Hawaiian Garlic Shrimp (Shrimp Daddy Copycat)

So I initially posted this on my blog when I first went live, but I didn't like how my pictures turned out so today I gave it another try. I tweaked some of the ingredients because the last time was too salty for my liking. This dish is definitely a crowd pleaser.

Ingredients

• 1.5 lbs of large shrimp -- skin on

• Flour

• 2 eggs

• 3/4 tbsp Old Bay Cajun seasoning

• 1.5 tbsp vegetable oil

• 1/4 tbsp sugar

• 1/4 tbsp black pepper

• 1 tbsp paprika

• 1/4 stick of butter

• 10 chopped garlic cloves (the more the better in my opinion)

• Lemon slices -- your preference

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Preparation

*swipe to see process pics*

1. Clean shrimp. Batter the shrimp with shell on using eggs and flour.

2. You can deep fry, but I pan fried -- Add the oil to a pan and cook the shrimp on each side. *this his how the crunchy skin forms!* Remove shrimp from the pan when it's cooked.

3. Since I have a small pan, I had to repeat this step 3x to actually finish cooking the shrimp. So during each batch, I applied new oil to coat each round of shrimp.

4. Wipe your pan down with a paper towel. Add butter onto your pan and lots of chopped garlic! Let sizzle and keep stirring. Add old bay Cajun seasoning, paprika, salt, sugar and black pepper — it should be slightly thickened sauce.

5. (Note: if you have a large pan and it permits you to fit all the shrimp, then you can do it all at once. But I had to break this up into 3 rounds once again).

6. Add the shrimp back into the pan and toss around to coat the outer layer of the shrimp for 5 minutes. Eat up!

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Tips:

• This dish is meant to be eaten WITH the shell on! (it's weird at first, but it's pretty bomb)

• Serve with rice and Furikake seasoning on top.

• Squeeze some lemon slices if you want it zestyyyy.