Hawaiian Garlic Shrimp Butter

Satisfy your craving for island flavors with a plate of Hawaiian Garlic Shrimp right at home. Juicy shrimp, loads of garlic, and a lemony butter sauce make this dish taste like you grabbed it from a sizzling food truck in Oahu. It is both quick to cook and loaded with rich, bold taste.

The first time I recreated this recipe after a Hawaii trip the kitchen smelled so amazing my kids wandered in before I even called everyone to the table. Now it is a staple summer dinner when we want to daydream about the ocean.

Ingredients

• Extra large shrimp: look for ones that are firm with no black spots or off smells
• Fresh garlic: use a whole head for deep flavor mince very fine for even distribution
• All purpose flour: helps the seasoning stick and gives a light crust
• Paprika: gives both smoky depth and that beautiful orange hue try Spanish paprika if you can
• Cayenne pepper: optional for a touch of gentle heat leave it out if you want totally mild
• Salt and black pepper: keep your seasoning bold and fresh with sea salt and coarse ground pepper
• Unsalted butter: use a quality block for the richest flavor slice into pieces so it melts evenly
• Olive oil: choose extra virgin for best flavor and a hint of fruitiness
• Fresh lemon juice: brightens everything use ripe lemons and squeeze just before serving
• Fresh parsley: optional but gives a lovely color pop and freshness

Instructions

Pat the Shrimp Dry:

Lay shrimp on paper towels and gently press until both sides are as dry as possible. This step ensures the coating sticks and the shrimp sear instead of steam.

Season and Coat the Shrimp:

Add dried shrimp to a bowl. Sprinkle with flour paprika cayenne pepper salt and black pepper. Toss thoroughly so every piece is lightly and evenly dusted with the seasoning and flour mixture.

Make the Garlic Butter:

In a large nonstick skillet melt butter and olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until the kitchen smells fragrant but the garlic stays pale and does not brown—watch closely since garlic burns quickly.

Cook the Shrimp:

Lay the seasoned shrimp in a single even layer in the hot garlic butter. Let them cook undisturbed for about two minutes until you see the bottoms just turn pink. Flip each shrimp over with tongs and cook for another two minutes or until fully opaque and curled.

Finish With Lemon and Parsley:

Take the skillet off the heat. Squeeze the fresh lemon juice over the shrimp and toss well to coat. If using parsley sprinkle on top for extra color and a bit of herbal kick.

Serve:

Dish up the shrimp right away while hot making sure to spoon that buttery garlic sauce from the pan over everything. Hawaiian garlic shrimp is typically served with a scoop of white rice to soak up the sauce.

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My favorite part is always scraping up the caramelized garlic bits at the bottom of the pan this dish is basically a celebration of garlic I still remember making this for family movie night and everyone fighting over the last spoonful of sauce

Storage Tips

Store any leftovers in an airtight container in the fridge for up to two days. When reheating always use gentle heat on the stove rather than the microwave to preserve the shrimp’s texture. Avoid freezing since shrimp often turn rubbery and lose their flavor after thawing.

Ingredient Substitutions

You can substitute jumbo or large shrimp if extra large are not available. Make sure they are peeled and deveined for best results. Smoked paprika can be mixed in if you want more smoky notes. If you do not have fresh parsley try topping with chopped cilantro or green onions for a herby finish.

Serving Suggestions

Serve Hawaiian garlic shrimp with fluffy steamed jasmine or white rice so the sauce has something to soak into. For a street food experience add a lemon wedge and a scoop of simple green salad on the side. This shrimp also makes a great topping for garlic noodles or folded into soft tortillas for shrimp tacos.

Cultural Context

This dish has roots in Hawaii’s North Shore shrimp trucks where it is served roadside on paper plates to eager surfers and tourists alike. Its bold garlic and butter profile represents the blending of local island tastes with global influences brought by generations of immigrants. Bringing it to your table is like adding a little sunshine and aloha to your meal.

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With a few basic ingredients and plenty of garlic you can bring a taste of the islands to your own table. Serve hot and enjoy every drop of that buttery sauce.

Frequently Asked Questions

→ What type of shrimp works best?

Extra large, peeled and deveined shrimp ensure a juicy, tender bite and even cooking.

→ How do you prevent burnt garlic?

Saute the garlic briefly in butter and oil—just until fragrant—to avoid browning or bitterness.

→ Why coat shrimp with flour?

The light flour coating helps achieve a subtle crust and holds the seasonings to the shrimp.

→ Can the cayenne pepper be omitted?

Absolutely, the cayenne is optional; it adds a mild heat but can be left out for a milder result.

→ How should this dish be served?

Serve immediately, topped with extra garlic butter from the pan and a fresh squeeze of lemon.