Hawaiian Garlic Shrimp Recipe

Name: Hawaiian Garlic Shrimp Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 lb shrimps (deveined with tail on (453 g)); ¼ teaspoon sea salt; ¼ teaspoon ground black pepper; 1 egg; ¼ cup cornstarch (1.05 oz | 30 g); ¼ cup all purpose flour (1.41 oz | 40 g); ¼ teaspoon baking powder; ⅓ cup honey (2.70 fluid oz | 80 ml); 2 tablespoons soy sauce; 1 teaspoon rice vinegar; 1 teaspoon minced garlic; Vegetable oil

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This Hawaiian Garlic Shrimp recipe has a delicious blend of sweet, savory, and downright addictive flavors. Quick and easy, it takes just 15 minutes to whip up these tasty, succulent shrimp.

Fried shrimp with sauce and sesame seeds and chives in white bowl with chopsticks.

Have you ever wondered why Hawaiian food is so irresistibly delicious? Well, the secret lies in the fusion of Asian and American flavors that you find in many dishes across the islands. And guess what? This Hawaiian garlic shrimp recipe is no exception!

It starts with plump shrimp that are seasoned and dredged in a basic cornstarch and flour mix. They’re pan-fried until crispy and golden brown on the outside and tender and juicy on the inside.

But can we talk about that garlic honey sauce? It’s a quick blend of honey, soy sauce, rice vinegar, and garlic. It’s the key to taking these shrimp to another level. They’re sticky, sweet, savory, garlicky, and absolutely scrumptious!

If you’re looking for another great recipe from Hawaii, make sure to check out this Baked Hawaiian Chicken. Shrimp fans will love these Grilled Shrimp Tacos, too.

Table of Contents

Why We Love This Shrimp Recipe

Talk about dinner in a flash! You can have this simple recipe on the table in under 20 minutes.

These juicy shrimp taste just as wonderful as the ones from the famous food trucks on the islands.

The sweet and garlicky flavor of the sauce pairs perfectly with the savory, crispy fried shrimp.

Honey garlic shrimp is a super versatile dish. It can be served as a hearty appetizer or with scoops of rice as a simple and easy meal. You can add leftovers to lettuce wraps or over a salad the next day for a quick lunch.

What Goes Into This Hawaiian Garlic Shrimp Recipe

Shrimp – you can use fresh shrimp or frozen and thawed shrimp. They need to be peeled and deveined.

Egg – used to dip the shrimp in before coating.

Crispy coating – sea salt and ground black pepper, all-purpose flour, baking powder, and cornstarch.

Honey sauce – honey, soy sauce, rice vinegar, and fresh garlic.

See the recipe card below for a full list of ingredients and instructions.

Variations and Substitutions

If you like spicy shrimp, you can add a pinch of cayenne pepper or some red pepper flakes to the garlicky sauce.

The sauce has a sticky consistency from the honey. If you prefer it to be a little thinner or if you just like butter garlic sauce, you can whisk in about a tablespoon of melted butter.

This sauce calls for about a teaspoon of minced garlic. If you’re a serious garlic lover, feel free to double or even triple the amount.

Fresh garlic will give you the best flavor. If you’re in a crunch for time, you can use minced garlic in the jar from your local grocery store.

How to Make Hawaiian-Style Garlic Shrimp

Step 1. Pat dry the shrimp well with paper towels and place them in a bowl. Season with salt and pepper.

Step 2. Break an egg over the shrimp and toss.

Step 3. In another bowl, combine flour, cornstarch, and baking powder. Dredge the shrimp to coat. Toss the excess flour mixture.

Step 4. Heat a non-stick large skillet over medium-high heat with 2 cups of vegetable oil or light olive oil. Add the shrimp in a single layer.

Step 5. Fry shrimp until crispy and golden brown. Shrimp cook quickly, so it should only take about 5–6 minutes. If your shrimp are smaller, check them for doneness after 3–4 minutes.

Fried shrimp with sauce in cast iron pan.

Step 6. Use a slotted spoon to transfer the shrimp to a plate with kitchen paper to remove the excess oil. Remove the grease from the skillet and wipe it clean with paper towels.

Fried shrimp on paper towel on white plate.

Step 7. In a small bowl, stir together the minced garlic cloves, honey, soy sauce, and rice vinegar.

Step 8. Pour the sauce into the skillet and add the shrimp. Simmer over medium heat, stirring gently for a few seconds.

Fried shrimp with sauce and sesame seeds and chives in cast iron pan.

Step 9. You can garnish them with sesame seeds and a lemon wedge. Serve over sticky rice and enjoy.

Fried shrimp with sauce and sesame seeds and chives in small white bowl with chopsticks and naplkin.

FAQs

How do I store leftovers?

Store leftover cooked shrimp in the refrigerator in an airtight container for up to 4 days.

Can I freeze cooked garlic shrimp?

Allow to cool down to room temperature, then freeze in an airtight container for 1 month. To reheat, thaw them in the fridge overnight, then reheat them in the microwave until they’re warm enough.

Do I leave the shrimp tails on?

That’s a personal choice. Some recipes, like shrimp scampi, suggest leaving the tails on, but I prefer to remove them when there is a sauce involved.

What size shrimp are best for this recipe?

You can use medium sized shrimp, jumbo shrimp, or even large prawns. Keep in mind that the cooking time will vary based on their size. I wouldn’t recommend using anything smaller than medium.

Fried shrimp with sauce and sesame seeds and chives in white bowl.

Top Tips

Look for easy peel shrimp in grocery stores. The shells are slit down the back, making them super easy to peel.

Save those shrimp shells! Once you’ve got all the shrimp peeled, throw the shells in a freezer bag to make seafood stock another day. The shells have tons of flavor.

Be careful not to overcook the shrimp, or they will become rubbery. They only take a few minutes to fully cook, so don’t walk away once you put them on the heat.

To defrost shrimp safely, place them in the fridge overnight. You can also place frozen shrimp in the sink in cold water until they are thawed. Never thaw out shrimp by allowing them to sit out on the counter.

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