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Hawaiian Garlic Shrimp

Scott Phillips

Servings: 4

Inspired by the garlic shrimp served from food trucks along Oahu’s North Shore, this buttery shrimp is classically paired with “two scoops rice,” as they say there.


  • 3-1/2 oz. (3/4 cup) all-purpose flour
  • 1-1/2 tsp. sweet paprika
  • Kosher salt
  • 1 lb. extra-jumbo shrimp (16 to 20 per lb.), peeled, deveined, and patted dry
  • 3 Tbs. grapeseed or canola oil
  • 8 large cloves garlic, coarsely chopped (about 1/4 cup)
  • 1/2 cup sake or dry white wine
  • 1-1/2 oz. (3 Tbs.) cold unsalted butter, cut into 3 pieces
  • 1/3 cup chopped fresh cilantro
  • 1 Tbs. fresh lemon juice

Nutritional Information

  • Calories (kcal) : 360
  • Fat Calories (kcal): 190
  • Fat (g): 21
  • Saturated Fat (g): 7
  • Polyunsaturated Fat (g): 8
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 195
  • Sodium (mg): 290
  • Carbohydrates (g): 10
  • Fiber (g): 1
  • Protein (g): 24


  • In a shallow bowl, combine the flour, paprika, and 1-1/2 tsp. salt. Lightly dredge the shrimp in the mixture, shaking off the excess; set aside.
  • Heat a heavy-duty 12-inch skillet over medium-low heat. Add the oil, garlic, and a pinch of salt. Cook, stirring, until the garlic is tender, about 2 minutes. Using a slotted spoon, remove and reserve the garlic, leaving the oil in the pan.
  • Turn the heat up to medium high and add the shrimp in a single layer. Cook undisturbed for 2 minutes, then flip and cook until nearly opaque in the center, 1 to 2 minutes more. Add the sake and 1/2 tsp. salt and cook, flipping the shrimp once, until the liquid is reduced by half, about 3 minutes. Add the butter and the reserved garlic, and cook, swirling the pan, until the sauce is emulsified. Remove from the heat, add the cilantro and lemon juice, and toss to combine. Season to taste with salt and serve.


Rate or Review

Reviews (10 reviews)

  • butterscotch | 04/06/2020

    We enjoyed this a lot. I followed the great suggestions of other reviewers and added scallions along with cilantro and also doubled the amounts of paprika and sake the recipe calls for. I am giving the recipe four stars instead of five, though, because I find it very annoying when recipes call for unnecessarily large amounts of ingredients. In this recipe, the problem is the flour--3/4 of a cup of flour is about 3 times as much flour as you will actually need to dredge one pound of shrimp.

  • RaffRaff | 03/03/2019

    Easy, wonderful dish! The pineapple and spring onions sound like a great addition, next time.

  • mmeckstr | 08/17/2015

    Wow. My family doesn't even like shrimp and they devoured this. They had about three servings each and complained that I didn't buy enough shrimp. Super fast and easy to make on a weeknight - make sure to do all of the prep though before you start cooking the shrimp because it cooks fast. Served with rice from my rice cooker. Will be making this again!

  • jmagg23 | 05/26/2015

    Overall good weeknight meal. I didn't see what was really Hawaiian in this recipe so I added pineapple, spring onions, and I substituted lemon juice for lime juice. Tasty meal without too much effort.

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