Ingredients

The following ingredients have 4 Servings
  • 1 1/2 heads fresh garlic (minced)
  • 6 tbsp unsalted butter
  • 1/4 cup mochiko or all purpose flour
  • 1 tbsp paprika
  • 1/2 tsp cayenne pepper (or more to taste)
  • 1/2 tsp salt (or more as needed)
  • 3-5 tbsp olive oil
  • 1 lb extra large or jumbo shrimp (shell on, deveined) (21/25 or 16/20)
  • 1 tsp finely chopped fresh parsley ((optional))
  • 1 lemon (sliced)

Instruction

  • Add garlic and butter to a large skillet. Cook on medium heat until butter is melted and garlic turns golden brown. Pour garlic butter sauce out into a bowl and set aside.
  • In a small bowl, add flour, paprika, cayenne pepper, salt. Whisk to evenly combine. Pour flour mixture into a large ziploc bag.
  • Pat dry the shrimp with paper towel. Place shrimp into bag, seal, and shake until shrimp are evenly coated in flour mixture.
  • Add 3 tbsp of olive oil to your skillet. Bring to medium heat. Place shrimp into skillet, keeping them to a single layer without overlap. Cook a few minutes on each side until shrimp are completely cooked. Add more olive oil if your skillet begins to get dry.
  • Pour garlic butter sauce over shrimp. Toss and stir few times until shrimp are evenly coated in sauce. Garnish with parsley. Remove from heat and serve immediately with lemon slices and rice (or rice substitute)