About
Hawaiian garlic shrimp is made by crushing whole garlic cloves (skin-on) in a mortar and pestle to release the wonderful aroma and oils from the garlic cloves. The crushed garlic is then slowly sautéed in butter and oil until nicely brown and crispy. Large skin-on shrimp is sautéed with soy sauce and fish sauce and then tossed in the lovely toasted garlic. Serve as is or with cauliflower rice.
Ingredients
- 24 ounce aquastar reserve raw shrimp 26-30
- 7 clove garlic, fresh
- 2 tablespoon butter
- 2 tablespoon avocado oil
- 3 large scallions
- 1 tablespoon fish sauce (nam pla or nuoc mam)
- 1 tablespoon tamari sauce
- 1 tablespoon brown sugar replacement by swerve
Instructions
- If using frozen shrimp, fully thaw the shrimp and remove any excess water with paper towels. Crush whole garlic cloves with skins on in a mortar and pestle until they are broken up into minced sized pieces.
- In a large nonstick saute pan, combine the butter and avocado oil and heat over medium heat until melted. Add the crushed garlic and turn the heat down to low. Continuously stir the garlic and saute them until golden brown and toasted. Remove the garlic from the pan to a plate and set aside.
- Add shrimp and cook until half pink. Add the soy, fish sauce and brown sugar sweetener.
- Cook until fully pink and then add the reserved toasted garlic. Stir and top with thinly sliced scallions. Serve immediately!
Nutrition Facts
- Servings: 4
- Calories: 249.3kcal/541.2kJ (per serving)
- Fat: 13.4g (per serving)
- Carbs: 3.5g (per serving)
- Protein: 26.8g (per serving)
