Relive those Island memories at home with these buttery, velvety shrimp-truck style Kahuku Garlic Shrimp. Simple, easy recipe; ready in under 30 minutes.
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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.
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.
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
- 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 Hawaiian Shrimp Recipe
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-inch, 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 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.
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. 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.
Season with salt to taste.
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.
Top Tip
You can make this recipe gluten-free simply by substituting rice flour!
Storage
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.
FAQ
Shrimp shells add a ton of flavor to the meat as they cook. They also help protect them from overcooking.
This shrimp recipe is a great option if you are stuck on the mainland, but if you find yourself on Oahu, we recommend that you try Fumi's Shrimp Farm (North Shore, Oahu).
Other options include:
• Giovanni's Shrimp Truck (North Shore, Oahu)
• Big Wave Shrimp (North Shore, Oahu)
• Geste Shrimp (Kahului, Maui)
• Romy's Kahuku Prawns & Shrimp (North Shore, Oahu)
More Seafood Recipes
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.
Hawaiian Garlic Shrimp (Kahuku Truck-style)
Equipment
- 1 Enameled Cast Iron Skillet or heavy skillet
- 1 Tongs
- 1 resealable plastic bag
Ingredients
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
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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Food Safety
- Never leave seafood or other perishable food out of the refrigerator for more than 2 hours or for more than 1 hour when temperatures are above 90°F. Bacteria that can cause illness grow quickly at warm temperatures (between 40°F and 140°F).Do not use the same utensils on cooked food that previously touched raw meat.
- Thaw frozen seafood gradually by placing it in the refrigerator overnight.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.
- Store food in suitable, covered containers.
See more guidelines at USDA.gov.
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Originally posted July 29, 2015. Post has been updated with new content, recipe, and instructions to improve reader experience.
Kendra says
Next time you’re in Oahu, do yourself a favor and skip the famous shrimp trucks, and go to Aloha Shrimp Truck in Punaluu. It’s right across the street from St Joachim Catholic Church. After eating at all the others, Aloha blew them all away! We ate there multiple times. I’m still trying to figure out their recipe. I do know they use sweet rice flour instead of all purpose flour. It makes a big difference! Aloha!
Renée says
Oh, that sounds fabulous! We will have to try it next time we are over there! I wonder if perhaps they prepare the shrimp differently; the shrimp we had on North Shore were completely free of breading or any other kind of flour-based preparation.
Erin says
It sounds and looks so good! I’m a total shrimp fan.
Amber S Battishill says
Oh my goodness, all that shrimp looks delicious! I'm a stickler for restaurant bathrooms too...I think it says a lot about the cleanliness of the place!
aisasami says
These are amazing! I will check out this out if I ever go to Hawaii!
Mallory says
Ah! This post brings me back to our amazing trip to Oahu last March! We went up to North Shore and got shrimp at Giovanni's. Oh it was delicious! I think I had shrimp at every meal during that trip! I would love to try this place the next time we go, because we will definitely be going back!