This Hawaiian garlic shrimp recipe is super delicious juicy shrimp with a garlicky flavor! This is an easy meal to make, requiring only a few steps to make it! It takes less than 30 minutes to make this meal!
What Is Hawaiian Garlic Shrimp?
My family and I were truly blessed to have the opportunity to live in Hawaii for almost eight years. And the one thing we couldn’t get enough of was this popular dish.
These are quick pan fried buttery shrimp made with the best garlic butter sauce. They were made popular on food trucks like Giovanni’s shrimp truck. Now you can find different varieties all over the island with eateries serving tourists, and locals in places like the Oahu’s north shore and Kamehameha highway.
Why This Recipe Works
We help you to make this the local Hawaiian way, sharing tips on how to get those popular crispy garlic bits. Plus, each step only takes a couple of minutes, making this a very simple dish to make with so much flavor!
What You Need
Jumbo shrimp- This ensures you have succulent shrimp.
Garlic– The key to making this right is using lots of garlic, so don’t skimp on the amount suggested!
Mochiko Flour– This is a sweet sticky rice flour used to make different desserts, but also helps create a light crispy coating because it doesn’t absorb as much oil during the frying process. If you can’t find it in your local grocery store, try shopping at Asian or Polynesian stores, or online. You can use cornstarch or all-purpose flour as a substitute if you can’t find this particular ingredient.
Hawaiian Sea Salt– You can find this in local Asian or Polynesian stores, or online. You can use coarse Kosher salt if you can’t find the Hawaiian sea salt. (I put both salts in the ingredient’s picture to help you see what they both look like for your grocery trip.)
How To Make It
- Place the flour, paprika, salt, and black pepper in a large bowl or plastic food storage bag, and mix these ingredients together until blended.
- Add the shrimp to this flour mixture and coat the shrimp with it (all of the flour mixture should adhere to them).
- Set them aside, and let them sit for at least 10 minutes (this time allows for the coating to adhere to the shells better).
- In a large pan melt butter and one tablespoon of olive oil using medium high heat on the stove top until the butter has melted. This will take about one minute.
- Add the chopped garlic to the melted butter & oil, and cook for about 2 to 3 minutes or until you see it has turned light brown.
- Once the garlic has turned light brown, add the wine, and cook for about one to two more minutes.
- Remove the sauce from the pan and set aside. (I do this to help prevent burning the garlic and to keep everything crispy.)
- Add one tablespoon of olive oil to the pan and let it get hot. Then, add your shrimp to the pan.
- Cook them for 2 to 3 minutes on each side (They should be pink in color). Remove the cooked pieces from pan and place on plate. Cook next batch as directed above. (I like to cook them in batches, so that the pan is not overcrowded and to help with even cooking. I usually have to cook only about two batches in my large skillet.)
- Once you have cooked the last batch, add the sauce, and other cooked seafood back into the pan, and stir. Then, remove the pan from the heat source. Garnish with optional parsley and lemon wedges.
Expert Tips
Fresh shrimp– They are always the better choice whenever you can. Look around your local seafood/fish markets for fresh seafood. But the other option is frozen seafood which are easier to find, and definitely ok to you use.
Removing shells– If you decide to peel them prior to cooking, add the salt to the sauce instead (because without the shells, they taste saltier in my opinion). The remaining instructions in this recipe provides similar results and good outcomes. The seafood may cook quicker when shelled, so your cooking time may decrease by one to two minutes when sautéing them.
Frying tips– Don’t overcrowd the pan during the sauté (fry) process. This lowers the temperature and causes more moisture to release. This changes the cooking process from sauteing to almost a steam cooking, preventing the crispy results we want.
Crispy Shell Tips- After battering the meat, let them sit for at least 10 minutes (this time allows for the flour mixture to adhere to the shells better). Add the sauce right before serving to keep them from getting too soggy.
Garlic Tips– If you want to keep your garlic crispy, remove the cooked garlic from the sauce with a slotted spoon (and place it on separate plate) prior to adding the wine to the pan. Just add it all back in the pan together when it’s time to mix all the cooked ingredients together.
