The BEST Hawaiian Garlic Shrimp Recipe

4.64 from 25 votes

Juicy and crisp shrimp, smothered in garlicky butter sauce, on a bed of pillowy rice.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: American, Hawaiian

Servings: people

Calories: 454kcal

In a large bowl, mix all the dry ingredients together then add shrimp to dust them evenly in the dry seasoning.
Heat large pan or wok on medium-high heat, then once hot, add in the oil for frying. Fry shrimp in the wok until golden, crisp, and cooked thoroughly, about 1 - 2 minutes on each side. Cook in batches if needed to prevent overcrowding. If your pan is overcrowded, your shrimp will end up soggy instead of crispy. Set aside cooked shrimp.
Drain most of the oil out of the wok, leaving a few tablespoons to cook with.
Add minced garlic and saute until soft and fragrant, about 30 seconds.
Pour in fish sauce, oyster sauce, butter, and olive oil then mix well for a couple of seconds until butter is melted.
Toss shrimp back into the wok to coat in the garlic sauce thoroughly. Turn off heat, then serve over steamy hot rice with lemon wedges. if desired.

Shrimp: This dish is traditionally made with the shrimp shell on and it packs on so much more flavor and acts as a barrier to keep the shrimp juicy. However, if you prefer to cook it with the shell off, watch the shrimp closely when cooking so it doesn't dry out.
Potato Starch: Potato starch creates a beautifully crisp texture. It can be found at most Asian markets or Amazon, but if you have any trouble finding it, cornstarch can be used as an alternative.
Sauce Ingredients: The recipe makes enough sauce to coat the shrimp, however, if you'd like it EXTRA saucy to soak up in the rice, you can double or triple the sauce ingredients.