The Best Garlic Shrimp Recipe – Just like Hawaii Food Trucks!

The Best Garlic Shrimp Recipe – Just like Hawaii Food Trucks!

If you’ve ever been to Hawaii, or are like my family are fortunate enough to live there, then you’ve tried some delicious island favorites.  I’m sure you made your way to one of the island’s Shrimp Trucks.  The best ones are located on Oahu’s North Shore!  A shrimp truck specialty is the Garlic Shrimp plate; succulent shrimp in rich garlic butter sauce served with steamed white rice and macaroni salad.  A local favorite!

Shrimp trucks usually serve this plate with shell on shrimp.  I love the stuff but hate the mess of peeling shrimp while eating outdoors on picnic tables; specially if you have kids to peel for.  That’s why I make them at home using peeled shrimp with just the tail on.  It’s a very easy recipe to make and doesn’t require a lot of time.  For the best results I use fresh chopped garlic, lots of it!  So if you’re hankering for some shrimp truck Garlic Shrimp, or just what to try it here’s the recipe.  You may just love it so much that you’ll want to come to Hawaii to try the real thing!

Shrimp Truck Garlic Shrimp

Ingredients:

1 Lb. Extra Large Shrimp – peeled but leave tail on

1/2 Cup Flour

1 Tbs. Paprika

1 Tbs. Cayenne Red Pepper

1 – 2 Bulbs of Fresh Garlic – Chopped (adjust according to your taste)

1/4 Cup Olive Oil

1/4 Lb. or 1 Stick Butter

1 Lemon

Parsley for garnishing (optional)

Directions:

Combine flour, cayenne red pepper, and paprika in a bowl.

Toss peeled shrimp in flour mixture until well coated.

Place bowl in fridge and allow to marinate at least a half hour but no more than 2 hours.

Heat Olive Oil in a heavy pan.

Add butter and stir until butter melts.

Add garlic and cook until garlic starts to brown – color should be golden not brown.

Add marinated shrimp and cook until shrimp is no longer translucent, about 2 minutes on both sides.

Remove from heat and squeeze the juice of one lemon over all.

Plate and garnish with chopped parsley if desired.

Serve fresh with your choice of starch and veggies.

 

Shrimp Truck Garlic Shrimp
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Shrimp Truck Garlic Shrimp
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Instructions
  1. Combine flour, cayenne red pepper, and paprika in a bowl.
  2. Toss peeled shrimp in flour mixture until well coated. 
  3. Place bowl in fridge and allow to marinate at least a half hour but no more than 2 hours.
  4. Heat Olive Oil in a heavy pan.
  5. Add butter and stir until butter melts.
  6. Add garlic and cook until garlic starts to brown - color should be golden not brown.
  7. Add marinated shrimp and cook until shrimp is no longer translucent, about 2 minutes on both sides.  
  8. Remove from heat and squeeze the juice of one lemon over all.
  9. Plate and garnish with chopped parsley if desired.  
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Tendon – Shrimp Tempura Rice Bowl

Tendon – Shrimp Tempura Rice Bowl

 

Rice Bowls have gotten very popular and come in endless types.  But I’ve loved rice bowls long before they became all the rage.  If you’re not familiar with rice bowls they’re basically a bowl of rice topped with pretty much anything you want.  My favorite ones are Japanese Donburis.

Donburi is a rice bowl dish served in a bowl which in Japan are also called “donburi”.  There are many different types of Donburi but the most popular ones are Tempura Donburi or better known as Tendon if it’s made with shrimp, Chicken or Pork Katsu Donburi also called Katsudon.  You’ll also find Tempura Donburi with fish and vegetable tempuras, Teriyaki, and other types of popular Japanese dishes. Another basic ingredient of most Donburi dishes is egg meaning veggies and other ingredients are scrambled with eggs and a donburi sauce which is then placed on a bed of rice and topped with a desired tempura, katsu, or a preferred protein including teriyaki beef or chicken.

My long time favorite is Tendon or Shrimp Tempura Donburi.  I’ve been enjoying this rice bowl since I first discovered it while I was in high school.  I also like the Katsudon!

I’ve always been able to get my Tendon from most Japanese restaurants in my area, and since I live in Hawaii my neighborhood grocery store.  But when the pandemic locked us down for a month I decided to try and make it at home, after all it’s just shrimp tempura, eggs, Kamaboko (fish cake) and veggies over a bed of rice.  How hard could that be?

