A little over a year ago Ryan and I took the most amazing trip to Oahu, Hawaii. I’m lucky enough to have one of my best friend’s live there (hey, Lo!) so it was the perfect excuse to make the trek 🙂 And we’re so glad we did – it’s hands down one of our favorite places we’ve ever been. The sunsets, the mountains, the ocean, the island vibe….it’s all so magical! Don’t these pictures look like postcards?! I swear I took these pictures myself. Just goes to show when the scenery is exquisite, any novice photographer can get a great shot.
And of course, we had some really really good food. Isn’t that part of the fun of traveling?? Trying new food is one of our favorite past times, and one of the best things we had was the garlicky, buttery shrimp found at the many famous food trucks on the North Shore. The two we tried were from Macky’s and Giovanni’s. Both were incredible, but we loved how Macky’s came with a little salad and fresh chunk of pineapple on the side – ahhhh, perfection!
We devoured it so quickly I didn’t even get a picture of it at Macky’s 🙁 And we were even more excited to dive in at Giovanni’s that we didn’t take any pics at all! But below are pics from Gal Meets Glam, an awesome travel and fashion blog where she wrote about her visit to Giovanni’s.
Source: Gal Meets Glam
You guys, I crave this shrimp all the time. And since it’s a bit expensive to hop on a plane every time I get the hankering, I had to try and remake it. So this is my version of Hawaiian Garlic Butter Shrimp. This is by no means an exact copycat version of the amazing shrimp we had from Giovanni’s or Macky’s, but it is quite delicious and super simple and fast to make. All you need is 15 minutes!
Start by cooking the rice. I use a mini rice cooker – just throw in 2 cups of uncooked rice with 4 cups of water, set on cook, and let it be.
Next, mince the garlic cloves finely. Heat a large pan over medium-low heat. Add the olive oil and butter. Once the butter has melted completely, add the minced garlic to the pan. Turn heat up to medium. Stir the garlic around for a minute, making sure it doesn’t burn. Then add the shrimp in one layer on top of the garlic. If you can’t fit all of the shrimp in one layer, just cook in two batches.
Sprinkle the shrimp with the kosher salt and black pepper. Let cook for 2-3 minutes then flip over. Allow to cook for another 2-3 minutes until pink/orange color and cooked all the way through.
Sprinkle some dried parsley on top and toss to combine. And that’s all she wrote! Incredibly easy, incredibly delicious..
Serve with the cooked white rice, and make sure to spoon some of that garlicky-buttery goodness over the shrimp for good measure. Ta-da!
- 2 cups jasmine rice, cooked according to packaging
- 2 pounds EZ peel shrimp (31-40 count per pound, or bigger)
- 12-15 garlic cloves, minced finely
- 8 Tablespoons unsalted butter
- 6 Tablespoons extra virgin olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Dried parsley leaves, for garnish
- Cook the rice according to instructions on the package.
- Mince the garlic cloves finely.
- Heat a large pan over medium-low heat. Add the olive oil and butter. Once the butter has melted completely, add the minced garlic to the pan.
- Turn heat up to medium. Stir the garlic around for a minute, making sure it doesn't burn.
- Add the shrimp in one layer on top of the garlic. Sprinkle the shrimp with the kosher salt and black pepper.
- Let cook for 2-3 minutes then flip over. Allow to cook for another 2-3 minutes until pink/orange color and cooked all the way through.
- Sprinkle some dried parsley on top and toss together.
- Serve with the cooked white rice, making sure to spoon some of the garlic butter sauce over the shrimp.
- Tip: In all of my recipes when I list butter, I always use regular unsalted butter. But for this recipe I like using Smart Balance or Earth Balance, which is a dairy free butter substitute. It adds a really nice flavor to the dish.