Best Hawaiian-Style Garlic Butter Shrimp

I didn’t try garlic shrimp until my family took a trip to Hawaii when I was in my twenties. We stopped at one of those roadside shrimp trucks on the North Shore, and I ordered the garlic butter kind without really knowing what to expect.

Let me tell you—it was basically a pile of shrimp swimming in garlicky butter, and it was incredible. The kind of food you think about for years afterward. I’ve been trying to recreate that experience ever since, and this recipe gets pretty close. The secret is using way more garlic than seems reasonable and not being shy with the butter. Trust me on this one.

What Kind of Shrimp Should I Use?

For this Hawaiian-style garlic butter shrimp, you’ll want to grab extra large shrimp, which are usually labeled as 21-25 count per pound at the grocery store. Fresh shrimp is great if you can find it, but frozen shrimp works just as well and is often fresher since it’s frozen right after being caught. If you’re using frozen, just thaw them overnight in the fridge or run them under cold water for a quicker option. Make sure to get shrimp that’s already peeled and deveined to save yourself some time, though leaving the tails on or off is totally up to you and your preference for presentation versus easy eating.

Options for Substitutions

This recipe is pretty straightforward, but here are a few swaps you can make if needed:

• Extra large shrimp: You can use large or jumbo shrimp instead – just adjust your cooking time slightly. Smaller shrimp will cook faster (about 1-2 minutes per side), while jumbo might need an extra minute.
• Fresh garlic: Fresh garlic is really what makes this dish shine, so I’d recommend sticking with it if possible. In a pinch, you could use jarred minced garlic, but the flavor won’t be quite as punchy.
• Butter: You can replace some or all of the butter with ghee for a nuttier flavor, or use margarine if that’s what you have on hand. Just know that butter gives this dish its signature richness.
• Paprika: Smoked paprika works great here if you want to add a little smoky depth to the dish. Regular paprika is fine too.
• Lemon juice: Lime juice makes a nice substitute and gives the shrimp a slightly different citrus note that works well with the garlic and butter.

Watch Out for These Mistakes While Cooking

The biggest mistake when making garlic butter shrimp is burning the garlic, which happens fast since you’re using a generous amount – keep your heat at medium and watch it closely during that 30-second window before adding the shrimp.

Overcooking shrimp turns them rubbery and tough, so pull them from the heat as soon as they turn pink and opaque, which should be right around that 2-minute mark per side.

Make sure your shrimp are completely dry before tossing them with the flour mixture, as any moisture will prevent them from getting a nice sear and cause the coating to clump up instead of creating a light crust.

For extra flavor, don’t skip scraping up all those browned bits from the bottom of the pan when you add the lemon juice – that’s where a lot of the good stuff is hiding.

What to Serve With Garlic Butter Shrimp?

This garlic butter shrimp is perfect over a bed of white rice, which soaks up all that amazing buttery garlic sauce. I love serving it with a side of steamed broccoli or green beans to balance out the richness, and sometimes I’ll add a simple cucumber salad with rice vinegar for a refreshing crunch. If you want to go the Hawaiian route, try it with macaroni salad on the side – it’s a popular pairing at shrimp trucks in Hawaii. For a lighter option, you can also serve the shrimp over mixed greens or alongside grilled pineapple slices for a sweet and savory combo.

Storage Instructions

Store: Keep any leftover garlic butter shrimp in an airtight container in the fridge for up to 2 days. The shrimp will stay tender, though they’re honestly best enjoyed fresh since seafood can get a bit rubbery when reheated.

Reheat: Warm the shrimp gently in a skillet over low heat for just a minute or two, stirring frequently. You can also microwave them on 50% power in short 30-second bursts. The key is not to overcook them again or they’ll get tough and chewy.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1050
• Protein: 70-80 g
• Fat: 65-75 g
• Carbohydrates: 10-14 g

Ingredients

• 1 lb shrimp (peeled and deveined, tails on)
• 1/3 cup garlic (finely minced)
• 1.5 tbsp flour
• 1.5 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1/2 tsp salt
• 1/2 tsp black pepper
• 6 tbsp salted butter
• 2 tbsp olive oil
• 1.5 tbsp freshly squeezed lemon juice
• 1 tbsp fresh parsley, chopped
• 1/4 tsp granulated sugar

Step 1: Prepare the Mise en Place and Season the Shrimp

• 1 lb shrimp
• 1.5 tbsp flour
• 1.5 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/3 cup garlic
• 1.5 tbsp freshly squeezed lemon juice
• 1 tbsp fresh parsley, chopped

Pat the shrimp completely dry with paper towels—this is crucial for getting a good sear and preventing the butter from splattering.

In a small bowl, combine the flour, smoked paprika, cayenne pepper, salt, and black pepper.

