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Juicy, plump shrimp swimming in a rich, buttery garlic sauce, served with fluffy white rice and a creamy macaroni salad. A taste of Hawaii's North Shore food trucks right in your kitchen!
For 4 servings
Prepare the Macaroni Salad: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook for 10-12 minutes, or until very tender (slightly past al dente is key for authentic texture). Drain well and rinse with cold water to stop the cooking process. Set aside.
Mix the Mac Salad Dressing: In a large bowl, whisk together the mayonnaise, milk, apple cider vinegar, sugar, grated onion, grated carrot, salt, and black pepper until smooth and creamy.
Combine and Chill Mac Salad: Add the cooled macaroni to the dressing bowl. Stir gently until the pasta is evenly coated. Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours, to allow the flavors to meld and the pasta to absorb the dressing.
Cook the Rice: While the macaroni salad is chilling, cook the rice according to your preferred method (rice cooker or stovetop). Keep it warm until ready to serve.
Prepare the Shrimp: Pat the shrimp completely dry with paper towels. In a shallow dish, whisk together the all-purpose flour, paprika, cayenne pepper, 1 tsp salt, and 0.5 tsp black pepper. Add the dry shrimp to the flour mixture and toss until each piece is lightly and evenly coated.
Cook the Garlic Shrimp: In a large skillet over medium heat, melt the butter with the olive oil. Add the minced garlic and cook for 30-60 seconds until fragrant and lightly golden, being careful not to burn it. Increase the heat to medium-high. Shake off any excess flour from the shrimp and add them to the skillet in a single layer. Cook for 1-2 minutes per side, until they turn pink and curl into a 'C' shape. Work in batches if necessary to avoid overcrowding the pan.
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Juicy, plump shrimp swimming in a rich, buttery garlic sauce, served with fluffy white rice and a creamy macaroni salad. A taste of Hawaii's North Shore food trucks right in your kitchen!
This hawaiian recipe takes 40 minutes to prepare and yields 4 servings. At 1364.37 calories per serving with 51.42g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Finish the Sauce: Remove the skillet from the heat. Stir in the fresh lemon juice and chopped parsley, tossing to coat the shrimp in the garlic butter sauce.
Assemble the Plate Lunch: On each of the four plates, place two scoops of warm rice and one generous scoop of the chilled macaroni salad. Divide the hot garlic shrimp among the plates, spooning any extra garlic butter sauce from the pan over the shrimp and rice. Serve immediately with a lemon wedge on the side.
Increase the cayenne pepper to 1/2 teaspoon or add a pinch of red pepper flakes to the garlic butter sauce for extra heat.
This garlic butter sauce is also delicious with scallops or bite-sized pieces of chicken breast.
Sauté some sliced mushrooms or bell peppers in the pan before adding the garlic for extra nutrients and flavor.
Use your favorite gluten-free elbow pasta for the salad and dredge the shrimp in a gluten-free all-purpose flour blend or cornstarch.
Shrimp is packed with high-quality protein, which is essential for building and repairing tissues, making enzymes and hormones, and supporting muscle mass.
A single serving of shrimp provides a significant amount of selenium, a powerful antioxidant that helps protect cells from damage, supports immune function, and is crucial for thyroid health.
Garlic contains the compound allicin, which has been studied for its potential to help lower blood pressure and cholesterol levels, contributing to better cardiovascular health.
This is a hearty and indulgent meal. A single serving is estimated to have between 950 and 1150 calories, primarily from the butter, mayonnaise, and rice. It's best enjoyed as a satisfying treat.
While delicious, it is high in calories, saturated fat, and refined carbohydrates. It's not considered a health food but can be part of a balanced diet when eaten in moderation. The shrimp and garlic do offer nutritional benefits like protein and antioxidants.
Absolutely! The macaroni salad is actually better when made at least a few hours ahead, or even the day before. This gives the pasta time to absorb the creamy dressing and for the flavors to meld together.
Large or jumbo shrimp (about 16-25 per pound) work best as they remain juicy after cooking. You can use fresh or frozen shrimp; just be sure to thaw frozen shrimp completely and pat it very dry before cooking.
Yes, many authentic Hawaiian garlic shrimp recipes use shell-on, head-on shrimp. The shells add a tremendous amount of flavor to the sauce. It's messier to eat, but many find it worth the effort!