Description
There’s something about Hawaiian Garlic Shrimp that instantly transports you to a sun-soaked afternoon on the North Shore of Oahu. Imagine standing by a colorful food truck, the smell of butter, garlic, and the salty ocean air swirling together while you wait for a paper plate loaded with golden, sizzling shrimp. That first bite? It’s everything—crisp, juicy, garlicky, and just the right amount of savory.
This dish has deep roots in Hawaii’s vibrant food truck culture, especially on the island of Oahu where the famed shrimp trucks, like Giovanni’s, turned simple ingredients into absolute magic. Hawaiian Garlic Shrimp isn’t just a meal—it’s a memory of laid-back days, barefoot beach strolls, and a true taste of aloha spirit.
For many locals and visitors alike, it symbolizes the beauty of simplicity. No fancy techniques, no complicated ingredients. Just a handful of fresh elements coming together to create something unforgettable. Whether you’re dreaming of a Hawaiian getaway or just want to bring a little island magic to your kitchen, this recipe is a must-make, especially during the summer months when you’re craving something light, flavorful, and satisfying.
Ingredients
1 pound large shrimp, peeled and deveined (leave tails on if you like)
2 tablespoons all-purpose flour
1 tablespoon paprika
½ teaspoon salt
6 tablespoons butter
8 cloves garlic, finely minced
1 tablespoon olive oil
Lemon wedges, for serving
Cooked white rice, for serving
Fresh chopped parsley, for garnish (optional)
Instructions
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Prep the Shrimp:
Start by patting your shrimp dry with a paper towel. This is a little trick that helps them crisp up better once they hit the pan. Toss them gently in a bowl with the flour, paprika, and salt until they’re all nicely coated. -
Get Your Butter and Garlic Ready:
In Hawaii, garlic is the real star of this dish, and lots of it! Mince your cloves finely—don’t rush this step because you want that melt-in-your-mouth garlic flavor without big chunks. -
Cook the Shrimp:
Heat a large skillet over medium heat. Add the olive oil and half the butter. Once the butter melts and starts to foam, add the shrimp in a single layer. You’ll probably need to cook them in batches to avoid overcrowding. Let them sizzle for about 2 minutes per side until they turn a gorgeous pink with slightly crisp edges. -
Add the Garlic:
Once the shrimp are almost cooked through, add the minced garlic and the rest of the butter to the pan. Stir constantly to prevent the garlic from burning. You want it golden and fragrant—this step brings everything together into that iconic garlicky sauce that coats each shrimp.
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Serve It Up:
Scoop generous portions of shrimp over cooked white rice, drizzle any extra garlicky butter from the pan over the top, squeeze fresh lemon juice all over, and, if you want a pop of color, sprinkle with chopped parsley.
Notes
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You can easily double this recipe for a bigger group.
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If you love extra sauce, increase the butter by a tablespoon or two.
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Serve immediately for the best flavor and texture.