Got 20 minutes? You can make amazing Hawaiian Garlic Shrimp that’ll transport you straight to North Shore food trucks. This recipe’s got that perfect combo of butter, garlic and shrimp that makes the original so famous. Hawaiian Garlic Shrimp is my go-to when I need something impressive but don’t have tons of time. The crispy garlic bits and juicy shrimp coated in that buttery sauce is seriously addictive – my family literally scrapes the pan clean every time.
Why You’ll Love This Hawaiian Garlic Shrimp
Not gonna lie – this recipe changed my shrimp game forever. Used to overcook shrimp all the time until I figured out this method.
First time I made Hawaiian Garlic Shrimp was after vacation in Oahu. We stopped at Giovanni’s truck and I couldn’t stop thinking about it for weeks. Tried recreating it 5 different ways before nailing this version.
What’s great is you can adjust the garlic (I sometimes go overboard with like 15 cloves lol) and the spice level. Works great for dinner parties cuz you can prep everything ahead and just cook when guests arrive. Takes literally minutes to finish.
Tastes amazing over rice, with pasta, or just by itself with some crusty bread to soak up that sauce.
Ingredients for Hawaiian Garlic Shrimp
For the Shrimp:
- 2 pounds large shrimp (16-20 count) – shell-on works best for authentic flavor but peeled is fine too
- 12 garlic cloves – yeah sounds like a lot but trust me on this
- 1/4 cup flour – helps create that crispy coating
- 2 tbsp paprika – gives color and mild smoky flavor
- 1 tsp cayenne – adjust if you want more kick
- 1 tsp salt
- 1/2 tsp black pepper
For the Sauce:
- 1/2 cup butter (1 stick) – unsalted preferred
- 2 tbsp olive oil – helps prevent butter from burning
- 1 lemon – for squeezing after cooking
- 3 tbsp white wine – optional but adds depth
- Fresh parsley – for garnish
Can’t find large shrimp? Medium works too, just reduce cooking time. If using frozen, make sure to thaw completely and pat dry – extra moisture ruins the crispy texture.
For low-carb version, substitute flour with almond flour. Tastes different but still good. Gluten-free flour blend works great too.
How to Make Hawaiian Garlic Shrimp
- Prep the shrimp: If your shrimp still has shells, leave them on but cut along back to devein. Rinse and pat super dry with paper towels. This is important – wet shrimp won’t get crispy!
- Make garlic mixture: Peel garlic cloves and chop about half finely. Other half, just smash or rough chop for bigger pieces. Different textures make it interesting.
- Mix coating: In bowl, combine flour, paprika, cayenne, salt and pepper. Toss shrimp in this mixture until lightly coated. Shake off excess.
- Heat the pan: Use large skillet over medium-high heat. Add butter and olive oil. When butter stops foaming (but before it browns!), add the garlic.
- Cook garlic: Stir garlic for about 30 seconds until fragrant but not brown. Garlic burns fast so watch carefully!
- Add shrimp: Place shrimp in single layer. Don’t crowd the pan – might need to do in batches. Cook 2-3 minutes per side until shells turn pink and slightly crispy.
- Finish sauce: If using wine, add now and let bubble for 30 seconds. Squeeze half the lemon over everything.
- Serve immediately: Hawaiian Garlic Shrimp best fresh from pan. Sprinkle with parsley and serve with extra lemon wedges.
If your garlic starts getting too dark before shrimp is done, lower heat immediately. Better slightly undercooked shrimp than burnt garlic – ruins the whole dish.
Tasty Hawaiian Garlic Shrimp Variations
Spicy Hawaiian Shrimp
Double the cayenne and add 1 tbsp sriracha to the butter sauce. Top with sliced jalapenos for serious heat lovers.
Coconut Hawaiian Garlic Shrimp
Replace half the butter with coconut milk and add 1 tbsp curry powder. Gives tropical twist that’s crazy good.
Lemon Herb Hawaiian Garlic Shrimp
Add zest from whole lemon plus 2 tbsp fresh chopped herbs (basil, oregano, thyme) to the sauce.
Pineapple Hawaiian Garlic Shrimp
Add 1 cup diced fresh pineapple during last minute of cooking. Sweet and savory combo is amazing.
Korean-Inspired Hawaiian Garlic Shrimp
Add 2 tbsp gochujang paste and 1 tbsp honey to sauce. Garnish with green onions and sesame seeds.
