Introduction to Garlic Shrimp Hawaiian Style

Hawaiian garlic shrimp is an iconic dish, especially beloved at the famous North Shore shrimp trucks on Oahu. These roadside eateries have made buttery, garlicky shrimp served with sticky rice a must-try for locals and tourists alike.

The appeal lies in its simplicity and bold flavor: juicy shrimp coated in a crispy, seasoned crust, tossed in a rich garlic butter sauce, and paired with fluffy rice that soaks up every drop. It’s indulgent yet approachable, offering tropical comfort food vibes in every bite.

Perfect for weeknight dinners or recreating vacation memories at home, Hawaiian garlic shrimp is quick to prepare and guaranteed to impress. With just a few pantry staples and fresh shrimp, you can bring the flavors of Hawaii straight to your kitchen.

What Makes Hawaiian Garlic Shrimp Special?

This dish is inspired by Giovanni’s Shrimp Truck and other legendary food trucks along Oahu’s North Shore. What makes it special is the combination of bold garlic, creamy butter, and smoky paprika seasoning that transforms simple shrimp into a crave-worthy meal.

Unlike traditional shrimp dishes, Hawaiian garlic shrimp is cooked with a generous amount of garlic that’s toasted until golden, infusing the butter with nutty, aromatic depth. The paprika and cayenne add subtle heat, balancing richness with spice.

Tip: Always serve with sticky rice—it’s the perfect canvas to soak up the flavorful sauce.

This warm, savory dish captures the essence of Hawaiian comfort food: simple ingredients elevated by bold seasoning and rustic preparation.

Flavor Profile Breakdown

The flavor profile of Hawaiian garlic shrimp is layered and vibrant:

Shrimp: Juicy and tender, with a slightly crisp exterior from the flour coating.
Garlic: Toasted until golden, delivering nutty, aromatic depth.
Butter: Forms a velvety sauce base that clings to the shrimp and rice.
Paprika & Cayenne: Add smoky heat and a gentle kick.
Lemon: Provides a bright, citrusy finish that balances richness.

Together, these elements create a dish that’s indulgent yet balanced, with savory, spicy, and tangy notes.

Pro Tip: Use mochiko flour (sweet rice flour) or all-purpose flour to coat shrimp before frying. This helps achieve a crisp exterior that holds up well to the buttery sauce.

Step-by-Step Cooking Guide

Step 1: Prepare Shrimp Pat shrimp dry with paper towels. Toss in a mixture of flour, paprika, salt, and cayenne until lightly coated.

Step 2: Toast Garlic In a skillet, melt butter over medium heat. Add minced garlic and cook until golden and fragrant. Remove garlic to prevent burning, reserving the butter.

Step 3: Pan-Fry Shrimp Heat olive oil in the same skillet. Add shrimp in batches, cooking 2–3 minutes per side until crisp and pink. Avoid overcrowding the pan for even searing.

Step 4: Combine Return garlic butter to the pan. Toss shrimp until coated in the sauce.

Step 5: Finish & Serve Squeeze fresh lemon juice over shrimp. Serve immediately with sticky rice, garnished with parsley or green onions.

Tip: Cooking shrimp in batches ensures crisp texture and prevents steaming.

Common Mistakes to Avoid

Burning Garlic: Garlic cooks quickly. Burnt garlic turns bitter and can overpower the dish. Toast gently until golden.
Overcooking Shrimp: Shrimp cook fast—just a few minutes per side. Overcooked shrimp become rubbery.
Skipping Flour Coating: Without flour, shrimp won’t crisp properly and sauce won’t cling as well.
Using Cold Pan: A cold pan prevents proper searing. Always preheat before adding shrimp.

Tip: Taste the sauce before serving to adjust seasoning. A squeeze of lemon or pinch of salt can make all the difference.