Making Tendon is actually pretty easy but it does require making Shrimp Tempura.  Since I must make the tempura batter for the shrimp I also make vegetable tempura with zucchini, green beans, and pretty much what I have on hand.

Another important part of this or any Donburi is the sauce.  The sauce is made with Mirin (a Japanese rice wine used for cooking), soy sauce, dashi (fish stock) and sugar.  This give the dish it’s sweet salty taste that make it delicious!  You can find all the ingredients at an Asian market.  The Dashi usually is in powder form like boullion so you’ll have to mix it as directed to get the liquid stock.

Of course the “star” of this dish is the Shrimp Tempura.  You can either use a tempura mix also found at the Asian market, or you can make your own batter.  Either way the most important things to remember to make perfect tempura batter is to use ice cold water and to not over stir the batter, it needs to have some lumps in it.  In fact the best way to stir this batter is with chopsticks, so leave your whisk or electric mixers out of it.

So here’s the recipe for both Shrimp Tempura (it’s the same batter for fish or vegetable tempura) and the Donburi itself.  This recipe makes 2 bowls.

Tendon

Ingredients for the Tempura

1 Cup Flour, shifted

1 Egg

1 Cup water

Ice cubes for chilling water

4 Large Shrimp – shelled and deveined but leave the tail on, pat dry with paper towel

Cut vegetables – zucchini, green beans, etc. (optional)

1/8 Cup flour

Oil for frying

Ingredients for Sauce:

6 Tbs. Mirin

2 Tbs. Soy Sauce

3 Tbs. Liquid Dashi – mix Dashi powder as directed on the box

2 Tbs. Sugar

Ingredients for Donburi:

2 Eggs, beaten

1/2 Onion, sliced

1/2 Cup Shitake Mushrooms (optional)

1/2 Kamaboko, cut into thin strips (optional)

1/3 Cup Green Onions, chopped (optional)

1 Tbs. Oil

Donburi Sauce

2 Cups Cooked White Rice

Seaweed flakes (optional)

Directions to make Tempura:

Place about 2″ of oil in a pot and start to heat while you prepare the batter.

Place shifted flower in a bowl and set aside.

In another bowl slightly beat egg – beat until yolk and white is just combined.

Add ice to water until the water is chilled.

Remove ice and pour water in the bowl with the beaten egg.

Mix gently together.

Stir in flour, do not over mix there should be lumps in the batter.  Use right away, if for some reason you can’t use it immediately place in the refrigerator for a few minutes until you’re ready to fry.

Place 1/8 cup of flour in a dish.

Test the oil temperature by dropping a small bit of batter in oil, if oil bubbles around the batter the oil is ready.

Roll shrimp or vegetable in the dish of flour, shake off excess.

Dip in batter, let excess batter drip off before adding into hot oil.

Place battered shrimp and veggies in hot oil to fry.  Do not over crowd the pot, cook in batches if you have to.

Turn as needed to cook all sides. Tempura is done when the shrimp or vegetable starts to float.

Drain on rack and set aside.

Directions for the sauce:

Mix all sauce ingredients together in a small bowl and set aside until needed.

Directions for the Donburi:

Heat oil in a skillet.

Saute onions in skillet until it starts to go limp and clear

Add in Kamoboko, mushrooms, and green onions (reserve some as garnish if desired)

Cook about 3-4 minutes.

Add in Donburi Sauce and simmer for 1 minute.

Pour beaten egg over all and cook until egg is done.

Place 1 Cup of rice in each bowl.

Cute the Egg mixture in half and place a half over each bowl of rice.

Top with Shrimp and Vegetable (if you made some) Tempura and garnish with green onions and seaweed flakes

Serve hot!

 

