Shrimp, spice, and a hint of citrus make this island delight perfect on a bed of rice.
Don’t laugh, but shrimp are a big part of my life. I grew up in Southern Louisiana, not far from all the shrimp boats that dot the horizon of the Gulf Coast. Every summer, my family would rent a cabin on Grand Isle—a “barrier” island off the Louisiana coast—and we’d spend a week on the beach catching fish, baiting crab traps, and feasting on the bounty of fresh-caught shrimp available for purchase around literally every corner of the tiny island. We’d buy more shrimp on the way home to freeze for later, too.
As you might imagine, I have cooked shrimp in a lot of different ways: deep-frying, grilling, sautéing in butter and white wine… the list goes on. But this Hawaiian garlic shrimp recipe is, by far, my favorite way to cook them. It’s so simple and quick, it’s hard to mess up—and even if you do find some way to mess these up, shrimp are very forgiving, as long as a lot of butter is involved.
This recipe yields tender shrimp with just the right amount of firmness, a slight browning from the sauté, and (even though it’s Hawaiian!) all the flavors of my Southern Louisiana home.
Is Hawaiian Garlic Shrimp Healthy?
Shrimp is generally a healthy source of protein, and it’s low in calories and saturated fats while offering a dose of selenium, vitamin B12, and zinc. However, the shrimp are combined with flour and a significant amount of butter in this recipe, adding a lot of fat and calories. Altogether, this shrimpy dish is reasonably healthy in moderation. I’d serve it with a side of veggies to make the meal a little healthier.
How To Handle Raw Shrimp
Raw shrimp can harbor dangerous bacteria when handled improperly, and if you’re using shell-on shrimp, you will have to handle them! In the fridge, store them on ice in a bowl. When peeling shrimp, store the shell-on shrimp in a bowl of ice as you work, and have another bowl of ice set up for the shelled shrimp. In other words, keep them on ice at all times. When you’re done peeling them, stash the peeled shrimp in the fridge, then wash everything—your hands, any utensils, the bowls, and anything else the shrimp has touched—with hot water and soap. If you’re using frozen shrimp, thawing them in the fridge overnight is the safest way to start.
How To Make Ahead And Store
Let cooked shrimp cool to room temperature, then store them in an airtight container and refrigerate for up to 3 days. Personally, I like to eat cooked shrimp within 2 days when possible.
Serving Suggestions
This recipe calls for a bed of white rice, but feel free to swap the rice for a bed of Instant-Pot Quinoa or a Green Goddess Salad. You could also easily make some fried rice that you toss with your Hawaiian garlic shrimp. For a different spin, try serving these over a bowl of grits with butter and a sprinkle of Parmesan cheese.
For something to drink with your shrimptastic meal, try a Blue Hawaiian Cocktail. It’s a cool, refreshing, and authentic Hawaiian sip.
Ingredients
- 1 pound large shrimp peeled and deveined
- 1/4 cup all-purpose flour
- 1 tablespoon paprika
- 1/4 teaspoon cayenne pepper
- Salt and freshly ground black pepper to taste
- 5 tablespoons unsalted butter divided
- 2 tablespoons olive oil
- 8 cloves garlic minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh parsley chopped
- Cooked white rice for serving
Instructions
- Pat the shrimp dry with paper towels to remove excess moisture.
- In a mixing bowl, combine flour, paprika, cayenne pepper, salt, and black pepper. Add shrimp and toss to coat evenly.
- Heat a large skillet over medium heat and melt 2 tablespoons of butter with the olive oil.
- Add the minced garlic to the skillet and cook until fragrant, about 1 minute, being careful not to burn it.
- Increase the heat to medium-high and add the coated shrimp to the skillet in a single layer. Cook until the shrimp turn pink and are cooked through, about 2 minutes per side.
- Add the remaining butter to the skillet and stir until melted and the shrimp are well-coated with the garlicky sauce.
- Remove from heat, drizzle with fresh lemon juice, and sprinkle with chopped parsley.
- Serve the garlic shrimp immediately over cooked white rice, spooning extra sauce over the top.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
This is very similar to how I prepare shrimp in general I thought there might be some pineapple and coconut in this recipe as it is called Hawaiian shrimp. Thanks for the recipe . I think I will try it with the two ingredients I mentioned.
Hope you enjoy this recipe! Thanks for reading.