Sauce– If you want more sauce just double the sauce ingredients. For a more buttery, richer, and slightly thicker sauce, cut the wine amount in half.
Lemon juice– a squeeze of this helps to smooth out the richness of the butter. I like to add a few splashes to my plate while I’m eating. (I make this as an optional ingredient in the recipe card.)
Variations
Spicy– If you want a more peppery option, try this zesty version for a twist on this dish!
FAQs
What is a good side for garlic shrimp?
Macaroni salad and white rice– Mac salad and a side of rice is usually served with this. For a healthier low carb option try cauliflower rice instead!
The traditional way is to keep the shells on. This helps with that crispy texture we talked about earlier. This also provides additional flavor, prevents overcooking seafood, and cuts down the prep time some.
If you can’t get enough of Hawaii like us – Try my Kalua Pig Quesadillas, Easy Slow Cooker Kalua Pig, and Hawaiian Island Style Fried Rice.
Mahalo!
♥♥♥ Did you make this recipe? If so, please rate this recipe and leave a comment below to let me know if you enjoyed it. And follow me on Pinterest, Facebook, Instagram and Twitter for more delicious inspiration! ♥♥♥
Hawaiian Garlic Shrimp
Ingredients
- 2 pounds of jumbo shrimp with shell on (de-veined – I buy the shrimp that are de-veined with shell still on).
- 2 and 1/2 tablespoons mochiko flour or all purpose flour
- 2 teaspoons paprika
- 1 and 1/2 teaspoons Hawaii Sea Salt or Kosher Salt
- 1/4 teaspoon black pepper
- 18 large garlic cloves minced (finely chopped)
- 3 tablespoons extra virgin olive oil (divided)
- 1 stick unsalted butter (8 tablespoons total)
- 1/3 cup dry white wine
- Fresh chopped parsley (optional for garnish)
- Lemon wedges (optional for garnish)
Instructions
- Place the flour, paprika, salt, and black pepper in a large bowl or plastic food storage bag, and mix these ingredients together until blended.
- Add the shrimp to this flour mixture and coat the shrimp (all of the coating should adhere to the shrimp).
- Set them aside, and let them sit for at least 10 minutes. They can sit while you make the sauce. (this time allows for the flour mixture to adhere to the shells better).
- In a large pan heat the butter and one tablespoon of olive oil on medium high heat until the butter has melted.
- Add the chopped garlic to the melted butter & oil, and cook for about 2 to 3 minutes or until you see the garlic has turned light brown.
- Once the garlic has turned light brown, add the wine, and cook for about two minutes.
- Remove the garlic sauce from the pan and set aside. (I do this to help prevent burning the garlic while I cook the shrimp and to keep everything crispy.)
- Add one second tablespoon of olive oil to the pan and let it get hot. Then, add your shrimp to the pan.
- Cook the shrimp for 2 to 3 minutes on each side (your cooked shrimp should be pink in color). Remove the cooked pieces from pan and place on plate. Cook the next batch as directed above. (I like to cook my shrimp in batches, so that the pan is not overcrowded and to help with even cooking of the shrimp. I usually have to cook only about two batches in my large skillet.)
- Once you have cooked the last batch, add the sauce, and other cooked shrimp back into the pan, and stir. Then, remove the pan from the heat source. Garnish with optional parsley and lemon wedges.
Notes
- Fresh shrimp– They are always the better choice whenever you can. Look around your local seafood/fish markets for fresh seafood. But the easier option is frozen shrimp which are easier to find, and definitely ok to you use.
- Removing shells– If you decide to peel them prior to cooking, add the salt to the sauce instead (because without the shells, they taste saltier in my opinion). The remaining instructions in this recipe provides similar results and good outcomes. The seafood may cook quicker when shelled, so your cooking time may decrease by one to two minutes when sautéing them.
- Frying tips– Don’t overcrowd the pan during the sauté (fry) process. This lowers the temperature and causes more moisture to release. This changes the cooking process from sauteing to almost a steam cooking, preventing the crispy results we want.
