This dish is loosely based on those bomb ass shrimp truck plates in Hawaii. I’ve only had the pleasure of enjoying this type of dish at food festivals in California, but every time I’ve had a bite, it’s like a little taste of heaven. This shrimp dish is rich, salty, sweet, and savory…it’s also perfect served with some cauli rice and furikake seasoning.
- 1 quarter stick of unsalted butter
- 1 tablespoon of avocado oil
- 4 tablespoons of minced garlic
- 1 splash of dry white wine
- 2 tsp paprika
- 1 tsp salt
- 1 tsp pepper
- 1 tsp of monkfruit sweetener
1. Melt butter on a medium heat pan with oil. Add minced garlic and cook until fragrant. Add dry white wine. Cook on low/medium until golden and then remove from heat.
2. Season about a half pound of shrimp with paprika, salt, pepper, and monkfruit sweetener.
3. Throw the shrimp on a hot pan and cook all the way through. Pour the garlic sauce on top of the shrimp and toss the shrimp around.
4. Sprinkle cauli rice with furikake seasoning and top it will the shrimp.