Hawaiian Garlic Shrimp have so much garlic flavor and are best served over a bed of white rice to soak up the garlic sauce. This easy appetizer or meal can be made in just minutes. If there are any leftovers, I love to add them to a salad.

 
I recently returned from a trip to Hawaii and one of the foods I was most excited to try was Hawaiian Garlic Shrimp. I love any kind of shrimp dip, especially ones with garlic, and Hawaiian Garlic Shrimp has lots and lots of garlic. The more the better.

 
This is a simple dish with not a lot of ingredients so it’s important to use shrimp that are as fresh as possible. If you don’t live near the coast, it’s best to use frozen shrimp. They will actually be your freshest choice. Just run them under some room temperature water to thaw them just before you cook them. Typically Hawaiian Garlic Shrimp are cooked with the shells on and you eat them peel-and-eat style. I like to peel them, leaving the tail on. They are so much easier to eat this way.

 
I then coat them in a mixture of flour, Hawaiian sea salt, and paprika and pan-fry them. The light flour coating really adds to the flavor, plus it helps thicken the sauce some.
When you cook the garlic, be sure to cook it just until golden brown. Garlic can go from golden to burnt in the blink of an eye and then it will be ruined. Some foods taste good a little burnt, but not garlic.

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