Ingredients
- Shrimp:
- 1 lb peeled shrimp (tails on or off)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp cornstarch
- 1/2–1 tsp cayenne pepper (to taste)
- 1 tsp crushed peppercorns
- Garlic butter sauce:
- 5 tbsp butter
- 3–4 cloves garlic, finely minced
- 1–2 tbsp olive oil (for frying)
- 1 small handful fresh basil leaves, roughly torn or chopped
- 2–3 pineapple rings or slices, cut into small pieces
- Optional: a squeeze of lemon or lime
Potatoes & onions:
- 2 medium potatoes, very thinly sliced
- 1 small onion, very thinly sliced
- Salt and pepper to taste
- 1–2 tbsp oil (for frying potatoes)
Prep the shrimp
- Pat the peeled shrimp dry with paper towels.
- In a bowl, toss shrimp with salt, black pepper, cornstarch, cayenne pepper, and crushed peppercorns.
- Set aside to marinate while you prep everything else.
Prep the vegetables
- Thinly slice the potatoes (as thin as you can—almost like chips).
- Thinly slice the onion.
- Cut the pineapple slices into small bite‑size pieces.
- Roughly tear or chop the basil leaves.
Crisp the potatoes
- Heat 1–2 tbsp oil in a large pan over medium‑high heat.
- Lay the thin potato slices in a single layer (work in batches if needed).
- Sprinkle with a little salt and pepper.
- Cook until golden and crisp on one side, then flip and crisp the other side.
- Remove to a plate and keep warm.
Start the garlic butter base
- In the same pan, lower the heat to medium.
- Add 3 tbsp butter and let it melt.
- Add the minced garlic and cook 30–60 seconds, stirring, until fragrant (don’t let it burn).
Cook the shrimp
- Turn heat back up to medium‑high.
- Add the seasoned shrimp in a single layer.
- Cook about 2 minutes on the first side until they start turning pink and slightly golden.
- Flip and cook another 1–2 minutes, just until opaque and cooked through.
- If the pan looks dry, add another 1 tbsp butter.
Add onions, spice, and pineapple
- Add the thinly sliced onion to the pan with the shrimp.
- Toss and cook 2–3 minutes until the onions soften slightly.
- Add the pineapple pieces and stir so they warm and pick up the butter and spices.
- Taste and adjust salt, pepper, and cayenne if you want more heat.
Finish with basil and extra butter
- Turn the heat down to low.
- Add the remaining 2 tbsp butter.
- Add the basil and gently toss everything together until the basil just wilts and the sauce is glossy.
Plate the dish
- Arrange the crispy potato slices on plates as a base.
- Spoon the shrimp, onions, and pineapple over the potatoes.
- Drizzle any extra garlic‑butter sauce from the pan over the top.
- Optional: finish with a squeeze of lemon or lime.
Serve
- Serve immediately while the potatoes are still crisp and the shrimp are hot.
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