Toss the dried shrimp with this seasoning mixture until evenly coated, making sure each piece gets a light, even layer.

Set the seasoned shrimp aside on a plate.

While you’re organizing, mince your garlic finely and measure out your lemon juice and parsley so everything is ready to go when you need it.

Step 2: Build the Garlic Butter Base

• 6 tbsp salted butter
• 2 tbsp olive oil
• 1/3 cup garlic

Heat the salted butter and olive oil together in a large skillet over medium heat until the butter is fully melted and the oil shimmers.

Once the pan is hot, add the minced garlic and stir constantly for about 30 seconds—you want to bloom the garlic’s flavor without letting it brown, which would make it bitter.

I like to keep the heat at medium rather than high here because it gives the garlic time to infuse the fat without burning.

Step 3: Sear the Shrimp and Build the Sauce

• seasoned shrimp from Step 1

Increase the heat to medium-high and carefully add the seasoned shrimp from Step 1 to the garlic-infused butter, spreading them out in a single layer.

Cook for 2 minutes without stirring, allowing them to develop a golden crust.

Flip each shrimp and cook for another 2 minutes on the second side until they’re pink and just cooked through.

The shrimp will continue cooking slightly from residual heat, so don’t overcook them or they’ll become tough and rubbery.

Step 4: Finish with Lemon and Fresh Herbs

• 1.5 tbsp freshly squeezed lemon juice
• 1/4 tsp granulated sugar
• 1 tbsp fresh parsley, chopped

Remove the pan from heat and immediately squeeze the lemon juice into the pan with the cooked shrimp and butter sauce.

Sprinkle in the granulated sugar—this small amount balances the acidity of the lemon and rounds out the Hawaiian-inspired flavors.

Toss everything gently to combine, then fold in the fresh chopped parsley.

This final addition of fresh herbs brings brightness and color to the finished dish.

Step 5: Plate and Serve

Transfer the shrimp to a serving plate or bowl, pouring all the garlic butter sauce from the pan over the top.

The combination of tender shrimp, rich garlic butter, and bright citrus-herb finish is best served immediately while warm.

Enjoy as is or serve with crusty bread, rice, or over a fresh green salad to soak up that delicious sauce.

Best Hawaiian-Style Garlic Butter Shrimp

Delicious Best Hawaiian-Style Garlic Butter Shrimp recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Calories: 975

Ingredients Method

Ingredients

  

• 1 lb shrimp (peeled and deveined, tails on)
• 1/3 cup garlic (finely minced)
• 1.5 tbsp flour
• 1.5 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1/2 tsp salt
• 1/2 tsp black pepper
• 6 tbsp salted butter
• 2 tbsp olive oil
• 1.5 tbsp freshly squeezed lemon juice
• 1 tbsp fresh parsley, chopped
• 1/4 tsp granulated sugar

Method

 

1. Pat the shrimp completely dry with paper towels—this is crucial for getting a good sear and preventing the butter from splattering. In a small bowl, combine the flour, smoked paprika, cayenne pepper, salt, and black pepper. Toss the dried shrimp with this seasoning mixture until evenly coated, making sure each piece gets a light, even layer. Set the seasoned shrimp aside on a plate. While you're organizing, mince your garlic finely and measure out your lemon juice and parsley so everything is ready to go when you need it.
2. Heat the salted butter and olive oil together in a large skillet over medium heat until the butter is fully melted and the oil shimmers. Once the pan is hot, add the minced garlic and stir constantly for about 30 seconds—you want to bloom the garlic's flavor without letting it brown, which would make it bitter. I like to keep the heat at medium rather than high here because it gives the garlic time to infuse the fat without burning.
3. Increase the heat to medium-high and carefully add the seasoned shrimp from Step 1 to the garlic-infused butter, spreading them out in a single layer. Cook for 2 minutes without stirring, allowing them to develop a golden crust. Flip each shrimp and cook for another 2 minutes on the second side until they're pink and just cooked through. The shrimp will continue cooking slightly from residual heat, so don't overcook them or they'll become tough and rubbery.
4. Remove the pan from heat and immediately squeeze the lemon juice into the pan with the cooked shrimp and butter sauce. Sprinkle in the granulated sugar—this small amount balances the acidity of the lemon and rounds out the Hawaiian-inspired flavors. Toss everything gently to combine, then fold in the fresh chopped parsley. This final addition of fresh herbs brings brightness and color to the finished dish.
5. Transfer the shrimp to a serving plate or bowl, pouring all the garlic butter sauce from the pan over the top. The combination of tender shrimp, rich garlic butter, and bright citrus-herb finish is best served immediately while warm. Enjoy as is or serve with crusty bread, rice, or over a fresh green salad to soak up that delicious sauce.