A succulent recipe consisting of crunchy shrimps served with rice.
Prep time: 45 minutes Total time: 45 minutes Yield: 4 people
INGREDIENTS
- 1 lb. shell-on or shelled shrimp
- 1/4 c. plus 2 tsp. extra-virgin olive oil, divided
- kosher salt
- freshly ground black pepper
- 1 tsp. paprika
- 1/4 tsp. cayenne
- 3 tbsp. rice flour
- 6 tbsp. butter
- 12 cloves garlic, minced
- Cooked white rice, for serving
- Lemon wedges, for serving
INSTRUCTIONS
- Step 1
If using shell-on shrimp: Use a pair of kitchen shears to cut lengthwise about halfway into the shrimp, without cutting through the tail. (The shell will still be on the shrimp, but the vein will be exposed.) Devein, pat dry, and place in a large bowl. - Step 2
Toss shrimp with 2 teaspoons oil and season with salt, pepper, paprika, and cayenne. Marinate in the refrigerator, 20 minutes. - Step 3
Sprinkle shrimp with rice flour and toss until fully coated. - Step 4
In a large skillet over medium-high heat, heat remaining ¼ cup oil until shimmering. Add shrimp in a single layer (working in batches if necessary) and fry until shrimp are pink and rice flour is golden, 2 to 3 minutes per side. Transfer to a paper towel-lined plate. - Step 5
Remove oil from skillet and wipe clean. Melt butter over medium heat until it begins to foam, then add garlic. Cook, stirring constantly, until fragrant and golden, 2 to 3 minutes. Add shrimp and toss until fully coated. - Step 6
Serve over rice with lemon wedges. Spoon over remaining garlic butter
Tips & Notes.
- if you plan on using shell on shrimps go for softer-shelled ones so they’re not as much of a problem to de-vein and to eat
