“We have Hawaii at home”
“We have Hawaii at home” 😒🦐 is a easy American (Hawaiian‑style) recipe that serves 4. 250 calories per serving. Recipe by Ian Fujimoto on YouTube.
Prep: 10 min | Cook: 14 min | Total: 34 min
Cost: $14.63 total, $3.66 per serving
Ingredients
- 1 pound Shrimp (peeled and deveined; tails optional)
- 0.25 cup Corn Starch (for dredging)
- 1 tsp Paprika (smoked or sweet)
- 1 tsp Garlic Powder
- 0.25 tsp Cayenne Pepper (optional for heat)
- 0.5 tsp Salt (adjust to taste)
- 0.25 tsp Black Pepper (freshly ground)
- 2 tbsp Vegetable Oil (for initial frying)
- 1 stick Unsalted Butter (room temperature)
- 1 head Garlic (crushed with skin on)
- 0.25 tsp Red Chili Flakes (optional)
- 1 tbsp Lemon Juice (freshly squeezed)
- 2 stalks Green Onions (thinly sliced)
- 2 cups Cooked Rice (prepared ahead, for serving)
Instructions
Prepare the Shrimp
Using kitchen scissors or a sharp knife, cut along the back of each shrimp to remove the vein and discard the shell if desired. Rinse and pat dry.
Time: PT5M
Make the Dredge
In a mixing bowl combine corn starch, paprika, garlic powder, cayenne pepper (if using), salt, and black pepper. Mix well.
Time: PT3M
Coat the Shrimp
Add the shrimp to the bowl, toss until evenly coated, then shake off excess dredge onto a plate.
Time: PT2M
Fry the Shrimp
Heat 2 tbsp vegetable oil in a large skillet over medium‑high heat. Add shrimp in a single layer and cook about 1 minute per side until golden. Remove and place on paper towels to drain.
Time: PT4M
Temperature: Medium‑high
Prepare Garlic Butter Sauce
Discard the used oil, add a splash of fresh oil, 1 stick butter, the whole head of garlic (crushed with skin), optional chili flakes, and a pinch of salt. Reduce heat to low and cook slowly until the garlic turns golden brown and fragrant.
Time: PT5M
Temperature: Low
Finish the Shrimp
Add 1 tbsp lemon juice, then return the fried shrimp to the pan. Toss to coat the shrimp with the garlic‑butter sauce.
Time: PT2M
Temperature: Low
Plate and Garnish
Serve the shrimp over cooked rice, drizzle any remaining sauce, and sprinkle sliced green onions on top.
Time: PT2M
Nutrition Facts
- Calories
- 250
- Protein
- 20g
- Carbohydrates
- 20g
- Fat
- 12g
- Fiber
- 1g
Dietary info: Gluten-Free, Pescatarian
Allergens: Shellfish, Dairy
Ingredient Substitutions
- Instead of Shrimp: peeled cooked shrimp (reheat only)
- Instead of Corn Starch: potato starch, arrowroot powder
- Instead of Paprika: chili powder (reduce amount)
- Instead of Garlic Powder: fresh minced garlic (use 1 clove)
- Instead of Cayenne Pepper: red pepper flakes
- Instead of Vegetable Oil: canola oil, peanut oil
- Instead of Unsalted Butter: margarine
- Instead of Garlic: 8 cloves of garlic, peeled
- Instead of Red Chili Flakes: cayenne pepper
- Instead of Lemon Juice: lime juice
- Instead of Green Onions: chives
- Instead of Cooked Rice: quinoa
Equipment Needed
- Cutting Board
- Kitchen Scissors
- Mixing Bowl
- Measuring Spoons
- Large Skillet
- Tongs
- Paper Towels
- Spatula
- Serving Plate (optional)
- Knife
Critical Steps — Do Not Skip
- Deveining and shell removal of shrimp
- Shaking off excess dredge to avoid soggy coating
- Not overcooking shrimp (1 minute per side)
- Browning garlic slowly without burning
Chef Tips from the Video
- For extra flavor, add a splash of soy sauce or a pinch of toasted sesame oil to the garlic butter.
- Use fresh lemon juice for brightness; bottled juice can be bitter.
- If you like a hint of sweetness, drizzle a tiny amount of honey into the sauce.
Troubleshooting
Shrimp turns tough and rubbery.
Reduce cooking time; ensure the pan is hot before adding shrimp and only cook 1 minute per side.
Garlic burns and turns bitter.
Lower the heat, stir constantly, and add a splash more butter or oil if the pan looks dry.
Coating is soggy.
Shake off excess dredge before frying and make sure the oil is hot enough to crisp the coating.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days.
Freezer: Raw coated shrimp can be frozen for up to 1 month; cooked shrimp is best eaten fresh.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare and coat the shrimp up to step 3 and refrigerate for up to 4 hours.
- Cook rice ahead of time and reheat before serving.
