Hawaiian Garlic Shrimp

Step 1

Mince the 4 garlic cloves until the pieces are smaller than a grain of rice—about the size of pencil-tip dots.

Step 2

Using the side of your knife or a microplane, finely grate the 1 tablespoon of fresh ginger into a small pile, then chop any larger bits until the texture is fine and wet.

Step 3

Place a 12-inch skillet over medium-high heat and add the 2 tablespoons of olive oil.

Step 4

When the oil shimmers and slides quickly when you tilt the pan, about 90 seconds, add the minced garlic and grated ginger, stirring constantly for 30 seconds until fragrant.

Step 5

Add the 1 pound of shrimp to the pan in a single layer and cook without stirring for 2 minutes until the bottoms turn opaque pink.

Step 6

Flip each shrimp over using tongs, then cook for another 1–2 minutes until the other side is opaque pink and the shrimp feel firm to a poke.

Step 7

Pour in the 2 tablespoons of soy sauce and the 0.33 cup of pineapple juice, then stir gently to coat all the shrimp, about 30 seconds.

Step 8

Taste a piece of shrimp—it should be tender and cooked through (no translucent centers). If needed, simmer for another 30 seconds.