Hawaiian Garlic Shrimp

Ingredients

• 1.5 lblarge shrimp, peeled$16.42
• 8 eachgarlic cloves, minced$1.67
• 6 tbspunsalted butter$1.13
• 1 tsppaprika$0.19
• 0.5 tspcayenne pepper$0.02
• 2 tbsplemon juice$0.19
• 2 cuplong-grain white rice$1.62
• 1 tspkosher salt$0.02
• 0.5 tspblack pepper$0.10
• 2 eachgreen onions, sliced$0.64
• Total for 4 servings$22.00

Most of the cost is large shrimp, peeled ($16.42) and garlic cloves, minced ($1.67). With oil, spices and staples already at home, the shop drops to about $20.17. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Pat the large shrimp dry with paper towels. In a mixing bowl, toss the shrimp with the kosher salt, black pepper, paprika, and cayenne pepper until evenly coated.
2. In a medium saucepan, combine the long-grain white rice and 3 cups of water. Bring to a boil over medium-high heat, cover tightly, reduce heat to low, and simmer for 15 to 18 minutes until tender and all water is absorbed; remove from heat and keep warm.
3. Melt the unsalted butter in a large skillet over medium heat. Add the minced garlic and cook for 1 to 2 minutes until fragrant and softened, watching closely so it does not brown.
4. Add the seasoned large shrimp in an even layer. Sauté over medium-high heat for 2 to 3 minutes per side until pink, opaque throughout, and lightly curled into a C-shape (145°F / 63°C internal temperature).
5. Remove the skillet from the heat, pour in the lemon juice, and toss the shrimp so the pan garlic butter coats them completely.
6. Fluff the cooked long-grain white rice and divide among plates. Top with the shrimp, spoon over the garlic butter sauce, and garnish with the sliced green onions.