Hawaiian Garlic Shrimp

  • Author: Christine Pittman
  • Prep Time: 20 minutes
  • Cook Time: 9 minutes
  • Total Time: 29 minutes
  • Yield: 4 servings 1x
  • Category: Entrée
  • Method: Stovetop
  • Cuisine: Hawaiian


Say aloha to Hawaiian Garlic Shrimp—it’s easy, amazing, and every bite is a virtual trip to the islands!

Serve with rice and lemon wedges.


  • 1 and 1/2 pounds large raw shrimp (2040 per pound, peeled, deveined, ideally tail on)
  • 3 Tbsp. all-purpose flour
  • 3/4 tsp. salt, or more to taste
  • 3/4 tsp. paprika
  • 3 Tbsp. olive oil
  • 6 Tbsp. (3/4 stick) unsalted butter, cut into 10-12 pieces, divided
  • 1820 garlic cloves, finely chopped
  • Juice of 1 lemon, plus lemon wedges for serving


  1. In a large bowl, combine the shrimp, flour, salt, and paprika, tossing to coat. Set aside.
  2. Heat the oil and half of the butter in a large skillet over medium-high heat.
  3. When the butter has melted, add the garlic and cook, stirring, for 30 seconds.
  4. Add the shrimp mixture and cook, stirring occasionally, until the shrimp is just cooked through and the garlic is browned, about 3 minutes. Be sure to scrape up and mix in the garlic in the bottom of the pan as you stir so it doesn’t overcook.
  5. Remove from the heat and stir in the lemon juice and remaining half of the butter. Add more salt to taste.
  6. Serve with the lemon wedges and rice on the side.