Want a taste of Hawaii? Garlic Shrimp is just like you'll find on the islands. Slow roasted garlic, ginger and chili's combine for the best shrimp plate.
Prep Time 10minutes
Cook Time 30minutes
Total Time 40minutes
Author Souper Chef Deb
1/2cupchopped garlicyou can purchase pre-chopped garlic!
1Fresno chiliseeded, membranes removed and finely minced
1teaspoonlime1 zest and the lime juiced
1poundshrimpdeveined, shells removed and rinsed
1cupjasmine ricecooked according to package directions.
Make sure the shrimp is deveined and clean well, rinse and pat dry - set aside. Chop the garlic, mince the ginger, chili & cilantro.
Next begin roasting the garlic & spices. Add the butter and canola oil to a large skillet over low heat. When the butter has melted, add the garlic, ginger and chopped chili. Continue cooking this on low and stirring occasionally for 20-30 minutes. Do not get in a hurry and turn up the heat. Roasting garlic slowly mellows the flavor of the garlic and makes it sweet and delicious. If you try and cook it more quickly the garlic will become bitter and that's definitely not what you are going for. Additionally, half a cup chopped garlic sounds like a lot, but do yourself a favor and cheat just this once and purchased the pre-chopped garlic (not minced!).
Cook the rice according to package directions. When cooked, fluff with fork and set aside.
Increase the heat to medium and add the shrimp in one layer across the pan. When pink on the first side 2-3 minutes, flip them over and cook the second side of the shrimp. About 5 minutes total.
When the shrimp are cooked, remove the pan from the heat. Add the zest & juice of the lime, cilantro and soy sauce. Toss to coat evenly. Wa-la - you are done! Serve over cooked rice and with some fruit for a delicious, healthy meal.