The Best Hawaiian Shrimp!
The islands of Hawaii are one of my favorite places to visit. The only thing better than the pristine beaches and gorgeous views is all of the yummy Hawaiian Food I get to eat while I’m there!
These juicy, garlicy, lemony shrimp are a staple “fast food” easily found at food trucks and beach shack restaurants, usually served over rice or with a generous side of Hawaiian macaroni salad.
Because Hawaiian garlic shrimp are cooked with the shells on, it’s totally fine to eat them with your hands. Go ahead and get messy!
I love this easy shrimp recipe because it’s super simple to make on the stovetop and packed with flavor. It’s very similar to a classic shrimp scampi recipe, but best with rice rather than pasta.
Key Ingredients
Here’s what you need to make Hawaiian Garlic shrimp at home:
Complete list of ingredients and amounts can be found in the recipe card below.
- Shrimp: I like jumbo shrimp for this recipe (26/30 per pound), but the recipe will work with other sizes of shrimp too. For maximum flavor and juiciness, clean and devein the shrimp, but leave the shell and tails on. If you’re using frozen shrimp, look for them already prepared this way, and let them thaw before starting the recipe.
- Garlic: Don’t be shy here, this recipe uses an entire bulb or head of garlic (about 10-12 garlic cloves).
- Simple Seasonings: Sweet paprika, salt, and pepper are all you really need. Sweet paprika is perfect, unless you want to add a smoky flavor. In that case, smoked paprika can be used. For a bit of heat, you can also add a pinch of cayenne pepper or red pepper flakes.
- Flour and Cornstarch: Dredging the shrimp in this mixture will give them a light crisp crust that will help to hold the garlic, butter, and seasonings to the shrimp.
- Lemon: Use a fresh, juicy lemon to get the juice needed for this recipe. Avoid bottled lemon juice, as it’s just not as good.
How To Make Hawaiian Garlic Shrimp
1: Make Garlic Butter: Cook minced garlic with butter until the garlic is golden brown. Remove from the heat and set aside.
2: Mix flour, cornstarch, paprika, salt, and black pepper in a large bowl.
3: Toss the shrimp with the flour mixture until well coated.
4: Add the shrimp to a large skillet with olive oil.
5: Cook for 2-3 minutes per side until the shrimp is pink and the outside is crispy.
6: Return the garlic butter to the skillet and add lemon juice. Toss to coat, then remove from the heat.
Tip!
Be careful not to burn the garlic! Once the garlic turns brown it can very quickly burn. Remove the garlic butter from the stove as soon as it’s finished.
Recipe Tips
- Dry the shrimp with paper towels so that the coating will adhere evenly, without clumps. If the shrimp are too wet, they won’t get as crispy in the pan.
- To make this recipe gluten-free, leave out the flour and use only cornstarch to dredge the shrimp. You can also swap the AP flour with rice flour or a GF flour blend that you like.
- Cook the shrimp in a single layer in your skillet so that they can get crispy. If they don’t all fit, cook the shrimp in two batches, then combine them with the garlic butter before serving.
- Cooking time will vary based on the size of your shrimp. Keep a close eye on these as they cook – Shrimp cook so fast, and overcooked shrimp can be rubbery and dry.
- Leave the shells on! Traditionally, these shrimp are served with the shells on. If you’d like to make them a bit easier to eat, you can remove the shells before cooking.
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Hawaiian Garlic Shrimp
Equipment
Ingredients
- 1 large head garlic minced (about 10–12 cloves)
- 6 tablespoons (85 g) salted butter
- 2 tablespoons (16 g) corn starch
- 1 tablespoon (8 g) all-purpose flour
- 1 tablespoon paprika
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 16 ounces (450 g) jumbo shrimp deveined, peels left on
- 2 tablespoons (30 ml) olive oil
- 1 (30 ml) lemon juiced (about 2 tablespoons)
Instructions
- In a large skillet over medium heat, add the butter and minced garlic. Cook for 2 to 3 minutes, stirring, until the garlic turns golden brown. Immediately transfer the garlic butter to a small bowl and set aside.
