Pin
Enjoy the sunny flavors of Hawaiian garlic shrimp straight from your own kitchen. Juicy shrimp sizzle in a buttery pan with loads of golden garlic and a splash of lemon. Every bite feels a little like you’re on vacation. My first plate of this dish came from an Oahu food truck, and I still dream about that sweet garlicky scent.
The first time I made Hawaiian garlic shrimp at home it turned a plain night into something special. Now whenever I want a burst of sunshine on my plate, this is what I cook.
Irresistible Ingredients
- Fresh parsley: chop up some flat-leaf for bright color and flavor
- Fresh lemon juice: squeeze a juicy lemon for that zesty pop
- Olive oil: keeps butter from burning and gives a little fruity kick — extra virgin’s best
- Unsalted butter: melts down for a silky sauce, go for European style if you can
- Salt and black pepper: grind it fresh for balance and toss in flaky salt for crunch if you like
- Cayenne pepper: sprinkle a little bit for soft heat and dial up if you want it spicier
- Paprika: brings smoky depth — Spanish paprika can be extra tasty
- All-purpose flour: gives shrimp a light tasty coating and helps sauce stick
- Fresh garlic: don’t be shy, use a whole head for the boldest flavor
- Extra large shrimp: fat, peeled, and deveined shrimp work best. Wild caught is next level
Easy-To-Follow Steps
- Finish it up and serve:
- After shrimp are just right, pull the skillet off the heat. Add lemon juice, toss it all together, sprinkle with parsley, and serve right away — don’t forget to spoon that buttery sauce over the top!
- Sear shrimp:
- Spread shrimp in one layer in the pan — let them sit, don’t fuss! Two minutes on one side for golden edges. Flip and give them another two minutes until pink and opaque.
- Sauté garlic:
- Drop the garlic into melted butter and olive oil over medium heat. Stir a ton so it gets fragrant fast without burning. This is what brings all the flavor magic.
- Coat your shrimp:
- Sprinkle flour, paprika, cayenne, salt, and pepper over the shrimp in a big bowl. Use your hands to mix it all up so everything sticks and there aren’t any dry bits.
- Get shrimp ready:
- Blot shrimp super dry with a paper towel and toss them in a large bowl. That’s the way to get a gorgeous golden sear in the pan!
Pin
Paprika makes everything taste a little bit smokier — it reminds me of Hawai‘i beach cookouts. I’d throw this together with my cousin on warm summer nights, and just a whiff of garlic brings me back to those smiles.
Storing Leftovers
Pop leftover Hawaiian garlic shrimp into a sealed container in the fridge for up to two days. Reheat slowly in a skillet on low so the shrimp stay soft. Save any extra garlic butter and use it to dip bread or pour over veggies later — it’s so good.
Smart Swaps
No paprika? Toss in a dash of chili powder. Out of cayenne? Red pepper flakes will do. Dried parsley works if you’re missing fresh. Want a tropical vibe? Go half butter and half coconut oil instead of all butter.
Tasty Pairings
Serve your Hawaiian garlic shrimp on fluffy coconut rice or plain steamed jasmine. Grab baguette or some sourdough to scoop up all that saucy goodness. For an island spin, add pineapple salsa or grilled corn on the side.
Pin
About This Dish
This shrimp dish got its fame from Oahu’s North Shore and their food trucks. That buttery, garlicky sauce is pure island comfort — often served over rice for plate lunch. It’s a mix of local sunny tastes and juicy shrimp you won’t want to stop eating.
FAQs About the Recipe
- → How can I get the shrimp to brown up just right?
Make sure you dry the shrimp really well with paper towels before tossing them in anything. Get your pan hot before adding the shrimp, so they brown and don’t steam.
- → Could I swap in frozen shrimp if I want?
For sure! Thaw all the way, then blot off any water. Too much moisture stops them from getting nicely browned.
- → Is there anything besides butter I can use?
If you want to go lighter, just use olive oil instead—though butter brings the smooshy, rich flavor. Or try ghee if you have it.
- → What’s tasty to eat alongside this?
Coconut rice, plain rice, crunchy bread, or a fresh salad all soak up the garlicky sauce and go great with the shrimp.
- → How do I keep garlic from getting too dark?
Keep your heat on medium and stir the garlic all the time, just 30 seconds will do it. If it turns brown, take it off the heat so it doesn't get bitter.