Hawaiian Garlic Shrimp with Rice
Sizzling Hawaiian garlic shrimp swimming in a buttery, garlicky glaze and served over fluffy rice, this island favorite comes together in under 30 minutes.
Aloha, Meet Your New Favorite Weeknight Dinner
If you have ever stood in line at one of the famous shrimp trucks on the North Shore of Oahu, you already know exactly what this dish tastes like. Hawaiian garlic shrimp is one of those iconic Hawaiian seafood meals that manages to be both incredibly simple and utterly unforgettable. Plump shrimp are lightly dredged, seared until golden, then tossed in a rich, garlicky butter sauce brightened with lemon. Served over a steaming mound of rice to soak up every last drop, it is the kind of Hawaiian garlic shrimp with rice that disappears from the table in minutes.
This version of Hawaiian garlic butter prawns comes together in under 30 minutes with ingredients you probably already have on hand. No food truck required.
Before we get cooking, the right tools and a few good ingredients make a real difference here. A heavy bottomed skillet helps the garlic toast evenly without burning, and good quality butter makes the sauce taste truly special.
What Makes This Hawaiian Garlic Shrimp So Good
The magic of this recipe lies in layering flavor in stages rather than dumping everything in at once.
- The shrimp get a light flour dredge, which helps them develop a delicate golden crust when seared.
- A full eight cloves of garlic might sound like a lot, but it mellows and sweetens as it cooks in butter, becoming the backbone of the sauce.
- A splash of chicken broth and fresh lemon juice deglazes the pan and turns simple garlic butter into a silky, restaurant worthy sauce.
Chef's Tip: Do not walk away from the garlic once it hits the butter. It goes from fragrant to bitter in the blink of an eye, so keep it moving with a spoon and pull the pan off heat the moment it smells toasty.
Tips for the Best Hawaiian Garlic Shrimp Recipe
A few small details separate an average batch from the best Hawaiian garlic shrimp recipe you will ever make.
- Dry your shrimp thoroughly. Excess moisture prevents a good sear and can make the flour dredge gummy instead of crisp.
- Do not overcrowd the pan. Searing shrimp in batches keeps the heat high, which is essential for that lightly caramelized edge.
- Cook the shrimp only until just pink. They finish cooking slightly when tossed back into the hot sauce, so pulling them a touch early prevents rubbery texture.
This approach works whether you are making classic Hawaiian garlic shrimp scampi style or leaning into a slightly spicier version with a pinch of cayenne.
Serving It Up Like a Hawaii Shrimp Truck
Traditionally, this Hawaii shrimp dish is served plate lunch style, meaning a generous scoop of white rice, the garlicky shrimp piled on top, and often a side of macaroni salad. It is comfort food through and through.
If you love bold, saucy shrimp dinners, this recipe sits in the same family as easy Cajun shrimp and rice, though the flavor profile here leans sweeter and more buttery thanks to the lemon and garlic combination rather than smoky spice. Some cooks also toss in a spoonful of toasted coconut for a coco shrimp rice recipe twist that nods to the islands even further.
Ready to make it? Here is the full step-by-step recipe:
Hawaiian Garlic Shrimp with Rice
Sizzling Hawaiian garlic shrimp swimming in a buttery, garlicky glaze and served over fluffy rice, this island favorite comes together in under 30 minutes.
Ingredients
- 1 1/2 lb large shrimp, peeled and deveined, tails on
- 6 tbsp unsalted butter, divided
- 8 cloves garlic, minced
- 1/4 cup all-purpose flour, for a light dredge
- 1 tsp paprika
- 1 lemon, juiced, plus wedges for serving
- 1/4 cup chicken broth, low sodium
- 2 tbsp olive oil, for searing
- 4 cups cooked white rice, steamed, for serving
- 2 tbsp fresh parsley, chopped, for garnish
- 3/4 tsp salt, to taste
- 1/2 tsp black pepper, freshly cracked
Instruction
Pat the shrimp completely dry with paper towels, then toss them in a bowl with the flour, paprika, salt, and pepper until lightly coated.
Heat the olive oil in a large skillet over medium high heat until shimmering.
Add the shrimp in a single layer and sear for 1 to 2 minutes per side, until pink and just cooked through. Remove to a plate and set aside.
Lower the heat to medium and melt 4 tablespoons of the butter in the same skillet.
Add the minced garlic and cook for about 1 minute, stirring constantly, until fragrant but not browned.
Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan.
Simmer the sauce for 2 to 3 minutes until slightly reduced, then stir in the remaining 2 tablespoons of butter until glossy.
Return the shrimp to the skillet and toss to coat in the garlic butter sauce, warming through for 1 to 2 minutes.
Taste and adjust seasoning with extra salt, pepper, or lemon juice as needed.
Serve the shrimp and sauce hot over steamed white rice, garnished with chopped parsley and lemon wedges.
Equipment
- Large skillet
- Mixing bowl
- Wooden spoon or spatula
- Garlic press or sharp knife
- Rice cooker or saucepan
Notes
Storing, Reheating, and Making It Your Own
Leftovers, if you are lucky enough to have any, keep well in the refrigerator for up to two days in a sealed container. When reheating, use low heat and a covered skillet so the shrimp stay tender instead of turning tough and chewy.
Want to switch things up? Try these easy variations:
- Swap in scallops or a mix of shrimp and scallops for a fancier presentation.
- Add a pinch of red pepper flakes for gentle heat.
- Stir a spoonful of coconut milk into the sauce for a tropical, slightly creamy finish.
However you serve it, this Hawaiian garlic shrimp with rice brings a little taste of the islands right to your own kitchen table, and it is easily one of those recipes that earns a permanent spot in the weeknight dinner rotation.
