Big Island Garlic Butter Shrimp

🥘 Ingredients

• butter
  4 tbsp
• cilantro
  ½ ounce
• cooking oil
  2 tsp
• cornstarch
  2 tbsp
• flour
  2 tbsp
• garlic
  4 clove
• garlic powder
  2 tsp
• jasmine rice
  1.5 c
• lime
  1 unit
• paper towels
• paprika
  2 tsp
• pepper
• pineapple
  8 oz
• salt
• scallions
  4 unit
• shrimp
  20 oz
• sugar snap peas
  8 oz
• sweet thai chili sauce
  4 oz
• water
  1 c

🍳 Cookware

• small bowl
• small pot
• medium bowl
• large pan
• slotted spoon

1. 

   1

   Wash and dry all produce. Drain pineapple , reserving juice in a small bowl ; roughly chop the pineapple.

   pineapple: 8 oz
2. 

   2

   In a small pot , combine jasmine rice , chopped pineapple, reserved pineapple juice, half the garlic powder , water , and a pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ⏱️ 15 minutes to ⏱️ 18 minutes . Keep covered off heat until ready to serve.

   jasmine rice: 1.5 c, garlic powder: 2 tsp, water: 1 c, salt
3. 

   3

   While rice cooks, thinly slice garlic . Trim and remove strings from sugar snap peas . Trim scallions , then cut crosswise into 1-inch pieces. Quarter lime . Roughly chop cilantro .

   garlic: 4 clove, sugar snap peas: 8 oz, scallions: 4 unit, lime: 1 unit, cilantro: ½ ounce
4. 

   4

   In a medium bowl , combine flour , cornstarch , paprika , remaining garlic powder, and a pinch of salt and pepper . Rinse shrimp under cold water, then pat dry with paper towels . Add to bowl with flour mixture and toss to coat.

   flour: 2 tbsp, cornstarch: 2 tbsp, paprika: 2 tsp, salt, pepper, shrimp: 20 oz, paper towels
5. 

   5

   Heat a large drizzle of cooking oil and 2 TBSP butter (4 TBSP for 4 servings) in a large pan , preferably nonstick, over medium heat. Once butter has melted, add sliced garlic and cook, stirring constantly, until fragrant and lightly browned, ⏱️ 1 minutes to ⏱️ 2 minutes . Using a slotted spoon , transfer garlic to a plate lined with paper towels. Reserve pan with garlic butter.

   cooking oil: 2 tsp, butter: 4 tbsp
6. 

   6

   Increase heat under pan with garlic butter to medium high. Once garlic butter is hot enough that a pinch of flour mixture sizzles when added to pan, add coated shrimp and cook, stirring occasionally, until golden and almost cooked through, ⏱️ 2 minutes to ⏱️ 3 minutes . Add snap peas and scallions; cook, stirring occasionally, until veggies are tender and shrimp is cooked through, ⏱️ 2 minutes to ⏱️ 3 minutes more. Stir in sweet thai chili sauce and cook, stirring constantly, until everything is coated, ⏱️ 1 minutes .

   sweet thai chili sauce: 4 oz
7. 

   7

   Fluff rice with a fork; stir in juice from one lime wedge and as much cilantro as you like. Taste and season with salt if needed. Divide rice and garlic shrimp and snap peas between bowls in separate sections. Sprinkle everything with crispy garlic and serve with any remaining lime wedges on the side.
8. 8

   Shrimp are fully cooked when internal temperature reaches 145 degrees F.