Hawaiian Garlic Shrimp Recipe
Get ready to transport your kitchen straight to the breezy shores of Oahu with this irresistible Hawaiian Garlic Shrimp. Each bite features plump, tender shrimp seared in a rich garlicky butter and finished with a sprinkle of fresh lemon—truly the essence of Hawaii’s North Shore packed onto your very own plate. If you’ve ever dreamed of recreating the food truck magic at home, you’re in for a treat that’s big on flavor yet incredibly easy to prepare.
Ingredients You’ll Need
Ingredients You’ll Need
The magic of Hawaiian Garlic Shrimp lies in its simplicity—each ingredient is carefully chosen to amplify flavor and create that signature golden crust. Let’s take a quick look at what you’ll need and why each plays a crucial role in crafting this iconic shrimp dish.
- Shrimp: Large shrimp with tails on hold the most flavor and cook up beautifully tender, just like the Hawaiian food trucks serve.
- Garlic: Six cloves might sound bold, but it’s the star of the show and delivers that craveable, aromatic punch.
- All-purpose flour: Coats every shrimp for a perfectly crispy exterior that soaks up the savory garlic butter.
- Paprika: Adds rich color and a subtle smokiness that makes every bite pop.
- Cayenne pepper (optional): Delivers just a hint of heat—add more or less to suit your taste buds.
- Salt: Essential for seasoning every layer and bringing out the sweetness of the shrimp.
- Black pepper: Rounds out the flavor with just the right amount of earthy spice.
- Butter: Don’t hold back—generous butter makes the sauce lusciously rich and coats every shrimp.
- Olive oil: Blending oil and butter helps prevent scorching while still adding flavor and sheen.
- Lemon wedges: A squeeze of fresh lemon at the end brightens up the entire dish and balances the richness.
- Chopped parsley (optional): Adds a fresh touch and a splash of color right before serving.
- Cooked white rice: The classic base that soaks up every drop of that mouthwatering garlic butter sauce.
How to Make Hawaiian Garlic Shrimp
Step 1: Season and Coat the Shrimp
Start by mixing your flour, paprika, salt, black pepper, and optional cayenne in a small bowl—this blend transforms into the crispy, flavor-packed coating that makes Hawaiian Garlic Shrimp unforgettable. Toss the cleaned, tail-on shrimp in the mixture, making sure every curve and crevice is dusted with that savory goodness.
Step 2: Sauté the Garlic
Melt the butter with olive oil in a large skillet over medium heat. As soon as the butter is bubbling and aromatic, add your minced garlic and let it sizzle for about 30 seconds. Stir gently and keep a sharp eye—too much time and the garlic can go from perfect to burnt in a flash.
Step 3: Cook the Shrimp
Lay the seasoned shrimp in the skillet in a single layer. Cook them for 2 to 3 minutes per side, flipping when the underside turns golden and slightly crispy. As they cook, spoon that fragrant garlic butter over the shrimp to build layers of rich, aromatic flavor.
Step 4: Serve and Savor
Once every shrimp is perfectly pink and cooked through, slide them off the heat. Serve immediately over steamy white rice, drizzling all the garlicky skillet juices over the top. A few lemon wedges and a sprinkle of chopped parsley is the final touch to make this Hawaiian Garlic Shrimp complete.
How to Serve Hawaiian Garlic Shrimp
Garnishes
A generous shower of chopped parsley instantly increases the color and freshness of the dish, while lemon wedges brighten each bite with their tangy burst. Don’t underestimate the power of a simple garnish—these finishing touches make Hawaiian Garlic Shrimp truly sing!
Side Dishes
Classic white rice is a must for soaking up that irresistible garlic butter sauce. For something a little special, try serving with a tangy pineapple coleslaw, grilled corn, or a wedge of Hawaiian sweet bread for an authentic island-inspired meal.
