| | Fried Egg Garlic Shrimp

Author / John

You made it Sunday, our rest day of the week. Take a day off, sleep in and rest up for tomorrow.

If you have some free time and want to make an amazing meal, try the Fried Egg Garlic Shrimp. When I was in college, my training partner Drake Parker was from the Kaneohe (west shore of Oahu, Hawaii). I spent the summer with his family and got to see Hawaii through a local’s eyes, and this is where I developed my love of Poi and plate lunch. Garlic shrimp is a plate lunch staple in Hawaii and the west side of Oahu is world famous for shrimp trucks serving garlic shrimp. Since I only get to Hawaii every so often, I had to create a recipe that pays homage to those days. And the egg on top, is just for good measure.



Fried Egg Garlic Shrimp

4 lb White Shrimp, deveined
8 oz extra virgin olive oil
1 stick of butter, salted
5 heads fresh garlic
3 lemons
1 1/2 teaspoons ea salt
1 1/2 teaspoons fresh pepper
1/4 teaspoon Old Bay Seasoning
1/8 paprika
3/4 cup white wine
Whole egg (1 for each plate served)
1 teaspoon coconut oil

PREP: Garlic Sauce

Start by cutting the tops off 2 heads of garlic to expose the cloves. Pour four teaspoons of olive oil on the garlic heads and roast at 400 F till soft (approximately 35 minutes). When it cools, squeeze the garlic into a bowl. Mash with another teaspoon of olive oil and put it aside because this our sauce.

PREP: Fried Egg

Once shrimp is cooking on final approach, heat another small skillet and toss coconut oil in. Once the coconut oil pops, crack egg into the pan and cook sunny side up.


Start with the remaining 2 heads of garlic, mincing then into cloves. Heat one large skillet over medium-low. Add the olive oil, 1/2 stick of butter, and minced raw garlic. Cook the garlic on low until softens. Then add the wine, roasted garlic, salt, pepper, Old Bay, paprika, remaining butter, and the juice of 2 lemons. Continue to cook on med-low until the mixture thickens. Layer the shrimp in the pan, and turn the heat to medium cooking the shrimp for 3 to 5 minutes. Once the shells have turned pink, flip them. Turn the shrimp over and cook for another 2 to 3 minutes. Turn off the heat and allow the carry over heat of the sauce to finish the shrimp. Do not over cook or they get tough and nasty. Toss and stir shrimp into garlic sauce.

Serve with white rice, lemon wedges and egg on top, and as always, this serves one.


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John Welbourn is CEO of Power Athlete and Fuse Move. He is also creator of the online training phenomena, Johnnie WOD. He is a 9 year veteran of the NFL. John was drafted with the 97th pick in 1999 NFL Draft and went on to be a starter for the Philadelphia Eagles from 1999-2003, appearing in 3 NFC Championship games, and for starter for the Kansas City Chiefs from 2004-2007. In 2008, he played with the New England Patriots until an injury ended his season early with him retiring in 2009. Over the course of his career, John has started over 100 games and has 10 play-off appearances. He was a four year lettermen while playing football at the University of California at Berkeley. He graduated with a bachelor's degree in Rhetoric in 1998. John has worked with the MLB, NFL, NHL, Olympic athletes and Military. He travels the world lecturing on performance and nutrition for Power Athlete. You can catch up with John as his personal blog on training, food and life, Talk To Me Johnnie and at Power Athlete.


  1. wulfgar on September 29, 2015 at 9:00 am

    omg, I just had the wife make this
    i literally just ate 7lbs of food.

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