18 Flavorful Hawaiian Recipes with Shrimp

Looking for a taste of the tropics? These 18 flavorful Hawaiian shrimp recipes bring the islands’ vibrant flavors straight to your kitchen. From quick garlic shrimp to comforting coconut curries, each dish is easy to make and perfect for weeknight dinners or casual get-togethers. Dive in and discover your new favorite!

Garlic Butter Shrimp with Coconut Rice

Even on a busy weeknight, I crave something that feels like a mini vacation—and this garlic butter shrimp with coconut rice delivers every time. The shrimp sizzle in fragrant garlic butter while the rice simmers in creamy coconut milk, bringing the flavors of Hawaii right to my kitchen.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

Coconut Rice

• 1 cup jasmine rice
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup water
• 1/2 teaspoon salt

Garlic Butter Shrimp

• 1 lb large shrimp, peeled and deveined
• 3 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh parsley
• Salt and black pepper to taste

Instructions

1. Rinse 1 cup jasmine rice under cold water until the water runs clear; this removes excess starch for fluffier rice.
2. In a medium saucepan, combine the rinsed rice, 1 can (13.5 oz) full-fat coconut milk, 1 cup water, and 1/2 teaspoon salt. Stir briefly.
3. Bring the rice mixture to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes.
4. Remove the saucepan from heat and let it sit, covered, for 5 minutes. Fluff with a fork and keep warm.
5. While the rice cooks, pat 1 lb large shrimp dry with paper towels and season lightly with salt and black pepper.
6. In a large skillet, melt 3 tablespoons unsalted butter over medium heat. Add 4 cloves minced garlic and 1/4 teaspoon red pepper flakes; sauté for 30 seconds until fragrant. (Tip: Don't let the garlic brown, or it will become bitter.)
7. Add the shrimp in a single layer and cook for 2 minutes per side, until pink and opaque. (Tip: Shrimp cook quickly; overcooking makes them rubbery.)
8. Remove the skillet from heat and stir in 2 tablespoons fresh lemon juice and 2 tablespoons chopped fresh parsley. (Tip: Lemon juice brightens the buttery richness.)
9. Taste and adjust seasoning with additional salt and pepper if needed.

Velvety coconut rice provides a soothing bed for the boldly flavored shrimp, with each bite delivering a balance of rich butter, zesty lemon, and a hint of heat. For a complete meal, serve alongside a simple cucumber salad or sautéed green beans, and don't forget a wedge of lime for extra freshness.

Hawaiian Shrimp Tacos with Mango Salsa

Zipping through the last bit of spring, I’m already dreaming of summer grilling—and these Hawaiian shrimp tacos are exactly what I crave. They’re my go-to for a quick weeknight dinner when I want something vibrant without firing up the oven. The mango salsa? Non-negotiable. It’s sweet, tangy, and that little bit of heat from jalapeño makes every bite pop.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 8 minutes

Ingredients

For the Shrimp & Marinade

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• Juice of 1 lime

For the Mango Salsa

• 1 large mango, peeled and diced
• 1/2 cup diced red bell pepper
• 1/4 cup finely diced red onion
• 1 jalapeño, seeded and minced
• 2 tbsp chopped fresh cilantro
• Juice of 1 lime
• 1/4 tsp salt

For Assembly

• 8 small corn or flour tortillas
• 1/2 cup crumbled cotija cheese (optional)
• Lime wedges for serving

Instructions

1. In a medium bowl, whisk together olive oil, minced garlic, cumin, chili powder, salt, pepper, and lime juice. Add shrimp and toss to coat. Cover and refrigerate for 15 minutes (don’t over-marinate or the acid will cook the shrimp).
2. Meanwhile, make the mango salsa: In a separate bowl, combine diced mango, red bell pepper, red onion, jalapeño, cilantro, lime juice, and salt. Stir gently. Set aside to let the flavors marry—at least 10 minutes.
3. Preheat a grill or grill pan to medium-high heat (about 400°F). While it heats, thread shrimp onto skewers if using (this prevents them from falling through the grates; I like using flat metal skewers).
4. Grill shrimp for 2–3 minutes per side, until opaque and lightly charred. Tip: Don’t crowd the grill—cook in batches if needed. Remove from skewers.
5. Warm tortillas on the grill or in a dry skillet for about 30 seconds per side, until pliable and lightly toasted.
6. Assemble tacos: Place a few shrimp on each tortilla, top with a generous spoonful of mango salsa, and sprinkle with cotija cheese if desired. Serve immediately with lime wedges.

How’s that for a taste of the islands? The shrimp are juicy with a smoky char, and that salsa—so fresh it practically sings. I love stacking two or three tacos on a plate and finishing every last crumb. Tip: if you’ve got leftover salsa, it’s incredible on grilled fish or just with chips the next day.

Spicy Hawaiian Shrimp Stir-Fry

During a trip to Hawaii, I fell in love with the sweet and spicy combo of shrimp and pineapple. This stir-fry brings back those sunny vibes with a quick weeknight dinner that's bursting with flavor. I love how the chili sauce adds just the right kick without overwhelming the sweetness of the pineapple.

