Hawaii-Style Garlic Shrimp Recipe (2024)

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Huladanser07

I grew up hitting up the North Shore garlic shrimp trucks in Oahu and this recipe doesn’t disappoint. I’ve been making this recipe from the original blog since 2020, and it’s a hitter - easy weeknight dish or great dinner party dish for garlic lovers. The key is to dry your shrimp out to get the crisp, with or without shell. I dry the shrimp in the fridge between towels on a baking sheet the night before. I’ll also amp up the garlic and pulse it in a food processor with oil.

Mike

Shrimp shells are edible, and are a source of glucosamine! They add a bit of crunch.

Jack C

M

Lots of things are edible...but shrimp shells just aren't fun to eat.

JPnyc

Delicious (how wrong can you go w/shrimp, butter, (LOTS of) garlic, and lemon? I used 2 heads of garlic, and only had APF on hand. I'd caution against browning the garlic. In my experience, incl. this one, garlic that browns is bitter, period (and mine was only slightly browned). Didn't ruin the dish, but next time I'll cook the garlic slowly and pull it off the heat just as the first bits start to brown.

Elizabeth

My personal preference is no shells. I cooked this recipe as written but with peeled jumbo shrimpand it was fabulous!

Joe

The patteddry shrimp cannot get the rice flour and the condiments to adhereto the shrimp.Just douse the shrimp in beaten egg white before coating, and follow the rest of theprocedure, and you geta beautifullycrisp and crunchy coating.

Leslie

You cut down the back of the shrimp with a paring knife and pull out the vein.

Grubs

Cooking with the shell on adds much richness to the flavor as the shrimp cooks in its own juices.

Lisa

To devein shrimp with shells on, use kitchen scissors. Simply snip up the back and pull out the dark vein. The shells will still stay on. I always eat them, but if you don’t want that extra crunch, they are easy to pull off if you have cut them this way.

Bill

You can use mochiko to make butter mochi. Google it, it's delicious!

Squirreljam

How do you devein with shells on?? Maybe I’m doing it wrong?

Jessica

How is it possible to devein a shrimp with the shell ON?

Leslie

How does one devein a shrimp still in the shell?

TriciaPDX

Use raw shrimp. Cooking a shrimp twice would make it dry and rubbery.

Mitsa Lasky

This was very enjoyable. It tasted even better the next day. Definitely use the amount of garlic and butter - it makes a big difference in flavor. I lessened the amount of cayenne and served over coconut rice with roasted asparagus.

Matt B

Make it as is (triple it because 3/4lb of shrimp is a snack). Make sure you fry a whole head of chopped garlic on low in the butter. Makes a perfect crunchy topping. This was just so delicious, a definite add to the “what do I do with this shrimp” rotation. Good with coconut rice and roasted carrots and parsnips I had.

Andrew in Vancouver

Followed recipe with minor adjustments: subbed regular rice flour, and chili crisp for cayenne. Added a fair amount of crushed ginger.Came out great. Super jumbo Argentine shrimp (9/16) from Costco. Cleaning was a chore, but that's on me.Very easy, once shrimp cleaned, delicious! Will repeat.

Nick

Mmmmm, a bit average to say the least. Suggest that you use the shrimp for another recipe such as scampi.

NettieO

This was really really good! I didn’t use anywhere near the amount of cayenne advised in recipe, I used about 1/4 of a teaspoon and probably could’ve added more. We felt lemon was a must, as well as having very dry shrimp before tossing in flour in mix.A KEEPER OF 5 STARS!

Chilmark508

Disappointing. I did use rice flour but it didn't stick nearly as well as I expected and the shrimp didn't end up with crusty shells. The jumbo shrimp in my market were 8/lb, probably larger than those in the photo with the recipe. Even though I often eat shrimp shells, these were so thick and tough that I had to take them off the shrimp to eat. Maybe because the spice mixture didn't stick so well or because it was all on the shells which I couldn't eat, the dish was not as tasty as I expected.

Heather

I’ve eaten shrimp with the shells on before, and while I don’t hate it I definitely prefer shells off. So I made it that way and it was delicious. I made as written other than adding broccoli to the pan before the shrimp to add a veggie for a pretense of healthy eating.

ML

I was surprised to find this rather dull, won’t make it again. A basic shrimp scampi would be preferable and easier.

WeLaJo

Quick, easy and so, so tasty! Great fast weeknight recipe.

Boyo

I washed the shrimp in a beaten egg mixture before frying. Ingredients adhered nicely.

Caitlyn

To devein a shrimp with the shell on, fold the shrimp in half around its legs to part the shell pieces along the backside, slip a toothpick crosswise about a quarter inch below the surface, between the shell pieces (perpendicular to the length of the shrimp) and pull straight up. The digestive tract will come out with it. That said, this recipe is bomb as hell and if you cook the shrimp right- dry em out and coat them, fry them hot enough- the shells really are just a bit of crunch.

Ellen NYC

Delicious. I used peeled and deveined shrimp which turned out crispy, spicy and oh so tasty. I will make this again - and again.

Nana

I have deveined shell-on shrimp with a sharp paring knife. It cuts right through the shell.

I

This is a family fave. Pink shrimp seem to have shells that are soft enough to eat, but become perfectly crunchy. Agree that the wetness is key to getting the mixture to stick. Great recipe!

Claire Emilie

The skillet temperature when you cook the shrimps can get very hot. The butter may overheat and the garlic may brown and become bitter when poured with the shrimps. Also, the excess flour/spices coating may burn and impart an unpleasant taste. Next time, I will use a separate skillet for the shrimps and the butter/garlic, and will plop the shrimps, once cooked, into the butter/garlic skillet to finalize the dish. Finally, the shells prevent the flour/spice coating from sticking to the shrimps.

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Hawaii-Style Garlic Shrimp Recipe (2024)
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