Hawaiian Garlic Shrimp (Kahuku 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.

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• 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.

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!

What Goes into this Recipe

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.

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.

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

Related Recipes

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