Hawaiian Garlic Shrimp You Must Try Today

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If you have ever driven up to the North Shore of Oahu, you know the drill. You roll down the windows to let the salty ocean breeze in, you spot the colorful food trucks parked along the Kam Highway, and then it hits you: the intoxicating, irresistible scent of garlic butter frying in the tropical heat. It is the smell of Hawaiian Garlic Shrimp, and it is arguably one of the best things you will ever eat.

But here is the good news: you don’t need a plane ticket to Honolulu to experience this island magic. You can recreate that famous “Giovanni’s Shrimp Truck” experience right in your own kitchen, and honestly? It might even be better than the original. We are talking about plump, juicy shrimp simmered in a rich, golden sauce made of butter, olive oil, and an unapologetic amount of garlic.

This isn’t a dish for the faint of heart (or for first dates, unless you both eat it!). It is a sticky, savory, finger-licking feast that demands to be served with two scoops of white rice and a wedge of lemon. It is bold, it is beautiful, and it is the kind of meal that transports you to paradise with the very first bite.

So, put on some island tunes and grab your skillet. It’s time to make the Hawaiian Garlic Shrimp you must try today.

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Why You’ll Love This Recipe

• A Garlic Lover’s Dream: We are not talking about one or two cloves here. We are talking about a whole head of garlic. The garlic caramelizes in the butter, creating crispy little nuggets of flavor that cling to the shrimp.
• Ready in 15 Minutes: Despite its complex flavor profile, this dish comes together incredibly fast. Shrimp cooks in minutes, making this a perfect weeknight luxury.
• Authentic Island Flavor: We use the classic North Shore technique of dusting the shrimp in flour (optional but recommended) and using a mix of butter and oil to prevent burning.
• The “Shell-On” Secret: While you can peel them, cooking shrimp in the shell keeps them incredibly juicy and protects the delicate meat from the high heat. Plus, sucking the sauce off the shell is half the fun!
• Simple Ingredients: You don’t need rare tropical spices. Just shrimp, garlic, butter, paprika, and lemon.
• Crowd Pleaser: It’s savory, buttery, and fun to eat. It’s the ultimate casual dinner party dish.

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Ingredients

Here is your ticket to the North Shore. Don’t skimp on the quality of the butter!

Ingredient	Quantity	Notes
Shrimp	1.5 lbs (700g)	Large or Jumbo (16-20 count). Shell-on, deveined is traditional for maximum flavor. If you hate peeling, use peeled/tail-on.
Garlic	1 whole head	Yes, 10-12 cloves. Minced finely. This is the soul of the dish.
Butter	1/2 stick (4 tbsp)	Unsalted. This creates the rich, creamy base of the sauce.
Olive Oil	2 tbsp	Prevents the butter from burning and adds a savory depth.
Paprika	1 tsp	Sweet paprika adds that signature reddish-orange hue to the sauce.
Cayenne Pepper	1/4 tsp	Optional. Just a pinch for a little island heat. Add more if you like it spicy.
All-Purpose Flour	1/3 cup	For dusting. This helps the sauce cling to the shrimp and creates a slightly crispy exterior.
Lemon Juice	2 tbsp	Freshly squeezed. The acid cuts through the rich butter.
Soy Sauce	1 tsp	A secret umami booster that rounds out the flavor.
Parsley	2 tbsp	Freshly chopped, for color.
Salt & Pepper	To taste	Season generously.

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Step-by-Step Instructions

1. Prep the Shrimp

Wash your shrimp and pat them very dry with paper towels. If using shell-on shrimp (which I recommend!), use kitchen shears to snip down the back of the shell to devein them, but leave the shell attached.
The Dusting: Place the flour, paprika, and cayenne pepper in a large ziplock bag. Add the shrimp and shake vigorously until they are lightly coated. This flour coating will crisp up and soak up that glorious butter sauce.

2. Infuse the Butter

In a large skillet over medium heat, melt the butter and olive oil together. Add the minced garlic. Sauté the garlic gently for 2–3 minutes. You want it to turn golden and fragrant, but be careful not to burn it! If it starts getting too dark, lower the heat immediately.

3. Crisp the Shrimp

Increase the heat to medium-high. Add the flour-dusted shrimp to the pan in a single layer. (Do this in two batches if your pan is small). Cook for 2–3 minutes per side. The shells should turn bright pink and the flour coating should turn golden and crispy.

4. The Sauce Magic

Once the shrimp are cooked, drizzle the soy sauce and fresh lemon juice over everything. Toss the shrimp in the pan, scraping up the crispy garlic bits from the bottom so they coat the shrimp evenly. The butter sauce should look glossy and slightly thickened from the flour.

