garlic lovers' twist on scampi famous. To achieve a delicately crunchy texture, the shrimp are coated with rice flour, but if you don't have any, all-purpose flour will do the job.At first glance, you might wonder why the shrimp shells are still on. You may think that peeling them would be better to get all the seasoning directly on the shrimp. However, I assure you that shrimp shells, when cooked as in this recipe, are edible and provide a genuinely delicious crunchy texture, which many, including myself, enjoy.
Ingredients
- 1 lb. shell-on or shelled shrimp
- 1/4 c. plus 2 tsp. extra-virgin olive oil, divided
- kosher salt
- freshly ground black pepper
- 1 tsp. paprika
- 1/4 tsp. cayenne
- 3 tbsp. rice flour
- 6 tbsp. butter
- 12 cloves garlic, minced
- Cooked white rice, for serving
- Lemon wedges, for serving
Instructions
- If using shell-on shrimp: Use a pair of kitchen shears to cut lengthwise about halfway into the shrimp, without cutting through the tail. (The shell will still be on the shrimp, but the vein will be exposed.) Devein, pat dry, and place in a large bowl.
- Toss shrimp with 2 teaspoons oil and season with salt, pepper, paprika, and cayenne. Marinate in the refrigerator, 20 minutes.
- Sprinkle shrimp with rice flour and toss until fully coated.
- In a large skillet over medium-high heat, heat remaining ¼ cup oil until shimmering. Add shrimp in a single layer (working in batches if necessary) and fry until shrimp are pink and rice flour is golden, 2 to 3 minutes per side. Transfer to a paper towel-lined plate.
- Remove oil from skillet and wipe clean. Melt butter over medium heat until it begins to foam, then add garlic. Cook, stirring constantly, until fragrant and golden, 2 to 3 minutes. Add shrimp and toss until fully coated.
- Serve over rice with lemon wedges. Spoon over remaining garlic butter
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