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 to shrimp piccata to smoked 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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Ingredient Notes
- 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 Photos
Pat the shrimp dry with a paper towel and toss together the dry ingredients, making sure they are coated. Melt butter over medium heat and add the garlic, cooking until golden brown. Pour the sauce in another bowl and set aside.
Now add the olive oil to the same skillet, increasing the heat to medium-high. Add shrimp, cooking for 2 minutes per side before adding the garlic butter. Remove from head and add some lemon juice and parsley.
FAQs
Traditionally yes you cook with the shell and then eat them peel-and-eat style. I however like to just remove the shell and cook them. Either way works.
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.
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.
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 teaspoon cayenne pepper.
- Cook the garlic until it is just starting to get golden brown, otherwise your dish will be bitter.
Other Shrimp Recipes
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 tablespoon all-purpose flour
- 1 tablespoon paprika
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 6 tablespoon unsalted butter
- 1 head garlic, minced
- 2 tablespoon 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 teaspoon 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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