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There is something addictive about this Hawaiian garlic shrimp butter dish. Every time I cook it, the aroma takes me right back to bustling food trucks along Oahu’s North Shore. Crispy shrimp glazed in garlicky, buttery sauce that begs you to soak up every drop with a crust of bread—this meal does not last long at my table.
The first time I served this to guests at a backyard dinner, we could not stop talking about how every juicy bite tasted like a Hawaiian vacation. That’s when this shrimp became my dinner-party go-to.
Ingredients
- Extra large shrimp: these pack a juicy, meaty bite inspect for freshness and a clean ocean scent
- Fresh garlic: lots of it select firm heads with tight skins for best flavor
- All-purpose flour: creates the crisp coating try substituting rice flour for a super delicate crunch
- Paprika: gives mellow heat and sunset color choose a sweet or hot type to match your spice level
- Cayenne pepper: for a whisper of heat you can add more or skip it entirely
- Salt: enhances every flavor use flaky sea salt for a touch of mineral brine
- Freshly ground black pepper: delivers earthy bite crack it fresh for max aroma
- Unsalted butter: the soul of the sauce spring for European-style for a richer taste
- Olive oil: helps brown the garlic and prevent burning a good everyday type works great
- Fresh lemon juice: brightens the finish pick a juicy lemon and roll it first to release more juice
- Fresh parsley: adds herby color and a fresh pop buy a vibrant bunch and chop just before serving
Instructions
- Pat the Shrimp Dry:
- Blot shrimp on all sides with paper towels until no surface moisture remains this is key for crispness later
- Coat the Shrimp:
- Combine flour paprika cayenne salt and black pepper. Toss shrimp in the seasoning mixture until every piece is fully coated. A little shake in a big bowl helps evenly coat each one.
- Prepare the Butter and Garlic:
- Melt butter and olive oil together in a large non-stick skillet over medium heat. Add all the minced garlic stir constantly and let cook until aromatic but pale in color about 30 seconds. Do not let it brown or the garlic will turn bitter.
- Sear the Shrimp:
- Lay shrimp in a single layer into the sizzling garlic oil. Space them out so they do not touch. Sear undisturbed for about 2 minutes until the side in contact with the pan is blush pink and slightly crisp.
- Flip and Finish Cooking:
- Turn each shrimp over gently and cook for about 2 more minutes just until opaque and cooked through. Watch carefully to avoid overcooking which makes shrimp rubbery.
- Finish with Lemon and Parsley:
- Remove skillet from heat. Drizzle fresh lemon juice directly over all the shrimp. Toss to coat the shrimp in the garlicky butter sauce and transfer to a platter. Shower with chopped parsley just before serving. Spoon any sauce from the pan right over your shrimp for extra deliciousness.
What makes this dish stand out to me is the bold garlic. I never skimp and always use fresh—my best kitchen memories are peeling and chopping it alongside my daughter as she sampled the raw cloves. Now when the garlicky steam billows from the pan she calls everyone to the kitchen because she knows dinner is about to get exciting.
Storage Tips
Leftovers can be cooled and stored in an airtight container for up to 2 days in the fridge. To reheat gently warm in a skillet over low heat just until hot. Avoid microwaving as it can dry out the shrimp. If you want to keep any extra sauce for bread-dipping pour it into a small jar and refrigerate—it is heavenly melted over vegetables.
Ingredient Substitutions
For a dairy-free version swap butter for a light olive oil blend. Rice flour can be used in place of all-purpose flour for gluten-free needs. Do not be afraid to try smoked paprika for a deeper barbecue note or a squeeze of lime if you are out of lemon.
Serving Suggestions
Hawaiian garlic shrimp begs for white rice to help soak up all the sauce. Try it nestled over garlicky noodles or pile onto toasted Hawaiian rolls for a next-level sandwich. A side of tangy pineapple salsa or crisp cucumber salad adds tropical freshness.
Cultural Roots
Inspired by the beloved roadside shrimp trucks of Hawaii this recipe channels the island’s love of bold garlic flavors balanced with buttery richness. Food vendors on the North Shore have crafted this style into a must-try tradition, offering travelers a taste of paradise on a paper plate.
Seasonal Adaptations
Shrimp can be swapped for plump scallops or thin slices of squid in summer. Try swapping parsley for basil or cilantro during herb season. Serve chilled as a refreshing summer tapa or over steamed vegetables in winter.
Success Stories
My cousin tried this on a whim for her housewarming and every plate was wiped clean within minutes. One friend made this as a freezer meal for postpartum recovery adding extra garlic for an immunity boost. It regularly stars as the showstopper dish at our family reunions.
Freezer Meal Conversion
To make ahead toss raw shrimp with the spice and flour mixture and flash freeze on a tray. Transfer to a freezer bag and store up to three months. To cook just thaw overnight and proceed directly to the skillet step fresh flavor stays locked in.
I learned firsthand the power of patience when browning the garlic. Rushing or blasting the heat dulls the sauce but letting it gently sizzle really coaxes out sweetness.
Common Recipe Questions
- → What type of shrimp works best for this dish?
Extra large shrimp, peeled and deveined, offer the ideal texture for maximum flavor and easy eating.
- → Can I use pre-minced garlic instead of fresh?
Freshly minced garlic provides the best aroma and taste, but high-quality pre-minced garlic can be used in a pinch.
- → What is the purpose of flour in coating the shrimp?
Light flour coating helps the seasonings adhere and gives the shrimp a delicate crust when sautéed.
- → How can I prevent burning the garlic?
Sauté garlic briefly over medium heat just until fragrant, avoiding high heat to keep it from browning.
- → Is fresh lemon juice necessary?
Lemon juice brightens and balances the richness of the butter, enhancing the overall seafood flavor.