I’ll make this quick. The inspiration behind this dish came from a food truck in LA called Shrimp Daddy. Pre-Covid, it was located inside Smorgasburg–a strip of outdoor food vendors that only locals and professional grub hunters are privy to. Once everything returns to normalcy, I highly recommend you stop by and sample the original Hawaiian-Style Garlic butter Shrimp that I fell in love with. This of course is merely my copy-cat rendition, but it’s pretty darn close in my opinion!
What makes the shrimp so yummy? Well besides the obvious can’t-lose flavor profile that is garlic butter, it’s the fact that these shrimp are cooked in their shells so they don’t lose a bit of their shrimpy flavor. Yes, you can devein them, but leave them in tact otherwise. They are flour coated with a heavy blend of spices (smoked paprika, cumin, onion powder and salt), then tossed in a garlic butter & brown sugar bath. I added a ton of red chili flakes to mine because I really embrace the extra heat.
What to serve with? Most typically offer it in a pineapple bowl with macaroni salad and coconut rice for the island theme. I served mine with fresh mango and coconut rice (which is super easy to make.) You boil the rice as you would most others, except you do it with a can of coconut milk instead of water.
Oh and heads up….
If you are in the Irvine, CA area and ever want this dish catered or prepared fresh to order, hit my girl @MamaGsKitchenOC on instagram. She’s mastered this dish and can supply all your garlic shrimp needs plus more.
Glad to be back!