Hawaiian Garlic Shrimp

This Hawaiian garlic shrimp recipe brings the bold, buttery flavors of the North Shore straight into my kitchen. Inspired by the famous shrimp trucks of Oahu, this dish features plump shrimp cooked in a rich garlic butter sauce with a hint of lemon and paprika. It’s simple, fast, and absolutely packed with flavor.

Why You’ll Love This Recipe

I love how quick this recipe comes together—it takes less than 30 minutes from start to finish. The shrimp are juicy and flavorful, with a golden sear and loads of garlicky goodness in every bite. I usually serve it over a bed of white rice with a lemon wedge on the side for that perfect balance. No need to travel to Hawaii—I can recreate that island flavor right at home.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Large shrimp, peeled and deveined (tail-on optional)

• Garlic, finely minced

• All-purpose flour

• Paprika

• Salt

• Black pepper

• Unsalted butter

• Olive oil

• Lemon juice

• Cooked white rice (for serving)

• Fresh parsley or green onions (optional garnish)

Directions

1. I start by patting the shrimp dry with paper towels to help them sear better.

2. In a bowl, I toss the shrimp with flour, paprika, salt, and pepper until they’re evenly coated.

3. I heat olive oil and some butter in a large skillet over medium heat.

4. I add the shrimp in a single layer, cooking for about 2–3 minutes per side until golden and cooked through. Then I transfer them to a plate.

5. In the same skillet, I lower the heat and add more butter along with the minced garlic, stirring constantly so it doesn’t burn.

6. I squeeze in a bit of lemon juice and return the shrimp to the pan, tossing everything together until the shrimp are well coated in the garlic butter sauce.

7. I serve it hot over rice, garnished with parsley or green onions if I have them on hand.

Servings and timing

This recipe makes about 2–3 servings. The prep time is roughly 10 minutes, and cooking takes another 10–15 minutes, making it a great choice for a quick weeknight dinner.

Variations

I sometimes spice things up with a pinch of cayenne or red pepper flakes. For a smokier flavor, I swap the paprika for smoked paprika. If I’m out of lemon, a splash of white wine or a little lime juice works just as well. And while rice is the classic side, I’ve also served this shrimp with garlic noodles or roasted vegetables.

Storage/reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I warm the shrimp gently in a skillet over low heat with a bit of butter to keep them from drying out. I try not to microwave them, as that can make the shrimp rubbery.

FAQs

Can I use frozen shrimp?

Yes, I just make sure to thaw them completely and pat them dry before cooking to get the best sear.

How do I avoid burning the garlic?

I cook it on low heat and stir constantly. Garlic burns quickly, so I keep an eye on it and add butter to help control the temperature.

Can I make this dish ahead of time?

It’s best fresh, but I can prep the garlic and season the shrimp ahead of time, then cook everything just before serving.

What size shrimp should I use?

I prefer large shrimp (16/20 count) for this recipe—they stay juicy and have a great texture after cooking.

Is this dish spicy?

It’s not spicy unless I add chili flakes or cayenne. The original version is mostly savory and garlicky with a hint of citrus.

Conclusion

Hawaiian garlic shrimp is one of those dishes I come back to again and again. It’s fast, full of flavor, and instantly transports me to the sunny beaches of Hawaii. Whether I’m cooking for myself or serving guests, it always makes a satisfying, unforgettable meal.

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