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Garlic Shrimp Hawaiian Style

Bring the tropical flavors of Oahu right into your kitchen with this quick and flavor-packed Garlic Shrimp Hawaiian Style recipe. Juicy shrimp are pan-seared in a rich garlic butter sauce, brightened with lemon, and served over a bed of fluffy white rice. Inspired by the iconic North Shore food trucks, this dish is easy, garlicky, and absolutely unforgettable. Perfect for weeknight dinners or summer backyard vibes—ready in just 20 minutes!
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: Island-style fusion
Calories: 350
Ingredients Method Notes

Ingredients
  

Core Ingredients
  • 1½ pounds large shrimp peeled and deveined
  • 4 –5 garlic cloves finely minced
  • ¼ cup unsalted butter
  • 2 tablespoons olive oil
  • Juice of 1 lemon
  • ½ teaspoon black pepper
  • ½ teaspoon paprika optional but traditional
  • Pinch of red pepper flakes optional for heat
  • 2 tablespoons chopped fresh parsley
  • Cooked white rice for serving
Optional Add‑Ins
  • 2 tablespoons dry white wine
  • Hawaiian-style slaw or cucumber salad
  • Lemon wedges for serving
  • A drizzle of sriracha or aioli

Method
 

  1. Prep the shrimp:
  2. Pat shrimp dry and toss with a bit of salt, pepper, and paprika.
Heat it up:
  1. In a hot skillet, melt butter with olive oil over medium-high heat.
Sauté garlic:
  1. Add garlic and cook for about 30 seconds, just until fragrant—don’t let it brown!
Cook shrimp:
  1. Add shrimp in a single layer. Sear 1–2 minutes per side until pink and slightly curled.
Add liquid:
  1. Squeeze in lemon juice (and wine, if using). Let it bubble for 30 seconds.
Garnish:
  1. Toss in fresh parsley and optional red pepper flakes.
Serve hot:
  1. Plate over steamed rice with extra sauce and lemon wedges.

Notes

Garlic Shrimp Hawaiian Style – Helpful Tips

Cooking Tips & Techniques
Use shell-on shrimp for that classic island flavor—they hold more garlic butter and cook up juicier.
Marinate briefly in a mixture of olive oil, lots of minced garlic, paprika, lemon juice, and a touch of cayenne or chili flakes for heat.
Cook in a hot skillet or griddle—don’t overcrowd the pan so the shrimp sear, not steam.
Add butter at the end to coat the shrimp in a rich, garlicky sauce.
Spoon extra garlic bits from the pan over the shrimp—those crispy golden bits are gold!
Serving Suggestions
Serve over steamed white rice or garlic rice with lemon wedges on the side.
Add a scoop of macaroni salad for a true Hawaiian plate lunch feel.
Garnish with chopped parsley or green onions and a drizzle of lemon butter.
Pair with grilled pineapple slices or a tropical fruit salad.
Perfect for summer cookouts, beach-style dinners, or quick weeknight meals.
Make-Ahead & Storage
Make-Ahead: Marinate the shrimp for up to 2 hours in the fridge; prep garlic and butter mixture ahead for faster cooking.
Refrigerator: Store cooked shrimp in an airtight container for up to 3 days.
Freezer: Freeze raw marinated shrimp for up to 1 month. Thaw overnight before cooking.
Reheat: Reheat gently in a skillet with a splash of water or butter—avoid overcooking to keep shrimp tender.
Tasty Variations to Try
Spicy Kick: Add more chili flakes or a splash of hot sauce to the marinade.
Pineapple Infusion: Add fresh pineapple juice to the marinade for a sweet island twist.
Coconut Garlic Shrimp: Swap some of the butter with coconut oil and serve with coconut rice.
Garlic Noodle Bowl: Serve over stir-fried noodles with veggies instead of rice.
Lemon Herb Butter: Add thyme or rosemary to the butter for an aromatic upgrade.