Calling all garlic lovers out there! This lockdown got me all sorts of feelings and cravings. While compiling a spreadsheet of dishes, categorized and all, I was hit by a major craving of Giovanni’s Shrimp Truck’s spicy garlic shrimp. It’s been awhile since I was out there on the North Shore of Oahu. So, until the next getaway to Hawaii, why not bring some island flavors to your kitchen.
Giovanni’s version is super SPICY and also with shell-on shrimp. Just make sure you get the plump shrimp, like 10-12 count per lb shell-on raw shrimp, fresh from your seafood guy. I customized this version for clients to be not spicy and left the tail on so it’s easier to enjoy. Feel free to keep the shell on, after you devein and wash well. Some like to eat the shrimp shells that do have lots of the garlic flavor but I myself just suck on it for fun.. You do You and Enjoy!
Stay safe and healthy and most importantly, Eat Well and keep going on culinary adventures around the world all within the comforts of your own kitchen!
Don’t forget to tag me on IG @losangellily when you make this dish! Would love to see how yours turn out 😉
Ingredients
- 1-lb shrimp – medium 21-25 or large 10-12 count, your preference, cleaned and deveined.
- 1 TBSP all-purpose flour – or GF AP flour
- 1 TBSP Spanish sweet paprika
- 1/4 tsp cayenne
- 1/2 tsp kosher salt
- 1 stick unsalted butter
- 10-12 medium cloves garlic, minced
- 1/2 tsp red pepper flakes – omit if no heat
- Freshly ground black pepper
- 2 TBSPS chopped parsley
- 1 lemon, halved and cut into wedges
- White rice for serving
Instructions
In a large bowl, mix flour, paprika, cayenne and salt and toss shrimp until evenly coated.
In a large skillet or wok, melt butter on low-medium heat and add garlic + red pepper flakes — keep stirring and adjust heat to make sure garlic browns slowly and evenly, until garlic turns a beautiful golden brown ~3-4 minutes.
Turn heat up to medium and carefully add the seasoned shrimp, making sure it’s all in one even layer.
Leave it alone undisturbed, cooking until shrimp just turns pink ~3-4 minutes.
Use tongs to gently flip each shrimp and continue cooking until the other side turns pink, ~2-3 minutes. I usually do a quick check by cutting thru a thick shrimp to make sure it’s cooked through and no longer translucent.
Season with salt to taste and add chopped parsley, give it a quick stir and let simmer for another minute or so.
Transfer to plate and squeeze half a lemon all over the shrimp.
Serve with additional lemon wedges. Enjoy while warm over Jasmine rice – pure Garlic Lovers Heaven!
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