Hawaiian Garlic Shrimp

1 . Stage

If 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. 

2 . Stage

Toss shrimp with 2 teaspoons oil and season with salt, pepper, paprika, and cayenne. Marinate in the refrigerator, 20 minutes. 

3 . Stage

Sprinkle shrimp with rice flour and toss until fully coated. 

4 . Stage

In 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. 

5 . Stage

Remove 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. 

6 . Stage

Serve over rice with lemon wedges. Spoon over remaining garlic butter