Hawaiian Garlic Shrimp

One of my favorite shrimp trucks in Hawaii does a garlic shrimp that keeps me coming back again and again. This Hawaiian Garlic Shrimp (just called garlic shrimp on the islands) is a very simple recipe packed with flavor – and yes, the shells are kept on.

Plate of Hawaiian garlic shrimp on fluffy white rice. The dish sits on a light blue plate with a pink napkin at the top of the image.

There are many local shrimp dishes in Hawaii that have been influenced by the many cultures on the islands, but garlic shrimp is definitely the most popular. Always served with rice, you can also add lemon, green onion, chopped kukui nut, or other ingredients to make it your own. My garlic shrimp recipe is a fairly basic one, served with white rice and green onion.

My recipe is not too complex, so it is perfect for a quick weeknight meal. In fact, the part of this recipe that takes the longest is probably peeling and mincing about 30 cloves of garlic (measure with your heart, if 30 isn’t enough go ahead and add more for yourself).

What To Know About Hawaiian Garlic Shrimp

While this is called Hawaiian garlic shrimp, you should know that it is not considered a Hawaiian dish. It is considered a local dish – the difference being that Hawaiian dishes are cultural staples of the Hawaiian people, and local dishes are those made by locals of any culture who live in Hawaii.

Another thing about this recipe I love is that you don’t have to peel the shrimp! For prep I just tear off the head and legs but leave the rest of the shell on. How simple is that. But don’t throw away those heads, they are great in shrimp soup or other seafood broths like for risotto.

I’d say this dish was mostly influenced by the Southern Chinese who moved to the islands in the early 20th century, but this dish really reminds me of one of my favorite shrimp dishes, Tom Rim – which is a Vietnamese garlic shrimp also cooked shell on.

What You’ll Need

hawaiian garlic shrimp ingredients on a stone counter

For this recipe I’m using Argentinean Red Shrimp as they are easily accessible and affordable. If I was back in Hawaii I’d use something local from the monger. Alas it’s frozen and packed shrimp for me.

The other ingredients are fairly standard pantry/spice cabinet staples. Feel free to adjust as you see fit.

Ingredients

  • 2 kg Shrimp – or prawns. Remove head and legs but keep the rest of the shell on. After removing the head and feet you’ll end up with about 1 kg, so if you are buying already prepped shrimp then go for 1 kg to keep the ratios proper.
  • 30 cloves Garlic – minced, more or less. I use a microplane to really bring out a strong garlic flavor, but a regular press can work as well.
  • 5 tbsp Flour
  • 3 tbsp Olive Oil
  • 1 tbsp Paprika
  • 2 tsp Cayenne
  • 1 tbsp Soy Sauce
  • 2 tsp Black Pepper – freshly cracked
  • 1 tsp Salt
  • 1/2 tsp MSG
  • 1/2 tsp White Pepper
  • 100 grams Butter
  • Lime Juice – to taste, optional. Can also use Lemon if preferred

How To Make This Hawaiian Garlic Shrimp

shrimp with shells on an da spiced flour mix in a large metal bowl

Place your shrimp in a large bowl and pour in the soy sauce. Toss it around so the shrimps get moistened with the sauce. I a smaller bowl whisk together the flour, paprika, cayenne, black pepper, white pepper, salt, and MSG. Sprinkle over the shrimp and toss to coat.

frying seasoned shrimp in a pan with oil

In a pan on high heat add the oil and allow to come to temperature. Place the shrimp in an even layer and fry for about one minute per side. Because the shells remain on, the shrimp will remain moist and flavorful – still, pay close attention to avoid overcooking the shrimp. When the shrimp are done cooking place them in a clean bowl. You will likely have to do this in batches as to not crowd the pan.

pouring hot garlic butter over a bowl of fried shrimp

After the shrimp are all done, add the butter to the pan and when melted add all of the garlic. Stir around until the garlic is soft and fragrant, about a minute. Then pour over the bowl and toss to coat. Squeeze lime juice to taste and serve with white rice and your choice of sides – I highly recommend some mac salad.

Do You Eat The Shells?

Unequivocally YES. While that may sound off putting to some, eating shrimp shells is commonplace around much of the world and absolutely delicious. Due to the high heat frying, the shells become crunchy and crispy and have a great umami flavor. Not to mention, the garlic sauce is on the outside of the shrimp. If you peel them you are removing so much of what makes garlic shrimp, well, garlic shrimp.

If you do not want to eat the shells you can make an inauthentic version with peeled shrimp from the beginning. But at that point it’s basically a scampi so what’s even the point.

More Hawaiian (Local) Recipes You’ll Love

Plate of Hawaiian garlic shrimp on fluffy white rice. The dish sits on a light blue plate with a pink napkin at the top of the image.

Hawaiian Garlic Shrimp

One of my favorite shrimp trucks in Hawaii does a garlic shrimp that keeps me coming back again and again. This Hawaiian Garlic Shrimp (just called garlic shrimp on the islands) is a very simple recipe packed with flavor – and yes, the shells are kept on.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Course, Main Dish
Cuisine Hawaiian
Servings 4 people
Calories 398 kcal

Ingredients
  

  • 2 kg Shrimp Remove head and legs but keep the rest of the shell on. After removing the head and feet you'll end up with about 1 kg so if you are buying already prepped shrimp then go for 1 kg to keep the ratios proper.
  • 30 cloves Garlic minced, more or less.
  • 5 tbsp Flour
  • 3 tbsp Olive Oil
  • 1 tbsp Paprika
  • 2 tsp Cayenne
  • 1 tbsp Soy Sauce
  • 2 tsp Black Pepper freshly cracked
  • 1 tsp Salt
  • 1/2 tsp MSG
  • 1/2 tsp White Pepper
  • 100 grams Butter
  • Lime Juice to taste, optional. Can also use Lemon if preferred

Instructions
 

  • Place your shrimp in a large bowl and pour in the soy sauce. Toss it around so the shrimps get moistened with the sauce. I a smaller bowl whisk together the flour, paprika, cayenne, black pepper, white pepper, salt, and MSG. Sprinkle over the shrimp and toss to coat.
  • In a pan on high heat add the oil and allow to come to temperature. Place the shrimp in an even layer and fry for about one minute per side. Because the shells remain on, the shrimp will remain moist and flavorful – still, pay close attention to avoid overcooking the shrimp. When the shrimp are done cooking place them in a clean bowl. You will likely have to do this in batches as to not crowd the pan.
  • After the shrimp are all done, add the butter to the pan and when melted add all of the garlic. Stir around until the garlic is soft and fragrant, about a minute. Then pour over the bowl and toss to coat. Squeeze lime juice to taste and serve with white rice and your choice of sides.
Keyword Garlic Shrimp, Seafood, Shellfish

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