Hawaiian Garlic Shrimp with Sweet Onion Salad
On the dinner agenda tonight: Hawaiian garlic shrimp with loads of butter, fresh garlic, and a sweet onion salad to go along with it.
Servings: 4
Ingredients
- 2 sweet onions
- 1/2 cup finely chopped parsley
- Kosher salt and freshly ground black pepper
- Juice of 1 lemon divided
- 1 tablespoon paprika
- ½ tablespoon garlic powder
- ½ cup all-purpose flour
- 1 pound shell-on jumbo shrimp dried on paper towels and deveined
- ½ cup unsalted butter cubed and divided
- ½ cup finely chopped garlic
- 1 tablespoon neutral oil such as avocado oil, canola oil, or vegetable oil
Instructions
- Finely slice your onion, or by using a mandolin. Transfer to a mixing bowl and toss with chopped parsley, salt, pepper, and 1/2 of your lemon juice. Set aside.
- In a large mixing bowl, toss together paprika, garlic powder, salt, pepper, and flour. Add in your shrimp and toss to coat.
- In a large skillet, add your butter and melt until glistening on medium-low heat. Add your garlic and let it slightly turn golden, but you don’t want any dark brown color on here, about 2 to 3 minutes. Transfer this butter-garlic sauce to a bowl.
- Add your oil to the pan and bring the heat up to medium-high heat. When hot, add in your floured shrimp, turning to coat until the shrimp gets cooked throughout and starts to pick up a golden crust from the flour, about 2 to 3 minutes per side. Do this in batches if needed.
- When your shrimp are cooked, add back in your garlic sauce and toss to combine until glossy and saucy! Season with salt.
- Plate and serve with your sweet onion salad, alongside lemon wedges with your other half lemon.
Nutrition
Calories: 322kcal | Carbohydrates: 26g | Protein: 4g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 18mg | Potassium: 272mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1573IU | Vitamin C: 8mg | Calcium: 47mg | Iron: 2mg