Hawaiian garlic butter shrimp recipe from cooking with cocktail rings

Hawaiian Garlic Butter Shrimp

I wanted to replicate the shrimp served at shrimp trucks on the North Shore of Hawaii served with rice and sweet pineapple. The goal is juicy shrimp loaded with seasoning, visible garlic, hints of lemon and lots of butter. It’s basically shrimp scampi with rice substituted in for the pasta. Since the shrimp are served with the shell on make sure you provide plenty of napkins, it will get messy!

The reason I was craving this particular type of shrimp is pretty embarrassing. I work from home and it’s usually just me and my cute little kitten, Stella, during the day. I like to either listen to music or have the TV on for some background entertainment while I am sitting and editing photos (I like to multitask.) Since most of my regular crime shows are currently showing re-runs for summer I have recently been watching Hawaii Five-O on Netflix while I work. The show frequently features Hawaiian garlic butter shrimp and I couldn’t stop thinking about it so I decided to make some for myself. Also taking any new show recommendations anyone may have!



1 pound (26/30) shrimp, deveined, shell on

2 tablespoons extra-virgin olive oil

2 teaspoons paprika

1/8 teaspoon cayenne pepper

½ teaspoon kosher salt

¼ teaspoon ground black pepper

½ cup all-purpose flour

8 tablespoons unsalted butter, cut into 1” pieces

10 garlic cloves, chopped

2 tablespoons dry white wine

1 tablespoon freshly squeezed lemon juice

1 tablespoon chopped parsley


white rice, for serving

lemon wedges, for serving

pineapple, for serving



In a large re-sealable bag add the shrimp, olive oil, paprika, cayenne, kosher salt, and pepper then toss well to combine, making sure all the shrimp are evenly coated. Seal the bag and refrigerate for at least 30 minutes and up to 24 hours.

When ready to make the shrimp remove from the refrigerator. Add the flour to a shallow baking dish. Dredge the shrimp on both sides in the flour and set aside.

Heat a large sauté pan over medium heat, add butter and allow it to melt. Add the garlic and sauté for 30 seconds then add the shrimp. Cook the shrimp for three minutes on each side, until cooked through. Add the wine and lemon juice and stir to combine. Continue to cook for about a minute then remove from heat. Garnish with parsley.

Divide the shrimp among plates and serve immediately with a side of rice, a lemon wedge and pineapple.


Serves 4.



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