5. Garnish and Serve

Remove from heat immediately (shrimp get rubbery if overcooked!). Sprinkle with fresh parsley and extra lemon wedges. Serve piping hot over a mound of sticky white rice.

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Tips for Success

1. The “Shell-On” Debate: Authentic Hawaiian shrimp trucks serve shrimp with the shell on. Why? The shell traps moisture and adds a deep seafood flavor to the butter. It is messy to peel as you eat, but the flavor payoff is worth it. If you want a “cleaner” eating experience, peel them but leave the tails on.
2. Don’t Burn the Garlic: Minced garlic can turn bitter in seconds. Keep the heat moderate when you first add it. The oil/butter mix helps protect it.
3. Use Salted Butter: If you only have salted butter, skip the added salt seasoning. The soy sauce adds salt too, so taste before you season.
4. Rice is Mandatory: This sauce is liquid gold. You need plain, steamed white rice (short grain or Calrose rice is traditional in Hawaii) to soak up every drop of garlic butter.
5. Clarified Butter: For an even richer flavor, use ghee or clarified butter. It has a higher smoke point and won’t burn as easily as regular butter.

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Variations & Substitutions

• Spicy Garlic Shrimp: Increase the cayenne to 1 teaspoon and add a squirt of Sriracha into the butter sauce for a “Hot & Spicy” version like the trucks serve.
• Coconut Shrimp: Swap the olive oil for coconut oil and sprinkle unsweetened shredded coconut over the top for a sweeter, tropical twist.
• Low Carb: Use almond flour for dusting (or skip it entirely) and serve over cauliflower rice or zucchini noodles.
• Scampi Style: Add a splash of white wine (Pinot Grigio works well) when you add the lemon juice for a slightly more elegant, Italian-fusion vibe.

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What to Serve With It

• Two Scoops of Rice: The classic “plate lunch” style. Use an ice cream scoop to serve the rice for that authentic look.
• Macaroni Salad: Hawaiian Mac Salad (creamy, tangy, soft macaroni) is the traditional side dish. It balances the salty shrimp perfectly.
• Pineapple Slices: Fresh, cold pineapple is a refreshing palate cleanser after the rich garlic butter.
• Green Salad: A simple mixed green salad with a vinaigrette helps cut the heaviness of the meal.

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Storage & Reheating

• Fridge: Store leftovers in an airtight container for up to 2 days.
• Reheating: Reheat gently in a skillet over low heat with a splash of water or extra butter. Do not microwave shrimp if you can avoid it—they will turn rubbery and tough.
• Cold: Believe it or not, peel-and-eat garlic shrimp are delicious cold the next day as a snack!

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Nutrition Facts

Here is the estimated nutritional breakdown per serving (makes 4 servings).

Nutrient	Amount
Calories	320 kcal
Protein	24g
Carbohydrates	8g
Fat	22g
Saturated Fat	9g
Cholesterol	215mg
Sodium	650mg
Sugar	1g

Dietary Note: Pescatarian. Can be made Gluten-Free by using cornstarch or GF flour for dusting and Tamari instead of soy sauce.

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Common Mistakes to Avoid

• Overcooking the Shrimp: Shrimp cook incredibly fast. As soon as they curl into a “C” shape and turn opaque, they are done. If they curl into an “O” shape, they are overcooked.
• Using Margarine: Please, for the love of food, use real butter. Margarine is oil and water; it won’t create the rich emulsion needed for this sauce.
• Skipping the Lemon: The dish needs acid. Without the lemon, it is just heavy grease. The lemon wakes up the palate.

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FAQ

Why is the sauce separating?
If the heat is too high, butter can separate into oil and solids. Keep the heat moderate. The flour on the shrimp helps stabilize the sauce and keeps it creamy.

Can I use frozen shrimp?
Yes! Just make sure they are fully thawed and patted completely dry before cooking. If they are frozen, they will release water and steam instead of searing.

Do I have to use the flour?
No, you can skip it for a gluten-free or lighter version. The sauce will be thinner and oilier (more like a scampi), but the flavor will still be amazing.

Can I use pre-minced jarred garlic?
In a pinch, yes. But fresh garlic has a “bite” and stickiness that jarred garlic lacks. For a recipe named “Garlic Shrimp,” fresh is always best.

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Conclusion

There is a reason people line up for hours in the hot sun for this dish. Hawaiian Garlic Shrimp is bold, messy, indulgent, and undeniably delicious. It captures the spirit of Aloha in every buttery bite.

So grab a napkin (or five), peel some shrimp, and enjoy a little taste of island life right at your dinner table.

If you loved this tropical treat, try my Smoked Salmon Blinis Incredible for Gourmet Appetizers or my Crispy Keto Onion Rings That Will Transform Your Snack Time to keep the island vibes going!

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