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NORTH SHORE HAWAIIAN GARLIC SHRIMP

Fridays We Feast Staff
Perfectly fried shrimp with a crispy shell, tossed in a rich, flavorful garlic butter sauce
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Course Main Course
Cuisine fusion, hawaiian

Equipment

  • 1 large skillet or frying pan

Ingredients
  

  • 1 lb large shrimp, shell on and deveined
  • 1/2 cup cornstarch
  • olive oil for pan frying
  • salt and pepper to taste

Garlic Butter Sauce

  • 1 stick butter
  • 12 cloves garlic
  • 1 tsp paprika
  • 2 tbsp soy sauce
  • 1 tbsp lemon juice

Sides and Garnish

  • 2 cups Japanese short grain rice cooked
  • 3 tbsp parsley chopped
  • 1 each lemon deseeded and sliced into wedges

Instructions
 

  • Prepare the Shrimp: Rinse the shrimp and pat them dry with paper towels. Leaving the shell on will help achieve that desired crispiness. Season the shrimp with salt and pepper, and dredge the shrimp in cornstarch until fully coated. Tap off any excess cornstarch.
    1 lb large shrimp, shell on and deveined, 1/2 cup cornstarch, salt and pepper
  • Fry the Shrimp: Heat the olive oil in a large skillet over medium-high heat. Once hot, carefully add the cornstarch-coated shrimp to the oil. Fry the shrimp for about 1-2 minutes on each side or until golden and crispy. Remove the shrimp from the oil and drain on paper towels.
    olive oil
  • Make the Garlic Butter Sauce: In a clean pan, melt the butter over medium heat. Add the chopped garlic and sauté until fragrant and lightly golden, about 1-2 minutes. Stir in the paprika, soy sauce, and lemon juice, and mix well.
    1 stick butter, 12 cloves garlic, 1 tsp paprika, 2 tbsp soy sauce, 1 tbsp lemon juice
  • Toss the Shrimp and Serve: Add the fried shrimp back to the skillet with the garlic butter sauce. Toss well to coat all the shrimp evenly. Garnish with chopped parsley and lemon wedges. Serve immediately with rice.
    2 cups Japanese short grain rice, 3 tbsp parsley, 1 each lemon

Notes

FAQ:

Q: What size shrimp should I use for this recipe?
A: Bigger is definitely better for this dish to ensure a good balance of flavor and texture. Shrimp are sized by the number per pound: the smaller the number, the bigger the shrimp. U10 or U15 (which means 10 or 15 shrimp per pound, respectively) are ideal sizes as they are large enough to remain juicy and tender during cooking, while also providing a substantial bite.
Q: How do I avoid overcooking the shrimp?
A: To prevent overcooking, closely monitor the shrimp during frying. As soon as the pink color moves halfway up the sides, it's time to flip. This generally takes 2-3 minutes per side. Remove them from the heat as soon as they turn fully pink and crispy to avoid them cooking further from residual heat.
Q: Should I cook the shrimp with the shell on or off?
A: Cooking the shrimp with the shell on is preferable for several reasons. The shell helps protect the shrimp meat from high heat, preventing overcooking and keeping the shrimp moist. Additionally, the shell becomes crispy when fried, adding a delightful texture if you choose to eat it.
Q: What’s the best way to eat this dish?
A: To enjoy this dish like a local, start by sucking the delicious garlic butter sauce off the shell, then peel the shrimp, and enjoy the succulent meat. Pro tip: Drizzle some of the leftover garlic butter sauce over your rice for extra flavor.
Q: What sides pair well with this garlic shrimp?
A: This dish pairs wonderfully with steamed white rice, which soaks up the garlic butter sauce beautifully. For a lighter option, a side of fresh green salad or sautéed vegetables like asparagus or green beans complements the richness of the shrimp.
 

Deep Dive: Why North Shore Garlic Shrimp is a Must-Try

What’s the Big Deal About North Shore Shrimp? If you've ever been to Oahu's North Shore, you know it's not just famous for its waves. It's also home to some killer street food, especially the garlic shrimp. This dish isn't just food; it's a whole vibe—casual, tasty, and totally Hawaiian.
A Little History The whole garlic shrimp craze started with a mix of local and immigrant flavors. When the Portuguese came to Hawaii, they brought their love for garlic and seafood. Mix that with Hawaiian love for simple, fresh ingredients, and you get this amazing dish. It’s super popular at shrimp trucks and stands along the highway—places like Giovanni’s are legendary!
Cooking It Right Here’s the secret: they cook these shrimp with the shells still on. This keeps them juicy and adds a nice crunch if you’re into eating the shells (yes, some people do that!). The shrimp get a quick fry, then a toss in garlicky, buttery goodness—it’s simple but so good.
Why It Matters Beyond being delicious, this shrimp dish tells a story of Hawaii’s melting pot culture. It’s also good for the local farms. Most shrimp served up come from local aquaculture, which helps keep things sustainable.
Eating Like a Local Grabbing a plate of garlic shrimp is like a mini celebration. It's about chilling out, enjoying good food, and soaking in the Hawaiian sun. It’s the kind of dish you want to share, explaining why there’s always a crowd at the shrimp trucks.
Keyword easy shrimp recipe, garlic butter shrimp, garlic shrimp, hawaiian shrimp recipe, north shore shrimp, quick shrimp meals