4.6 from 75 votes
The BEST Hawaiian Garlic Shrimp Recipe
Juicy and crisp shrimp, smothered in garlicky butter sauce, on a bed of pillowy rice.
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 people
Calories: 454 kcal
Course:
Main Course
Cuisine:
American , Hawaiian
Ingredients
Dry Ingredients
- 1/2 teaspoon salt
- 1 tablespoon paprika
- 1 teaspoon cayenne
- 1 tablespoon potato starch* see notes for substitution
- 1 tablespoon all-purpose flour
For the Shrimp
- 1 pound jumbo shrimp* deveined and shell on, pat dry
- 1/2 cup oil for frying
- Lemon wedges optional for serving
Sauce Ingredients*
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1/2 head of garlic minced
- 4 tablespoons unsalted butter
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.
Cup of Yum
Notes
- Shrimp: This dish is traditionally made with the shrimp shell on and it packs on so much more flavor and acts as a barrier to keep the shrimp juicy. However, if you prefer to cook it with the shell off, watch the shrimp closely when cooking so it doesn't dry out.
- Shrimp: This dish is traditionally made with the shrimp shell on and it packs on so much more flavor and acts as a barrier to keep the shrimp juicy. However, if you prefer to cook it with the shell off, watch the shrimp closely when cooking so it doesn't dry out.
- Potato Starch: Potato starch creates a beautifully crisp texture. It can be found at most Asian markets or Amazon, but if you have any trouble finding it, cornstarch can be used as an alternative.
- Sauce Ingredients: The recipe makes enough sauce to coat the shrimp, however, if you'd like it EXTRA saucy to soak up in the rice, you can double or triple the sauce ingredients.
Nutrition Information
Serving
99.5g
Calories
454kcal
(23%)
Carbohydrates
6g
(2%)
Protein
16g
(32%)
Fat
41g
(63%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
9g
Monounsaturated Fat
21g
Trans Fat
1g
Cholesterol
173mg
(58%)
Sodium
1412mg
(59%)
Potassium
198mg
(6%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
836IU
(17%)
Vitamin C
5mg
(6%)
Calcium
77mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 454
% 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.