Aloha! to you, delicious Hawaiian food!
Not only is this dish vibrant and rich in color, it is also delightful for your taste buds.
For the Hawaiian Garlic Shrimp I found inspiration on TheRecipeCritic from Alyssa Rivers. I had to play with the shrimp quantity to make sure each portion has enough protein even after the shrimp shrinks post thawing and cooking. I also added proportionally half of the fat in the original version and will probably try to reduce it further next time I make it. Lastly, I used a soft margarine instead of butter - for less saturated fat and an equally great taste. In case you're worried about the amount of garlic: don't. All this garlic is cooked and you will not be left with a funky taste for hours and hours after you eat.
I also wanted a Hawaiian salad on the side - to make for a complete meal and was lucky to find CookingHawaiianStyle's Hooulu Alina Salad by Jesse Lipmans. I adapted this a bit and look at the final result! Also: this salad is great even if the mango you find is not perfectly ripe - if anything you'll enjoy the extra tang.
I pinned a couple of tips that I use for peeling garlic and mangoes to the weekly board in Pinterest/SmartnutritionRox. Check them out if this something you think may help you out.
This recipe is part of the 2020 - Week 26 Menu -Tropical Foods. Look under Menus for the other recipes of the series or Subscribe to our mailing list and receive complete weekly menu ideas with everything from the grocery shopping list to all standardized recipes in a menu, as well as an organized Order of Cooking list to save you time in the kitchen.
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