Creative Ways to Present
Channel the spirit of a North Shore shrimp truck by serving your Hawaiian Garlic Shrimp straight from a parchment-lined tray, or pile it high into a bowl for an ultra-comfort feast. For entertaining, skewer the shrimp for party-perfect bites, or turn the leftovers into a zesty seafood taco.
Make Ahead and Storage
Storing Leftovers
Let your Hawaiian Garlic Shrimp cool completely, then transfer any leftovers to an airtight container and refrigerate. It’s best enjoyed within 1–2 days to preserve that delicate, just-cooked flavor and crispy bite.
Freezing
For longer storage, freeze cooled shrimp in a sealed bag or container. They’ll keep well for up to two months—just note that the texture may be a bit softer once thawed, but the bold garlicky flavor remains!
Reheating
To recapture that fresh-off-the-skillet magic, warm leftover shrimp gently in a skillet over low heat, adding a bit more butter or a splash of water if needed. Microwave reheating works in a pinch, but for the best results, skillet is king!
FAQs
Can I use frozen shrimp for Hawaiian Garlic Shrimp?
Absolutely! Thaw frozen shrimp fully and pat them dry before coating and cooking. This helps you achieve that crispy, golden crust that makes this dish shine.
How spicy is this recipe with the cayenne pepper?
The cayenne adds just a subtle heat, but you’re in control—use less for a mild kick or bump it up for a spicy North Shore surprise! Either way, the flavor of Hawaiian Garlic Shrimp will still be the star.
What’s the best way to peel and devein shrimp?
Hold the shrimp by the tail and gently remove the shell, leaving the final segment attached. Use a small knife to cut a shallow line along the back and pull out the vein for perfectly prepped shrimp every time.
Can I make Hawaiian Garlic Shrimp dairy-free?
Yes! Swap the butter for plant-based margarine and use all olive oil. You’ll still capture the garlic and spice, with just a slightly different richness in the final dish.
Can I double the recipe for a crowd?
Definitely. The recipe scales up beautifully—just be sure to cook the shrimp in batches so they sear (not steam), then combine them in the skillet at the end with all that tasty garlic butter.
Final Thoughts
There’s something truly magical about the aromas and flavors of Hawaiian Garlic Shrimp—every batch feels like a mini vacation. Whether you’re reminiscing about island travels or craving a fresh, flavorful meal, I promise this recipe will deliver a little slice of paradise right to your table. Give it a try, and let yourself be swept away!
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Hawaiian Garlic Shrimp Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the tropical flavors of Hawaii with this delicious Hawaiian Garlic Shrimp recipe. Succulent shrimp coated in a flavorful garlic butter sauce, served over fluffy white rice – a perfect blend of savory and buttery goodness!
Ingredients
Ingredients for Hawaiian Garlic Shrimp:
- 1 pound large shrimp (peeled and deveined, tails on)
- 6 cloves garlic (finely minced)
- ½ cup all-purpose flour
- 1 tablespoon paprika
- ½ teaspoon cayenne pepper (optional)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 tablespoons butter
- 2 tablespoons olive oil
- lemon wedges (for serving)
- chopped parsley (optional for garnish)
- cooked white rice (for serving)
Instructions
- Prepare the Seasoned Flour: In a small bowl, combine flour, paprika, cayenne pepper, salt, and black pepper. Toss the shrimp in the seasoned flour until well coated.
- Cook the Shrimp: Heat butter and olive oil in a large skillet over medium heat. Add garlic, sauté until fragrant. Cook shrimp for 2–3 minutes per side until pink and crispy. Spoon garlic butter over the shrimp as they cook.
- Serve: Remove from heat and serve over white rice with lemon wedges and parsley.
Notes
- For authentic flavor, use lots of fresh garlic and butter.
- This dish is inspired by the popular North Shore food truck-style shrimp in Hawaii.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 plate with rice
- Calories: 380
- Sugar: 1 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 26 g
- Cholesterol: 190 mg
