Monday, May 4, 2015

At Home: Hawaiian Spicy Garlic Shrimp

You can easily recreate the perfect Hawaiian shrimp truck experience with my Hawaiian Spicy Garlic Shrimp recipe for What Micky Eats...At Home.  The shrimp you get from the trucks are still in their shells and are typically eaten with your hands.  But this recipe has all the great flavor without the mess.  You can still suck the delicious garlic butter off before shoving rapidly into your waiting mouth.


Hawaiian Spicy Garlic Shrimp (Adapted from Refugee Kitchen)
  • 2 lbs 16-20 large shrimp, head off, shell on and butterflied
  • 1½ stick unsalted butter
  • 2 heads of garlic, minced finely (about 20-25 cloves)
  • Sriracha
  • Worcestershire sauce
  • ¾ cup chicken stock (low sodium)
  • 1 cup flour
  • 2 Tbsp smoked paprika
  • salt & pepper
  • olive oil
  • lemon wedges

- Mix together flour, paprika and pepper. Lightly flour butterflied shrimp, shaking off the excess.
- Over medium heat, melt ½ stick butter with 1 tablespoon olive oil.
- Add a heaping spoonful of garlic and begin to saute 20-30 seconds.
- Add shrimp in a single layer and allow to fry 1½ minutes depending on the size of shrimp.
- Flip shrimp over and cook for another 30 seconds before adding ¼ cup chicken stock, 1/8 teaspoon salt, 3-5 dashes of Worcestershire sauce, black pepper, squirt of lemon juice and 2 squirts of Sriracha sauce.
- Toss together another 30 seconds and pull off the heat immediately. Repeat process with remaining shrimp until all is cooked.
- Serve over rice with extra lemon on the side.


Keith cooked these shrimp outside on his grill.  They were spicy and tangy from the lemon juice, and tasted great with my Huli Huli Chicken recipe.  We had a fun Hawaiian bbq in our backyard.

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