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 cloves garlic (minced)

• 1/4 cup corn starch

• 2 tsps smoked paprika

• salt

• black pepper

• 4 tsps unsalted butter

• olive oil

• 1 tsp fish sauce

• 2 stalks green onions or chives (finely minced)

Instructions:

1. Start off my 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, salt, 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 few teaspoons with 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 to low and add in unsalted butter . Once butter is melted, add in minced garlic and season with smoked paprika, black pepper, and fish sauce . (You can substitute the fish sauce with salt if desired). Stir fry continuously to ensure garlic does not burn and fish sauce is cooked through .Once garlic is softened, turn off heat .

8. 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/chives . 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 !