Hawaiian Garlic Shrimp

In a bowl, mix the dry seasoned dredge ingredients together and add shrimp. Toss and make sure every shrimp is coated.

Add enough neutral oil to a pan to cover the surface of the pan and heat it up over medium heat (see notes). Once the oil is hot enough, add the shrimp and cook for 2-3 minutes on each side or until it's crispy and golden brown. Cook in batches and don't overcrowd the pan. Set aside for later.

Let the oil cool slightly and then transfer the oil in the pan to a bowl, leaving about 1-2 tbsp of in the pan or use a new pan. Over medium low heat, add butter and if you're using a new pan, add 1-2 tbsp of neutral oil as well. Once the butter melts, add minced garlic.

Let it cook for 3-4 minutes or until right before it turns golden brown-- stirring often so the garlic doesn't burn. Add the seasonings and turn down the heat to low. Stir until everything is well combined and turn off heat. 

Immediately add shrimp and coat it with the garlic butter sauce. Serve with white rice and lemon wedge. Enjoy!