In Hawaii, one of their famous dishes is garlic shrimp. It’s at nearly all the food trucks and lots of restaurants have their own spin. Even I made my own version. And while it is good, we decided to mix it again and really make it our own. Hubs got some locally made jelly at the farmer’s market the other day and we decided it was the kick to bring our garlic shrimp up a notch.
All you need is some shrimp, some paprika, some chili, some spicy jelly (ours is passionfruit habenero), a couple cloves of garlic, and half a stick of butter.
First, let the butter and garlic heat up in a pan. While the butter is melting, stir around the garlic to create a sauce. While this is happening, put your shrimp in a plastic bag and add equal parts paprika and chili powder. Shake well to coat and then place in the pan. Let the shrimp start to cook in the butter garlic sauce.
Flip the shrimp over and let cook for a few more minutes. When the shrimp is just about done, add a heaping spoonful of your jelly. Continue to cook until the sauce thickens and the shrimp are done. To serve, we had rice on the side and some baby bok choy that I sauteed in butter and garlic salt.
- 1 cup shrimp
- 1-2 teaspoons paprika
- 1-2 teaspoons chili powder
- 3-4 garlic cloves
- 1/2 stick butter
- 1-2 tablespoons pepper jelly
- rice for serving
- Mince garlic cloves and cut butter into small pieces. Add to a pan and heat until butter is melted and garlic starts to cook.
- Place shrimp in a plastic bag and add equal parts paprika and chili powder. Shake well to coat.
- Put shrimp in the pan and start to cook on one side. Flip after 5 minutes.
- Continue to cook until shrimp is almost done. Add your pepper jelly.
- Cook until shrimp is done and the sauce thickens.
- Serve with rice.
Do you like shrimp? What’s your favorite way to eat it?