The BEST Hawaiian Garlic Shrimp Recipe
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 people
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Calories
454 kcal
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Course
Main Course
The BEST Hawaiian Garlic Shrimp Recipe
Description
The BEST Hawaiian Garlic Shrimp Recipe showcases jumbo shrimp seasoned with a mix of salt, paprika, cayenne pepper, and starch to give a crispy exterior when fried. Cooking the shrimp shell-on helps retain moisture and adds flavor, while the seasoning mix creates a balanced heat and texture. The shrimp are fried in batches to avoid overcrowding and prevent sogginess.
After frying, a garlic sauce is quickly made by sautéing minced garlic in butter with fish and oyster sauces, adding richness and umami. Tossing the shrimp back in coats them in this glossy sauce, delivering layers of savory and garlicky taste.
Typically served hot over rice, this dish benefits from the contrasting textures of crispy shrimp and smooth rice, with optional lemon wedges adding a fresh acidity. This recipe suits those who appreciate vibrant seasoning and a pronounced garlic flavor in seafood dishes.
The recipe notes highlight the advantage of cooking shrimp with shells on for juiciness and flavor, recommend potato starch for the crisp coating with cornstarch as a substitute, and suggest adjusting the sauce quantity for more coating if desired.
Ingredients
Dry Ingredients
- 1/2 teaspoon salt
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper
- 1 tablespoon potato starch see notes for substitution
- 1 tablespoon all-purpose flour
For the Shrimp
- 1 pound Shrimp deveined and shell on, pat dry, jumbo
- 1/2 cup neutral cooking oil for frying, generic cooking oil
- lemon optional for serving, wedges
Sauce Ingredients*
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1/2 head garlic minced
- 4 tablespoons butter unsalted
Instructions
- In a large bowl, mix all the dry ingredients together then add shrimp to dust them evenly in the dry seasoning.
- Heat large pan or wok on medium-high heat, then once hot, add in the oil for frying. Fry shrimp in the wok until golden, crisp, and cooked thoroughly, about 1 - 2 minutes on each side. Cook in batches if needed to prevent overcrowding. If your pan is overcrowded, your shrimp will end up soggy instead of crispy. Set aside cooked shrimp.
- Drain most of the oil out of the wok, leaving a few tablespoons to cook with.
- Add minced garlic and saute until soft and fragrant, about 30 seconds.
- Pour in fish sauce, oyster sauce, butter, and olive oil then mix well for a couple of seconds until butter is melted.
- Toss shrimp back into the wok to coat in the garlic sauce thoroughly. Turn off heat, then serve over steamy hot rice with lemon wedges. if desired.
Notes
- Cooking shrimp shell-on adds flavor and helps retain juiciness; watch closely if shells are removed to avoid drying out.
- Potato starch is preferred for crispiness but cornstarch can be used as an alternative.
- You can increase the sauce components if you prefer more sauce to coat the shrimp and rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 454 kcal
% Daily Value*
| Serving | 99.5g | |
| Calories | 454kcal | 23% |
| Carbohydrates | 6g | 2% |
| Protein | 16g | 32% |
| Fat | 41g | 63% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 1g | 50% |
| Cholesterol | 173mg | 58% |
| Sodium | 1412mg | 59% |
| Potassium | 198mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 836IU | 17% |
| Vitamin C | 5mg | 6% |
| Calcium | 77mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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