Prep 10 mins
Cook 12 mins
This recipe is inspired by the shrimp served off of the food trucks along Oahu, Hawaii's North Shore.
- 3 1⁄2 ounces all-purpose flour
- 1 tablespoon sweet paprika
- kosher salt, to taste
- 1 lb extra-jumbo shrimp, peeled deveined patted dry
- 3 tablespoons virgin coconut oil
- 10 large garlic cloves, coarsely chopped
- 1⁄2 cup sake or 1⁄2 cup dry white wine
- 1 1⁄2 ounces cold unsalted butter, cut into 3 pieces
- 1⁄3 cup fresh cilantro, rough chopped
- 1 tablespoon fresh lemon juice
- hot cooked rice, as needed
- In a shallow bowl, combine the flour, paprika and 1 1/2 tsp salt. Lightly dredge the shrimp in the mixture, shaking off the excess. Set aside.
- Heat a large heavy skillet over medium-low heat. Add the oil, garlic and a pinch of salt. Cook, stirring, until the garlic is tender (about 2 minutes). Using a slotted spoon, remove and reserve the garlic, leaving the oil in the pan.
- Turn the heat up to medium high and add the shrimp in a single layer. Cook undisturbed for 2 minutes, then flip and cook until nearly opaque in the center, 1 to 2 minutes more. Add the sake and 1/2 tsp salt and cook, flipping the shrimp once, until the liquid is reduced by half (about 3 minutes).
- Add the butter and the reserved garlic, and cook, swirling the pan, until the sauce is emulsified. Remove from the heat, add the cilantro and lemon juice and toss to combine. Season to taste with salt and serve.
- Serve over two scoops of hot white rice North Shore style.