NEW ORLEANS —
Crispy Hawaiian Shrimp
Ingredients
1 cup flour
3 Tbsp. smoked paprika, divided
1 Tbsp. garlic powder
2 tsp. cumin
1 tsp. onion powder
24 jumbo shrimp, peeled and deveined
Creole seasoning
4 Tbsp. vegetable oil, divided
4 Tbsp. butter
5 garlic cloves, minced
2 green onion, sliced
kosher salt and pepper to taste
2 cups chopped pineapple for serving
rice for serving
Directions
In a shallow bowl combine flour, 2 tablespoons paprika, garlic powder, cumin, and onion powder and whisk together.
Lightly season shrimp with Creole seasoning on both sides. Carefully dredge each shrimp in flour mixture until fully coated. Shake off any excess coating so each shrimp is only covered in a thin layer of flour mixture.
Place shrimp onto a baking sheet lined with a cooling rack.
Place a large skillet over medium-high heat and add 2 tablespoons of oil.
Add half the shrimp into the hot skillet and pan-fry for about 2 minutes on each side.
Transfer back onto the cooling rack, add remaining oil to skillet, and repeat with remaining shrimp.
Once all shrimp have been pan-fried and placed back onto the cooling rack, clean the skillet.
Place cleaned skillet back over medium-high heat and melt butter. Add remaining paprika and garlic to melted butter and saute for 30 seconds. Add all shrimp back to skillet and toss together until all shrimp is well coated. Saute for 2 to 4 minutes or until all shrimp have just cooked through. Lightly season with salt and pepper.
Place a bed of rice onto a plate or platter with some bite-sized chunks of pineapple. Pour crispy, garlic-butter shrimp and any excess butter over rice and pineapple and finish with green onions.