to show an image of a delicious Hawaiian garlic shrimp

Make this Hawaiian Garlic Shrimp!

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One of my favorite things to do in Hawaii was to go around the island of Oahu. First we would start with Leonard’s Malasada’s, then head up to the famous North Shore. We’d stop at several beaches, get some poke and shaved ice. Then we’d travel to the fresh fruit stand and lastly stop in Kahuku, where we would get the famous Hawaiian Garlic Shrimp at Giovanni’s Shrimp Truck. The line would always be long, but it was worth the wait! Getting that garlic shrimp served hot on your plate is one of the best ways to end your trip. The staples of island life is sun kissed skin, good food, company and memories.

Every time when I ordered the Hawaiian Garlic Shrimp, it was delicious. However, I always wondered why they left the shell on the shrimp. Perhaps it’s easier to prepare thousands of shrimps with the shells on or it could be that it acts as a protective layer to keep the texture. Personally, it was disappointing to peel the shrimp and have the seasoning fall off with it.  So when I decided to try out this recipe from onolicioushawaii, I deveined and removed the shell. This recipe is easy to follow; the thing that takes all the time is shelling and deveining them. Once you have that completed, it’s a breeze. The recipe calls for cayenne pepper, which made the shrimp quite spicy. If you don’t like it spicy, just stick with the paprika. Bring this island favorite to your table, and enjoy with a chilled light beer!

Course: Lunch, dinnerCuisine: Local HawaiianDifficulty: Easy


Prep time


Cooking time


Total time



Husband’s rating: So ono, make it again!


  • 1 pound of shrimp (deveined, shell off)

  • 2 Tbsp mochiko flour (sweet rice flour)

  • 1 Tbsp paprika

  • 1 tsp cayenne pepper

  • 1 tsp salt

  • 1 head of garlic, minced

  • 4 Tbsp butter

  • 1 Tbsp olive oil

  • slices of lemon

  • cooked rice


  • Peel and devein the shrimp
  • Mix together the flour, paprika, cayenne pepper, and salt
  • Heat a skillet over medium heat and add in butter and garlic. Fry until garlic turns brown and crispy. Set aside.
  • Add the oil to the same pan and fry shrimp, 2 minutes each side.
  • Plate shrimp, and cover in garlic butter sauce.
  • Squeeze lemon over rice and shrimp and enjoy!

Tips and tricks

  • Don’t forget to use the lemon, it adds depth to the dish and brings the flavors together
  • Melt extra butter and pour it over the rice with the cooked garlic from the pan, trust me it is delicious!
  • Keep the tail on if you are taking photos, it looks nicer (We forgot for this one!)


Total time

55 minutes



Husband's rating

So ono, make it again!

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