Hawaiian Garlic Shrimp Recipe
This quick and easy Hawaiian Garlic Shrimp recipe is inspired by the famous North Shore food trucks in Oahu. With buttery garlic flavor and crispy shrimp, it’s perfect for a fast weeknight dinner or impressing guests without much effort.
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.
Notes
For spicier version, double cayenne and add 1 tbsp sriracha.
Can be served with rice, pasta, or crusty bread.
Use coconut milk for tropical variation.
Prep garlic and coating mix ahead, but cook just before serving.
Substitute gluten-free flour if needed.
Nutrition
Calories: 490kcalCarbohydrates: 10gProtein: 38gFat: 34g
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