Aloha from your new favorite seafood dish! Hawaiian Shrimp takes sweet and savory shrimp and coats them in smoky paprika and a refreshingly spicy cayenne pepper, before pan-frying them to golden-brown, crispy morsels! But the true indulgence comes from the rich garlic butter sauce generously poured over the shrimp and fluffy white rice: if that doesn't get you in the tropical spirit, nothing will! Hawaiian Shrimp is ready in a flash and is the best way to experience an island getaway from the comfort of your dining room!
Ingredients• 1 pound of shrimp, shell-on • 1/4 cup plus 2 teaspoons olive oil, divided • kosher salt, to taste • freshly ground black pepper, to taste • 1 teaspoon paprika • 1 teaspoon cayenne pepper • 3 tablespoons rice flour • 6 tablespoons butter • 12 cloves garlic, minced • white rice, cooked, for serving • lemon wedges, optional, for serving
Using kitchen shears, cut lengthwise about halfway into the shrimp without cutting the tail. The vein should be exposed. Devein the shrimp.
Pat the shrimp dry and place them into a large bowl.
Toss the shrimp with 2 teaspoons of olive oil as well as the salt, pepper, paprika, and cayenne.
Marinate the shrimp in the refrigerator for 20 minutes.
Sprinkle the shrimp with rice flour, tossing until fully coated.
In a large skillet over medium-high heat, heat the remaining 1/4 cup olive oil until shimmering.
In a single layer, add the shrimp, working in batches if necessary, and fry until the shrimp are pink and cooked through at 145 degrees F, and the rice flour is golden, about 2-3 minutes per side.
Transfer the shrimp to a paper-towel-lined plate to drain.
Drain the skillet and wipe it clean.
Melt the butter over medium heat until it begins to foam.
Add the garlic and cook until fragrant and golden, about 2-3 minutes.
Add the shrimp to the garlic butter and toss until fully coated.
Serve over rice with lemon wedges.