- In a large mixing bowl, whisk together the corn starch, flour, paprika, salt, and black pepper. Pat the shrimp dry with paper towels, then toss them in the flour mixture until well coated.
- Heat the olive oil in the same skillet over medium heat. Add the shrimp in a single layer and cook for 2 to 3 minutes per side, until pink and crispy.
- Return the garlic butter to the skillet and add the lemon juice. Toss the shrimp to coat evenly, then remove from heat.
- Serve the shrimp over white rice with lemon wedges on the side.
Notes:
- Dry the shrimp with paper towels so that the coating will adhere evenly, without clumps. If the shrimp are too wet, they won’t get as crispy in the pan.
- To make this recipe gluten-free, leave out the flour and use only cornstarch to dredge the shrimp. You can also swap the AP flour with rice flour or a GF flour blend that you like.
- Cook the shrimp in a single layer in your skillet so that they can get crispy. If they don’t all fit, cook the shrimp in two batches, then combine them with the garlic butter before serving.
- Cooking time will vary based on the size of your shrimp. Keep a close eye on these as they cook – Shrimp cook so fast, and overcooked shrimp can be rubbery and dry.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Storing Hawaiian Garlic Shrimp
First, note that this, like most shrimp recipes, will be best if enjoyed immediately after cooking it.
If needed, leftovers can be stored in an airtight container in the refrigerator for 1-2 days. Gently reheat the shrimp on the stovetop in a skillet with a bit of oil, just until heated through.
Cooked shrimp can be frozen in airtight packaging for up to 3 months. Thaw in the fridge overnight before reheating.
How to Serve Hawaiian Garlic Shrimp
In Hawaii, these garlicky shrimp are usually served with white rice. The rice will soak up all of the delicious garlic butter wonderfully. Add a garnish of chopped parsley and a wedge of lemon on the side.
Another classic option is my Hawaiian Macaroni Salad, which is also served regularly from the same food trucks and restaurants serving up the Hawaiian garlic shrimp.
For a tangy sweet finish, add a side of fresh pineapple, or try making grilled pineapple instead. If you have a can of crushed pineapple, turn it into Hawaiian Banana Bread or a simple Pineapple Dump Cake.
Recipe FAQs
Can I make this with frozen shrimp?
Yes, you can! Be sure to buy uncooked frozen shrimp. Check to see if the shrimp has its shells still attached or not. In any case, allow frozen shrimp to thaw completely before preparing the recipe.
Why are we cooking the garlic butter separately from the shrimp?
This is the best way that I’ve found to keep the garlic butter from burning and the shrimp perfectly cooked and juicy. Neither the garlic nor the shrimp take a lot of time in the skillet, so it makes sense to cook each part separately.
What makes these shrimp Hawaiian?
This recipe is meant to replicate a common Hawaiian dish that is served from food carts and beach restaurants. Serve it with rice and fresh pineapple for a taste of the island!
How do I know when shrimp are cooked properly?
Overcooked shrimp can be chewy and rubbery, so it’s important to know when to turn off the heat. Cooked shrimp will turn pink and opaque when they’re ready and will curl into a gentle C shape. If your shrimp start to curl into a tight circle, they are becoming overcooked.
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These delicious garlic shrimp are exactly like the ones I’ve loved on the beaches of Hawaii! Making them at home is so easy, so be sure to save this recipe and make it very soon.
Kim says
says Deveined with peels left on in recipe Diana
do you mean shell on ?
really can’t devein if shell on
or is peel something else on Shrimp(prawns)
in Australia
looking at Photo doesn’t look like shells on ??
Little Sunny Kitchen says
The shrimp are cooked with the shells left on. If you slice the shell across the back of each shrimp, you can remove the vein without removing the entire shell. Often I buy frozen shrimp that are already prepared this way, which saves time.