This Hawaiian-style garlic shrimp recipe from Cooking Classy brings the irresistible flavors of Hawaiian food trucks to your table. Succulent extra-large shrimp are coated in a buttery, garlicky sauce with a hint of paprika and cayenne, then finished with fresh lemon juice for a bright pop of acidity. Ready in just about 20 minutes, it’s a quick, impressive dish that’s perfect for busy weeknights or casual gatherings—plus, it pairs beautifully with rice, pasta, or a crisp salad.

Ingredients

• 1 lb extra-large shrimp, peeled and deveined
  
  

• ¼ cup minced fresh garlic (nearly 1 medium head)
  
  

• 1 Tbsp all-purpose flour
  
  

• 1½ tsp paprika
  
  

• ⅛ tsp cayenne pepper (optional)
  
  

• Salt and freshly ground black pepper, to taste
  
  

• 6 Tbsp unsalted butter, diced into 1-Tbsp pieces
  
  

• 2 Tbsp olive oil
  
  

• 1 Tbsp fresh lemon juice
  
  

• 1 Tbsp minced fresh parsley (optional garnish)
  
  

Directions

1. Pat shrimp dry thoroughly with paper towels and place in a mixing bowl.
   
   

2. Sprinkle flour, paprika, cayenne, salt, and pepper over shrimp. Toss gently to coat.
   
   

3. In a large nonstick skillet, melt butter with olive oil over medium heat. Add garlic and sauté for about 30 seconds until fragrant.
   
   

4. Arrange shrimp in a single layer in the skillet. Cook about 2 minutes per side, until pink and just cooked through.
   
   

5. Remove from heat. Drizzle lemon juice over the shrimp and toss to coat. Garnish with parsley if desired.
   
   

6. Serve immediately with rice, pasta, or vegetables, spooning garlic butter sauce over the top.
   
   

Nutrients

Per serving (4 servings total)

• Calories: 362 kcal
  
  

• Fat: 26 g (Saturated Fat: 12 g)
  
  

• Cholesterol: 332 mg
  
  

• Sodium: 158 mg
  
  

• Carbohydrates: 7 g (Fiber: 1 g; Sugar: 1 g)
  
  

• Protein: 25 g
  
  

• Vitamin A: 1292 IU (26% DV)
  
  

• Vitamin C: 16 mg (19% DV)
  
  

• Calcium: 201 mg (20% DV)
  
  

• Iron: 3 mg (17% DV)