Can I use frozen shrimp?

Absolutely! Just thaw them completely and pat dry before coating with the flour mix—removing excess moisture is key for crispiness.

Do I have to leave the shells on?

Not at all. Leaving them on is classic for extra flavor, but peeled shrimp work perfectly if you want hassle-free eating.

The base recipe isn’t spicy, but you can easily turn up the heat with a pinch of cayenne or chili flakes in the coating.

Can I make this dairy-free?

Definitely—swap butter with a quality plant-based butter (something that browns well) and the flavor will still sing.

Hawaiian Garlic Shrimp Recipe

Name: Hawaiian Garlic Shrimp Recipe
Prep time: 20 min
Cook time: 7 min
Total time: 27 min
Cuisine: Hawaiian
Ingredients: 6 tablespoons (85 g) salted butter; 1 large head garlic, minced (about 10–12 cloves); 2 tablespoons (16 g) corn starch; 1 tablespoon (8 g) all-purpose flour; 1 tablespoon paprika; ½ teaspoon salt; ½ teaspoon ground black pepper; 16 ounces (450 g) jumbo shrimp, deveined, peels left on; 2 tablespoons (30 ml) olive oil; 1 lemon, juiced (about 2 tablespoons)

Description

Indulge in Hawaiian Garlic Shrimp, a mouthwatering main course inspired by classic Hawaiian food trucks. Jumbo shrimp are tossed in a seasoned flour-cornstarch coating, pan-fried until crispy and pink, then drenched in rich garlic butter and a fresh squeeze of lemon. Quick, easy, and bursting with garlicky flavor, this dish is perfect served over rice.

Ingredients

Units Scale

For the Garlic Butter

6 tablespoons (85 g) salted butter
1 large head garlic, minced (about 10–12 cloves)

For the Shrimp Coating

2 tablespoons (16 g) corn starch
1 tablespoon (8 g) all-purpose flour
1 tablespoon paprika
1/2 teaspoon salt
1/2 teaspoon ground black pepper

For the Shrimp

16 ounces (450 g) jumbo shrimp, deveined, peels left on
2 tablespoons (30 ml) olive oil

For Serving

1 lemon, juiced (about 2 tablespoons)

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Instructions

Prepare the Garlic Butter: In a large skillet over medium heat, add the butter and minced garlic. Cook for 2 to 3 minutes, stirring constantly, until the garlic turns golden brown and fragrant. Immediately transfer the garlic butter to a small bowl and set aside to prevent burning.
Coat the Shrimp: In a large mixing bowl, whisk together the corn starch, flour, paprika, salt, and black pepper. Pat the shrimp dry thoroughly with paper towels, then add them to the bowl. Toss the shrimp in the seasoned flour mixture until they are evenly coated on all sides.
Cook the Shrimp: Heat the olive oil in the same skillet over medium heat. Arrange the coated shrimp in a single layer and cook for 2 to 3 minutes per side. The shrimp should turn pink and the coating should look crisp and golden brown.
Add Garlic Butter and Finish: Return the prepared garlic butter to the skillet with the shrimp, then add the lemon juice. Gently toss everything together so the shrimp are evenly coated in the buttery, garlicky sauce. Remove from heat as soon as the shrimp are fully glazed.
Serve: Serve the Hawaiian Garlic Shrimp hot over steamed white rice with lemon wedges on the side for extra brightness. Enjoy immediately for best flavor and texture.

Notes

For authentic Hawaiian flavor, use jumbo shrimp and keep the shells on for extra juiciness.
Be careful not to burn the garlic; remove it from the skillet as soon as it’s golden.
Serve immediately, as the coating can soften if left to sit.
Try garnishing with fresh parsley for color and added freshness.

Nutrition

Serving Size: 1/4 of recipe (about 4 oz shrimp + sauce)
Calories: 340
Sugar: 1g
Sodium: 750mg
Fat: 20g
Saturated Fat: 9g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 1g
Protein: 28g
Cholesterol: 175mg