Hawaiian Garlic Shrimp

5 from 1 vote

This Hawaiian Garlic Shrimp puts an umami-packed twist on the classic, with pan-seared shrimp tossed in a buttery, savory-sweet garlic sauce. Squeeze with a lemon wedge and serve over rice for an easy, flavor-packed dinner.

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: American

Keyword: 30 Minutes or Less, Garlic, One Pot, Quick and Easy, Shallot, Shrimp

Servings:

Author: Carolyn Stilwell

Ingredients

1 pound Raw Shrimp peeled and deveined, thawed if frozen
½ cup All Purpose Flour
1 teaspoon Paprika
1 tablespoon Extra Virgin Olive Oil
4 tablespoons Unsalted Butter
1 Shallot finely chopped
6 cloves Garlic minced
1 Green Onion thinly sliced, light and dark green parts divided
½ teaspoon Red Pepper Flakes
1 tablespoon Light Brown Sugar
2 tablespoons Light Soy Sauce
1 tablespoon Oyster Sauce
1 tablespoon Fish Sauce
1 Lemon wedges for serving

US Customary - Metric

Instructions

Coat the shrimp: Pat the shrimp dry with paper towels. Add the flour and paprika to a bowl and stir to combine. Add the shrimp and toss until evenly coated.
Cook the shrimp: Heat the olive oil in a large pan over medium-high heat. Add the coated shrimp in a single layer. Cook for about 2 minutes, or until they release easily from the pan. Flip and cook for another 1–2 minutes. Transfer the shrimp to a plate and set aside.
Sauté the aromatics: Lower the heat to medium. Add the butter to the same pan and let it melt and become foamy. Add the shallot, garlic, light green parts of the green onion, and red pepper flakes. Cook for about 2 minutes, stirring occasionally, until fragrant and slightly softened, but not browned.
Make the sauce: Add the brown sugar, soy sauce, oyster sauce, and fish sauce. Stir to combine and simmer for 2 minutes, until slightly thickened.
Finish the shrimp: Turn off the heat. Return the shrimp to the pan and toss until evenly coated in the sauce.
Serve: Top with the dark green parts of the green onion and serve with lemon wedges. Serve over rice, if desired.

Notes

Shrimp: Use large shrimp that are peeled and deveined. If using frozen shrimp, thaw them completely and pat very dry before coating with the flour mixture. Excess moisture can make it harder for the coating to adhere and brown. Cooking time may vary slightly depending on the size of the shrimp.
Cook in batches if needed: Arrange the shrimp in a single layer without overcrowding the pan. If they don’t comfortably fit, cook them in batches, adding a little more oil as needed.
Soy sauce: Reduced-sodium soy sauce is recommended since the oyster sauce and fish sauce also add salt. If using regular soy sauce, consider using a little less.
Butter: Unsalted butter is recommended because the sauces already contain plenty of salt. If using salted butter, use a little less or reduce the soy sauce slightly.
Adjust the spice: Increase or decrease the red pepper flakes based on your spice preference. Reduce or omit them for a milder version.
Serving suggestions: Serve over white rice to soak up the sauce or pair with crusty bread. Broccoli, broccolini, green beans, or asparagus are also great on the side.

Nutrition