Aloha, ohana! Let’s take a little trip to the North Shore of Oahu today—well, at least in spirit. Growing up, nothing beat piling into the car with my cousins and hitting the shrimp trucks along Kamehameha Highway. The air smelled like garlic, butter, and the ocean, and those juicy shrimp plates were pure island heaven. That’s the vibe I’m bringing you with Curtis J.’s Garlic Shrimp Truck Style—a quick, flavor-packed dish that’s all about that laid-back Hawaiian soul.
This recipe is my take on the classic shrimp truck style—plump shrimp swimming in a garlicky, buttery sauce with a hint of heat from my travels (think a whisper of Southeast Asian spice). It’s fast enough for a weeknight but feels like a mini-vacation every time you dig in. Pair it with rice and mac salad for the full plate lunch experience, and let’s bring those shrimp truck vibes home!
Why This Shrimp Rocks
- Quick & Easy: 20 minutes from stove to plate—perfect for busy days.
- Island Authentic: Straight from my North Shore memories, with a Curtis J. twist.
- Bold Flavor: Garlic, butter, and a kick of spice—simple ingredients, big impact.
Garlic Shrimp Truck Style – Big Island Vibes on Your Plate
This dish is a love letter to Oahu’s shrimp trucks—juicy shrimp sautéed in a rich, garlicky butter sauce with a touch of paprika for warmth and a sprinkle of chili flakes for a subtle kick. It’s messy, it’s delicious, and it’s dripping with that Aloha vibe I grew up on. Serve it hot over sticky rice with a side of mac salad, and you’ve got a plate that’s pure North Shore nostalgia with a worldly twist from my travels.
- Total Time: 20 minutes
- Yield: 4 Servings 1x
Ingredients
- 1 lb large shrimp, peeled and deveined (tails on for that truck vibe)
- 4 tbsp unsalted butter
- 6 cloves garlic, minced (go big or go home!)
- 1 tbsp olive oil
- 1 tsp paprika (adds a smoky depth)
- 1/4 tsp red chili flakes (optional, for a little heat)
- 1 tbsp soy sauce (my fusion touch)
- Juice of 1/2 lemon (about 1 tbsp, for brightness)
- Salt and black pepper to taste
- 2 tbsp fresh parsley, chopped (for a pop of green)
- 2 cups cooked white rice (sticky rice is best, kept warm)
- Optional: Hawaiian mac salad or a simple green salad
Instructions
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Prep the Shrimp: Pat your shrimp dry with paper towels—dry shrimp means better browning. Season lightly with salt and pepper, and set aside.
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Heat the Pan: In a large skillet, melt 2 tbsp of butter with the olive oil over medium-high heat. The combo keeps the butter from burning and adds a nice sheen.
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Cook the Garlic: Add the minced garlic and sauté for 30 seconds until fragrant—don’t let it brown too much, or it’ll get bitter. Stir in the paprika and chili flakes for a quick bloom of flavor.
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Sauté the Shrimp: Toss in the shrimp in a single layer. Cook for 2-3 minutes per side until they turn pink and start to curl. Don’t overcrowd—work in batches if needed.
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Finish the Sauce: Add the remaining 2 tbsp butter, soy sauce, and lemon juice. Stir everything together for 1-2 minutes until the shrimp are coated in that glossy, garlicky goodness. Taste and adjust with more salt or lemon if you like.
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Serve It Up: Spoon the shrimp and sauce over warm rice, sprinkle with fresh parsley, and dig in hot—truck style! Pair with mac salad for the full island plate.
Notes
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Shrimp Tip: Fresh is best, but frozen works—just thaw in cold water for 20 minutes first.
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Fusion Twist: Swap soy sauce for fish sauce if you’re feeling extra Southeast Asian vibes.
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Storage: Best fresh, but leftovers keep in the fridge for 1-2 days—reheat gently to avoid rubbery shrimp.
- Prep Time: 10
- Cook Time: 10
- Cuisine: Hawaiian
Nutrition
- Serving Size: 4
- Calories: 320
- Fat: 18g
- Carbohydrates: 15g
- Protein: 25g
This shrimp takes me right back to those North Shore days—sunburned cheeks, sandy toes, and garlic fingers from peeling the shells. My trick? Don’t skimp on the garlic—it’s the star! And that soy-lemon finish? A little nod to the flavors I picked up traveling. Serve it family-style, and let everyone dig in with their hands—that’s the Aloha way.
Got your own shrimp truck twist? Share it with me on Instagram with #CurtisJCooks—I’d love to see your island vibes! Mahalo for cooking with me, and stay tuned for more ocean-fresh eats!
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