Name: Garlic Shrimp Truck Style – Big Island Vibes on Your Plate
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Hawaiian
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

Ingredients

Units Scale

For the Shrimp:

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)

For Serving:

2 cups cooked white rice (sticky rice is best, kept warm)
Optional: Hawaiian mac salad or a simple green salad

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Instructions

Prep the Shrimp: Pat your shrimp dry with paper towels—dry shrimp means better browning. Season lightly with salt and pepper, and set aside.
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.
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.
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.
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.
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

Shrimp Tip: Fresh is best, but frozen works—just thaw in cold water for 20 minutes first.
Fusion Twist: Swap soy sauce for fish sauce if you’re feeling extra Southeast Asian vibes.
Storage: Best fresh, but leftovers keep in the fridge for 1-2 days—reheat gently to avoid rubbery shrimp.

Author: CurtisJ
Prep Time: 10
Cook Time: 10
Cuisine: Hawaiian

Nutrition

Serving Size: 4
Calories: 320
Fat: 18g
Carbohydrates: 15g
Protein: 25g