Hawaiian Shrimp Food

HAWAIIAN SHRIMP

Steps:

• Place paprika, salt, black pepper, and flour in a large resealable bag. Shake well to mix.
• Add the shrimp to the bag, seal it and shake to coat the shrimp with the flour mixture. Set aside.
• Add the butter to a large 12 inch cast iron skillet. Once the butter has melted, add the chopped garlic, and cook for 2 to 3 minutes until you see the garlic is translucent and dark. It will cook fast!
• Remove the garlic from the pan and add olive oil to the pan. Once heated, add your shrimp to the pan.
• Cook the shrimp over medium high heat for 2 to 3 minutes on each side. Do not overcrowd the pan.
• Once all the shrimp is cooked, pour the removed garlic over the shrimp right inside the skillet. Reheat, stir to combine and sprinkle with chopped parsley.

HAWAIIAN GARLIC SHRIMP

Steps:

• Pat the shrimp dry and set aside.
• Combine mochiko flour, paprika, cayenne pepper, and salt in a mixing bowl. Add the shrimp, toss to coat, and set aside.
• In a large pan, melt the butter over medium heat. Once melted, add the garlic and cook till toasty and golden brown (about 3 minutes). Pour the garlic and butter out into a bowl.
• Add olive oil to the skillet. Once the oil is warm, add the shrimp (single layer only, do this in two batches if needed). Cook the shrimp for about 2 minutes on each side, till it's nicely crisp and browned.
• Pour the garlic butter back into the pan, and mix with the shrimp. Cook for another minute, and then you're done! Squeeze lemon all over and eat with rice.

HAWAIIAN BEACH SHRIMP

Steps:

• In a large bowl, or large zip-top bag, mix together the sugar, lemon pepper, parsley, garlic, oyster sauce, and mayonnaise. Add the shrimp, and toss well to coat. Marinate in the refrigerator for 1 hour to overnight.
• Preheat a grill for medium-high heat. Soak skewers in water.
• Thread shrimp onto skewers, and grill until they are pink and firm, 2 to 3 minutes per side.

HAWAIIAN GARLIC SHRIMP SCAMPI

Steps:

• 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.

HAWAIIAN GARLIC SHRIMP RECIPE BY TASTY

Steps:

• In a large bowl, combine the flour, paprika, cayenne, and salt. Add the shrimp to the bowl and toss to coat evenly with the spices.
• Add the canola oil and 8 tablespoons of butter to a 12-inch (30 cm) cast-iron or heavy-bottomed skillet over medium heat. When the butter begins to foam, add 10-12 shrimp to the pan and cook for 3-4 minutes on one side. Flip, season lightly with salt, and cook for 2-3 minutes on the other side, until the shells are crispy and the shrimp is pink and opaque. Remove from pan and set on a serving dish. Add 1-2 more tablespoons of butter to the pan and repeat with remaining shrimp.
• Once the shrimp are cooked, add the remaining 4 tablespoons of butter and the garlic to the pan and sauté briefly, about 1 minute, until fragrant but still somewhat pungent. Remove the pan from the heat.
• Squeeze the lemon juice all over the shrimp.
• Pour the garlic butter over the shrimp, then garnish with parsley. Serve immediately.
• Enjoy!

HAWAIIAN SHRIMP TRUCK SPECIAL (GARLIC LEMON BUTTER SHRIMP)

Steps:

• Add the shrimp to a gallon size ziplock bag or medium size bowl with the olive oil, juice of 1 lemon, chopped garlic, 1 tablespoon fresh parsley, flour, cayenne pepper and pepper. Toss well to combine, seal the bag or cover the bowl and place in the fridge for 2 hours or up 24 hours.
• Heat a large skillet over medium heat. Once hot use a slotted spoon to scoop the shrimp out of the marinade and into the hot skillet, season with salt and pepper. Make sure to scoop up all the garlic as well. Saute the shrimp until pink, about 2-3 minutes per side. Remove the shrimp from the pan leaving the garlic in the skillet.
• Add the salted butter and 1/2 teaspoon pepper (or more or less to your taste) to the skillet. Cook the garlic in the butter until it begins to caramelize and turn golden brown. Remove from the heat and stir in 1 tablespoon chopped parsley, the juice of 1/2 a lemon and zest if using. Drizzle with the warm garlic butter over the shrimp. Garnish with fresh chopped parsley.
• Serve with steamed white rice, lemon wedge and a slice of pineapple, if desired.

HAWAIIAN COCONUT SHRIMP

Steps:

• SAUCE: mix together all ingredients and set aside.
• SHRIMP: Peel and devein shrimp, leaving the tails on.
• Rinse and drain.
• In Bowl 1, place 1/4 cup all-purpose flour.
• In Bowl 2, mix 1/2 cup self-rising flour with club soda to form a batter.
• In Bowl 3, place flaked coconut.
• Holding each shrimp by the tail, dip in flour to cover, then in batter, and lastly in coconut.
• Place each shrimp on waxed paper, repeating process until all shrimp are battered and covered in coconut.
• At this point you can cover and refrigerate for several hours if you like, making it a quick-cook dinner later that day or the next day.
• In hot oil, deep fry several shrimp for about 1-2 minutes until coconut is lightly golden brown.
• Drain on paper towels.
• Repeat process until all shrimp are cooked.
• Serve with Honey Mustard Sauce.
• Note: Spicy cocktail (tomato-based) sauce is not good with these shrimp.