American · Lunch
Hawaiian Garlic Shrimp Plate
A North Shore Oahu food truck classic, shell-on shrimp sautéed in an outrageous amount of butter and garlic, served over steamed white rice with lemon wedges.
$$
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
520Calories
36gProtein
20gFat
45gCarbs
1gSugar
1gFiber
680mgSodium
215mgChol
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Instructions
1
Prep
Pat 500g shrimp dry with kitchen paper. Toss with smoked paprika, salt, and pepper. Finely mince 8 garlic cloves. Chop 2 tbsp fresh parsley. Have 400g cooked rice and 120g butter ready.
2
Sear
Heat 2 tbsp olive oil in a large skillet over high heat until smoking. Add shrimp in a single layer, cook 90 seconds without moving until pink and lightly charred on one side. Flip and cook 60 seconds until just cooked through.
3
Saute
Reduce heat to medium, add 120g butter and minced garlic. Cook 2 minutes stirring constantly until garlic softens and becomes fragrant without browning. Toss shrimp 30 seconds until fully coated and glossy.
4
Plate
Divide rice between two plates, arrange shrimp on top, pour all garlic butter from pan over shrimp. Scatter parsley over and serve with 2 lemon wedges alongside each plate.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 500g (17.6 oz) large shell-on raw shrimp
- 400g (14 oz) cooked white rice
- 120g (4.2 oz) unsalted butter
- 8 garlic cloves
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh flat-leaf parsley
- 4 lemon wedges