If you enjoy this Hawaiian Garlic Shrimp recipe, you might also like my Margarita Grilled Shrimp Skewers or Creamy Garlic Shrimp Pasta for more amazing shrimp dishes!
Hawaiian Garlic Shrimp FAQs
Can I make Hawaiian Garlic Shrimp with peeled shrimp?
Yes but won’t be as authentic. Shell adds flavor and helps protect shrimp from overcooking. If using peeled, reduce cooking time by about 1 minute per side and watch carefully.
How long does Hawaiian Garlic Shrimp keep in fridge?
Best eaten fresh but keeps up to 2 days refrigerated. Reheat gently in pan with splash of water to prevent drying out. Microwave works but texture suffers.
What’s the best side dish for Hawaiian Garlic Shrimp?
Traditional way is with 2 scoops white rice and macaroni salad. Also great with crusty bread, roasted potatoes or simple green salad to balance the richness.
Can I prep Hawaiian Garlic Shrimp ahead of time?
You can mix the flour coating and prep garlic up to day before. Can also marinate shrimp in bit of oil with garlic for few hours. But cooking should happen right before serving for best results.
Why is my garlic burning before shrimp is cooked?
Pan probably too hot. Start with medium heat instead of high and add garlic after butter stops foaming. Can also add garlic in stages – half at beginning, rest halfway through cooking.
Is Hawaiian Garlic Shrimp actually from Hawaii?
Yes! Style originated at North Shore food trucks on Oahu. Combines local shrimp with garlic techniques from Asian influences in Hawaiian cuisine.
Can I make this Hawaiian Garlic Shrimp recipe in air fryer?
Not recommended. The sauce is big part of the appeal and wouldn’t develop properly. If must use air fryer, cook shrimp separately then toss in stovetop-made garlic butter sauce after.
If you’re looking for lighter shrimp dishes, check out my Shrimp Avocado Salad or for another flavorful option, try Bang Bang Shrimp.
Make These Hawaiian Garlic Shrimp Your Own
Still remember first time serving this Hawaiian Garlic Shrimp to my dad – guy who claims to “not like seafood” went back for thirds. That’s the magic of this recipe.
What makes Hawaiian Garlic Shrimp special is balance between respecting traditional method while making it doable in home kitchen. Don’t stress about getting it “perfect” – even imperfect version is delicious.
Make it your own – adjust garlic, spice, even try different seafood (works great with scallops too). The technique is what matters.
For true Hawaii experience, serve with cold beer and pretend you’re sitting at picnic table watching sunset over North Shore. Can almost hear waves…
For more delicious shrimp recipes, check out my Honey Garlic Shrimp Sausage and Broccoli or classic Shrimp Scampi!
Hawaiian Garlic Shrimp Recipe
Equipment
- Large skillet
- Mixing bowl
- Cutting board
- Knife
- Measuring Spoons
- Tongs
- Paper towels
Ingredients
For the Shrimp:
- 2 pounds large shrimp 16-20 count, shell-on preferred
- 12 garlic cloves chopped (half finely, half rough chopped)
- 1/4 cup flour or almond flour for low-carb
- 2 tbsp paprika
- 1 tsp cayenne pepper adjust to taste
- 1 tsp salt
- 1/2 tsp black pepper
For the Sauce:
- 1/2 cup unsalted butter 1 stick
- 2 tbsp olive oil
- 1 lemon half for squeezing, half in wedges
- 3 tbsp white wine optional
- Fresh parsley chopped (for garnish)
Instructions
- Prep the Shrimp: Devein the shrimp (leave shells on for flavor). Rinse and pat dry thoroughly with paper towels.
- Prepare Garlic: Chop half the garlic finely and smash or rough chop the other half.
- Make Coating: Mix flour, paprika, cayenne, salt, and pepper in a bowl. Toss shrimp in mixture to coat. Shake off excess.
- Heat Pan: Heat skillet over medium-high. Add butter and olive oil.
- Sauté Garlic: Add garlic once butter foams. Cook 30 seconds until fragrant, not browned.
- Cook Shrimp: Add shrimp in a single layer. Cook for 2–3 minutes per side until pink and crispy. Don’t crowd pan; cook in batches.
- Finish Sauce: If using wine, add and bubble for 30 seconds. Squeeze lemon juice over shrimp.
- Serve Immediately: Garnish with parsley and lemon wedges. Best served hot.
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