- Crispy Shell Tips– After battering the meat, let them sit for at least 10 minutes (this time allows for the flour mixture to adhere to the shells better). Add the sauce right before serving to keep the shrimp from getting too soggy.
- Garlic Tips– If you want to keep your garlic crispy, remove the cooked garlic from the finished sauce with a slotted spoon and place it on a separate plate prior to adding the wine to the pan. Just add it all back in the pan together when it’s time to mix all the cooked ingredients together.
- Sauce– If you want more sauce just double the sauce ingredients. For a more buttery, richer, and slightly thicker sauce, cut the wine amount in half.
- Lemon juice– a squeeze of this helps to smooth out the richness of the butter. I like to add a few splashes to my plate while I’m eating.
Nutrition
Please note that I am not a nutritionist, and the nutritional information is an estimate only. It varies based on the products and brands used.
♥♥♥ Did you make this recipe? If so, please rate this recipe and leave a comment below to let me know if you enjoyed it. And follow me on Pinterest, Facebook, Instagram and Twitter for more delicious inspiration! ♥♥♥
jimmy wayne
if you want the garlic melty like giovannis, id suggest going low and slow with the butter and garlic like a confit. but bravo, everything else was perfect
Nichelle
Delicious Delicious Deelliicciiouuss! This Is Amazing! Most Definitely Will Cook Again! Husband Love Every Bit Of It!
Lily
This looks heavenly! I’ve been trying to find a good recipe for Hawaiian garlic shrimp and this one looks perfect! I was wondering how many servings this makes and if it is possible to cut back on the amount of butter. Thanks in advance!
Savory Spicerack
Hello! I have not cut back on the butter so I would not be able to tell you how that would work out. Sorry! This makes about three hefty portions! Happy cooking and thanks for stopping by!
Ceci
Im just curious why the shell is left on the shrimp? Is it supposed to be eaten with the shell on? I like the flavor but don’t like to eat the shell and it’s kind of a pain to remove the shell not to mention messy. Does it cook better if it is not peeled as opposed to peeled shrimp?
SummerDog
We made the garlic shrimp for Mother’s Day 2017 and it was so delicious and easy to make. It looked and tasted like the shrimp truck’s version. Everyone kept saying it was so good! Thanks for the wonderful recipe!
Savory Spicerack
Yay!!!! I am so happy to hear! I love this recipe ! Happy Cooking!
Geriatricalive
I have eaten at Giovanni’s Shrimp Truck. The garlic was so amazing and strong three days later I still had garlic breath!!! My favorite food on Oahu.
Savory Spicerack
I know! I miss it so much!
Raptored
Tks for the recipie! We stayed at turtle bay for a week and have been fiending the shrimp and rice since we left. Would never have thought to use flour but its perfect. Next time im gonna add siracha and see if it tastes like the hot and spicy shrimp.
Cheers!
Keep up the good work on the blog!
Savory Spicerack
That sounds wonderful! I will try it too- thanks for the tip! Thanks so much for stopping by and the warm comments!
Little Cooking Tips
Simple and yet so delicious! Have you tried smoked paprika with that one Sharee? Those shrimp with some rice and salad are also a clean, light and complete meal! Yummy!
You are -indeed- so blessed having lived in Hawaii for years! We hope one day you’ll move back and enjoy life from there!:)
Kudos!
xoxoxo
Savory Spicerack
Yes I do looked forward to going back there one day… It is a beautiful laid back place to live!
In reference to the shrimp, I have seen recipes that say use smoked paprika, but I don’t recall the popular dish having over there in Hawaii, and I wanted to stick to the original taste as much as possible so I could relive the moment 🙂
But I am sure smoked paprika would be a twist if you wanted something different from the original Hawaiian Garlic Shrimp.
Aloha! Lol
Geriatricalive
I agree regarding the smoked Paprika. I have had shrimp many ways, but never like Giovanni’s. Thank you for recreating that recipe 🙂
Savory Spicerack
Yes Smoked Paprika is a great ingredient as I test tasted. I am so happy that you like the recipe.