This Hawaiian garlic shrimp recipe was shared on Facebook and I was lucky to have seen it. I bookmarked it and was able to use it a week ago. My son’s girlfriend came over for dinner and along with a stir-fried noodle dish, I served this delicious shrimp dish. The flour/paprika coated shrimp were cooked in a tasty mixture of butter, garlic and white wine and finished off with lemon juice and fresh cilantro. My family really enjoyed it and my son’s girlfriend really enjoyed it as well. It’s no surprise that it was a big hit since my family is a huge fan of any kind of seafood. I recommend it for any seafood lover!

Cooking Tips for Perfect Garlic Shrimp

To achieve the best flavor and texture for your Hawaiian garlic shrimp, start by using fresh shrimp if possible. Look for shrimp that are firm and have a mild ocean scent. If you can find them, large or extra-large shrimp work wonderfully in this recipe. When preparing the shrimp, be sure to devein and peel them, but leave the tails on for a nice presentation. The cooking time is crucial, so keep an eye on the shrimp as they cook. They should turn pink and opaque in just a few minutes. Overcooking can make them rubbery, so when they are just about done, remove them from the heat and let the residual heat finish cooking them. Also, consider using a mix of butter and olive oil for sautéing. This adds depth to the flavor while preventing the butter from burning. Finally, if you enjoy a bit of spice, consider adding a pinch of red pepper flakes to the garlic and butter mixture for an extra kick.

Serving Suggestions and Pairings

Hawaiian garlic shrimp can be served in a variety of ways to make your meal more exciting. For a traditional touch, serve the shrimp over a bed of steamed white rice or garlic fried rice. The rice soaks up the delicious sauce and complements the shrimp perfectly. If you want to keep it lighter, a fresh green salad with a tangy vinaigrette can balance the richness of the dish. Grilled vegetables, like zucchini and bell peppers, also make a great side. To enhance the Hawaiian vibe, consider adding a side of pineapple salsa. The sweetness of the pineapple pairs beautifully with the savory shrimp. For drinks, a crisp white wine, such as Sauvignon Blanc, or a light lager beer can refresh your palate. If you want to go non-alcoholic, a coconut water spritzer can keep the tropical theme going. No matter how you choose to serve it, this shrimp dish is sure to impress your guests.

Frequently Asked Questions

Can I use frozen shrimp for this recipe?

Frozen shrimp can work, but make sure to thaw them properly before cooking. Pat them dry to avoid excess moisture, which can prevent that nice sear.

What can I substitute for sake or dry white wine?

If you don’t have sake or dry white wine, you can use chicken broth or vegetable broth for a non-alcoholic option. Just keep in mind that it will change the flavor a bit.

How should I store leftover Hawaiian garlic shrimp?

Store leftovers in an airtight container in the fridge for up to two days. Reheat gently on the stove to avoid overcooking the shrimp.

What side dishes go well with Hawaiian garlic shrimp?

This shrimp dish pairs nicely with a light salad or some steamed rice to soak up that delicious garlic sauce. Stir-fried noodles are also a great choice, like you tried.

What are common mistakes to avoid when making garlic shrimp?

One common mistake is overcooking the shrimp, which can make them rubbery. Keep an eye on them as they cook and remove them from the heat as soon as they turn pink and opaque.

Hawaiian Garlic Shrimp

Liza A

Hawaiian garlic shrimp features juicy prawns tossed in a buttery garlic sauce with a hint of lemon and fresh cilantro. It's a quick and flavorful treat that brings a taste of the islands to your table.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Hawaiian

Servings -5 servings

Calories 350 kcal

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

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.
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.
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

Recipe source: Fine Cooking

Nutrition

Calories: 350kcalCarbohydrates: 25gProtein: 30gFat: 15gSaturated Fat: 3gCholesterol: 200mgSodium: 400mgFiber: 1gSugar: 1g

Keyword garlic, quick meal, seafood, shrimp, tropical

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