Seafood, spice, and a hint of citrus make this island delight perfect for your home cooking.
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When I was in my early twenties I lived on the big island in Hawaii for a couple of months. I loved so many things about the place, the indigenous people, the beautiful scenery, and of course the fresh and delicious seafood. It’s no surprise that a beautiful island in the middle of the Pacific would have an abundance of fresh seafood dishes all made unique by their seasoning, cooking styles, and cooking techniques. Over those few months, I tried so many variations of fish I had grown up eating but never realized were so multifaceted. The biggest variation in flavors I found came in the form of shrimp. I never liked shrimp growing up, I felt they were boring and lacked any true character. If I wanted a crustacean, why would I choose shrimp when I could have crab or lobster? But living on the island I tried shrimp in ways I had never had it before and learned that I actually enjoyed shrimp when made right. This recipe for Hawaiian garlic shrimp may not be exactly what I would eat on the island, but it is flavorful, delicious, and so easy. It brings me back to those days in my early twenties in the best possible way.
I think it’s important to note that while this recipe is called Hawaiian garlic shrimp, it is not necessarily a traditional Hawaiian dish. It was, however, a local favorite of food trucks all over the islands, a blend of not only Hawaiian tradition, but also Chinese, Japanese, and Korean influence. It combines an array of flavors from the Pacific to give you an explosion of flavor as soon as it hits your tongue. Large, juicy, shrimp smothered in all the rich flavors of fresh garlic, cayenne, paprika, and the full buttery flavors of the sauce. This is not your parents’ shrimp cocktail of old, but a bold, spicy, and rich main course that will gladly cover your rice and make a delicious meal. It seems unfair to enjoy this recipe without giving a shout-out to the originator Giovanni’s Shrimp Truck on O’ahu, and while Giovanni was the originator it’s now up to you to make this dish the star of your own dinner table with Giovanni as your guide.
Is Hawaiian Garlic Shrimp Healthy?
Shrimp is generally a healthy source of protein, low in caloric intake and saturated fats, while offering calcium and B12 to help both your energy and metabolism. Garlic also has many healthy features – aiding in immunity functions and heart health while also being both antiviral and anti-inflammatory.
However, let’s not act like these two healthy ingredients aren’t also combined with butter and flour adding fats and calories to the dish. Put it all together and you have a moderately healthy dish if you follow my old policy of everything in moderation. It is also easy to make this meal keto-friendly by substituting your flour for coconut flour or almond flour.
How do you find the perfect shrimp for this dish?
To make the perfect dish you want to find the best ingredients, and when it comes to seafood, freshness is key. You want your raw shrimp to be slightly transparent and light gray in color, the darker the raw shrimp the less fresh it is. You can also tell how fresh your shrimp is by the firmness of the tail, if the tails are soft or starting to fall apart then you should pass on those shrimp, they are not in the best shape. You can also tell if a shrimp is no longer in good condition by their shell, if the shell is slimy your shrimp have turned and should not be used for anything.
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
- 2 tablespoons olive oil
- 8 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh parsley, chopped
- Cooked white rice, for serving
INSTRUCTIONS
Prepare
Coat shrimp with seasoned flour.
Cook
Sauté garlic, then shrimp, and finish with butter.
Serve
Garnish with parsley and lemon juice, and serve over rice.
Devour!
FAQs & Tips
Be sure when storing your Hawaiian garlic shrimp that you first let it cool to room temperature, then put it in an airtight sealed container and refrigerate for up to 3 days. Seafood does not have as long of a shelf life as other proteins so be sure to eat within 3 days for best quality.
You are in luck, this recipe is not particularly spicy per se, but if the level of spice is too much for you, I would recommend reducing or removing the cayenne as it will be the addition of most of your spice.
This is only important if you live in Hawaii as the native shrimp of Hawaii are mountain shrimp called ‘Ōpaekala’ole, but if you are mainland like I am you can substitute whatever shrimp you can find that are the freshest.
Serving Suggestions
As we’ve already discussed this recipe calls for a bed of white rice, but feel free to swap that for a bed of Instant Pot Quinoa or a Leafy Green Salad. You could also easily make some fried rice that you toss with your Hawaiian garlic shrimp.
For something to drink alongside, try a Blue Hawaiian Cocktail – a cool and refreshing drink first invented in Waikiki in 1957.
Hawaiian Garlic Shrimp
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
- 2 tablespoons olive oil
- 8 cloves garlic minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh parsley chopped
- Cooked white rice for serving
Instructions
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Pat the shrimp dry with paper towels to remove excess moisture.
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In a mixing bowl, combine flour, paprika, cayenne pepper, salt, and black pepper. Add shrimp and toss to coat evenly.
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Heat a large skillet over medium heat and melt 2 tablespoons of butter with the olive oil.
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Add the minced garlic to the skillet and cook until fragrant, about 1 minute, being careful not to burn it.
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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.
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Add the remaining butter to the skillet and stir until melted and the shrimp are well coated with the garlicky sauce.
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Remove from heat, drizzle with fresh lemon juice, and sprinkle with chopped parsley.
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Serve the garlic shrimp immediately over cooked white rice, spooning extra sauce over the top.
Nutrition
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