This Hawaiian garlic shrimp makes a crowd pleasing dinner with garlicky, buttery shrimp and steamed rice.
Every time we visit Oahu, I always get two things, poke and Hawaiian garlic shrimp. Hawaiian garlic shrimp is a famous dish started by a truck called Giovanni’s serving plates of garlicky, buttery shrimp with rice and lemon wedges. It’s more nostalgia than anything, looking for the gas station poke and garlic shrimp trucks. With our upcoming Hawaii trip, I’ve been making the garlic shrimp from chef Simeon Sheldon’s Cook Real Hawai'i cookbook to stave off the cravings. I love how easily and quickly this recipe came together and it totally hit the spot.
Ingredient Notes
- Shrimp: I used extra large shrimp for this recipe, size U-10-12, which means there are 10-12 shrimp per pound. Get the headless, shell-on shrimp. Use scissors to cut and devein but leave the shells on which prevent them from drying out during cooking. If the shrimp is frozen, quickly thaw under cool running water and pat dry with paper towels.
- Lawry’s seasoning salt: this salt is a blend that includes paprika, turmeric, onion, garlic, and contains no added MSG.
How to Cook The Shrimp
- Prepare the shrimp. Toss them in flour and Lawry’s seasoning salt.
- Bring a large skillet or wok over medium-high heat and cook the shrimp on both sides.
- Add butter and garlic to make the sauce. Deglaze the pan with wine, water, and lemon juice.
- Remove from heat and add in butter. Mix well to let the residual heat from the shrimp melt the butter. Season with garlic salt to taste (this step is optional).
- Serve immediately with steamed rice, lemon wedges, and your favorite veggies.
Make Ahead and Storage
The shrimp can be marinated with flour and Lawry’s seasoning a day ahead. Leftovers can be stored in a lidded container for 2 days and rewarmed in the microwave before serving.
Hawaiian Garlic Shrimp
Ingredients
- 1.5 pounds large shrimp, shell-on
- 3 tablespoons all purpose flour
- 1 ½ teaspoons Lawry's seasoning salt
- 2 tablespoons neutral oil
- 6 tablespoons unsalted butter, cut into cubes, divided
- 10 medium garlic cloves, minced
- ¼ cup white wine
- ¼ cup water
- 1 tablespoon fresh lemon juice
- ½ teaspoon garlic salt (optional)
For Serving
- Steamed Jasmine rice
- 1 lemon, cut into wedges
- your favorite vegetables
Instructions
- To prepare the shrimp, use kitchen shears or a paring knife, cut down the back of each shrimp shell and remove vein, stopping at the tail. Leave the shells on.
- In a medium bowl, toss the shrimp with flour and Lawry's seasoning salt.
- In a large skill or wok over medium-high heat. heat oil until shimmering. Add the shrimp and cook for 1-2 minutes on each side using tongs to flip the shrimp.
- Reduce heat to medium and add 2 tablespoons of butter and the garlic. Toss to coat the shrimp and cook until the garlic is fragrant, about 2 minutes.
- Deglaze the pan with wine, water, and lemon juice. Bring sauce to a boil then remove it from heat. Stir in remaining butter. Season with garlic salt if desired.
- Divide shrimp among serving plates. Serve with rice and your favorite vegetables.
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