Hawaiian Garlic Shrimp Recipe

If you’re craving that sun-kissed, roadside food truck experience at home, this Hawaiian Garlic Shrimp will absolutely transport you to Oahu’s North Shore! Imagine plump, juicy shrimp coated in a garlicky, buttery sauce with a whisper of heat—irresistibly simple, quick, and intensely flavorful.

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Ingredients You’ll Need

What I love most about Hawaiian Garlic Shrimp is how each ingredient truly shines—nothing fancy, yet each one is essential for that iconic flavor and texture. Gather up these simple items, and you’ll be amazed by the results.

• Extra large shrimp: Fresh or frozen is fine (just thaw first); bigger shrimp stay ultra-juicy and absorb more garlic butter.
• Fresh garlic: Nearly a whole head—don’t skimp! That’s what gives the sauce its punchy, aromatic character.
• All-purpose flour: Just a bit for dusting, which helps the spices and pan sauce cling to the shrimp.
• Paprika: Adds those gorgeous warm notes and a pop of color—smoked or sweet, your call!
• Cayenne pepper (optional): A touch brings gentle heat and depth—go easy or skip if you’re sensitive to spice.
• Salt and freshly ground black pepper: Don’t under-season—the right balance makes everything pop.
• Unsalted butter: The real star for that luscious sauce, making everything rich and irresistible.
• Olive oil: Helps prevent the butter from burning and creates a luxurious pan sauce.
• Fresh lemon juice: Adds brightness and keeps the dish from feeling heavy; a finishing squeeze makes magic.
• Minced fresh parsley (optional): For a fresh, herby finish and extra color.

Variations

This is one of those recipes that begs you to make it your own. Don’t hesitate to riff based on your cravings, what’s in the fridge, or dietary restrictions—the possibilities are endless!

• Try different spices: Swap paprika for smoked paprika or add a dash of Old Bay for a new flavor twist.
• Make it gluten-free: Use a cup-for-cup gluten-free flour mix, or skip the flour entirely for a lighter take (the sauce will still coat beautifully).
• Go dairy-free: Use a high-quality dairy-free butter for that same glossy finish—olive oil alone will work in a pinch but you’ll miss some richness.
• Add extra herbs: Try cilantro or Thai basil for a punchy, tropical spin that pairs perfectly with the garlicky shrimp.

How to Make Hawaiian Garlic Shrimp

Step 1: Prep and Season the Shrimp

Start by patting your shrimp very dry with paper towels—this helps them sear beautifully and keeps them juicy. Toss the shrimp in a bowl, then sprinkle with flour, paprika, cayenne, and plenty of salt and pepper. Toss them until each piece is glistening with spice (and a little anticipation!).

Step 2: Sauté Garlic in Butter and Oil

In a large nonstick skillet, melt the butter with olive oil over medium heat—this is how you get that dreamy, golden sauce for your Hawaiian Garlic Shrimp. Add all that glorious minced garlic and sauté just 30 seconds—it should smell fragrant but not browned (watch carefully, garlic burns quickly!).

Step 3: Cook the Shrimp

Add the seasoned shrimp in a single layer to the skillet. Let them cook undisturbed for about 2 minutes; you want the bottoms just turning pink and caramelized. Flip and cook on the other side for another 2 minutes until they’re just cooked through and plump—be careful not to overcook, or they can get rubbery!

Step 4: Finish and Serve

Take the pan off the heat and toss in the fresh lemon juice. Give everything a swirl so the citrusy brightness melds with the garlicky butter. If you’re feeling fancy, finish with a shower of chopped parsley. Pour the extra pan sauce right over the shrimp when serving—don’t let a drop go to waste!

How to Serve Hawaiian Garlic Shrimp

Garnishes

I love to finish Hawaiian Garlic Shrimp with a shower of bright parsley and maybe an extra sprinkle of cayenne for a pop of color. A couple of lemon wedges on the side let everyone add as much zing as they want. If you’re a garlic devotee, a pinch of finely minced fresh garlic adds a daring punch right before serving.

Side Dishes

This iconic dish absolutely begs to be served over fluffy white rice—classic Hawaiian style! Garlic butter soaks into the grains, turning every bite into heaven. For extra color and crunch, add a simple green salad or even buttered corn on the cob. Roasted plantains or a citrusy slaw are gorgeous tropical twists.

Creative Ways to Present

Go full food truck: pile the Hawaiian Garlic Shrimp high into takeout boxes with big lemon wedges and a side of sticky rice. Or, make it party-style—thread shrimp onto skewers, drizzle with sauce, and serve as irresistible finger food. They’re fantastic tucked into warm tortillas with cabbage slaw for a Hawaiian-inspired taco night.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have any Hawaiian Garlic Shrimp left, let it cool completely before stashing in an airtight container. It’ll stay fresh in the fridge for up to 2 days—the sauce may thicken, but that means extra flavor with every reheat!

Freezing

Hawaiian Garlic Shrimp is best enjoyed fresh, but if you need to freeze, lay cooked shrimp out on a baking sheet to freeze individually, then transfer to freezer bags. Freeze for up to 2 months. Keep in mind, the texture will be slightly less plump after thawing, but nothing a luscious pan-sauce can’t fix!

Reheating

For best results, reheat gently in a skillet over low heat with a splash of water or fresh butter to revive the sauce. Microwaving works too, but go in short bursts to avoid rubbery shrimp. Just don’t overcook—shrimp are always happiest when just warm through.

FAQs

Final Thoughts

There’s a reason Hawaiian Garlic Shrimp is legendary—it’s sunny, simple, and totally irresistible. Whether you’re reminiscing about an island getaway or just need something quick, bold, and delicious, give this dish a try—you might find yourself making it on repeat! Mahalo and happy cooking, friends!

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