Garlic Butter Shrimp

Here’s another dish inspired by recent trip to Oahu . Garlic Butter shrimp was prob one of the many dishes I HAD to eat every single day I was there . The shrimp were plump and fresh . The garlic butter sauce was just so addicting to eat . These garlic butter shrimp are traditionally served over rice, but you can enjoy these over a salad, or even as a snack on its own . So, with that being said, here’s my homemade version with a southeast asian twist . If there was one recipe that i’m totally obsessed about— it’s this one . If you try it, let me know how you liked it— I love seeing your foodie photos (:

What you’ll need:

Servings: 2

• 12 large jumbo shrimp (skin & tail on— deveined)

• 12 garlic cloves (minced)

• 1/2 cup corn starch

• 1 tbsp smoked paprika

• salt

• black pepper

• 8oz unsalted butter (half stick)

• olive oil

• 1 tbsp fish sauce

• 1 lemon (wedged)

• 2 stalks green onions or chives (sliced)

Instructions:

1. Start off my coarsely mincing garlic cloves and set to the side .

2. Rinse and pat dry jumbo shrimp — devein if needed . Keep skin and tail on . Set to the side .

3. Add cornstarch to a large mixing bowl and season with smoked paprika and black pepper . Mix well to combine .

4. Take one shrimp at a time and coat in cornstarch mixture . Repeat until all shrimp are coated . Set to the side .

5. Heat up a large skillet pan on medium high heat and add a thin layer of olive oil . Once pan is warmed through, quickly add in shrimp and make sure to space out the shrimp evenly so pan is not overly packed . Do not disturb shrimp— let shallow pan fry for about 2 minutes or until edges start to get golden and crisp .

6. Once shrimp is golden and crisp on one side, flip shrimps and do not disturb again . Continue shallow pan frying until shrimp is completely cooked through . About 2 more minutes depending on how thick your shrimp is . Remove shrimp once done to your liking .

7. To the same pan, lower heat and add more olive oil . Add in minced garlic and stir-fry quickly until fragrant .

8. Once garlic has some color, add in butter .

9. Once butter is melted, add in fish sauce and cook through for a few minutes .

10. Return shrimp back into pan with garlic butter mixture and flip/stir to combine . Once shrimp are evenly coated, transfer to a serving dish and garnish with green onion and a squeeze of lemon . ENJOY !!

PRO TIP— eat the entire shrimp without peeling . The shell should be cooked and lightly-crisp enough to chew through and tail should be extra crispy . All the garlic butter mixture flavors are trapped between those shrimpy micro legs . SOOO tasty and lots of amazing textures here . Eat over steamed jasmine rice and scoop some garlic butter sauce right on top !