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Being apart of a big family has its advantages and disadvantages.
I am one of seven kids. There’s mom and dad, and they been together forever – since my mom was fifteen and my dad was 18, three older brothers, two younger bothers and one little sister. And yes, I also have cousins galore.
This means I have family everywhere. This is personally one of my favorite advantages. When I am running low on inspiration they are who I turn to. I have family members in Canada (but he’s normally in Utah or Tahoe – actually he is really just all over the place – yes, Brendan), Florida, Vermont, Ohio, Pennsylvania and California.
This time though, I turned to an unlikely source.
One of my older brothers, Trevor. See Trevor and I? Well, we fight more than we get along, but I am pretty sure we would not be “us” if we didn’t fight. I mean he just gets on my nerves. I can’t help it. But I love him and I love where he is living.
Trevor’s living and working in California and we all know how people in California know how to eat some dang good food. I asked him what he has been eating and he said he’s broke, so not much. Surprise, surprise. And I am not trying to be mean, but the kid can’t save a dollar for the life of him. It’s just a known fact.
Anyway, he did say he has been loving Hawaiian foods and he told me about this place he goes to. It sounds awesome and I am jealous (oh, to live in a place with good restaurants and grocery stores that carry things like rhubarb in the spring – mine does not). He mostly told me about beefy dishes because he is mostly a beef and chicken only kind of guy, BUT he did get me thinking about Hawaiian food.
Like any normal person I spent the next two hours researching Hawaiian Shrimp Trucks which, FYI, are a huge thing along the shores of Hawaii.
Also FYI, I really want to go to Hawaii. Like today. Please, please, please today?
I looked at like a gazillion recipes and read like a gazillion descriptions regarding top shrimp trucks along the shores and somehow I came up with this super simple recipe for Garlic Lemon Pepper Butter Shrimp. Basically it is caramelized garlic in butter and lemon with some pepper that you toss together with shrimp. It’s the best thing ever. So tender, juicy and buttery.
You have to marinate the shrimp in olive and garlic for at least thirty minutes, but the longer the better. Then just sauté and smell the amazingness that is taking place. I served it just like they do in Hawaii – with rice, pineapple slices and a lemon wedge. Oh, and I think they leave the entire shell on the shrimp, but for easy eating purposes, I just left the tail shell on.
Hawaiian Shrimp Truck Special (Garlic Lemon Butter Shrimp).
Servings: 6 servings
Calories Per Serving: 280 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 pound raw tail on shrimp
- 1/4 cup olive oil
- 2 lemons juiced, divided
- 5-6 cloves garlic minced
- 2 tablespoons fresh parsley chopped plus more for garnish
- 1 tablespoon flour
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon pepper
- 6 tablespoons salted butter
- 1 teaspoon pepper
Instructions
- Add the shrimp to a gallon size ziplock bag or medium size bowl. Add the olive oil, juice of 1 lemon, chopped garlic, 1 tablespoon fresh parsley, flour, cayenne pepper and pepper. Toss well to combine, seal the bag or cover the bowl and place in the fridge for 30 minutes or up 24 hours.
- Heat a large skillet over medium heat. Once hot use a slotted spoon to scoop the shrimp out of the marinade and into the hot skillet, season with salt and pepper. Make sure to scoop up all the garlic as well. Saute the shrimp until pink, about 2-3 minutes per side. Remove the shrimp from the pan leaving the garlic in the skillet. Add the salted butter and 1 teaspoon pepper (or more or less to your taste) to the skillet. Cook the garlic in the butter until it begins to caramelize and turn golden brown. Remove from the heat and stir in 1 tablespoon chopped parsley, the juice of 1/2 a lemon and zest if using. Drizzle with the warm garlic butter over the shrimp. Garnish with fresh chopped parsley.
So we could devour without pausing. Obviously.
Hello! Love your recipes but this one the shrimp stuck to the pan? Should I have added more oil to cook?
Hi Jess,
Thanks for trying this recipe, so sorry to hear the shrimp stuck to the pan, sounds like you just needed some more oil! xx
Not sure what to do with the flour.
Hi Bob,
The flour is used in step 1. I hope you love the recipe, please let me know if you give it a try! xTieghan
Have you ever made this recipe and added noodles instead of rice?
Hey Lisa,
Noodles would work well here! I hope you love the recipe, please let me know if you have any other questions! Happy New Year! xTieghan
Hi! I marinated this shrimp overnight and when I checked on it the acid in the lemon juice cooked the shrimp. I’m disappointed that shrimp would be rubbery and overcooked now, So I would maybe wait to put the lemon juice in until the end or just do a quick marinade!
Hi Mara! I am sorry about that! Please let me know if there is anything I can help with! xTieghan
Yeah, you should really edit the recipe…pretty common knowledge that marinating shrimp (or any seafood really) in citrus for “up to 24 hours” will absolutely ruin this dish as it will cook the shrimp and then result in chewy seafood. Please update this to limit the marinade time (or add the lemon later..) .
Oh my goodness, all of your recipes are so good. Last night, thai chicken, and this tonight. My husband loved it and wished I made more. It was perfect! Tomorrow night either falafel or creamy tuscan pasta. I got some buratta cheese and it is so delicious. Thank you for all of your wonderful recipes. I am on a roll!
Thank you Kim!! I am so glad this recipe turned out so well for you!! I hope you continue to enjoy my recipes! xTieghan
Okay, I’ve never actually commented on a recipe before but THIS!!!! Wow. We just finished eating, and I have to say this went above and beyond my expectations. I’m not even a shrimp person and I couldn’t stop eating this. And I love how simple the ingredients are! I didn’t even have to go grocery shopping to make this. Thank you for sharing this!
Thank you so much Svetlana!! I am so happy to hear how well this turned out for you! xTieghan
Oh my gosh, this was so good. Made this for a last-minute dinner party, and it was easy, quick, and delicious. I could eat this every week!
Thanks so much Katie!! I appreciate you making this recipe and sharing your feedback, so glad to hear the dish was a hit! xT
Hello! I’ve been making this recipe for years — since I first read it on your blog. We probably make it (slightly evolved from its original form) about 4 or 5 times per month. So delicious and easy. Today, a friend is moving so we’re collecting recipes to “shower” her with, and this is the first thing that came to mind! I’m proud to share this recipe from your blog 🙂 THANK YOU for the yummiest thing in my whole kitchen.
Hi Stephanie! Wow! This is so sweet to read! I am SO glad you have been loving this recipe for years and you are still making it! I hope your friend loves this just as much! xTieghan
How is this Hawaiian?
Hi Desiree! By the way it is prepared with a little twist of my own! Is there something I am missing? Please let me know! xTieghan
I went to Oahu twice. There is a shrimp truck there called Giovanne’s that is over the top amazing!! The garlic shrimp is so garlicky it takes days to get the garlic off your breath!! He serves it without the shell (usually about 8-12 shrimp, two scoops of rice and a slice of lemon. Oh, It is so amazing!! I found the recipe for his shrimp. Takes about 15 cloves of garlic 🙂 Your recipe sounds very close to his. If you ever get to Hawaii go to Oahu and go to Giovanne’s.
Ooo that sounds amazing! I would really like to try it! Thank you so much Pat! I hope you love this recipe! xTieghan