- Garlic butter sauce can be made a few hours earlier; keep warm.
Frequently Asked Questions
What is the cultural significance and history of Hawaiian Garlic Butter Shrimp in Hawaiian-American cuisine?
Hawaiian Garlic Butter Shrimp reflects the islands' love for fresh seafood combined with simple, bold flavors like garlic, butter, and citrus. It evolved from traditional Hawaiian plate lunches where shrimp is quickly sautéed and served over rice, embodying the relaxed, tropical dining style.
What are the traditional regional variations of shrimp dishes in Hawaiian cuisine?
In Hawaii, shrimp may appear in dishes such as garlic shrimp plates, shrimp poke, and coconut‑milk based curries. Some islands favor a sweeter glaze with pineapple, while others keep it savory with garlic, butter, and soy sauce. The recipe here follows the classic garlic‑butter style common on the mainland.
How is Hawaiian Garlic Butter Shrimp traditionally served in Hawaii?
Traditionally it is served hot over a bed of steamed white rice, often accompanied by a side of macaroni salad and fresh pineapple. A sprinkle of sliced green onions adds color and a mild onion bite, completing the plate‑lunch aesthetic.
What occasions or celebrations is Hawaiian Garlic Butter Shrimp associated with in Hawaiian culture?
The dish is a staple at casual gatherings, beach picnics, and family plate lunches. It’s also popular at luau‑style buffets and backyard barbecues where quick, flavorful seafood is appreciated.
How does Hawaiian Garlic Butter Shrimp fit into the broader Hawaiian-American cuisine tradition?
It showcases the fusion of Asian influences (soy, garlic) with American comfort food (butter, rice). The simplicity of the preparation mirrors the island’s emphasis on fresh, high‑quality ingredients without heavy sauces.
What are the authentic traditional ingredients for Hawaiian Garlic Butter Shrimp versus acceptable substitutes?
Authentic ingredients include fresh shrimp, unsalted butter, whole garlic head, and lime or lemon juice. Acceptable substitutes are clarified butter or ghee for higher smoke point, and if fresh garlic isn’t available, minced garlic can be used.
What other Hawaiian dishes pair well with Hawaiian Garlic Butter Shrimp?
Pair it with classic Hawaiian sides like macaroni salad, coleslaw, fresh tropical fruit, or a simple cucumber salad. A side of grilled pineapple or a light poi also complements the buttery shrimp.
What makes Hawaiian Garlic Butter Shrimp special or unique in Hawaiian cuisine?
Its quick‑cook method preserves the shrimp’s natural sweetness while the garlic‑butter sauce adds richness and a bright citrus finish, creating a balance that’s both comforting and distinctly island‑inspired.
How has Hawaiian Garlic Butter Shrimp evolved over time in Hawaiian cooking?
Originally a simple home‑cooked plate lunch, the dish has been popularized by food blogs and YouTube chefs, adding touches like chili flakes for heat or soy sauce for umami, while still keeping the core garlic‑butter flavor.
What are the most common mistakes to avoid when making Hawaiian Garlic Butter Shrimp?
Common mistakes include overcooking the shrimp, which makes them rubbery, and burning the garlic, which turns bitter. Also, failing to shake off excess dredge can lead to a soggy coating.
Why does this Hawaiian Garlic Butter Shrimp recipe use a corn‑starch dredge instead of flour?
Corn‑starch creates an ultra‑light, crisp coating that stays crunchy even with the buttery sauce, whereas flour can become gummy. The starch also keeps the dish gluten‑free.
Can I make Hawaiian Garlic Butter Shrimp ahead of time and how should I store it?
Yes, you can coat the shrimp and keep them refrigerated for up to 4 hours before cooking. Cooked shrimp and sauce should be stored in an airtight container in the refrigerator and reheated gently; they’re best enjoyed the same day.
What texture and appearance should I look for when making Hawaiian Garlic Butter Shrimp?
The shrimp should be pink and opaque with a lightly golden crust. The garlic butter sauce should be glossy, with the garlic pieces golden brown but not blackened, and the lemon juice should give a slight sheen.
How do I know when the Hawaiian Garlic Butter Shrimp is done cooking?
The shrimp is done when it turns fully pink, the edges are just beginning to curl, and the coating is crisp. A quick taste should reveal a tender interior with no raw or rubbery texture.
What does the YouTube channel Ian Fujimoto specialize in?
The YouTube channel Ian Fujimoto specializes in quick, home‑cooked Asian‑inspired dishes that blend traditional flavors with modern, easy‑to‑follow techniques for everyday cooks.
How does the YouTube channel Ian Fujimoto's approach to Hawaiian‑style cooking differ from other cooking channels?
Ian Fujimoto focuses on minimal ingredient lists and fast preparation, often using pantry staples like corn starch and simple sauces, whereas many other channels may rely on more elaborate marinades or specialty ingredients.
Last updated: August 29, 2026
