Juicy prawns cooked in a garlicky buttery sauce, this Hawaiian Garlic Shrimp is just like the shrimp trucks you’d find in Hawaii.
I often wonder if I could travel anywhere in the world for one meal; where would I go? This is a hard choice for me; I’d have to admit. I’d have to say maybe Nigeria to grab some fresh street suya, or Vietnam for a huge bowl of Pho, or Hawaii for a plate of Hawaiian garlic shrimp!
I was lucky enough to visit Hawaii last month (look out for my travel posts coming soon), and the one thing I’ve been unable to forget is this Hawaiian garlic shrimp. Shrimp trucks are very popular in Hawaii, and I got to try one of their most famous ones Giovanni’s shrimp truck. I had heard so many good things about it, and it absolutely did not disappoint!! Flavor bomb from the juicy shrimp to the macaroni salad I chose to pair with; the wheels in my head instantly began turning trying to figure out how I could make these shrimps back home!
Turns out making these garlic shrimp isn’t hard at all! I did my research about what they key ingredients are and thankfully the ingredient list is small. You’ll need the obvious.. shrimp, garlic, and butter. But you will also need some flour, paprika, and salt, and pepper. If you want to keep this keto friendly use almond or coconut flour.
You’ll find that these shrimp are cooked with the shell on. I know some do not like to peel their shrimp when eating them so you can remove the shells before cooking if this is a problem for you. Personally I love to cook shrimp with the shell on because of the amount of flavor the shells bring to the party. It also makes them more juicy. Make sure your shrimp is cleaned and deveined before cooking. Check out the recipe below!
- 1 pounds of jumbo shrimp with shell on (cleaned and deveined)
- 2 1/2 tablespoons of all purpose flour
- 2 teaspoons paprika
- 1 1/2 teaspoons sea salt
- 1 teaspoon black pepper
- 18 large garlic cloves minced
- 2 tablespoons extra virgin olive oil, divided
- 1 stick unsalted butter
- Fresh chopped parsley (optional for garnish)
- Place the flour, paprika, salt, and black pepper in a large resealable bag.
- Add the shrimp to the bag and coat the shrimp with the flour mixture. Make sure all the shrimp is coated evenly. Set the shrimp aside.
- Melt the butter and one tablespoon of olive oil on medium heat in a large pan. Once the butter has melted, add the chopped garlic to the melted butter & oil, and cook for 2 to 3 minutes until you see the garlic has turned light brown. TAKE CARE TO NOT BURN THE GARLIC!
- Remove the garlic sauce from the pan and set aside.
- Add the second tablespoon of olive oil to the pan. Once heated, add your shrimp to the pan.
- Cook the shrimp over medium high heat for 2 to 3 minutes on each side. You may need to cook the shrimp in batches to avoid overcrowding the pan.
- Once you have cooked the last batch of shrimp, add all the shrimp back to the pan and pour over the garlic sauce. Stir to combine and garnish with parsley.
- Serve Hawaiian Style with sticky white rice and macaroni salad!