Tendon - Shrimp Tempura Rice Bowl
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Servings
2 Bowls
Servings
2 Bowls
Tendon - Shrimp Tempura Rice Bowl
Print Recipe
Servings
2 Bowls
Servings
2 Bowls
Ingredients
Shrimp & Veggie Tempura
Sauce
Donburi
Servings: Bowls
Instructions
Tempura
  1. Place shifted flower in a bowl and set aside.
  2. In another bowl slightly beat egg - beat until yolk and white is just combined.
  3. Add ice to water until the water is chilled.
  4. Remove ice and pour water in the bowl with the beaten egg. Mix gently together.
  5. Stir in flour, do not over mix there should be lumps in the batter.  Use right away, if for some reason you can't use it immediately place in the refrigerator for a few minutes until you're ready to fry.
  6. Place 1/8 cup of flour in a dish.
  7. Test the oil temperature by dropping a small bit of batter in oil, if oil bubbles around the batter the oil is ready.
  8. Roll shrimp or vegetable in the dish of flour, shake off excess.
  9. Dip in batter, let excess batter drip off before adding into hot oil. Place battered shrimp and veggies in hot oil to fry.  Do not over crowd the pot, cook in batches if you have to.
  10. Turn as needed to cook all sides. Tempura is done when the shrimp or vegetable starts to float. Drain on rack and set aside.
Sauce
  1. Mix all ingredients together and set aside until needed
Donburi
  1. Heat oil in a skillet.
  2. Saute onions in skillet until it starts to go limp and clear
  3. Add in Kamoboko, mushrooms, and green onions (reserve some as garnish if desired) Cook about 3-4 minutes.
  4. Add in Donburi Sauce and simmer for 1 minute.
  5. Pour beaten egg over all and cook until egg is done.
  6. Divide cooked egg mixture in half and place one half on top of each bowl of rice.
  7. Place 2 Shrimp Tempura & pieces of veggie tempura (if you made some) on top of egg.
  8. Garnish with green onions and seafood flakes if desired.
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Scampi Fra Diavolo with Spaghetti

Scampi Fra Diavolo with Spaghetti

Thanksgiving is next week, so in preparation for the holiday I’m going to share my Scampi Fra Diavolo with Spaghetti recipe.  What?? Have I gone mad? Pasta for Thanksgiving?

No, I haven’t gone mad and no I’m not suggesting you serve pasta for your Thanksgiving meal, although you absolutely can if you want to!  It’s just that with we all know that our kitchens are super busy between now and then (pies, sides dishes, and other things), and that we’ll be eating turkey for days (leftovers!).  So in the days leading to the great feast I like to make easy meals and avoid making anything with poultry.  And one of the easiest things to prepare is pasta, not only is it filling it can feed a crowd!  And what can be farther from roast turkey than a spicy shrimp pasta dish?

So what exactly is Scampi Fra Diavolo? Well that depends on the country you’re in and the language you speak.  In America we often think of Scampi as a shrimp dish, in Italy Scampi usually refers to langoustine which is a type of edible lobster that is found in the Mediterranean and the Northeast Atlantic.  (Shrimp in Italian is gamberetti).  As for the Fra Diavolo it literally means Brother Devil, in culinary terms it’s usually a red tomato based sauce that’s seasoned with spicy peppers and used with pasta and seafood.

So let’s keep it simple and say that Scampi Fra Diavolo is Shrimp in Spicy Tomato Sauce.  That works right?  Of course you can make this dish with prawns, lobster, or even squid.  And you can use any type of pasta you prefer, spaghetti, fettucini, penne, or whatever.  But whatever shellfish and pasta you use this dish is delicious!

To make it easier I use my basic homemade Marinara Sauce as the base.  I always keep jars of it on hand to use whenever I need it.  Click here for my Basic Marinara Sauce recipe, it’s really delicious!  If you have a preferred Marinara Sauce recipe you can use that too and in a pinch, I do mean in a big pinch, you can use a store bought pasta sauce.

This dish is really easy to make and can be done in less than a half an hour.  Perfect when you’re trying to get dinner at on the table while prepping for a big Thanksgiving meal!

Scampi Fra Diavolo

Ingredients:

1 Lb. Large Shrimp (13-15 count) – Peeled with tail on, de-veined

2 Tbs. Olive Oil

1 Tsp. Garlic Powder

2 Tbs. Crushed Red Pepper (you can adjust this to your taste)

2 Tsp. Salt

1 Tbs. Garlic, minced

2 Cups Marinara Sauce

4 Cups cooked pasta

1 Cup reserved pasta water

1 Tbs. Fresh Parsley, chopped

Directions:

Cook Pasta about 1 minute less than the cooking time on the box or if you’re using fresh pasta cook just before it gets to the Al Dente stage.  You want your pasta mostly cooked but firm.

Drain pasta and reserve 1 cup of the water you used to cook it.

As the pasta cooks heat 1 Tbs. Olive Oil in a heavy skillet.

Add Shrimp, garlic powder, and 1 Tbs. Crushed red pepper.  Cook until shrimp turns pink.

Remove shrimp from pan and set aside.

