There’s just something irresistible about this Hawaiian Garlic Shrimp — buttery, garlicky, and downright comforting. I first had a version of it while road-tripping around Oahu’s North Shore, and it’s been living rent-free in my kitchen ever since. These shrimp are golden, tender, and coated in a chili-garlic butter sauce that’s perfect spooned over fluffy white rice. It’s the kind of meal that tastes like a vacation but is easy enough for any weeknight.
Why I Love This Recipe
Let’s rewind to that breezy afternoon on the North Shore. Food trucks lined the road, and the smell of sizzling garlic and butter wafted through the air. My sister and I couldn’t resist stopping — and then stopping again… and again. We were officially hooked.
What makes Hawaiian Garlic Shrimp so special is its simplicity. You don’t need a dozen ingredients or fancy techniques. Just juicy shrimp, lots (and I mean LOTS) of garlic, a buttery chili kick, and a side of white rice to soak it all up. It’s become one of my go-to meals when I want something quick but packed with flavor.
Ingredients & Substitutions
Here’s everything you’ll need to bring a little island flavor to your kitchen:
- Extra Large Shrimp – peeled and deveined. I use shell-on for extra flavor, but you can go fully peeled if that’s easier. Just make sure they’re completely thawed if frozen.
- Garlic – go with whole cloves you mince fresh — trust me, the flavor difference is real.
- All-Purpose Flour – helps give the shrimp a nice golden coating.
- Paprika – adds depth and color.
- Cayenne Pepper – for that little kick (adjust to your heat preference).
- Salt & Pepper – season to taste.
- Unsalted Butter – the base of our rich, garlicky sauce.
- Olive Oil – for cooking and to keep the butter from burning.
- Lemon Juice – brightens everything up.
- Fresh Parsley – optional, but adds color and a pop of freshness.
- Steamed White Rice – the perfect partner for all that garlicky butter.
How to Make Hawaiian Garlic Shrimp
Step 1: Dry the Shrimp
Lay your shrimp on a paper towel and blot them dry on both sides. This helps the coating stick and gives a better sear.
Step 2: Season the Flour
In a shallow bowl, combine flour, paprika, cayenne, salt, and pepper.
Step 3: Coat the Shrimp
Toss the shrimp in the seasoned flour until evenly coated.
Step 4: Heat the Pan
In a large skillet, melt the butter with olive oil over medium heat.
Step 5: Cook the Shrimp
Add the shrimp in a single layer. Let them cook undisturbed for about 2 minutes until the bottoms are pink and slightly crispy. Flip and cook the other side for another 2 minutes or until just cooked through. Stir in the garlic and sauté for about 30 seconds until fragrant.
Step 6: Finish with Lemon and Parsley
Turn off the heat and drizzle in fresh lemon juice. Toss with chopped parsley, if using. Serve immediately over rice, making sure to spoon extra garlic butter over everything.
How to Store Hawaiian Garlic Shrimp
This dish is best when served hot and fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 36 hours. Reheat gently on the stove or in the microwave until just warmed through. Avoid overcooking the shrimp again — they can go rubbery quickly.
How to Freeze Hawaiian Garlic Shrimp
To freeze, let the cooked shrimp cool completely, then transfer to a freezer-safe container. Freeze for up to 5 months. When ready to eat, thaw in the fridge overnight and reheat on the stovetop with a splash of water or butter to bring the sauce back to life.
Tips & Tricks
- Use fresh garlic. Pre-peeled or jarred garlic just doesn’t deliver the same punch. Take the extra few minutes to mince it fresh.
- Shrimp size matters. If you can’t find extra large, use whatever size you have — just adjust the cooking time. Smaller shrimp cook quicker.
- Watch the shape. Undercooked shrimp look like a loose “U,” overcooked ones curl into a tight “O.” Perfectly cooked shrimp form a relaxed “C” — tender and juicy.
- Cook in batches if needed. Crowding the pan can lead to steaming instead of searing. If your pan’s small, cook in two batches.
Hawaiian Garlic Shrimp
This Hawaiian Garlic Shrimp dish is incredibly simple to make, bursting with garlicky flavor, and absolutely delicious when served over a bed of rice soaking up all that rich, buttery sauce!
Ingredients
- 1 lb extra-large shrimp, peeled and deveined
- ¼ cup fresh garlic, finely minced
- 1 tbsp all-purpose flour
- 1½ tsp paprika
- ¼ tsp cayenne pepper
- Kosher salt and freshly ground black pepper, to taste
- 6 tbsp unsalted butter
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp fresh parsley, finely chopped
- Steamed white rice, for serving
Instructions
- Pat the shrimp dry on both sides to remove any excess moisture.
- In a bowl, toss the shrimp with flour, paprika, cayenne, salt, and pepper until evenly coated.
- Heat 3 tablespoons of the butter along with the olive oil in a large skillet over medium heat.
- Arrange the shrimp in a single layer in the pan. Cook for about 2 minutes on one side until lightly pink, then flip and cook for another 2 minutes or until fully cooked.
- Add the remaining butter and minced garlic, sautéing for around 30 seconds until fragrant.
- Remove the skillet from heat, drizzle with lemon juice, and sprinkle with parsley.
Serve immediately over white rice, spooning the garlicky butter sauce from the pan on top.
Notes
- For the best garlic flavor, use whole, unpeeled garlic cloves. Pre-peeled garlic tends to have less intensity.
- While the recipe uses extra-large shrimp, feel free to use other sizes and adjust the cook time accordingly.
- Shrimp doneness guide:
Undercooked: Shaped like a wide "U"
Perfectly cooked: Resembles a "C"
Overcooked: Curls into a tight "O"
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 422Total Fat 26gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 12gCholesterol 285mgSodium 1155mgCarbohydrates 18gFiber 1gSugar 0gProtein 28g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
FAQs
Can I make this with pre-cooked shrimp?
I wouldn’t recommend it. Pre-cooked shrimp tend to get tough when re-heated in the pan. Start with raw for best results.
What can I serve this with besides rice?
Try it over garlic noodles, quinoa, or even a bed of sautéed greens if you’re skipping carbs.
Is this dish spicy?
It has a gentle kick from the cayenne, but it’s not overwhelming. You can dial it up or down depending on how spicy you like it.
Can I make this dairy-free?
Yes, swap out the butter for vegan butter or more olive oil, but you’ll miss a bit of that rich flavor.
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