Hawaiian Inspired Garlic Shrimp

I’ve been having some nostalgic feelings of our Hawaii home. Hawaii is always my happy place, as this is where I met the love of my life. During this time of uncertainty, I’m grateful to be able to spend time with the hubby and my little one. I’ve also been finding some comfort through cooking. I know this is not an easy time for everyone, and I feel the same way. Although temporary, let me take you guys through this scrumptious Hawaiian inpired shrimp recipe! I hope you guys enjoy it!

Time: 20 minutes

Ingredients

1/2 pound Shrimp (about 11-12 shrimps. It is best to use fresh shrimp, I bought some local shrimps)

4 tbp butter (1/2 stick)

1 tbp oil (olive oil, avocado oil or coconut oil are good options)

1/2 tbp mochiko flour (any kind of flour will do)

1/4 onion

4 cloves of fresh garlic (minced. I used 2 cloves here, but I would definitely recommend using 4 cloves or more!)

1/4 tsp fresh ginger (minced)

1/4 tsp salt (I used hawaiian salt here)

1/8 tsp black pepper

1/4 tsp hot pepper (spicy level is up to personal preference. I mixed hot chili pepper with some korean hot chili pepper.)

1/2 lemon

Few leaves of parsley (optional, for garnish)

Peel 1/2 pound of shrimp skin off, and use a knife to slit the back to remove any resedue. Then give it a good rinse with cold water and drain.

Mince 4 cloves or more into the shrimp bowl. I only had 2 cloves left but I would definitely use more garlic next time!

Add in 1/4 tsp salt. I used Hawaiian salt here. It was given to us by a dear friend a few years ago, and we have been have savoring it for special dishes=P

Add in 1/4 chopped onion, 1/4 tsp fresh minced ginger, 1/8 tsp black pepper.

Add in 1/2 tbp mochiko flour or any flour your have. You may add in the 1/4 tsp hot chili at this time. Give the mixture a good toss.

On a skillet, put 4 tbp butter (half a stick) and 1/2 tbp oil on medium heat. Since I didn’t have enough avocado oil at the time, I mixed in some coconut oil and it ended up tasting great! If you don’t like the coconut flavor, stick to avocado oil.

Cook the shrimp about 2-3 minutes on each side. You know the shrimp is done once it has turned a nice orange color. You can also cut one of the shrimps to see if it comes out firm to make sure it is finished cooking.