If ever you find yourself in Hawaii, get yourself a Kahuku Garlic Shrimp. You can find garlic shrimp all over the islands. The recipe I will share with you today is a version of the North Shore Kahuku Shrimp.

When people say “North Shore Kahuku Shrimp,” they’re really just talking about the shrimp from Kahuku — that little town on Oʻahu’s North Shore with all the shrimp trucks lined up on the side of the road. If you’ve ever driven through there, you know exactly what I mean. It’s quiet, it’s local, and the smell of garlic hits you before you even park.

Kahuku sits right between Laie and Turtle Bay, and the whole area has this simple, beach‑town feeling. You just drive along Kamehameha Highway and the trucks are right there cooking fresh shrimp with garlic, butter, and that oily sauce that sinks into the rice. People have been eating it for decades. It’s one of those things that became part of the place without anyone planning it. Fumi’s is one of the well‑known ones, but honestly, most of the trucks have their own little twist.

So when someone says “North Shore Kahuku Shrimp,” they’re not trying to be fancy. They’re just talking about Kahuku, the North Shore, and those garlic shrimp plates everybody goes out of their way to get.

I eat the shrimp with my fingers! Just like crawfish, you take off the head and then suck all the goodness out of there. It is so good, delicious, and so rich, like natural seafood butter. The rice is soaked with the buttery sauce, and rice is the appropriate complement to the dish. Try it!

My Version of Garlic Shrimp

The ingredients are:

• 1 pound shrimps
• 1 tablespoon cornstach
• 2 tablespoons flour
• 1 teaspoon white pepper
• 1 tablespoon paprika
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 tablespoon olive oil
• 1 head garlic
• 1/4 cup butter
• 1 teaspoon red pepper flakes
  
  

You can use any size of shrimp, with or without heads, with or without skin. I always use the whole shrimp whenever I cook this dish. I cut off the antenna, the walking legs and swimming legs, the rostrum, and the eye stalk and eye.

And then I wipe the shrimp with paper towel just so that it is not wet, because we are going to dredge it in the mixture of

flour, cornstarch, white pepper, paprika, salt, and garlic powder.

Like so! Be sure to shake off any excess flour mixture.

The other preparation you need to do is to chop (or mince) a whole garlic.

This dish comes together really quick.

Heat the pan, and add olive oil. Next fry the shrimp for only 2 or 3 minutes per side, then lift onto a plate. I fried my shrimp in two batches because they were large.

In another pan, melt the butter in medium heat.

Add red pepper flakes and the garlic, and continue cooking until the garlic is slightly brown.

This is optional, but I wanted a little bit of heat, so I added serrano peppers.

Stir in the shrimp.

Cook shrimp, gently stirring for three minutes, tops.

Then transfer the dish onto a serving plate!

Serve the garlic shrimp over hot rice, drizzling a little sauce on the rice.

If preferred, garnish with chopped green onions.

YUM!!!😋

This was taken from YouTube:

This is also my entry to Hive Top Chef : Seafood Special

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All photos were taken by me with my iPhone.

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