Craving bold island flavor? This Spicy Hawaiian Garlic Shrimp is your passport to paradise in under 30 minutes! Inspired by the famous food trucks of Oahu’s North Shore, this fiery, buttery shrimp dish is coated in a crispy rice flour crust, then tossed in a fragrant garlic butter sauce spiked with paprika, cayenne, and a squeeze of fresh lime. It’s the perfect balance of heat, richness, and zing. Served over a bowl of steaming rice, every bite bursts with tropical comfort. Whether you’re dreaming of sun, surf, or just a weeknight dinner with flair, this recipe delivers big flavor with minimal fuss!
Get Hooked on This Hawaiian Garlic Shrimp Recipe!
4
servings15
minutes25
minutesSpicy Hawaiian Garlic Shrimp brings food-truck flavor home with crispy shrimp tossed in a rich garlic butter sauce and zesty lime. A quick, bold dish perfect with rice!
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Ingredients to bread the shrimp:
1 cup Rice Flour
1 tsp Paprika
1 tsp Cayenne Pepper
1 tsp Salt
1 tsp Garlic Powder
17 oz Shrimp (Cleaned and shelled)
- Ingredients for garlic butter oil:
4 tbsp Butter (Salted)
1 small head of Garlic (Finely chopped)
- Ingredients to complete the dish:
2 tbsp Oil
1 tsp Hot Paprika
1 tsp Ground White Pepper
Juice of half a Lime
Directions
- In a large mixing bowl, combine rice flour, paprika, cayenne pepper, salt, and garlic powder.
- Add the shrimp to the mixture and toss well until each shrimp is evenly coated.
- Arrange the coated shrimp on a plate and set them aside.
- In a saucepan, melt the butter over medium heat.
- Once the butter is almost melted, add the chopped garlic and cook until soft and fragrant. Avoid browning the garlic. Set the garlic butter oil aside.
- In the same pan, heat 2 tbsp of oil and cook the shrimp in batches, making sure not to overcrowd the pan.
- Flip the shrimp halfway through to ensure they cook evenly. Once cooked, set the shrimp aside on a separate plate.
- Flip the shrimp halfway through to ensure they cook evenly. Once cooked, set the shrimp aside on a separate plate.
- Clean the pan and return the garlic butter oil to the pan over medium heat.
- Add 1 tsp of hot paprika and 1 tsp of ground white pepper and stir well to season. Add the cooked shrimp and mix gently to coat them in the sauce, cooking for a few more seconds.
- Turn off the heat and squeeze the juice of half a lime over the shrimp.
- Serve warm with a bowl of freshly steamed rice.
Notes
- For a twist, try adding fresh herbs like parsley or cilantro for added freshness.
- This dish is ideal for serving with a side of vegetables or a light salad.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days. To reheat, simply warm in a pan over low heat, adding a little butter or oil to prevent drying out.
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