If you’ve never tried Hawaiian Garlic Shrimp, you’re seriously missing out. This juicy, buttery shrimp dish is inspired by the famous food trucks on the North Shore of Oahu—and now you can bring those island vibes straight to your kitchen.
The shrimp are tossed in a garlicky, smoky seasoning mix, pan-fried until golden, then coated in a lemony garlic butter that’s packed with so much flavor.
What is Hawaiian Garlic Shrimp?
Hawaiian garlic shrimp is a popular island-style dish made famous by food trucks in Hawaii, especially on Oahu’s North Shore. It usually features shell-on shrimp tossed in seasoned flour or cornstarch, fried until crisp, and coated in LOADS of delicious garlic butter sauce.
This Hawaiian style garlic shrimp is often served over white rice with lemon wedges, and it’s a irresistible combo of savory, buttery, citrusy goodness that hits all the right spots.
Why You’ll Love This Hawaiian Garlic Shrimp Recipe
- Flavor Explosion: Garlic, butter, lemon, and smoky spices coat the shrimp in mouthwatering layers of flavor.
- Food Truck Vibes at Home: No plane ticket required—this Hawaiian garlic shrimp recipe brings the island to your kitchen.
- Simple & Quick: It takes just 20 minutes from start to finish!
- Perfect Texture: The shell-on shrimp gets crispy on the outside while staying juicy inside.
If you like this shrimp recipe, then you will love my Chili Garlic Shrimp and Air Fryer Coconut Shrimp recipes!
Ingredients
Main Ingredients:
- Shrimp: Shell-on shrimp locks in moisture and brings more flavor to the final dish.
- Cornstarch: Helps give the shrimp a light, crispy coating when pan-fried.
- Smoked Paprika: Adds a warm, smoky depth that balances the garlic.
- Garlic Powder: Boosts the garlicky flavor in the coating without burning.
- Cayenne Powder: Gives a subtle heat to complement the richness of the butter.
- Salt: Enhances all the savory notes in the shrimp and sauce.
- Freshly Ground Black Pepper: Adds just the right touch of spice and aroma.
- Neutral Oil: Used to sear the shrimp and give them a crispy golden crust.
- Unsalted Butter: The base of that luscious garlic sauce—rich, creamy, and indulgent.
- Garlic: The star of the show—fragrant, bold, and irresistible.
- Lemon Juice: Cuts through the richness and brightens the whole dish.
- Fresh Parsley: Adds a fresh finish and pop of color.
For Serving:
- Lemon Wedges: A final squeeze of freshness before digging in.
- Steamed White Rice: Classic pairing to soak up all that buttery sauce.
Customizations
- Swap the Shrimp: You can use peeled shrimp if you don’t want to deal with shells—just know you might lose a little flavor and texture.
- Turn Up the Heat: Add more cayenne or a pinch of red pepper flakes to make it spicier.
- Add Veggies: Serve with sautéed spinach or grilled zucchini for a more well-rounded meal.
- Butter Substitute: You can use plant-based butter if you want a dairy-free version—it still tastes amazing.
How to Make Hawaiian Garlic Shrimp
Clean and Prep the Shrimp
Give your shrimp a quick rinse, then pat dry with paper towels.
Use kitchen scissors to cut along the back (through the shell) and remove the vein. This helps the garlic butter seep in while keeping the shrimp juicy.
Coat the Shrimp in Seasoned Cornstarch
In a large bowl, mix the shrimp with cornstarch, smoked paprika, garlic powder, cayenne, salt, and pepper. Toss until evenly coated.
Pan-Fry the Shrimp
Heat oil and some butter in a large pan over medium heat. Cook the shrimp in a single layer for a few minutes on each side until pink, opaque, and golden.
Remove from pan and set aside.
Make the Garlic Butter Sauce
In the same pan, melt the rest of the butter.
Add the minced garlic and sauté until fragrant—about 1 minute. Add lemon juice and give it a quick stir.
Toss It All Together
Add the shrimp back into the pan and toss them in the garlic butter until well coated.
Turn off the heat and sprinkle with chopped parsley.
Serve Immediately
Plate your Hawaiian garlic shrimp over fluffy white rice with a squeeze of fresh lemon. Enjoy it while hot and buttery!
Storage
This Hawaiian Garlic Shrimp dish is best eaten fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days.
Reheat gently on the stovetop to keep the texture intact.
Tips
- Leave the Shells On: The shells add a ton of flavor and protect the shrimp from drying out.
- Use Fresh Garlic, Not Pre-Minced: Fresh garlic gives a stronger, more fragrant punch that you don’t want to miss.
- Don’t Overcook the Shrimp: Once they turn pink and curl slightly, they’re done—overcooking can make them rubbery.
Hawaiian Garlic Shrimp
Equipment
Ingredients
Main Ingredients
- 1 pound shrimp headless, shell-on
- 3 tablespoon corn starch
- 2 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon cayenne powder
- 1 teaspoon salt
- Freshly ground black pepper
- 3 tablespoon neutral oil
- 5 tablespoons unsalted butter divided
- 10 cloves garlic minced
- ½ lemon juiced
- 2 tablespoons fresh parsley finely chopped
For Serving
- Lemon wedges
- White rice
Instructions
- Give the shrimp a quick rinse with water then pat dry with paper towels. Using kitchen scissors, cut the back of the shrimp, through the shell, to expose the vein then remove the vein.
- In a large bowl, add cleaned shrimp, cornstarch, smoked paprika, garlic powder, cayenne powder, salt and pepper and mix well. Make sure to coat each shrimp evenly in the seasoning.
- In a large pan, heat olive oil and 2 tablespoons of butter over medium heat. Add the shrimp in a single layer then cook for 2-3 minutes on each side, or until pink and opaque. Remove the shrimp from pan and set aside. Repeat with remaining shrimp if needed.
- Add in remaining butter (3 tablespoons) and garlic and saute until the garlic is fragrant, about 1 min. Add lemon juice and quickly stir. Add the shrimp back in and quick toss to coat evenly. Turn off heat and sprinkle chopped parsley on top
- Serve immediately with rice or pasta and wedges of lemon.
Ronald G says
I love shrimp recipes with Flavor and this looks Delicious
Herman says
Thank you!