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 (20–40 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
- 18–20 garlic cloves, finely chopped
- Juice of 1 lemon, plus lemon wedges for serving
- In a large bowl, combine the shrimp, flour, salt, and paprika, tossing to coat. Set aside.
- Heat the oil and half of the butter in a large skillet over medium-high heat.
- When the butter has melted, add the garlic and cook, stirring, for 30 seconds.
- 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.
- Remove from the heat and stir in the lemon juice and remaining half of the butter. Add more salt to taste.
- Serve with the lemon wedges and rice on the side.