Use scissors to cut the backs of the shrimp, then remove the vein. This time I left the shells on, but your shrimp will be easier to eat if you remove them.
Put the paprika powder into the flour and mix. Chop the carrots. Lightly sprinkle the salt into the shrimp.
Put the shrimp into the flour mixed with red bell peppers and coat.
Heat butter in a frying pan over medium heat, add the garlic, and melt the butter.
When the butter melts, add the shrimp and cook each side for 3 minutes, for a total of 6 minutes, over low heat. You only turn them over once. Season with some salt here.
Transfer the shrimp to a plate, garnish with the cilantro, and top with sauce to finish.
Story Behind this Recipe
I learned this from my husband who was born and raised in Hawaii.
If you cook this over high heat, the garlic will burn, so try to keep it set on low. This time, I kept the shells on, but if you remove them, they'll be easier to eat and you won't have to dirty your hands.