🧄🍤 Savory Hawaiian Garlic Shrimp
Ready in 25 Minutes
⏱ Time
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Prep: 10 minutes
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Cook: 15 minutes
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Total: 25 minutes
🍽 Servings
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Serves 4
🛒 Ingredients
Shrimp
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1 lb (450 g) large shrimp (16–20 count)
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Shell-on for authentic flavor or peeled for easy eating
Garlic Sauce
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¼ cup olive oil
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8–10 cloves garlic, finely minced
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1 tsp paprika
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½ tsp cayenne pepper (adjust to taste)
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½ tsp black pepper
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½ tsp salt
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1 tbsp soy sauce
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1 tbsp lemon juice
Optional Garnish
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Chopped parsley
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Lemon wedges
🧑🍳 Instructions
1. Prep the Shrimp
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Rinse shrimp under cold water and pat dry.
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If shell-on, you may cut along the back to devein while keeping shells.
2. Season the Shrimp
In a bowl, toss shrimp with:
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Paprika
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Cayenne pepper
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Black pepper
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Salt
Set aside.
3. Make the Garlic Oil
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Heat olive oil in a large skillet over medium heat.
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Add minced garlic.
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Stir constantly for 30–45 seconds, just until fragrant.
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Do not let garlic brown.
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4. Cook the Shrimp
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Add shrimp in a single layer.
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Cook 2–3 minutes per side until pink and lightly golden.
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During the last minute, add:
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Soy sauce
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Lemon juice
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Toss shrimp to coat in the garlic oil.
5. Finish & Serve
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Remove from heat immediately.
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Garnish with parsley and lemon wedges if desired.
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Spoon extra garlic oil over shrimp before serving.
🍽 How to Serve (Hawaiian-Style)
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Steamed white rice
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Macaroni salad
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Extra garlic oil poured over everything 🌺
❓ Q & A (Frequently Asked Questions)
Q: Is this dish sweet?
A: No. This is a savory, garlicky, slightly spicy shrimp dish—no sugar or honey involved.
Q: Can I use frozen shrimp?
A: Yes. Thaw completely, pat dry, and proceed as normal. Dry shrimp cook better and crisp more.
Q: Shell-on or peeled shrimp—what’s better?
A:
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Shell-on: More flavor, traditional Hawaiian style
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Peeled: Easier and less messy
Both work great.
Q: How spicy is this recipe?
A: Mild to medium. Reduce cayenne to ¼ tsp for mild, or increase for more heat.
Q: How do I avoid burning the garlic?
A:
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Keep heat at medium, not high
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Stir constantly
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Add shrimp quickly once garlic is fragrant
Burnt garlic turns bitter fast.
Q: Can I make this ahead of time?
A: Best eaten fresh. You can:
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Clean and season shrimp ahead
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Mince garlic in advance
Cook just before serving.
Q: How do I know shrimp are fully cooked?
A: They should be:
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Pink and opaque
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Firm but not rubbery
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Curled into a loose “C” shape
Q: What oil works best?
A: Olive oil is classic. You can also use avocado oil or a neutral vegetable oil.
Q: Can I turn this into another dish?
A: Definitely:
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Serve over rice → Shrimp bowl
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Chop shrimp → Garlic shrimp tacos
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Add veggies → One-pan shrimp stir-fry