Hi guys!
Let’s get into the Garlic Shrimp recipe I’m about to share- that I had in Hawaii!!
Traveling to Hawaii was definitely a lovely memory that I will be chasing for my life time.
And while I was in Hawaii, we had SO MUCH FOOD, as usual. Poke, garlic shrimp, udon, poke, garlic shrimp, udon… Seriously, I will never get tired of their fresh yet hearty flavors.. LOVED it!!
Garlic shrimp is definitely my new go-to menu now for dinner or small gathering, because it’s very easy and quick to make without no prep time!! YAY!
Let’s get started!!
What I like to do for my garlic shrimp is pound whole bulb of garlic in a pestle and mortar. 1 bulb of garlic is about 10 to 13 garlic cloves. You can chop it also, if you prefer.
Heat a large skillet over low heat and add butter and oil. Let butter melt completely then add pounded garlic.
Cook the garlic low and slow, until the garlic is golden brown crispy about 4 to 6 minutes.
Meanwhile, mix fish sauce, soy sauce and palm sugar in a mixing bowl and set aside.
You could use honey or maple syrup instead of palm sugar!
Remove the crispy garlic and place on a paper towel lined plate and set aside.
Increase heat to high the now-empty pan, add shrimp and pour the sauce. I used jumbo size shrimp from Costco, head off and deveined. Stir fry the shrimp with the sauce until shrimp is fully cooked, about 2 to 3 minutes.
Sprinkle in the green onion, chili and 3/4 of crispy garlic. Sprinkle remaining crispy garlic right on top as garnish.
Serve with lemon wedges or squeeze right on top right before serve!
Enjoy!
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- 1 Tbsp fish sauce
- 1 Tbsp soy sauce
- 2 Tbsp palm sugar, honey or maple syrup
- ½ tsp black pepper
- 3 Tbsp unsalted butter
- 3 Tbsp vegetable oil
- 1 bulb of garlic, peeled and pounded or chopped (approximately 10 to 13 garlic cloves)
- 2 lb jumbo shrimp, head removed and deveined
- 2 green onions, chopped
- 2 thai chili, chopped (optional)
- Lemon wedges
- Mix all the ingredients for the sauce in a mixing bowl and set aside.
- Heat a large skillet over low heat and add butter and oil. Let butter melt completely then add pounded garlic. Cook the garlic low and slow, until the garlic is golden brown crispy about 4 to 6 minutes.
- Remove the crispy garlic and place on a paper towel lined plate and set aside.
- Increase heat to high the now-empty pan, add the shrimp and pour the sauce. Stir fry the shrimp with the sauce until shrimp is fully cooked, about 2 to 3 minutes.
- Sprinkle in the green onion, chili and ¾ of crispy garlic. Sprinkle remaining crispy garlic right on top as garnish. Serve with lemon wedges or squeeze right on top right before serve!
2 comments
Could I use precooked shrimp for this?
Also…I’m a huge fan!!! I love you!!!
I won’t recommend precooked shrimp, the texture might end up tough. Maybe do all the steps without adding shrimp in the pan and just toss the cooked sauce in precooked shrimp? Hope this help!