Hawaiian Garlic Shrimp Recipe

Nothing says “island vibes” like a plate of Hawaiian garlic shrimp, sizzling with buttery, garlicky goodness. This dish takes me back to a sunny afternoon on Oahu’s North Shore, where I first tried it from a food truck parked by the beach. The shrimp were so flavorful, I couldn’t stop talking about them for weeks! Now, this recipe is my go-to when I want to bring a little tropical magic to my kitchen. It’s quick, packed with flavor, and perfect for sharing with family or friends.

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The Story Behind This Recipe

During that Hawaii trip, I became obsessed with the garlic shrimp plates from local food trucks. The crispy, juicy shrimp coated in a rich garlic-butter sauce were unlike anything I’d had before. Back home, I spent a few evenings experimenting in the kitchen, trying to capture that same magic. After a bit of tweaking (and a lot of taste-testing), I landed on this version. It’s become a family favorite, especially when we’re craving something special but don’t have hours to spend cooking.

Why You’ll Love This Hawaiian Garlic Shrimp

Bursting with Flavor: Garlic, butter, and a hint of lemon create a sauce that’s downright addictive.
Fast and Easy: Ready in about 20 minutes, it’s perfect for quick dinners or impressing guests.
Authentic Island Taste: Feels like a North Shore food truck meal, right at home.
Versatile: Serve it over rice, with a side salad, or even in tacos for a fun twist.

Ingredients

You don’t need a long list to make this dish shine. Here’s what I use to keep it simple and delicious:

1 lb large shrimp, peeled and deveined (tails on for that food truck vibe)
6 garlic cloves, minced
4 tbsp unsalted butter
2 tbsp olive oil
1/4 cup all-purpose flour
1 tsp paprika
1/2 tsp cayenne pepper (optional, for a little kick)
Juice of 1 lemon (about 2 tbsp)
1/4 tsp black pepper
1/4 tsp salt (adjust to taste)
2 tbsp fresh parsley, chopped (for garnish)
Lemon wedges (for serving)

Instructions

This dish comes together in a flash, so prep everything beforehand. Here’s how I make it:

Prep the Shrimp: Pat the shrimp dry with paper towels—this helps them get nice and crispy. In a shallow bowl, mix the flour, paprika, cayenne (if using), and black pepper. Lightly coat the shrimp in the flour mixture, shaking off any excess.
Cook the Garlic Butter: In a large skillet, melt 2 tbsp butter with the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant but not browned—keep stirring to avoid burning!
Cook the Shrimp: Add the coated shrimp to the skillet in a single layer. Cook for 2-3 minutes per side until they turn pink and slightly golden. Don’t overcrowd the pan; cook in batches if needed.
Finish the Sauce: Add the remaining 2 tbsp butter and lemon juice to the skillet. Stir to coat the shrimp in the garlicky, buttery sauce. Taste and add a pinch of salt if needed. Cook for another minute to meld the flavors.
Serve It Up: Transfer the shrimp to a serving plate, drizzle with any pan sauce, and sprinkle with fresh parsley. Serve with lemon wedges on the side and a big scoop of steamed rice to soak up all that goodness.

Tips for the Best Hawaiian Garlic Shrimp

Here are a few secrets I’ve learned to make this dish extra special:

Use Fresh Garlic: It’s the star of the show, so fresh cloves make a big difference over pre-minced.
Don’t Overcook the Shrimp: They cook fast, so watch closely to keep them juicy and tender.
Adjust the Heat: Skip the cayenne for a milder flavor, or add more for extra spice.
Serve Immediately: The shrimp are best hot and crispy, so dig in right away!

Nutritional Information (Per Serving)

Based on 4 servings, here’s a rough estimate:

Calories: ~300 kcal
Protein: 24g
Fat: 18g
Carbohydrates: 8g
Fiber: 1g
Sodium: ~400mg (varies with salt)

Note: These are approximate values—check your ingredients for exact numbers.

Serving Suggestions

This garlic shrimp is a star on its own, but I love serving it over sticky white rice to catch every drop of that buttery sauce. Pair it with a simple green salad or some grilled pineapple for a true Hawaiian feel. Feeling creative? Tuck the shrimp into soft tortillas with a little slaw for some island-style tacos. It’s also great with a side of Hawaiian mac salad if you want the full plate-lunch experience.

Storage and Reheating

Leftovers are rare with this dish, but if you have some, store them in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat with a splash of water to loosen the sauce. Avoid the microwave if you can—it can make the shrimp rubbery. I don’t recommend freezing, as the texture of the shrimp doesn’t hold up well after thawing.

Final Thoughts

This Hawaiian Garlic Shrimp recipe is like a little piece of paradise on your plate. It’s quick, flavorful, and always a hit at my table. Whether you’re dreaming of a beachside meal or just need a fast dinner idea, this dish delivers. Give it a try and let me know how it goes! Drop a comment below or share a photo of your shrimp—I’d love to see your take on it. Happy cooking!