This Hawaiian garlic shrimp recipe came recommended on Facebook and I was glad I saved it. I made it recently for dinner when my son’s girlfriend visited. Alongside stir-fried noodles, I served this flavorful shrimp. The shrimp are lightly coated in a flour and paprika mixture, then cooked in butter, garlic and dry white wine, finished with lemon juice and fresh cilantro. My family loved it—especially the seafood fans—and it was a real hit. If you like shrimp, this is one to try.
Cooking Tips for Perfect Garlic Shrimp
Use fresh shrimp when possible—look for firm flesh and a mild ocean scent. Large or extra-large shrimp work especially well. Peel and devein the shrimp but leave the tails on for presentation. Dry the shrimp thoroughly before dredging so the coating adheres and you get a good sear. Watch the cooking time carefully: shrimp turn pink and opaque very quickly, usually within a few minutes. Remove them from the heat when they are almost done and let residual heat finish them to avoid rubberiness. Sautéing in a combination of butter and olive oil adds flavor while reducing the risk of burning the butter. If you like heat, add a pinch of red pepper flakes to the garlic and butter for a subtle kick.
Serving Suggestions and Pairings
This garlic shrimp is versatile. Serve it over steamed white rice or garlic fried rice to soak up the sauce for a classic pairing. For a lighter option, a crisp green salad with a tangy vinaigrette balances the richness. Grilled vegetables such as zucchini and bell peppers complement the shrimp nicely. To accent the tropical character, serve pineapple salsa on the side—the sweetness pairs beautifully with the savory garlic butter. For beverages, a crisp Sauvignon Blanc or a light lager refreshes the palate; non-alcoholic choices like coconut water or a citrus spritzer also work well. No matter the sides, this dish is easy to prepare and impressive to serve.
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes. Thaw frozen shrimp completely and pat them dry before cooking to remove excess moisture, which helps achieve a good sear.
What can I substitute for sake or dry white wine?
Use chicken or vegetable broth for a non-alcoholic substitute. The flavor will be slightly different but still delicious.
How should I store leftover Hawaiian garlic shrimp?
Place leftovers in an airtight container and refrigerate for up to two days. Reheat gently on the stove over low heat to avoid overcooking.
What side dishes go well with Hawaiian garlic shrimp?
Steamed rice or garlic fried rice are traditional choices. Stir-fried noodles, a fresh salad, or grilled vegetables are also excellent options.
What are common mistakes to avoid when making garlic shrimp?
The most common mistake is overcooking. Shrimp cook fast; remove them from heat as soon as they turn pink and opaque to keep them tender.
Hawaiian Garlic Shrimp
Liza A
Pin Recipe
Ingredients
- ¾ cup all-purpose flour
- 1 1/2 tsp. sweet paprika
- Kosher salt
- 1 ½ lbs tiger prawns or large shrimps peeled deveined, and patted dry
- 3 tbsp olive oil
- 8 large cloves garlic coarsely chopped
- 3/4 cup sake or dry white wine
- 3 tbsp cold unsalted butter cut into 3 pieces
- 1/3 cup chopped fresh cilantro
- 1 tbsp fresh lemon juice
Instructions
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In a shallow bowl, combine the flour, paprika, and 1-1/2 tsp. salt. Lightly dredge the shrimp in the mixture, shaking off the excess; set aside.
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Heat a heavy-duty 12-inch skillet over medium-low heat. Add the oil, garlic, and a pinch of salt. Cook, stirring, until the garlic is tender, about 2 minutes. Using a slotted spoon, remove and reserve the garlic, leaving the oil in the pan.
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Turn the heat up to medium high and add the shrimp in a single layer. Cook undisturbed for 2 minutes, then flip and cook until nearly opaque in the center, 1 to 2 minutes more. Add the sake and 1/2 tsp. salt and cook, flipping the shrimp once, until the liquid is reduced by half, about 3 minutes. Add the butter and the reserved garlic, and cook, swirling the pan, until the sauce is emulsified. Remove from the heat, add the cilantro and lemon juice, and toss to combine. Season to taste with salt and serve.
Notes
Nutrition