Add remaining Olive Oil to skillet and saute fresh minced garlic until it starts to turn brown.

Add remaining crushed red pepper and Marinara Sauce.

Simmer for about 5 Minutes.

Stir in Pasta Water and combine well.

Add back shrimp and stir until shrimp is heated.

Add pasta and toss with shrimp and sauce until heated thru.

Sprinkle with parsley and serve.

Served with a green salad and some garlic bread this dish is deliciously filling!

Buon Appetito!

Scampi Fra Diavolo with Spaghetti
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Spicy Lemon Shrimp Skewers

Spicy Lemon Shrimp Skewers

Level: Easy

Total: 40 min

Prep: 25 min

Cook: 15 min

Yield: 6 servings

Ingredients:

 

6 lemons

Kosher salt

1 stalk lemongrass, finely chopped

3 tablespoons extra-virgin olive oil

3 tablespoons Sriracha (Asian chile sauce)

2 cloves garlic, minced

 

 

1 tablespoon fish sauce

2 teaspoons packed light brown sugar

30 extra-large shrimp, unpeeled

Vegetable oil, for the grill

2 tablespoons chopped fresh mint

Directions:

1. Finely grate the zest from 4 of the lemons, then pulse in a mini food processor with 3 tablespoons salt. Squeeze the juice from 2 of the zested lemons into a large bowl; add the lemongrass, olive oil, Sriracha, garlic, fish sauce, brown sugar and 1 teaspoon of the lemon salt. Thinly slice the 2 remaining lemons and add to the bowl.

2. Using kitchen shears, cut through the shrimp shells along the outer curve, leaving the shells on. Remove the veins and rinse the shrimp. Add to the bowl with the lemongrass marinade and toss; cover and refrigerate for 1 hour. Meanwhile, soak 12 to 15 wooden skewers in water.

3. Preheat a grill to medium high. Thread the shrimp onto the skewers. Brush the grill with vegetable oil, then add the lemon slices and grill until they begin to char, turning once, about 2 minutes; transfer to a platter. Stir the mint into the remaining marinade. Add the shrimp skewers to the grill and cook, brushing with the marinade-mint mixture, until the shells begin to char, 2 to 3 minutes per side. Transfer to the platter and sprinkle with the lemon salt to taste.


Spicy Lemon Shrimp Skewers
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Lumpia – Filipino Egg Rolls

Lumpia – Filipino Egg Rolls

Lumpia is the Philippines’ version of Egg Rolls.  Like so many other Asian countries the Filipino Lumpia comes in many varieties.

There is Lumpiang Sariwa or “Fresh Lumpia” that are very thin crepe like wrappers that are filled with stir fried vegetables, shrimp, meats, or a combination of them.  Lumpiang Shanghai are meat filled deep fried egg rolls that are tightly wrapped to look like thin cigars or are cut into smaller pieces when served as appetizers, they are usually served with a sweet and sour dipping sauce.  Then there are fried lumpia that closely resemble spring rolls.  Fried Lumpia can be filled with just about anything including ripe bananas which are actually called Turon or Banana Lumpia.

Fried Lumpia is a favorite in my house; I make them by the dozen and freeze them so we always have some on hand.  Making fried lumpia is pretty easy since I usually toss in whatever I have on hand including ground beef, green beans, tofu, carrots, bean sprouts, potatoes, and onions.  You can put any combination of meats, seafood, and veggies in a fried lumpia, it’s really not complicated.  Whatever ends up as my filling I always serve it with a garlic vinegar sauce, my family loves it!

Today I’ll share my version of Fried Lumpia.  I’ll list ingredients just remember they’re all pretty much optional and you can toss in whatever you prefer; but use at least 3 of the optional items in your filling.  You can buy frozen egg roll wrappers at any Asian Market, most packages contain 25 wrappers.

Fried Lumpia

Ingredients:

1 or 2 Package Egg Roll Wrapper – thawed

1 Lb. Ground Beef – but you can use pork, chicken, turkey, or shrimp instead

1 Small Onion Chopped

1 Tbs. Garlic Minced

2-3 Potatoes – Cooked and cubed (optional)

2 Cups Bean Sprouts (optional)

1 Package Firm Tofu – cut into small cubes

1 Cup Shredded Carrots (optional)

1 Cup Fresh String Beans – Thinly sliced (optional)

1 Cup Shredded Cabbage (optional)

1/8 Cup Soy Sauce

1/2 Tsp. Salt

1/2 Tsp. Ground Black Pepper

1 Egg slightly beaten (to seal wrappers)

Oil for frying

Dipping Sauce:

1/2 Cup White or Rice Vinegar

1/2 Tsp. Garlic Minced

1/4 Tsp. Ground Black Pepper

1/4 Tsp. Chili Pepper Flakes (optional)

Directions:

Heat about 1 Tbl. of oil in a wok or large skillet.

