Garlic Shrimp Hawaiian Style

Garlic Shrimp Hawaiian Style instantly transports you to a breezy island kitchen with its sweet tangy pineapple and garlicky bite. It is a go to recipe in my home when I want something bold fresh and completely satisfying without spending all day in the kitchen. The combination of fresh ginger garlic, plump shrimp, and bright vegetables always creates a meal that feels festive and nourishing.

I first tried a version of this dish while traveling with friends years ago and now I make it for my family whenever we want a taste of the islands at home. The aroma of garlic sizzling in coconut oil always brings back joyful memories.

Ingredients

• Large shrimp: Peeled and deveined, the star ingredient for juicy texture and subtle sweetness
• Fresh garlic: Minced, adds robust flavor layer opt for fresh not pre minced
• Fresh ginger: Minced, provides a big punch of freshness and warmth
• Soy sauce: Gives a savory base and helps balance sweetness choose low sodium if you prefer
• Brown sugar: Brings caramel notes and sticks to the shrimp
• Sesame oil: Deepens the flavor with nuttiness select toasted sesame oil for best taste
• Coconut oil: Adds a subtle tropical aroma and helps saute the veggies
• Red bell pepper: Sliced, for crunch and color choose crisp and shiny peppers
• Pineapple chunks: Sweet tang and tropical zing use fresh for best flavor or drained canned
• Green onions: Sliced, bright bite and finishing touch
• Crushed red pepper flakes (optional): Provides gentle heat adjust for your spice level
• Salt and pepper: To taste, essential for seasoning
• Lime wedges: For finishing fresh tang choose juicy limes

Step by Step Instructions

Marinate the Shrimp:

Combine shrimp minced garlic ginger soy sauce brown sugar plus a pinch of salt and pepper in a medium bowl. Toss until shrimp are well coated. Allow to sit for at least 15 to 20 minutes so the shrimp absorb all the flavors. The marinating process is key to infusing depth into every bite

Saute the Vegetables:

Heat coconut oil and sesame oil together in a large skillet over medium heat until shimmering. Add the sliced red bell pepper and let it cook for 3 to 4 minutes stirring occasionally. This step softens the pepper slightly while maintaining some crunch. If you enjoy heat sprinkle in crushed red pepper flakes as the peppers start to cook

Cook the Shrimp:

Add the shrimp along with its marinade to the pan. Spread it out in an even layer so the pieces cook evenly. Let the shrimp cook for about 3 to 5 minutes turning them gently once or twice. You want them just opaque and turning pink for the most tender texture

Add Pineapple:

Gently stir in the pineapple chunks once the shrimp are nearly done. Allow everything to simmer for another 2 to 3 minutes. This step helps the pineapple to warm up and caramelize just a bit adding a lovely sweet balance to the savory shrimp

Finish and Serve:

Turn off the heat then sprinkle sliced green onions evenly over the top. Immediately transfer the dish to your serving platter or bowl. Serve straightaway with lime wedges on the side squeezing fresh lime right before eating really lifts the whole plate

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I absolutely love how the pineapple melds with the ginger for a tropical twist every single time. My youngest always sneaks a pineapple piece before the meal hits the table which has become our little tradition.

Storage Tips

Leftovers keep well in an airtight container in the refrigerator for up to two days. Gently reheat in a nonstick skillet over low heat to avoid toughening the shrimp. If you cook a double batch for meal prep skip adding green onions and fresh lime until serving to keep things crisp.

Ingredient Substitutions

If fresh pineapple is unavailable canned chunks work just drain them well. Chicken or firm tofu can easily swap in for the shrimp if you want a different protein. Light soy sauce can replace regular for less salt and bell peppers of any color work nicely.

Serving Suggestions

I love spooning this shrimp over a bed of fluffy coconut rice or jasmine rice to catch all the juices. Garnish with more fresh herbs if you like cilantro is fantastic. Serve alongside roasted veggies or a crisp salad for a light and colorful meal.

Cultural Roots

This dish borrows its flavors from Hawaiian plate lunches and the historic blending of Asian and Pacific influences in Hawaiian cuisine. Every time I make it I am reminded of family style feasts near the ocean where simple ingredients come together for a truly special meal.

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Never overcook shrimp they are done as soon as they turn pink and firm

Common Questions

→ Can I use frozen shrimp for this dish?

Yes, frozen shrimp works well. Thaw thoroughly and pat dry before marinating for best texture.

→ Is there a substitute for coconut oil?

Light olive oil or avocado oil can be used as a substitute. Coconut oil adds aroma but is not essential.

→ How spicy is the dish with red pepper flakes?

Red pepper flakes add a mild heat. Adjust or omit based on your spice preference for a milder or bolder flavor.

→ Can pineapple be omitted or replaced?

The pineapple adds sweetness and tang. You may omit it, or use mango or orange segments as alternatives.

→ What’s the best way to serve this shrimp?

For a complete meal, serve over steamed jasmine or coconut rice. Garnish with extra lime and green onions.

→ How long does it take to cook the shrimp?

Shrimp cook quickly—about 3-5 minutes. Cook until they turn pink and opaque for perfect texture.