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    Home » Recipes » Main Dishes

    Hawaiian Garlic Shrimp (Kahuku Truck-style)

    May 24, 2022 • Updated: May 24, 2022 • by Renée B. • This post may contain affiliate links.

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

    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.
    Jump to:
    • What is Hawaiian Garlic Shrimp?
    • What Goes into this Recipe
    • How to Make this Recipe
    • FAQs & Expert Tips
    • Related Recipes
    • 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.

    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!

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

    What Goes into this Recipe

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

    Ingredient Notes & Substitutions

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

    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.

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

    ★ 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. 

    Substitutions: Rice flour is a good substitute. 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, but light olive oil works as well.

    ★ 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

    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.

    Garlic and butter cooking in cast iron skillet.

    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.

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

    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.

    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.

    Serving Suggestions

    Garlic shrimp is traditionally served with white rice and fresh pineapple. Make sure to drizzle some leftover garlic sauce over the rice!

    FAQs & Expert Tips

    Why leave the shells on the shrimp?

    Shrimp shells add a ton of flavor to the meat as they cook. They also help protect them from overcooking. 

    Where can you get real Kahuku-style shrimp?

    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)

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

    Related Recipes

    • Pacific NW Dungeness Crab Cakes
    • Smoked Salmon Chowder
    • Fresh Lomi Lomi Salmon
    • Smoked Salmon Puff Pastry Cups

    For more recipes and cozy living tips, subscribe to our newsletter and follow us on Instagram, Pinterest, and Facebook for all of the latest updates.

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

    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.
    Print Pin Add to Shopping List Go to Shopping List
    Course: Appetizer, Main Course
    Cuisine: American, Hawaiian
    Prep Time:15 minutes
    Cook Time:8 minutes
    Total Time:25 minutes
    Servings: 4 servings
    Calories: 465kcal
    Author: Renee
    Prevent your screen from going dark

    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.

    Notes

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

    Garlic shrimp is traditionally served with white rice and fresh pineapple. Make sure to drizzle some leftover garlic sauce over the rice!

    Nutrition

    Serving: 1serving | Calories: 465kcal | Carbohydrates: 9g | Protein: 25g | Fat: 38g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 244mg | Sodium: 901mg | Potassium: 379mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1676IU | Vitamin C: 2mg | Calcium: 97mg | Iron: 1mg
    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.
    Have you tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

    Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. Please check out our disclosure policy for more details.

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

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    About Renée B.

    Renée is writer, music maker, artist, and storyteller. In her spare time, you can find her writing love songs about cowboys, exploring the moss-covered nooks and crannies of the Pacific Northwest, and making music with her talented singer-husband.

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    1. Kendra says

      March 19, 2022 at 7:26 pm

      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!

      Reply
      • Renée says

        March 20, 2022 at 2:17 pm

        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.

        Reply
    2. Erin says

      June 27, 2019 at 2:30 pm

      It sounds and looks so good! I’m a total shrimp fan.

      Reply
    3. Amber S Battishill says

      June 27, 2019 at 10:22 am

      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!

      Reply
    4. aisasami says

      June 27, 2019 at 10:03 am

      These are amazing! I will check out this out if I ever go to Hawaii!

      Reply
    5. Mallory says

      June 27, 2019 at 8:21 am

      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!

      Reply
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