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Bring a taste of the islands home with Hawaiian garlic shrimp. Every bite of the buttery, citrusy shrimp is packed with golden garlic flavor. It seriously feels like an instant vacation when you dig in. Tried my very first one off a food truck right after landing on Oahu, and I've been hooked on that sweet, garlicky vibe ever since.
The first time I made this at home, it turned my boring night into a sunny break. Now I whip it up whenever I want some cheerful vibes in my kitchen.
Irresistible Ingredients
- Fresh parsley: Adds a hit of color and tastes super fresh. Go for the flat-leaf kind if you can.
- Fresh lemon juice: Squeeze a plump, juicy lemon for bright tang. It wakes up the whole dish.
- Olive oil: Amps up flavor and stops the butter from burning. Choose extra virgin for the best taste.
- Unsalted butter: Melts down into a rich, creamy base. European-style is especially dreamy.
- Salt and black pepper: Keeps the flavors balanced. Toss in flaky salt at the end if you’re into crunch.
- Cayenne pepper: Brings mild heat. If you love it spicy, just add more.
- Paprika: Smoky undertone—Spanish paprika gives an extra punch.
- All-purpose flour: Helps shrimp get that delicate crust and makes the sauce stick.
- Fresh garlic: Makes everything taste amazing. Use a whole head for the real deal—don’t be shy.
- Extra large shrimp: Grab big, plump shrimp. Wild-caught ones are the juiciest and taste incredible.
Simple How-Tos
- Finish and Plate Up:
- Once shrimp are perfectly cooked, take the pan off the heat. Squeeze in lemon, gently toss so every shrimp gets saucy, and top with fresh parsley. Dish up right away, making sure all the buttery garlic sauce lands on each piece.
- Get That Shrimp Ready:
- Start by patting the shrimp dry—paper towels are perfect. Toss them into a big mixing bowl, so they're ready for the coating.
- Mix the Coating:
- Add flour, paprika, cayenne, salt, and pepper. Use your hands to mix so the shrimp get evenly dusted and you don’t have any dry spots left.
- Sizzle the Garlic:
- In a roomy nonstick pan, melt the butter with olive oil over medium heat. Once hot, toss in garlic. Stir for barely 30 seconds—only until it smells amazing. Don’t let it brown, or the sauce gets bitter.
- Sear the Shrimp:
- Lay shrimp down in one layer in the pan—don’t smoosh them or they’ll steam. Sear two minutes, let those edges turn gold, then flip. Go another couple of minutes until they’re pink and cooked through.
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Paprika adds that hint of smokiness, just like shrimp grilling by the beach in Hawaii. My cousin and I used to cook it up on warm summer nights, and the garlic smell instantly takes me back.
Leftover Tips
Stick any extras in a sealed container in the fridge—they’ll keep up to 2 days. Warm them gently on low in a pan so the shrimp stay tender. You can save extra garlic butter for dipping bread or pouring on veggies too.
Ingredient Swaps
No paprika? Chili powder works too. Out of cayenne? Pinch in some red pepper flakes. Fresh parsley is best, but dried does the trick in a pinch. If you want, split butter with coconut oil for more island flavor.
Serving Ideas
Toss some shrimp onto hot jasmine rice or coconut rice. Scoop up the leftover sauce with a crusty piece of sourdough or baguette. For even more Hawaiian flair, add pineapple salsa or snack on grilled corn alongside.
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A Little Backstory
Everyone loves this dish on Oahu’s North Shore, all thanks to the legendary food trucks. The big garlicky butter flavor comes straight from local tastes. You usually get it with heaps of rice, and it’s a mix of Hawaiian style with classic buttery shrimp goodness that’s just irresistible.
Common Recipe Questions
- → What’s the trick to a golden crust on shrimp?
Grab paper towels and blot those shrimp really dry before dredging. Make sure your pan’s hot, so you don’t get sad, steamed shrimp—browning happens fast!
- → Can I make this with frozen shrimp?
For sure! Just let the shrimp thaw all the way, then use a towel to soak up the extra water so they’ll cook up just right.
- → Is there a way to swap out the butter?
If you want it lighter, use only olive oil. You can try ghee too for a different richness, but good ol’ butter gives the classic taste.
- → What goes well on the side?
Go for coconut rice, simple steamed rice, a crisp salad, or thick bread. All are terrific for scooping up that buttery garlic goodness.
- → How do you stop the garlic from getting bitter or burnt?
Keep the heat at medium, keep stirring the garlic, and pull the pan off if it starts to look too brown. Cook it for only about half a minute.