Relive those Island memories at home with these buttery, velvety shrimp-truck style Kahuku Garlic Shrimp. Simple, easy recipe; ready in under 30 minutes.

Overhead shot of a plate of garlic shrimp, garnished with lemon slices. Hawaiian fabric in background.

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What is Hawaiian Garlic Shrimp?
Garlic Shrimp Ingredients
How to Make this Recipe
Substitutions
What to Serve with Kahuku Shrimp
Hawaiian Garlic Shrimp (Kahuku Truck-style)

What is Hawaiian Garlic Shrimp?

Kahuku Shrimp, as it is also known, is a favorite local dish on Oahu, popularized by a string of shrimp trucks (or stands) found in and around Oahu's Kahuku community. (Shrimp shacks can also be found on Maui and the Big Island, and probably other places as well.)

Known simply as Garlic Shrimp to locals, we first "discovered" these succulent Hawaiian crustaceans while driving up North Shore. On the advice of nearly everyone we asked, we stopped at Fumi's Shrimp Farm to learn what all the hoopla was about.

The first time we ate at Fumi's (yes, I said first; as in, we ate there more than once), I ordered the Spicy Garlic Shrimp. My plate came with nine clean, fat prawns with the shells attached, all served with two scoops of rice, a slice of fresh, cold pineapple, and a small tossed salad.

Overhead close-up of Hawaiian Kahuku-Style Shrimp over rice in styrofoam container.

The shrimp was bathed in a buttery garlic sauce that brought out its sweet notes without overpowering them. The bite was firm and tender. They were so perfect that I think I may have even teared up a little.

Mr. B had the Hot & Spicy Shrimp, and in his words, "that buttery texture and the sauce on the outside was so good that I couldn’t help but suck off the juice before I peeled them." Having tried them myself, I can tell you that they were quite spicy, but satisfyingly so.

Overhead close-up of Hawaiian Kahuku-Style Shrimp in polaroid-style frame.

Those North Shore Kahuku Garlic Shrimp were easily one of the most succulent, delicious things Mr B and I have ever eaten, and we could not wait to try to make them at home!

Garlic Shrimp Ingredients

Ingredients for garlic shrimp, displayed on old sheet pan: garlic, butter, shrimp, flour, paprika, oil, salt.

Shrimp: Use the freshest, largest, shell-on shrimp you can find (Jumbo; 15-20/pound).
Paprika & Cayenne: We like to use Hot Paprika to make these shrimp, and do not add cayenne. You can also use regular sweet paprika and ½ to a whole teaspoon of cayenne, depending on your tastes.
Flour: We recommend using Wondra for this recipe. Wondra is finely ground flour that has been pre-cooked and dried. Ultra-light, Wondra is lower in protein and gluten than all-purpose flour, which all translates into a light and crispy crust for fried foods. You can also use all-purpose flour.
Garlic: Use one whole head of garlic. For best results, chop the garlic instead of mincing or pressing it.
Oil: Use a neutral oil with a high smoke point. We recommend using canola oil or avocado oil.
Lemon: While not absolutely necessary for this recipe, a good squeeze of lemon will complement and complete the shrimp nicely.

How to Make this Recipe

Clean and devein shrimp under cold running water, keeping the shells on. (Shrimp shells add a ton of flavor to the meat as they cook. They also help protect them from overcooking.)

To do this, first remove the heads if remaining. Use a sharp paring knife or small scissors to open the shell along the back of the shrimp, slicing into the flesh about ⅛-inch, exposing the "poop vein." Lift the vein out carefully and discard.

Dry the deveined shrimp on paper towels.

In a large skillet, melt butter over LOW heat. Add chopped garlic to the melted butter and cook for 3-4 minutes. Immediately pour the garlic and butter into a small bowl and set aside.

Do not cook the garlic any longer, and do not increase the skillet temperature. If you do, the garlic will get hard and tough.

Garlic and butter cooking in cast iron skillet.

Combine flour, paprika, cayenne, and sea salt in a large resealable bag. Add the prepared shrimp to the bag, reseal, and shake gently to coat all the shrimp. Tap each shrimp gently to remove excess flour mixture, and then rest on a wire rack.

Shrimps in a bag with flour mixture; in bowl, undusted; and on a baking rack, undusted.

Before frying the shrimp, remove any remaining garlic bits form the pan as best you can: they will burn if they are fried with the shrimp.

Heat half of the oil over MEDIUM-HIGH heat in the same skillet. Add a single layer of shrimp to the pan. Do not crowd.

Shrump frying a a large cast iron skillet. All but one have been turned.

Cook for about 2 minutes on each side, until the flesh is white and the shells are pink. Be careful not to overcook.

Remove the cooked shrimp to a medium bowl. Add the rest of the oil to the pan and cook the rest of the shrimp.

Once all the shrimp is cooked and in the bowl, squeeze half a lemon over the top of the shrimp, and drizzle in the prepared garlic butter sauce. Toss to coat all of the shrimp.

