Hawaiian Shrimp Scampi with Macadamia Nuts
A tropical twist on classic shrimp scampi, this dish features succulent shrimp sautéed in garlic butter with a hint of lemon, finished with the delightful crunch of toasted macadamia nuts.
🧂 Ingredients
- 1.5 lbs Large shrimp(peeled and deveined)
- 1/2 cup Macadamia nuts(chopped and lightly toasted)
- 4 tbsp Butter
- 2 tbsp Olive oil
- 5 cloves Garlic(minced)
- 2 tbsp Lemon juice(freshly squeezed)
- 1/4 cup White wine (optional)
- 1/4 tsp Red pepper flakes(optional, for a hint of heat)
- 1/4 cup Fresh parsley(chopped, for garnish)
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
If macadamia nuts are not already toasted, toast them in a dry skillet over medium heat for 3-5 minutes until fragrant and lightly golden. Be careful not to burn them. Set aside.
- 2
Pat the shrimp dry with paper towels. Season with salt and black pepper.
- 3
In a large skillet, melt the butter with olive oil over medium-high heat.
- 4
Add the minced garlic and red pepper flakes (if using) to the skillet and sauté for about 30 seconds until fragrant.
- 5
Add the shrimp to the skillet in a single layer. Cook for 1-2 minutes per side, until pink and opaque. Do not overcook.
- 6
Pour in the lemon juice and white wine (if using). Let it simmer for about 1 minute, scraping up any browned bits from the bottom of the pan.
- 7
Stir in most of the toasted macadamia nuts, reserving some for garnish. Toss to coat the shrimp.
- 8
Serve immediately, garnished with fresh parsley and the remaining toasted macadamia nuts. This dish is excellent served over rice or pasta.
💡 Pro Tips
- ✓Ensure your skillet is hot before adding the shrimp to get a good sear.
- ✓Fresh lemon juice makes a significant difference in flavor.
- ✓Toasting the macadamia nuts enhances their flavor and texture.
🔄 Variations
- Add a splash of coconut milk for a creamier sauce.
- Include a pinch of cayenne pepper for more heat.
- Serve with a side of pineapple salsa for a sweet and savory contrast.