Hawaiian Garlic Butter Shrimp
The goal is juicy shrimp loaded with seasoning, visible garlic, hints of lemon and lots of butter.
Servings 4
Calories 436kcal
Ingredients
- 1 pound 26/30 shrimp, deveined, shell on
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons paprika
- 1/8 teaspoon cayenne pepper
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ cup all-purpose flour
- 8 tablespoons unsalted butter, cut into 1” pieces
- 10 garlic cloves, chopped
- 2 tablespoons dry white wine
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon chopped parsley
- white rice, for serving
- lemon wedges for serving
Instructions
- In a large re-sealable bag add the shrimp, olive oil, paprika, cayenne, kosher salt, and pepper then toss well to combine, making sure all the shrimp are evenly coated.
- Seal the bag and refrigerate for at least 30 minutes and up to 24 hours.
- When ready to make the shrimp remove from the refrigerator. Add the flour to a shallow baking dish. Dredge the shrimp on both sides in the flour and set aside.
- Heat a large sauté pan over medium heat, add butter and allow to melt. Add the garlic and sauté for 30 seconds then add the shrimp in an even single layer (working in batches if needed as to not overcrowd the pan). Cook the shrimp until just cooked through, about 2 to 3 minutes on each side.
- Add the wine and lemon juice and stir to combine. Continue to cook for about a minute then remove from heat. Garnish with parsley.
- Divide the shrimp among plates and serve immediately with a side of rice and a lemon wedge.
Nutrition
Calories: 436kcal | Carbohydrates: 15g | Protein: 25g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 243mg | Sodium: 432mg | Potassium: 376mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 889IU | Vitamin C: 8mg | Calcium: 99mg | Iron: 2mg