This Garlic Butter Shrimp recipe is a play on the iconic Hawaiian garlic butter shrimp that can be found at food trucks and local restaurants. The extra crispy jumbo shrimp soaks up the delicious garlic butter sauce that is sweet and savory.
Garlic butter shrimp is a must have dish every time I go to Hawaii, but since travel is at halt right now, why not bring the flavors of the island to me?!
I’ve tried so many variations of garlic butter shrimp, but I always love the ones that are super simple but packed with so much. I’m talking about the garlicky the better. Now with the garlicky-ness comes a balance of other flavors because it needs to all work together for this simple dish to work!
WHAT YOU’LL NEED FOR THE GARLIC BUTTER SHRIMP:
- Large deveined shrimp –the larger the better.
- Potato starch or cornstarch are the preferred coating for the shrimp. Tapioca flour works too if you’re a Paleo purest.
- Garlic cloves –the main ingredient! The more the better but it’s totally your call.
- Ghee for those who are dairy free and/or paleo or butter –get the good stuff!
- Coconut aminos is a paleo soy sauce replacement but you can use regular soy sauce or tamari which is gluten free.
- Honey brings the sweetness to the dish.
- Ginger brings a freshness and a little bite to everything.
HELPFUL TIPS AND TRICKS TO GET THE BEST GARLIC BUTTER SHRIMP:
- Please trust me when I say it’s WAY better if you keep the shell on the shrimp. The shell is totally edible when it’s properly cooked. Plus the shell will help with the sauce sticking to the shrimp. If you’re still not into the shell on, then make sure you get nice big jumbo shrimp, but the best garlic butter shrimp I’ve had always had the shell on.
- I recommend placing the cooked shrimp on a wired rack over a baking sheet. This will ensure the shrimp stays crispy.
- If you’re using coconut aminos be sure to add kosher salt to the dish. Coconut aminos tends to be on the sweeter side. So you want to add the salt to balance out the flavors.
This recipe is delicious on it’s own as an appetizer or you can serve it with rice and macaroni salad to get the full experience. Doesn’t matter how you have them, you just gotta make them!
If you do, be sure to tag me on Instagram. I love seeing your recreations!
Garlic Butter Shrimp (Gluten Free with Paleo Options)
- 1 lb large shrimp deveined but shell-on
- 1 cup potato starch or cornstarch or tapioca flour
- avocado oil
- 10 garlic cloves roughly chopped
- 3 tbsp ghee or butter
- 4 tbsp coconut aminos or soy sauce or tamari
- 3 tbsp honey
- 1 tbsp grated fresh ginger or 1 tsp ground ginger
- sesame seeds (optional)
- sliced green onions (optional)
- furikake (optional)
Pat shrimp dry and then toss in potato starch until full coated. Shake off excess.
Preheat a large skillet over medium-high heat with enough avocado oil covering the bottom of the skillet and is ¼ inch high.
Once oil is hot add in the shrimp (do not overcrowd) and cook on each side for 2-3 minutes or until golden brown and cooked through.
Remove shrimp and place on a paper towel lined plate or on top a cooling rack over a baking sheet (this method will ensure the shrimp stays crispy).
Remove the oil from the skillet turn the heat down to medium, add the butter, and garlic.
Saute for 1-2 minutes or until garlic is fragrant and have soften.
Next add in the coconut aminos, honey, and ginger. Stir until the sauce reduces and has slightly thicken.
Turn the heat up to medium-high, toss in the shrimp, and mix until shrimp is coated with the sauce and heated through.
Serve and garnish with sesame seeds, sliced green onions and furikake.
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