Hawaiian Garlic Shrimp
Sizzling Hawaiian garlic shrimp swimming in a buttery, garlicky sauce, served over fluffy rice for an island-style meal ready in under 30 minutes.
Aloha, Garlic Butter Shrimp Is Calling Your Name
There is a reason Hawaiian garlic shrimp trucks have lines wrapped around the block on the North Shore of Oahu. This is a Hawaiian seafood meal built entirely around one glorious idea: shrimp cooked hard and fast in a pool of garlicky, buttery goodness, then spooned over rice so every bite soaks up that sauce. It is bold, it is simple, and it tastes like a vacation even if you are making it in your kitchen on a random Tuesday.
If you have ever had Hawaiian garlic butter prawns from a food truck, you know the magic is in the sauce, not fancy technique. That is exactly what makes this version so approachable for home cooks. No deep frying, no complicated marinade, just garlic, butter, and shrimp doing what they do best.
Before we get cooking, the right tools and ingredients make a real difference here. A large, heavy skillet gives you even heat so the shrimp sears instead of steams, and fresh garlic instead of the jarred stuff makes the sauce taste like something worth chasing down a food truck for.
Why This Is the Best Hawaiian Garlic Shrimp Recipe
What sets this apart from a basic Hawaiian garlic shrimp scampi is balance. The butter is generous but not overwhelming, the garlic is toasted just enough to turn sweet and nutty, and a splash of lemon juice cuts through the richness so the dish never feels heavy. It is the kind of Hawaiian garlic shrimp with rice that disappears fast at the dinner table.
Chef's Tip: Do not walk away from the garlic once it hits the hot butter. It goes from golden and fragrant to bitter and burnt in a matter of seconds, so keep stirring and keep your eyes on the pan.
The Secret to Perfectly Cooked Shrimp
Overcooked shrimp is rubbery shrimp, and rubbery shrimp is the number one thing that ruins this dish. Shrimp cook incredibly fast, usually just 1 to 2 minutes per side, and they are done the moment they turn opaque and curl into a loose C shape. If they curl into a tight O, they have gone too far.
Building the Coco Shrimp Rice Combo
This recipe is essentially a coco shrimp rice recipe in spirit, pairing sweet, garlicky shrimp with warm steamed rice that soaks up every drop of sauce. Some cooks like to stir a spoonful of coconut milk into the rice while it cooks for an extra tropical note, which pairs beautifully with the garlic butter without overpowering it.
A few ways to round out the plate:
- A scoop of macaroni salad, Hawaiian plate lunch style
- Steamed cabbage or a quick cucumber salad for freshness
- Grilled pineapple for a touch of sweetness
Ready to make it? Here is the full step by step recipe:
Hawaiian Garlic Shrimp
Sizzling Hawaiian garlic shrimp swimming in a buttery, garlicky sauce, served over fluffy rice for an island-style meal ready in under 30 minutes.
Ingredients
- 1 1/2 lb large shrimp, peeled and deveined, tails on
- 6 tbsp unsalted butter, divided
- 8 cloves garlic, minced
- 2 tbsp olive oil
- 1/4 cup all-purpose flour, for light dredging, optional
- 2 tbsp lemon juice, freshly squeezed
- 1 tsp paprika
- 3/4 tsp salt, to taste
- 1/2 tsp black pepper, freshly cracked
- 2 tbsp fresh parsley, chopped, for garnish
- 4 cups cooked white rice, steamed, for serving
- 4 lemon wedges, for serving
Instruction
Pat the shrimp completely dry with paper towels, then season with salt, pepper, and paprika.
If using, lightly dredge each shrimp in flour, shaking off the excess. This step is optional but helps build a golden crust and thickens the garlic butter sauce slightly.
Heat the olive oil and 2 tablespoons of butter in a large skillet over medium high heat until the butter is melted and foamy.
Add the shrimp in a single layer, working in batches if needed to avoid crowding the pan. Sear for 1 to 2 minutes per side until just pink and opaque. Remove shrimp to a plate.
Lower the heat to medium and add the remaining 4 tablespoons of butter to the same skillet.
Add the minced garlic and cook for 30 to 45 seconds, stirring constantly, until fragrant but not browned.
Pour in the lemon juice and scrape up any browned bits from the bottom of the pan.
Return the shrimp to the skillet and toss to coat in the garlic butter sauce for about 1 minute, until heated through.
Remove from heat and sprinkle with fresh parsley.
Serve immediately over steamed white rice with lemon wedges on the side.
Equipment
- Large skillet
- Tongs
- Paper towels
- Cutting board and knife
Notes
Serving, Storing, and Mixing It Up
This dish is best served immediately, straight from the skillet, while the sauce is still warm and glossy. For leftovers, store the shrimp separately from the rice in airtight containers in the fridge for up to two days. Reheat gently in a skillet over low heat with a small pat of butter to loosen the sauce back up. Avoid the microwave if you can, since it tends to overcook the shrimp further.
If you are craving something with a little more heat, this recipe adapts easily into an easy Cajun shrimp and rice dish. Simply swap the paprika for a full tablespoon of Cajun seasoning and add a pinch of cayenne to the garlic butter for a spicier, smokier take on the same basic technique.
For anyone who has been searching for the best Hawaiian garlic shrimp recipe to bring that food truck experience home, this one hits every mark: garlicky, buttery, a little bit sweet, and endlessly satisfying over a mountain of rice. Once you taste how good homemade Hawaii shrimp can be, ordering takeout might start to feel like a downgrade.