Saute chopped onions until they start to turn translucent.

Add minced garlic and saute for about 1 minute, be careful not to burn the garlic.

Add ground beef or whatever meat you are using.  If you are using shrimp add them later after veggies have cooked as shrimp cook quickly and will over cook if you have to cook veggies.

Add salt and pepper.  Cook until meat is well done and crumbly.

Add beans, carrots, cabbage if you are using them.  Cook until soft.

Add Bean Sprouts and cook until soft.

Gently stir in Tofu and soy sauce.

Remove from heat, drain liquid from pan, and set aside.

Thaw egg roll wrappers and remove from package.

Separate wrappers being careful not to tear.  Place on a plate and cover with a damp paper towel.  You will be using one wrapper at a time so keep the others under the damp paper towel to keep them from drying out.

Take one wrapper and place on flat surface.

Place about 1 to 1 1/2 heaping tbl. of filling along one side of the wrapper.

Fold over both ends and roll like a burrito.

Brush some beaten egg on the wrapper to seal.

Place on a plate if you will be frying the same day or place in freezer bag if you plan on freezing them for later.

Repeat until you use all the wrappers.

When you’re ready to fry heat about 2″ of oil in a pan or use your deep fryer.

If you are frying the ones you just made, fry them in hot oil until they turn dark golden brown.

Place them on paper towels to absorb excess oil.

Serve hot.

If you are frying frozen lumpia, carefully place FROZEN lumpia in the heated oil.  Do not thaw them as they will get too soft and fall apart.  Fry them until dark golden brown.

To make the sauce just add all the sauce ingredients into a bowl and stir.

Other options for the fillings include shredding sweet potatoes, chopped water chestnuts, sliced bamboo shoots,and pretty much anything you like.


Lumpia - Filipino Egg Rolls
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Tandoori Salmon

Tandoori Salmon

In an effort to eat less meat, we like to have a few fish alternatives in our arsenal to satisfy our cravings for their meat counterparts. Instead of hitting up Seamless for your tandoori chicken, why not try a salmon stand-in?! This version comes together in very little time, and it packs a ton of flavor. The pickled red onions might seem like a superfluous add-on, but trust us, they’re SO worth it.

 

Made it? Let us know how it went in the comment section below!

YIELDS: 6 SERVINGS

PREP TIME: 0 HOURS 20 MINS

COOK TIME: 0 HOURS 25 MINS

TOTAL TIME: 0 HOURS 45 MINS

INGREDIENTS

FOR THE QUICK PICKLED ONIONS
1 1/4 c. apple cider vinegar
1/2 c. water
3 tbsp. granulated sugar
1 tbsp. kosher salt
1 large red onion, thinly sliced
FOR THE SALMON
1 large clove garlic, minced
2 tsp. minced fresh ginger
1 1/2 tsp. sweet paprika
1 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. ground turmeric
1/4 tsp. cayenne pepper
Pinch ground cloves
1 1/4 c. plain low-fat yogurt
Kosher salt
Freshly ground black pepper
1 lemon, sliced, plus wedges for serving
1 (2 1/4-lb.) skin-on salmon fillet
Cilantro sprigs, for serving

DIRECTIONS

1. Make quick pickled onions: Stir together vinegar, water, sugar, and salt in a medium heatproof bowl. Microwave until hot and sugar and salt dissolve, stirring every 30 seconds. Stir in onions and let sit.

2. Preheat oven to 400°. In a medium bowl, stir garlic, ginger, paprika, coriander, cumin, turmeric, cayenne, and cloves into yogurt. Season with salt and pepper.

3. Place lemon slices on bottom of 9”-x-13” baking dish and arrange salmon on top. Season salmon with salt and pepper. Spread yogurt mixture in an even layer over top of salmon.

4. Roast salmon until cooked through and flakes easily with a fork, 20 to 25 minutes. Turn oven to broil and broil until golden if desired, about 3 minutes.

Serve salmon with cilantro, pickled onions, and lemon wedges.


Tandoori Salmon
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