This recipe is inspired by one of the most famous, “Giovanni's” Shrimps Truck of Hawaii.
- 2 ½ tablespoons of all-purpose flour
- 2 tablespoons of extra virgin olive oil
- 1 pound jumbo shrimps ( shell-on with tail )
- 1 stick of butter ( unsalted )
- 1 ½ teaspoon of sea salt
- 1 teaspoon black pepper
- 16-18 chopped cloves of garlic
- 2 teaspoon of paprika
- freshly chopped parsley for garnish
- Place the flour, paprika, salt and black pepper in a large resealable bag.
- Add the shrimps to the bag and cover with the flour mixture. Make sure all the shrimps are evenly coated. Set the shrimps aside in the airtight bag.
- Melt the butter and one tablespoon of olive oil in a large saucepan over medium heat. Once the butter has melted, add the minced garlic to the melted butter and oil and cook for 2-3 minutes until the garlic is lightly browned. Be careful about the garlic as the high flame may burn them.
- Now, remove the garlic sauce from the pan and reserve it aside.
- In the same saucepan, add one tablespoon of olive oil. Once heated, place the shrimps in a saucepan. Cook the shrimps for 2-3 minutes on each side over medium heat. To avoid overcrowding in the pan, cook the shrimps in batches.
- After cooking the last batch of shrimps, put all the shrimps in a saucepan and pour over the garlic sauce. Stir and garnish with parsley.
Tip: If you are someone who is following a ketogenic diet, you can switch to almond flour as it does not affect the taste of the shrimps.
Serve the shrimps with sticky white rice to feel the Hawaiian vibe.