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Authentic Hawaiian Food Truck Garlic Shrimp: Buttery, Garlicky Perfection

Close-up of juicy Hawaiian garlic shrimp served over white rice, glistening with garlic butter sauce.

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Make the famous Hawaiian garlic shrimp just like the food trucks serve it. This recipe delivers juicy shrimp coated in a rich, intensely garlicky butter sauce that you will want to soak up with rice.

Ingredients

Scale
  • 2 lbs large shrimp, peeled and deveined
  • 1/2 cup unsalted butter
  • 1/2 cup olive oil
  • 10 cloves garlic, minced finely
  • 1/4 cup fresh lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 2 tablespoons fresh parsley, chopped
  • Cooked white rice, for serving

Instructions

  1. Pat the shrimp completely dry using paper towels. This helps them sear better.
  2. In a large skillet over medium heat, combine the butter and olive oil. Heat until the butter is melted and foamy.
  3. Add the finely minced garlic to the skillet. Sauté for about 1 to 2 minutes until the garlic is fragrant. Do not let the garlic burn or turn dark brown.
  4. Add the dried shrimp to the skillet in a single layer if possible. Cook for 2 to 3 minutes per side until the shrimp turn pink and opaque.
  5. Reduce the heat to low. Pour in the lemon juice. Stir quickly to combine the sauce.
  6. Season the shrimp with salt, pepper, and paprika. Toss everything together until the shrimp are fully coated in the buttery garlic sauce.
  7. Remove the skillet from the heat immediately. Stir in the fresh chopped parsley.
  8. Serve the Hawaiian garlic shrimp hot over generous portions of white rice to absorb the rich garlic butter sauce.

Notes

  • For an extra layer of flavor, you can add 1 teaspoon of Worcestershire sauce to the butter mixture when you add the lemon juice.
  • If you prefer a slightly crispier texture on the shrimp, lightly dust the raw, dry shrimp with 1 tablespoon of cornstarch before adding them to the hot oil mixture.
  • Always serve this dish immediately while the sauce is hot and liquid.

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