Hawaiian Garlic Shrimp

Hawaiian shrimp trucks are famous for their buttery Hawaiian garlic shrimp. These large succulent garlic shrimp are cooked in a loaded garlic butter-infused sauce.

Course Appetizer, Appetizer & Sides, Lunch & Dinner Recipes, Main Course, Snack

Cuisine American, Asian Fusion

Keyword cajun shrimp recipe, garlic shrimp, garlic shrimp recipe, Hawaiian garlic shrimp, Hawaiian garlic shrimp recipe, Hawaiian shrimp, Hawaiian shrimp truck, how to make garlic shrimp, shrimp truck, shrimp truck recipe, summer recipe

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 350kcal

Author Megan

Equipment

Ingredients

1 lb shrimp deveined
2 tablespoon glutinous rice flour (sweet rice flour) or all-purpose flour
1 tablespoon paprika
½ teaspoon cayenne pepper
1 ½ teaspoon salt
8 tablespoons unsalted butter
½ cup (100 g) garlic, minced about 2 heads of garlic
3 tablespoon olive oil
1 tablespoon lemon juice freshly squeezed
1 tablespoon fresh parsley minced for garnish

Instructions

Prepare the shrimp. Wash and devein the shrimp. You can either peel the shrimp leaving the tail on or leave the shrimp shell on. Pat dry with a paper towel.
Coat the shrimp. In a mixing bowl, mix the glutinous rice flour, paprika, cayenne pepper, and salt. Evenly coat each piece of shrimp. Set aside.
Cook garlic butter. In a medium skillet over medium heat, melt the butter and then add the garlic. Cook the garlic until fragrant and lightly golden brown, about 2 minutes. Watch carefully to not to burn the garlic. Then remove from heat and set aside.
Cook shrimp. In the same pan over medium high heat, add the olive oil. Once the pan is hot, add the shrimp in a single layer for about 1-2 minutes on each side until crisp and cooked through. You may need to cook the shrimp in multiple batches make sure to add oil to the pan with every batch.
Combine. Turn off the heat and pour the garlic butter back into the skillet and toss with the shrimp.
Serve. Drizzle with lemon juice and garnish with minced parsley. Enjoy!

Notes

Pat the excess moisture and evenly coat the shrimp shells. Make sure to dry the excess moisture from the shrimp or the seasoning mixture will clump up. You’ll want a thin even coating on the shrimp.
Remove the garlic butter when it is very lightly browned. Watch the garlic closely when it is cooking over medium heat. You don’t want the butter to burn too quickly. Remove it once the edges of the garlic pieces are golden brown.
Cook the shrimp until golden and pink. Watch the thick part on the back of the shrimp where the vein was removed. When the flesh of the thickest part of the shrimp turns from translucent to opaque the shrimp is cooked through.
Finish with fresh lemon. Don’t forget the fresh lemon drizzle at the end. This will add a delicious brightness to the final garlic butter shrimp.
Storage Instructions: You can store the Hawaiian garlic shrimp in an airtight container in the refrigerator for up to 3 days.
Reheat: you can reheat the garlic butter shrimp in a skillet over medium-low heat with the sauce until warm or reheat in the microwave covered until warm.

Nutrition