Glass bowl filled with shrimp, aside a salt cellar and a ramakin filled with chopped garlic and butter.

Season with salt to taste. For the best flavor and texture, Kahuku shrimp should be eaten immediately.

Properly stored and refrigerated, cooked shellfish is good for 3 to 4 days.

Substitutions

Jumbo Shrimp: If you simply cannot find fresh shrimp, Costco has excellent frozen shrimp. In this case, be sure to buy shell-on shrimp.

One of the things that makes the shrimp at Fumi's Shrimp Farm such a standout is their freshness. Taken directly from an active aquaculture farm out back, the shrimp you eat there are as fresh as you will ever find.

While you may not be able to find shrimp quite so large or fresh in say, Minneapolis, do your best to get the largest, freshest shrimps you can find.

Flour: Rice flour is an excellent substitute for wheat flour in this recipe, and the results are gluten-free.

Plate of garlic shrimp, garnished with lemon slices. Hawaiian fabric in background.

If you enjoy this delicious Kahuku Garlic Shrimp recipe, here are a few more tasty shrimp recipes you might like:

What to Serve with Kahuku Shrimp

Garlic shrimp are so savory and succulent, you don't need to add anything too fancy. We enjoy them best just as they were served on the island, with a scoop of white rice, a green salad, and a slice of pineapple. (Make sure to drizzle some leftover garlic sauce over the rice!)

A fresh mango avocado salad is a delicious addition; and banana lumpia makes a simple, sweet finale to this luxurious meal.

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Hawaiian Garlic Shrimp (Kahuku Truck-style)

Relive those Island memories at home with these buttery, velvety shrimp-truck style Hawaiian Garlic Shrimp. Simple, easy recipe; ready in under 30 minutes.

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Course: Appetizer, Main Course

Cuisine: American, Hawaiian

Prep Time:15

Cook Time:8

Total Time:25

Servings: servings

Calories: 465kcal

Author: Renee

Equipment

1 Enameled Cast Iron Skillet or heavy skillet
1 Tongs
1 resealable plastic bag

Ingredients

US Customary - Metric

1 pound shrimp large, shell-on (15/pound)
½ cup butter
1 head garlic peeled and chopped
¼ cup Wondra or all-purpose flour, or rice flour
1 teaspoon sea salt
1 tablespoon paprika
½ teaspoon cayenne or use Hot Paprika and omit the cayenne.
¼ cup canola oil
½ lemon

Instructions

Prep the Shrimp

Clean and devein shrimp under cold running water, keeping the shells on.
To do this, first remove the heads if remaining. Use a sharp paring knife or small scissors to open the shell along the back of the shrimp, slicing into the flesh about ⅛ of an inch down to the tail, exposing the "poop vein." Lift the vein out carefully and discard.
Dry the deveined shrimp on paper towels.

Make the Garlic Butter Sauce

In a large skillet, melt butter over LOW heat.
Add chopped garlic to the melted butter and cook for 3-4 minutes.
Do not cook the garlic any longer, and do not increase the skillet temperature. If you do, the garlic will get hard and tough.
Pour the garlic and butter into a small bowl and set aside.

Dust the Shrimp

Combine flour, paprika, cayenne, and sea salt in a large resealable bag.
Add the prepared, dry shrimp to the bag, reseal, and shake gently to coat all the shrimp.
Tap each shrimp gently to remove excess flour mixture, and then rest on a wire rack.
Think of this as "dusting" rather than breading the shrimp. There should not be any clumps of flour hanging on.

Fry the Shrimp

Before frying the shrimp, remove any remaining garlic bits form the pan as best you can: they will burn if they are fried with the shrimp.
Heat half of the oil over MEDIUM-HIGH heat in the same skillet. Add a single layer of shrimp to the pan. Do not crowd.
Cook for about 2 minutes on each side, until the flesh is white and the shells are pink.
Remove the cooked shrimp to a medium bowl. Add the rest of the oil to the pan and cook the rest of the shrimp.
Once all the shrimp is cooked and in the bowl, squeeze half a lemon over the top of the shrimp, and drizzle in the prepared garlic butter sauce. Toss to coat all of the shrimp.
Season with salt to taste.
Garlic shrimp is traditionally served with white rice and fresh pineapple. Make sure to drizzle some leftover garlic sauce over the rice!

Notes

Use fresh, shell-on, jumbo shrimp. (15-20/pound)

For the best flavor and texture, Kahuku shrimp should be eaten immediately. However, if you have leftovers, the USDA recommends that, properly stored and refrigerated, cooked shellfish leftovers are good for 3 to 4 days.

Nutrition

This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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Plate of garlic shrimp, garnished with lemon slices. Hawaiian fabric in background. Pin text reads: Hawaiian Garlic Shrimp (Kahuku Shrimp Truck-style)

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Originally posted July 29, 2015. Post has been updated with new content, recipe, and instructions to improve reader experience.