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
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
Parsley for garnishing (optional)
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.