Best Hawaiian Beach Shrimp Recipes

HAWAIIAN GARLIC SHRIMP

Hawaiian Garlic Shrimp image

Hawaii shrimp trucks are famous for garlic shrimp. It's easy to make and super garlicky. Make sure to eat with rice (it's amazing with the garlic-butter sauce!)

Provided by Kathy YL Chan

Time 15m

Number Of Ingredients 8

Ingredients

12 ounces shrimp (deveined, shell-on)
2 tablespoons mochiko flour (can substitute regular flour)
1 tablespoon paprika
1 teaspoon cayenne pepper
1 teaspoon salt
1 head garlic, minced
4 tablespoons butter
1 tablespoon olive oil

Steps:

Pat the shrimp dry and set aside.
Combine mochiko flour, paprika, cayenne pepper, and salt in a mixing bowl. Add the shrimp, toss to coat, and set aside.
In a large pan, melt the butter over medium heat. Once melted, add the garlic and cook till toasty and golden brown (about 3 minutes). Pour the garlic and butter out into a bowl.
Add olive oil to the skillet. Once the oil is warm, add the shrimp (single layer only, do this in two batches if needed). Cook the shrimp for about 2 minutes on each side, till it's nicely crisp and browned.
Pour the garlic butter back into the pan, and mix with the shrimp. Cook for another minute, and then you're done! Squeeze lemon all over and eat with rice.

MAKE SHEET PAN HAWAIIAN SHRIMP IN 20 MINUTES

Make Sheet Pan Hawaiian Shrimp In 20 Minutes image

This incredibly easy seafood dinner uses fresh pineapple and a teriyaki-style sauce for the classic sweet-and-tangy profile of Hawaiian shrimp. The pineapple also concentrates as it bakes and helps keep the rice mixture from becoming too dry. Rather than spreading the rice to the far edges of the sheet pan, keep it closer to the center and layer the vegetables and shrimp on top. This way their juices seep right into the rice, and the teriyaki drizzle coats every bite.

Provided by Robin Bashinsky

Time 20m

Yield Serves 4 (serving size: about 5 shrimp and 1 cup rice mixture)

Number Of Ingredients 10

Ingredients

2 (8.8-oz.) pkg. precooked jasmine rice
3 tablespoons canola oil
2 cups fresh pineapple chunks (about 8 oz.)
1 large red bell pepper, cut into 1-in. pieces
1 1/4 pounds raw large shrimp, peeled and deveined
3 tablespoons lower-sodium soy sauce
2 tablespoons light brown sugar
1 1/2 tablespoons unseasoned rice vinegar
1/2 teaspoon black pepper
1/2 cup loosely packed fresh cilantro leaves

Steps:

Preheat oven to 450°F. Place a rimmed baking sheet in oven (do not remove pan while oven preheats).
Place rice and oil in a bowl. Using your fingers, break apart rice and coat with oil. Carefully remove pan from oven; spread rice mixture in an even layer in center of pan. Bake in preheated oven for 5 minutes; stir. Top rice with pineapple and bell pepper; bake at 450°F for 5 minutes. Arrange shrimp over rice mixture; bake at 450°F until shrimp are done, about 6 minutes.
Place soy sauce, sugar, and vinegar in a microwave-safe bowl. Microwave at high 45 seconds. Whisk until sugar dissolves. Drizzle over pan. Add black pepper; toss. Sprinkle with cilantro.

Nutrition Facts : Calories 505, Carbohydrate 68 g, Fat 14 g, Fiber 2 g, Protein 26 g, SaturatedFat 1 g, Sodium 655 mg, Sugar 13 g, UnsaturatedFat 11 g