You'll feel like you're at food truck in Hawaii with this Hawaiian garlic shrimp which is cooked in a buttery and super garlicky sauce. It is perfect as an appetizer or entrée.
When I want a quick and easy meal, one of the first things that comes to mind is shrimp - from blackened shrimp to lemon garlic butter shrimp to teriyaki shrimp.
For those that are wondering what Hawaiian shrimp are, it is a dish that is scattered throughout the state. PS it is just called garlic shrimp in Hawaii. The basics are fresh shrimp tossed in some flour and paprika and finished with a garlic butter sauce. And when I say garlic, I mean lots of garlic.
Now I'm a garlic lover myself so to me you can never have enough. It is one of those dishes where there aren't many ingredients but is packed with flavor.
These shrimp are good enough on their own but also go great with some rice where it soaks up the sauce. So if you're looking for something quick, but delicious this should be at the top of the list.
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Recipe Ingredients
- Shrimp - use wild shrimp and whatever size you like. Just keep in mind the cooking time will vary.
- All-purpose flour - helps the sauce stick to the shrimp.
- Paprika - use standard paprika as smoked will overpower everything.
- Salt and black pepper - enhances the flavor.
- Olive oil and butter - used to cook the shrimp and garlic and the base for the sauce.
- Garlic - yes you use a whole head of garlic.
Step-by-Step Instructions
- Pat dry the shrimp with a paper towel. Toss together the dry ingredients in a bowl and then add the shrimp, making sure they are coated.
- In a large skillet, melt the butter over medium heat and add the garlic, cooking until golden brown. Pour the sauce in a bowl and set aside.
- Add olive oil to same skillet and increase to medium-high heat. Add shrimp and cook for 2 minutes per side or until shrimp are pink and opaque.
- Once cooked pour the garlic butter over and mix to combine. Remove from heat and toss with some fresh lemon juice and parsley if desired.
Best Side Dish Options
I mentioned it above, but some good white rice like basmati or jasmine work great with these shrimp as it soaks up the sauce.
If you're looking for a good veggie, I like sugar snap peas.
FAQs
If you've never peeled and deveined shrimp I suggest watching this video from Epicurious.
When properly cooked, the exterior of the shrimp should be pink with red tails and the flesh is slightly opaque and a little “white” in color. It only takes about 2 minutes per side in a pan to cook shrimp.
Shrimp is one of those things that is best right after cooking but you can reheat. You want to reheat over low heat so they don't become rubbery. Reheat in a skillet over low heat with the sauce until warmed through.
Pro Tips/Recipe Notes
- If you don't dry the shrimp with a paper towel, the seasoning mixture will clump up.
- Use wild shrimp when possible. It is healthier for you and just tastes better. Frozen shrimp works fine too but just make sure they're thawed before cooking.
- If you like some heat, add ¼ to ½ tsp cayenne pepper.
- Cook the garlic until it is just starting to get golden brown, otherwise your dish will be bitter.
Other Seafood Recipes
- Sheet Pan Shrimp Boil
- Orange Glazed Salmon
- Cajun Shrimp and Grits
- Shrimp Empanadas
- Lobster Ravioli
- Baltimore Crab Cakes
If you’ve tried this Hawaiian garlic shrimp or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Hawaiian Garlic Shrimp
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tbsp all-purpose flour
- 1 tbsp paprika
- ½ tsp sea salt
- ¼ tsp black pepper
- 6 tbsp unsalted butter
- 1 head garlic, minced
- 2 tbsp olive oil
- fresh lemon juice and Italian parsley for garnish
Instructions
- Use paper towels to pat dry the shrimp.
- In a medium bowl, toss together the flour, paprika, salt and black pepper. Toss in the shrimp, making sure they are evenly coated.
- Melt butter in a large skillet over medium heat. Add garlic and cook until golden brown, about 3 minutes. Pour the butter and garlic in a bowl and set aside.
- Add olive oil to same skillet and increase to medium-high heat. Add shrimp and cook for 2 minutes per side or until shrimp are pink and opaque. Once cooked pour the garlic butter over and mix to combine.
- Remove from heat and toss with some fresh lemon juice and parsley if desired.
Notes
- If you don't dry the shrimp with a paper towel, the seasoning mixture will clump up.
- Use wild shrimp when possible. It is healthier for you and just tastes better. Frozen shrimp works fine too but just make sure they're thawed before cooking.
- If you like some heat, add ¼ to ½ tsp cayenne pepper.
- Cook the garlic until it is just starting to get golden brown, otherwise your dish will be bitter.
- Shrimp cook quickly so cook two minutes per side or until pink and opaque. If you cook too long, shrimp will be tough.
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