Hawaiian Shrimp is an easy garlic butter shrimp tossed in an succulent garlic sauce. The perfect appetizer or light meal!
Hawaiian Garlic Shrimp is so quick and easy! Especially if you love garlic. Enjoy it with a bowl of rice or your favorite pasta of choice! You’ll love these spicy garlicky shrimp which are on the table in less than 20 minutes.
What’s the point of leaving the tail on the shrimp?
Leaving the shrimp tail on or is a matter of personal preference, but here are a couple of things to keep in mind. Shrimp shells are quite flavorful and can impart that flavor into the surrounding dish. However when the shrimp are cooked for just a couple of minutes, as it is here so it’s unlikely the tail imparts any flavor.
Yet, when you leave the tail on, the shrimp is easier to pick up! I also think that shrimp look nicer with the tails on.
Is shrimp healthy?
Shrimp has a variety of health benefits. It is high in several vitamins and minerals, and is a rich source of protein. Eating shrimp also promotes heart and brain health due to its content of omega-3 fatty acids and the antioxidant astaxanthin. Tasty and healthy!
Three ounces of shrimp provides about 20 grams of protein, just a few grams less than that a 3-ounce chicken breast. Each jumbo shrimp provides about 3 grams, and contains very little fat and carbohydrate. Your choice!
How to make the best Hawaiian Shrimp
- First things first, let’s choose which shrimp to buy. I used large, or sometimes called, jumbo shrimp in this recipe. You will get about 18 shrimp per pound. Try to buy wild caught shrimp, but sadly most shrimp sold in the supermarkets is farm raised.
- Make sure to thaw you shrimp. What I usually do is take the shrimp out of its package, put it in a bowl or colander in the sink, and run cold water over them for about 5 minutes. Toss the shrimp occasionally to make sure they are all exposed to the cold water.
- You can use either the shrimp that still has their shell on, or not. Your choice!
- Add seasonings and flour to the resealable plastic bag. Make sure that the bag is large enough to toss the shrimp!
- Put shrimp into that bag, seal it and shake! This will ensure that shrimp will be coated in seasoning mixture. Mix well until shrimp is coated well in salt, pepper, paprika, and flour. Shrimp have a mild flavor so they take on whatever flavor you’re serving them with.
Tips on cooking the best Hawaiian Shrimp
- Prepare a large skillet. I used 12 inch carbon steel skillet.
- Now melt the butter over medium-high heat. When the butter is melted, add the garlic to the hot pan. Cook only for a short time, about 2 minutes. Remove garlic from the pan before adding shrimp.
- Next add the shrimp in two batches. Cook each batch for 2-3 minutes on each side, flipping only once midway. Depending on the size of your shrimp and how many you have in the pan, this will usually take 4 to 6 minutes.
- For even more tips, check out this article on how to cook shrimp.
- 2 tsp paprika
- 1 tsp sea salt
- 1 tsp black pepper
- 2 tbsp flour
- 12 oz. shrimp cleaned and deveined
- 1/2 stick unsalted butter
- 7 garlic cloves minced
- 2 tbsp olive oil
- Fresh chopped parsley optional for garnish
- Place paprika, salt, black pepper, and flour in a large resealable bag. Shake well to mix.
- Add the shrimp to the bag, seal it and shake to coat the shrimp with the flour mixture. Set aside.
- Add the butter to a large 12 inch cast iron skillet. Once the butter has melted, add the chopped garlic, and cook for 2 to 3 minutes until you see the garlic is translucent and dark. It will cook fast!
- Remove the garlic from the pan and add olive oil to the pan. Once heated, add your shrimp to the pan.
- Cook the shrimp over medium high heat for 2 to 3 minutes on each side. Do not overcrowd the pan.
- Once all the shrimp is cooked, pour the removed garlic over the shrimp right inside the skillet. Reheat, stir to combine and sprinkle with chopped parsley.