Hawaiian Garlic Shrimp Scampi with Coconut Rice
This Hawaiian garlic shrimp recipe is a buttery, garlicky North Shore favorite served over coconut rice in just 20 minutes, the ultimate easy island-style seafood dinner.
Aloha, Dinner is Served
If you have ever wandered along the North Shore of Oahu, you have probably seen the shrimp trucks lined up by the side of the road, garlic butter sizzling in giant pans and that incredible smell drifting out over the highway. This Hawaiian garlic shrimp recipe brings that exact experience straight into your kitchen, no plane ticket required. It is the kind of Hawaiian seafood meal that tastes like a vacation, even on a random Tuesday night.
What makes this dish so special is the contrast between the rich, garlicky butter sauce clinging to plump shrimp and the soft, slightly sweet coconut rice underneath. It is simple, it is fast, and it delivers huge flavor for very little effort, which is exactly what a good weeknight dinner should do.
Before we get cooking, the right tools and ingredients make a real difference here. A heavy bottomed skillet helps the garlic butter sauce cook evenly without scorching, and fresh garlic instead of the jarred kind makes a noticeably bigger impact on flavor. These are the products that genuinely help this recipe shine:
What Makes This Hawaiian Garlic Shrimp So Good
This recipe is essentially a Hawaiian take on classic shrimp scampi, sometimes called Hawaiian garlic shrimp scampi by fans of the dish. A few things set it apart from a standard scampi:
- Butter forward sauce. Real butter, not just oil, gives the sauce its silky richness.
- Coconut rice instead of pasta. This is what makes it feel distinctly island style rather than Italian American.
- Bright citrus finish. A squeeze of lemon at the end keeps all that butter from feeling heavy.
If you grew up eating from food trucks, you might know this style as Hawaiian garlic butter prawns, and it is just as good made at home as it is from a truck window with a view of the ocean.
Chef's Tip: Pat your shrimp completely dry before seasoning. Excess moisture is the number one reason shrimp steam instead of sear, and a good sear is where a lot of the flavor comes from.
A Few Notes on the Shrimp
For the best Hawaiian garlic shrimp with rice, reach for large or jumbo shrimp if you can find them. They hold up well to the quick, hot cooking method and look gorgeous piled on top of the rice. Frozen shrimp work perfectly fine here too, just thaw them fully in the fridge overnight, or under cold running water if you are short on time, and dry them thoroughly before they hit the pan.
Garlic is obviously the star of the show. Using freshly minced cloves rather than pre-minced jarred garlic makes a real difference in how aromatic and clean the sauce tastes. Do not rush this step, but also do not let the garlic sit in hot butter too long unattended, since it can go from fragrant to bitter in a matter of seconds.
Building the Coconut Rice
The coconut rice is what turns this from a simple shrimp scampi into a true Hawaiian seafood meal. Swapping part of the cooking liquid for canned coconut milk adds natural sweetness and a soft, fragrant backdrop for the buttery shrimp. If you want an even more tropical bite, stir a tablespoon of toasted shredded coconut into the finished rice.
Ready to make it? Here is the full step-by-step recipe:
Hawaiian Garlic Shrimp Scampi with Coconut Rice
This Hawaiian garlic shrimp recipe is a buttery, garlicky North Shore favorite served over coconut rice in just 20 minutes, the ultimate easy island-style seafood dinner.
Ingredients
- 1 1/2 lb large shrimp, peeled and deveined, tails on or off
- 6 tbsp unsalted butter, divided
- 8 cloves garlic, minced
- 1 tbsp olive oil, or vegetable oil
- 1 lemon, juiced, plus wedges for serving
- 1/2 tsp paprika, for color and gentle warmth
- 3/4 tsp salt, to taste
- 1/4 tsp black pepper, freshly cracked
- 2 tbsp fresh parsley, chopped, for garnish
- 1 1/2 cups jasmine rice, uncooked
- 1 cup coconut milk, full fat, canned
- 3/4 cup water, for cooking the rice
Instruction
Rinse the jasmine rice until the water runs mostly clear. Combine it with the coconut milk, water, and a pinch of salt in a saucepan.
Bring the rice to a boil, then reduce the heat to low, cover, and simmer for 15 to 18 minutes until the liquid is absorbed and the rice is tender. Fluff with a fork and set aside.
Pat the shrimp completely dry with paper towels, then season with paprika, salt, and black pepper.
Heat the olive oil and 2 tablespoons of butter in a large skillet over medium high heat until the butter is melted and shimmering.
Add the minced garlic and saute for about 30 seconds, just until fragrant, being careful not to let it burn.
Add the shrimp in a single layer and cook for 1 to 2 minutes per side, until they turn pink and opaque.
Reduce the heat to medium low, add the remaining 4 tablespoons of butter and the lemon juice, and toss the shrimp gently until the butter melts into a glossy sauce.
Remove the skillet from the heat, scatter the chopped parsley over the top, and squeeze in a little extra lemon juice if you like it bright.
Scoop the coconut rice onto plates or into bowls and top generously with the garlic butter shrimp and all of that pan sauce.
Serve immediately with lemon wedges on the side.
Equipment
- Large skillet
- Medium saucepan with lid
- Tongs
- Citrus juicer
- Sharp knife and cutting board
Notes
Serving Suggestions and Variations
This dish is fantastic served exactly as is, but it is also easy to dress up or switch around depending on what you are in the mood for:
- Add a pinch of crushed red pepper flakes for a version closer to Easy Cajun Shrimp and Rice, with a little extra heat in the butter sauce.
- Serve it over grilled pineapple slices for an extra burst of sweetness.
- Spoon the shrimp and coconut rice into a bowl with shredded cabbage and a drizzle of spicy mayo for a quick Coco Shrimp Rice style bowl.
- Pair it with grilled corn or a simple cucumber salad to round out the plate.
Many people consider this their best Hawaiian garlic shrimp recipe specifically because it is so adaptable. Once you have the base technique down, you can riff on it endlessly depending on what is in your fridge.
Storing and Reheating
Shrimp cooks so quickly that it is genuinely best enjoyed the moment it comes off the heat. That said, leftovers are still worth keeping. Store the shrimp and coconut rice separately in airtight containers in the fridge for up to two days.
When you are ready to reheat, warm the shrimp gently in a skillet over low heat, just until heated through, and refresh the rice with a small splash of water or coconut milk to bring back its texture. Avoid blasting either one in the microwave on high power, since that tends to dry out the shrimp and make the rice gummy.
However you serve it, this Hawaii shrimp dinner is proof that you do not need a long ingredient list or fancy technique to bring real island flavor to your table. Just good shrimp, plenty of garlic, real butter, and a bowl of warm coconut rice waiting underneath.
