Ingredients
Spices and Coating
- 2 teaspoons paprika
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 2 tablespoons flour
Shrimp and Sauce
- 12 oz. shrimp, cleaned and deveined
- ½ stick unsalted butter (about 4 tablespoons)
- 7 garlic cloves, minced
- 2 tablespoons olive oil
Garnish
- Fresh chopped parsley (optional)
Instructions
- Prepare the Coating: In a large resealable bag, combine paprika, sea salt, black pepper, and flour. Seal and shake well to mix the dry ingredients evenly.
- Coat the Shrimp: Add the cleaned and deveined shrimp to the bag. Seal and shake to coat the shrimp thoroughly with the flour and spice mixture. Set aside momentarily.
- Melt Butter and Cook Garlic: Heat the ½ stick of unsalted butter in a large 12-inch cast iron skillet over medium heat. Once melted, add the minced garlic and sauté for 2 to 3 minutes until the garlic becomes translucent and slightly darkened, watching carefully as it cooks fast. Remove the garlic from the butter and set aside.
- Cook the Shrimp: Add olive oil to the same skillet and heat over medium-high heat. Arrange the coated shrimp in the pan without overcrowding to ensure even cooking. Sear the shrimp for 2 to 3 minutes on each side until they turn pink and opaque.
- Combine and Garnish: Return the cooked garlic to the skillet with the shrimp. Stir everything together and reheat briefly to blend the flavors. Sprinkle with freshly chopped parsley if desired, then serve immediately.
Notes
- Do not overcrowd the skillet when cooking shrimp to ensure even searing.
- Keep an eye on the garlic while cooking as it can burn quickly.
- Serve immediately for best flavor and texture.
- Can be paired well with rice or steamed vegetables for a full meal.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Hawaiian
