Hawaiian Garlic Shrimp

This Hawaiian Garlic Shrimp is loaded with buttery, garlicky flavor and inspired by the famous shrimp trucks found along Oahu’s North Shore. Jumbo shell-on shrimp are lightly coated in seasoned flour, pan-fried until golden, and tossed in an irresistible garlic butter sauce.

Serve it with sticky white rice, lemon wedges, and Hawaiian macaroni salad for the ultimate shrimp truck-style meal at home.

If you’ve ever visited Oahu’s North Shore, then you already know about the shrimp trucks.

And if you haven’t? You’re in for a treat.

Hawaiian garlic shrimp is unapologetically garlicky, buttery, messy, and SO good. It’s the kind of meal where you’re peeling shrimp with your hands, soaking up that garlic butter with rice, and already thinking about the next bite.

This recipe was inspired by the iconic garlic shrimp plates served from Hawaii’s famous shrimp trucks, including Giovanni’s Shrimp Truck.

I’ve been sharing this recipe on Ev’s Eats for years, and it continues to be one of my most-loved shrimp recipes. It’s easy to make at home and requires only a handful of ingredients—but don’t let that fool you. The flavor is incredible.

Why You’ll Love This Hawaiian Garlic Shrimp

Packed with garlic. And when I say garlic, I mean GARLIC. We’re using 18 cloves here!

Ready with simple ingredients. Shrimp, garlic, butter, olive oil and a few pantry seasonings are really all you need.

Crispy, juicy shrimp. A light coating of seasoned flour gives the outside of the shrimp a beautiful golden crust while helping the inside stay juicy.

Perfect with rice. The garlic butter gets all over the rice underneath the shrimp, which might honestly be one of my favorite parts.

Shrimp truck flavor at home. No flight to Oahu required!

What Is Hawaiian Garlic Shrimp?

Hawaiian garlic shrimp is especially associated with the shrimp trucks found along Oahu’s North Shore.

The basic idea is simple: shell-on shrimp cooked with LOTS of garlic and butter and typically served as a plate lunch with rice.

Different shrimp trucks have their own versions and seasonings, and this is my homemade version inspired by those famous Hawaiian garlic shrimp plates.

Ingredients You’ll Need

Jumbo Shrimp

I use one pound of jumbo shrimp that has been cleaned and deveined but still has the shell on.

Keeping the shell on is part of what gives this style of garlic shrimp its signature experience and helps keep the shrimp juicy as they cook.

Fresh Garlic

Yes, the recipe really does call for 18 cloves of garlic.

Garlic is THE flavor here, so this is not the time to be shy with it. I highly recommend using freshly minced garlic for the best flavor.

Butter

Butter creates the rich garlic sauce that coats the shrimp and eventually finds its way into the rice underneath—which is exactly what we want.

I use unsalted butter so I have more control over the overall saltiness of the dish.

Olive Oil

A little olive oil is combined with the butter when cooking the garlic and is also used to sauté the shrimp.

All-Purpose Flour

The shrimp get a very light flour coating before going into the skillet. This helps create that slightly crisp, golden exterior.

Paprika

Paprika adds color and mild peppery flavor to the seasoned flour coating.

Sea Salt & Black Pepper

These season the shrimp before cooking.

Fresh Parsley

Optional, but a little chopped parsley adds freshness and color before serving.

Why Keep the Shells on the Shrimp?

This is probably one of the biggest questions people have when making Hawaiian garlic shrimp.

And yes—you really do eat this with the shells on while cooking.

The shells help protect the shrimp from the high heat of the skillet, which helps them stay juicy. They also get coated in all of that garlic butter and seasoning.

Plus, eating shell-on garlic shrimp is part of the experience. It’s messy food in the absolute best way.

That said, you can make this recipe with peeled shrimp.

The texture and experience will be slightly different, but you’ll still end up with delicious garlic butter shrimp. If dealing with shells is going to stop you from making the recipe, peel them!

How to Make Hawaiian Garlic Shrimp

Tips for the BEST Hawaiian Garlic Shrimp

Use fresh garlic. With garlic being the star of this recipe, freshly minced garlic really does make a difference.

Watch your garlic carefully. You want lightly golden garlic—not dark brown or burnt garlic, which can taste bitter.

