Garlic Shrimp with Lemon Butter Sauce: A Taste of Hawaii at Home🍤
If you’ve ever traveled to Hawaii—or even visited a tropical-themed restaurant like the ones at Universal Studios—you know that Garlic Shrimp is an absolute showstopper. For me, trying this dish as a university student was a revelation. I had never seen so much shrimp served in one sitting! It was innovative, bold, and delicious—a food memory that has stayed with me ever since.
Beyond the nostalgia, shrimp is a nutritional powerhouse: high in protein and low in fat, making this an indulgent-tasting meal that is actually quite healthy.
Why Vannamei (Whiteleg) Shrimp?
In Japan, Whiteleg shrimp are commonly known as Vannamei shrimp. They are perfect for this recipe because they are widely available at supermarkets and have a wonderful texture.
While cleaning and deveining shrimp takes a little “kitchen zen” and patience, it’s all part of the joy of cooking. That said, if you’re short on time, don’t hesitate to use pre-shelled shrimp—the flavor will still be incredible!
The Secret is in the Sauce
The soul of this dish is the Lemon Butter Sauce. Once the shrimp are cooked, the sauce is infused with their savory essence.
- Pro Tip: Pour the extra sauce over hot white rice to create an instant Shrimp Butter Rice.
- Variations: If you want a kick, add Cajun spices to the marinade! Making both a classic and a spicy version ensures you’ll never get bored.
Nutrition Facts; Garlic Shrimp
| Calories | Protein | Total Fat | Carbohydrates | Sodium |
| 566 kcal | 40.2 g | 39.5 g | 14.1 g | 2.8 g |
Ingredients (Serves 2); Garlic Shrimp
- Vannamei (Whiteleg) Shrimp: 250g (approx. 10 large shrimp)
- Cleaning Mix (☆): 8g Potato starch, 5g Vinegar, 200g Water
- The Marinade (★): 10g Garlic (minced), 2g Salt, 30g Olive oil, 0.5g Chili pepper, 20g Lemon juice
- For the Pan: 10g Butter, 20g White wine
- Garnish: Black pepper & fresh parsley (to taste)
Garlic Shrimp Cooking Instructions
- Prep the Shrimp: Peel the shrimp (tails on or off, your choice!). Make a shallow incision along the back to remove the black vein (sewata). This removes bitterness and ensures a clean flavor.
- Safety Tip: Snip the very tip of the tail in half; this prevents oil from splashing during frying.
- The “Deep Clean”: Rub the shrimp with the potato starch, vinegar, and water mixture. Rinse under cold running water and pat thoroughly dry with paper towels.
- Marinate: Roughly chop the garlic. Combine with the other ★ marinade ingredients and let the shrimp soak for at least one hour. (This is the time to add Cajun spices if you want extra heat!)
- Sauté: Remove the shrimp from the marinade (save the liquid!). Fry the shrimp in a pan until the garlic is fragrant and the shrimp surface is crispy. Keep the heat medium-low to ensure the garlic doesn’t burn.
- The Finish: Add the remaining marinade, butter, and white wine to the pan. Turn the heat to high and toss everything together until the sauce emulsifies and coats the shrimp beautifully.
- Serve: Plate it up and top with black pepper and parsley.
Serving Suggestion: Serve with a side of white rice to soak up that lemon butter goodness, or use a crusty baguette to dip into the sauce!
📖Related Link: Read the Japanese version of this article here! [ガーリックシュリンプ・レモンバターソース：自宅で味わうハワイの思い出]
コメント