This has been requested quite a bit, and after tasting it, I can see why. You should get out your bucket list if you enjoy cooking with garlic and add this recipe to it. I adore this so much, and I believe you will too. Serve with fresh lemon wedges over white rice.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 head garlic
- 4 tablespoons unsalted butter
- 1 pound frozen large deveined, shell-on shrimp, thawed
- 2 tablespoons rice flour
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper
- 1 ½ teaspoons kosher salt
- 2 tablespoons olive oil
Instructions
- Separate garlic cloves into a bowl and place another bowl on top. Shake until all of the peels are knocked off the cloves, about 30 seconds, being careful not to shake too hard. Chop peeled cloves into relatively small pieces.
- Melt butter in a saute pan over medium heat and add chopped garlic. Cook, stirring occasionally, until golden brown, 2 to 3 minutes. Transfer the garlic and butter into a small bowl and reserve.
- Pat thawed shrimp dry with paper towels and add to a large mixing bowl.
- Combine rice flour, paprika, cayenne, and salt in a small bowl. Sprinkle over the shrimp and use a large spoon or spatula to toss until completely coated.
- Heat olive oil in a nonstick skillet over medium-high heat. Add some shrimp in a single layer and cook until browned and just barely cooked through, 2 to 3 minutes per side. Add some garlic butter and cook for another 30 seconds. Repeat with remaining shrimp and garlic butter. Serve immediately.
- Recipe can be made with shell-off shrimp for easier eating but cooking with the shells on is the classic method. I think the best shrimp to use for this is the 21 to 25 per pound size.
- All-purpose flour can be used instead of rice.
Nutrition Facts
| Calories | 294 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 203 mg |
| Dietary Fiber | 1 g |
| Protein | 20 g |
| Saturated Fat | 9 g |
| Sodium | 923 mg |
| Sugars | 0 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Followed the recipe, could have used more heat for us, but was good. Made half a pound of shrimp for the two of us, shells on, not enough sauce for me. Will make again because it was fast and have the ingredients on hand.
Absolutely great! The two bowl garlic thing has never worked for me, so it was store-bought peeled garlic. Only other change was I have never had rice flower, so used potato starch (for the first time) and it was excellent in giving a nice crispiness even after adding the garlic butter. I usually just eyeball measurements, but this time actually measured, and the spices were perfect in flavor and amount. Tossed it in a bag instead of a bowl and every (peeled) shrimp was coated with zero left over. Will definitely add this to the menu rotation.
AWESOME!!!! Took me back to Hawaii!!!! I added some broccoli to mine. Thank you for this recipe!!!
great dish. put it over some fried rice will make it again. used coconut flour instead of rice flour tasted great with that change.
Made this according to the recipe. Spice level was good for us. Left the shells on the shrimp. I ate them, wife and daughter had issues and ended up peeling them. Everyone liked them and wants them again. Easy to make, and really good. Will definitely make it again.
Thank you! Excellent recipe. Been to hawaii several times, never made it to the shrimp truck sadly. This was awesome! I’ve made it at least 6 times. It is my daughter’s fave shrimp dish. I usually add a tablespoon of kashmiri chilli powder to the mix.
Really good. I used almond flour instead of rice flour. Served it over salad.
I made this with the shell, but I also eat shells so it never bothered me!
Absolutely delicious!!!!
Loved it! Very similar to the Kahuku Aloha shrimp I had on Oahu’s North Shore. Just needed to add some crushed peanuts to it. However, my husband found it to be too spicy for his taste and I will bring the pepper down 50% next time. Definitely a keeper!
I’ve now made it with and without shells. Shells on is noticeably better! I just want to thank you for this recipe. I always planned to drive up to the north shore of Oahu to get this dish from the shrimp truck. The truck is gone now and I thought I’d never get to taste this. From the look and taste of it, I’m sure that I’m tasting the same dish. It may just be my favorite shrimp dish??
I made it without the shells and it was honestly one of the best things I’ve ever eaten
Excellent! Delicious! This was a quick and easy dish to make. Loved the garlic and spices. I used APF the first time but I plan to try rice flour the next time (I read that you shouldn’t substitute APF for rice flour which can be made by simply grinding up rice in a blender or a coffee grinder).
This was absolutely delicious! Even my somewhat picky kids ate it! I used shell off shrimp and cut the seasonings in half and it was perfect. Smoked paprika made it taste like bacon shrimp! Will make again
Way too spicy for us. We could barely eat it.
Wow! Super spicy garlicky yummy goodness. Instant hit in this home! Will definitely make it again.
I made it with the shell off, used regular flour since I didn’t have rice flour, and it turned out absolutely delicious!
It was really delicious. I made the mistake of not completely drying my shrimp first
Very tasty and easy to make. Will cut back a bit on the spices next time.
Driving up to the North Shore to the shrimp trucks is one of the things I miss most about living in Honolulu. This is by far the closest recipe I’ve found to that exact flavor. Perfect! Shell off or on really doesn’t matter. On is authentic, but off is so much easier to eat and the flavors are nearly identical. I cannot recommend this enough!
Outstanding! Peeled all of the shrimp. Tossed with only 1/2 of rice flour/ spice mixture saving the other half for making this again! Super easy and extremely tasty!