Ingredients
1 lb. shell-on or shelled shrimp
1/4 c. plus 2 tsp. extra-virgin olive oil, divided
kosher salt
freshly ground black pepper
1 tsp. paprika
1/4 tsp. cayenne
3 tbsp. rice flour
6 tbsp. butter
12 cloves garlic, minced
Cooked white rice, for serving
Lemon wedges, for serving
Preparation
Step 1If using shell-on shrimp: Use a pair of kitchen shears to cut lengthwise about halfway into the shrimp, without cutting through the tail. (The shell will still be on the shrimp, but the vein will be exposed.) Devein, pat dry, and place in a large bowl. Step 2Toss shrimp with 2 teaspoons oil and season with salt, pepper, paprika, and cayenne. Marinate in the refrigerator, 20 minutes. Step 3Sprinkle shrimp with rice flour and toss until fully coated. Step 4In a large skillet over medium-high heat, heat remaining ¼ cup oil until shimmering. Add shrimp in a single layer (working in batches if necessary) and fry until shrimp are pink and rice flour is golden, 2 to 3 minutes per side. Transfer to a paper towel-lined plate. Step 5Remove oil from skillet and wipe clean. Melt butter over medium heat until it begins to foam, then add garlic. Cook, stirring constantly, until fragrant and golden, 2 to 3 minutes. Add shrimp and toss until fully coated. Step 6Serve over rice with lemon wedges. Spoon over remaining garlic butter
Out of the gate you might see the recipe and think, “Why are the shells still on the shrimp? I’m just going to peel them and I won’t get any of the seasoning on the shells!” In response I’ll say that shrimp shells are in fact edible when cooked like in this recipe and for many (myself included) it adds a crunchy texture that genuinely delicious. However this recipe would also totally work with shell off shrimp, they just may take a little less time. However you eat it though, we hope you try these little garlic bombs and let us know how you think they came out in the comments below!
