Hawaiian Garlic Shrimp
Learn how to make this popular Hawaiian dish at home. The shrimp come out crispy and full of garlic butter flavor.
Ingredients
- 1 1/2 heads fresh garlic, minced
- 6 tbsp unsalted butter
- 1/4 cup mochiko or all purpose flour
- 1 tbsp paprika
- 1/2 tsp cayenne pepper, or more to taste
- 1/2 tsp salt, or more as needed
- 3-5 tbsp olive oil
- 1 lb extra large or jumbo shrimp (shell on, deveined), 21/25 or 16/20
- 1 tsp finely chopped fresh parsley, (optional)
- 1 lemon, sliced
Instructions
- Add garlic and butter to a large skillet. Cook on medium heat until butter is melted and garlic turns golden brown. Pour garlic butter sauce out into a bowl and set aside.
- In a small bowl, add flour, paprika, cayenne pepper, salt. Whisk to evenly combine. Pour flour mixture into a large ziploc bag.
- Pat dry the shrimp with paper towel. Place shrimp into bag, seal, and shake until shrimp are evenly coated in flour mixture.
- Add 3 tbsp of olive oil to your skillet. Bring to medium heat. Place shrimp into skillet, keeping them to a single layer without overlap. Cook a few minutes on each side until shrimp are completely cooked. Add more olive oil if your skillet begins to get dry.
- Pour garlic butter sauce over shrimp. Toss and stir few times until shrimp are evenly coated in sauce. Garnish with parsley. Remove from heat and serve immediately with lemon slices and rice (or rice substitute)
Notes
- Please review my "Type of Shrimp to Use" section of the post which discusses in more detail what type of shrimp to use. Try to avoid using frozen shrimp that contains a lot of sodium.
- This dish is usually made with mochiko flour but I found all-purpose works just as well.
- I used regular sized garlic. If you are using large heads you may need to reduce the amount to use. You can use more or less garlic, depending on your taste preference.
- You may need to adjust the salt amount depending on how salty your shrimp are.
- You can leave out the cayenne pepper if you don't like spicy or increase it if you do like spicy.
- The parsley is completely optional. I added it more for color but I don't usually see it in the dish.
- Nutrition estimate assumes that the shrimp absorbs all of the breading, olive oil and butter. So the estimate is a little higher than what you actually consume because you will have some breading, oil and garlic butter leftover.
Serving: 0.25of recipe, Calories: 399kcal, Carbohydrates: 13g, Protein: 25g, Fat: 29g, Saturated Fat: 13g, Sodium: 432mg, Fiber: 2g, Sugar: 1g, NET CARBS: 11
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!