Revolutionize Nutrition brings you delicious, original macro-friendly recipes to include in your weekly meal prep rotation! These recipes are FLAVOR PACKED and will assist you on your health, nutrition, fat loss, and body transformation journey! Enjoy!
Aloha butter and garlic lovers... and beware vampires!
This recipe was inspired by the INSANELY delicious garlic shrimp from Giovanni’s Shrimp Truck in Hawaii. After experiencing their delectable butter and garlic smothered shrimp, I KNEW I had to recreate it. I needed all of the savory taste, while reducing the fat. I’m patting myself on the back for this one… I nailed it! And I KNOW you are going to love this recipe just as much as I do. As you will see in the video… I honestly had no words after biting in to that first shrimp. My tastebuds and my mind exploded, and I had to excuse myself from the camera and go back for more! I’m also aware that I need to find my apron, because my shirt was covered in food by the end of this video 😂
Enjoy our newest original Rev Recipe: Hawaiian Garlic Shrimp
Makes 4 servings of shrimp.
Note: Macros do not include rice and asparagus and are calculated for shrimp only. In addition, more butter = more sauce. However, I really tried to keep the fats low. Hence, not as much butter sauce.
Fat: 12 grams
Carbohydrates: 9 grams
Protein: 26 grams
1 pound raw jumbo shrimp, deveined tail on
2 tablespoons gluten-free flour
2 teaspoon paprika
1 teaspoon salt
1 teaspoon black pepper
18 large garlic cloves, minced
1/3 stick of salted butter. (Note: You can opt for unsalted butter if you are trying to reduce sodium levels. Note this may have an effect on the flavor.)
1 TBSP salted butter, separate
Fresh parsley, chopped, to garnish
Defrost and rise shrimp. Pat dry and gently squeeze out any excess water with paper towels.
Mince 18 fresh cloves of garlic and set aside. (Note: there are devices to make mincing faster and easier. I decided to go old school with it as in the video 😂 Also, you CAN purchase garlic that is already minced, however I wanted this to be as fresh as could be for the BEST flavor. And it did NOT disappoint. Worth it!)
Place the flour, paprika, salt, and black pepper in a bowl. Add shrimp to the bowl and evenly coat the shrimp with the flour mixture. Discard any left over mixture. Set the shrimp aside.
In a large pan, melt 1/3 stick of butter on medium heat in a large pan. Once the butter has melted, add the chopped garlic to the melted butter, and cook for 2 to 3 minutes, mixing occasionally, until you see the garlic has turned light golden. DO NOT BURN THE GARLIC! It will ruin the flavor.
Remove the garlic sauce from the pan and set aside.
Add 1 TBSP butter to the pan. Once heated, add your coated shrimp to the pan. Cook the shrimp over medium high heat for 2 to 3 minutes on each side. You may need to cook the shrimp in batches to avoid overcrowding the pan.
Once shrimp are cooked through, pour the garlic sauce over the shrimp in the pan. Stir gently to combine.
Remove from heat, plate and garnish with parsley.
Serve with rice and veggie of your choice. I paired my Hawaiian Garlic Shrimp with Jasmati rice (blend of jasmine and basmati), and fresh steamed asparagus.
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