Pat the shrimp dry. Removing excess moisture helps the seasoned flour adhere and gives you better browning.

Don’t overcrowd your skillet. Cook the shrimp in batches if necessary.

Use jumbo shrimp. Larger shrimp are easier to handle with the shells on and less likely to overcook before the outside becomes golden.

Serve immediately. Shrimp are at their best straight from the skillet while they’re hot, juicy, and coated in garlic butter.

What to Serve With Hawaiian Garlic Shrimp

You really don’t need much.

My favorite way to serve Hawaiian garlic shrimp is with sticky white rice, which soaks up all of that incredible garlic butter.

Add a scoop of Hawaiian macaroni salad and you’ve got the classic plate-lunch combination.

You can also serve it with:

• Steamed white rice
• Coconut rice
• Macaroni salad
• Grilled pineapple
• Cucumber salad
• Simple green salad
• Lemon wedges

And whatever you do, spoon some of that extra garlic butter from the skillet over your rice.

Thank me later.

Can I Make Hawaiian Garlic Shrimp Without the Shell?

Absolutely.

I’ve actually gotten this question from readers over the years.

Shell-on shrimp is traditional for this style of dish and helps retain moisture and flavor, but peeled shrimp will still absorb plenty of that garlic butter.

If you prefer not having to peel shrimp while eating, use peeled and deveined jumbo shrimp and follow the recipe the same way.

Just keep a close eye on the cooking time because peeled shrimp may cook slightly faster.

Frequently Asked Questions

Is 18 cloves of garlic really necessary?

For this recipe? YES! 😂

This is garlic shrimp, and the generous amount of fresh garlic is what gives it that signature bold flavor.

If you’re extremely sensitive to garlic you can reduce it, but I wouldn’t go too far. This isn’t supposed to be a subtle garlic dish.

Can I use pre-minced garlic?

You can, but fresh garlic gives you the best flavor.

Because garlic is such an important part of this recipe, this is one of those times when I think chopping fresh cloves is worth the extra few minutes.

Can I use peeled shrimp?

Yes. The final dish will be a little different from traditional shell-on shrimp, but it will still be delicious.

Can I use frozen shrimp?

Yes. Thaw the shrimp completely first and pat them VERY dry before coating them in the seasoned flour.

Excess water will make it more difficult for the shrimp to brown.

Can I use another type of flour?

Yes. I’ve made this recipe using potato flour, almond flour, and rice flour with good results.

Can I reduce the butter?

You can.

The generous garlic butter is intentional and especially good spooned over rice, but if you prefer less sauce, you can reduce the amount of butter slightly.

Is Hawaiian garlic shrimp spicy?

Not this version. Paprika adds flavor and color rather than significant heat.

If you’d like your shrimp spicy, add cayenne pepper or crushed red pepper flakes to the seasoned flour.

How do I know when shrimp are cooked?

The shrimp should turn opaque and curl as they cook. Jumbo shrimp generally need only about 2–3 minutes per side, so watch them carefully—overcooked shrimp can become rubbery.

How to Store and Reheat Leftovers

Store leftover garlic shrimp in an airtight container in the refrigerator for up to 2–3 days.

For the best texture, gently reheat the shrimp in a skillet over low heat just until warmed through.

Avoid cooking them for too long during reheating or they’ll become tough.

More Shrimp Recipes

If you love this Hawaiian Garlic Shrimp, check out more of my easy shrimp recipes here on Ev’s Eats. From quick weeknight dinners to rich and comforting favorites, there’s always room for another shrimp recipe!

Final Thoughts

There’s a reason Hawaiian garlic shrimp has become such an iconic part of the North Shore food experience.

It’s simple, messy, buttery, ridiculously garlicky, and absolutely delicious.

This recipe has also become a favorite with Ev’s Eats readers over the years, and I love seeing how many of you continue to come back and make it for your families.

Serve it hot with plenty of white rice, add macaroni salad if you’re going all out, squeeze a little lemon over the top, and don’t be afraid to get your hands messy.

That’s half the fun.

If you make this Hawaiian Garlic Shrimp, don’t forget to leave a rating and comment below. I love hearing what’s cooking in your kitchen!