Garlic Shrimp Recipe
4 pieces of Kauai shrimp with a side of chili oil mayonnaise
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Ingredients
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Shrimp
Chili Oil Mayonnaise (side)
Finishing & optional
Method
Shrimp
Prepare shrimp
Pat the Kauai shrimp dry with paper towels. Season both sides lightly with 1 tsp kosher salt and 1/4 tsp freshly ground black pepper. Let rest at room temperature for 5 minutes while you prepare other ingredients.
Heat pan
Place a medium nonstick or stainless steel skillet over medium-high heat. Add 1 tablespoon extra-virgin olive oil and allow it to heat until shimmering but not smoking (about 30–45 seconds).
Cook shrimp
Add the seasoned shrimp to the hot skillet in a single layer (do not overcrowd). Cook for about 1.5 to 2 minutes on the first side without moving so a golden sear forms. Flip each shrimp and add 2 tablespoons unsalted butter and 2 tablespoons minced garlic to the pan. Tilt the pan slightly and spoon the melted butter and garlic over the shrimp as they finish cooking for another 1 to 1.5 minutes, until the shrimp are opaque, pink, and just firm (internal temperature ~120–130°F for medium).
Finish
Remove the skillet from heat. Squeeze 1 tablespoon fresh lemon juice over the shrimp and sprinkle with 1 tablespoon chopped parsley. Spoon any garlic-butter from the pan over the shrimp. Transfer shrimp to a serving plate and keep warm.
Chili Oil Mayonnaise (side)
In a small bowl combine 1/4 cup mayonnaise, 1 tablespoon chili oil, 1/2 teaspoon Sriracha (optional), 1/2 teaspoon rice vinegar or lemon juice, 1/4 teaspoon sugar, 1/8 teaspoon salt, and 1/2 teaspoon very finely grated or minced garlic. Whisk thoroughly until smooth and slightly glossy. Taste and adjust seasoning or heat: add more chili oil or Sriracha for heat, or a bit more vinegar for brightness.
Cover the sauce and refrigerate for at least 10 minutes to allow flavors to meld while the shrimp cook (can be made up to 24 hours ahead). Stir again before serving.
Assembly & Serving
Arrange the 4 garlic shrimp on a small warmed plate. Place a tablespoon to two of chili oil mayonnaise at the side (adjust amount to taste) or serve in a small ramekin. Garnish with the extra chopped parsley and serve with lemon wedges on the side for additional brightness.
Serve immediately while shrimp are hot. Leftover shrimp, if any, can be chilled and used cold on salads or sandwiches; mayo will keep refrigerated for 3–4 days.