Serving: 4 | Prep Time: 15 minutes minutes | Cooking Time: 10 minutes minutes

Ingredients

For the Stir-Fry

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup fresh pineapple chunks
• 3 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1/4 cup low-sodium soy sauce
• 2 tbsp sweet chili sauce
• 1 tbsp sriracha (optional, for extra heat)
• 2 green onions, sliced
• 1 tbsp sesame seeds

Instructions

1. Pat the shrimp dry with paper towels. This helps them sear instead of steam.
2. Heat 1 tbsp olive oil in a large wok or skillet over high heat until shimmering.
3. Add the shrimp in a single layer. Cook for 2 minutes per side until pink and slightly charred. Transfer to a plate.
4. Reduce heat to medium-high. Add remaining 1 tbsp olive oil. Sauté bell peppers for 3 minutes until crisp-tender.
5. Stir in pineapple, garlic, and ginger. Cook 1 minute until fragrant.
6. In a small bowl, whisk soy sauce, sweet chili sauce, and sriracha. Pour over the vegetables and stir to coat.
7. Return shrimp to the skillet. Toss everything together for 1 minute until sauce thickens slightly.
8. Remove from heat. Garnish with green onions and sesame seeds.

Grab a fork and dig in—the shrimp are juicy, the peppers are crisp, and the sauce clings to everything like a dream. Serve over steamed jasmine rice or noodles, and don't forget to spoon extra sauce on top. It's a tropical escape in 25 minutes!

Coconut Crusted Shrimp with Sweet Chili Dip

Having a crowd over? This coconut crusted shrimp is my go-to appetizer—it's always the first dish to disappear. I love how the sweet chili dip adds just the right kick to the crispy, golden shrimp. Let's dive in!

Serving: 4 | Prep Time: 20 minutes minutes | Cooking Time: 10 minutes minutes

Ingredients

For the Shrimp

• 1 lb large raw shrimp, peeled and deveined, tails on
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large eggs
• 1 cup panko breadcrumbs
• 1 cup sweetened shredded coconut
• Vegetable or canola oil, for frying

For the Sweet Chili Dip

• 1/2 cup sweet chili sauce
• 1 tablespoon rice vinegar
• 1 teaspoon soy sauce
• 1/2 teaspoon garlic powder

Instructions

1. Pat the shrimp dry with paper towels. This helps the coating stick.
2. In a shallow bowl, whisk together flour, salt, and pepper.
3. In another shallow bowl, beat the eggs until frothy.
4. In a third bowl, combine panko and shredded coconut, mixing with your fingers to break up coconut clumps.
5. Set up an assembly line: flour mixture, egg, coconut-panko mixture.
6. Dredge each shrimp first in flour, shaking off excess, then dip in egg, letting excess drip off, then press firmly into coconut-panko mixture, coating all sides. Place on a baking sheet.
7. Tip: Use one hand for wet ingredients and the other for dry to keep from getting messy.
8. In a large heavy-bottomed pot, heat at least 2 inches of oil to 350°F. Use a thermometer for accuracy.
9. Fry shrimp in batches (don't crowd the pot) for 2-3 minutes, turning once, until golden brown and shrimp are cooked through (internal temp 145°F).
10. Transfer to a paper towel-lined plate. Tip: Keep fried shrimp warm in a 200°F oven while frying remaining batches.
11. For the dip: In a small bowl, whisk sweet chili sauce, rice vinegar, soy sauce, and garlic powder until combined.

A perfectly fried shrimp should have a light, crunchy crust with sweet coconut flavor and a tender bite. The sweet chili dip adds a tangy, slightly spicy finish. Try serving these on a platter with lime wedges and fresh cilantro for a pop of color.

Hawaiian Shrimp Poke Bowl

Usually, when I think of poke bowls, raw tuna comes to mind, but living on the Gulf Coast, fresh shrimp is my go-to. This Hawaiian-style shrimp poke bowl swaps the fish for marinated, quickly cured shrimp, giving you that same fresh, briny pop without any raw texture issues. It's my lazy summer dinner hero—easy, no-cook (mostly), and endlessly customizable.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 5 minutes

Ingredients

For the Shrimp

• 1 lb large raw shrimp, peeled and deveined
• 1/4 cup low-sodium soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp honey
• 1/2 tsp grated fresh ginger
• 1/4 tsp red pepper flakes

For the Bowls

• 2 cups cooked sushi rice (warm or room temp)
• 1 avocado, sliced
• 1/2 cup dried seaweed salad (rehydrated per package), or 1 cup fresh wakame
• 1/2 cup diced cucumber
• 1/4 cup thinly sliced green onions
• 1 tbsp toasted sesame seeds
• Optional: sriracha mayo for drizzling

Instructions

1. In a medium bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, and red pepper flakes until honey dissolves.
2. Add shrimp and toss to coat. Cover and refrigerate for at least 15 minutes (and up to 30 minutes) — the acid in the rice vinegar will gently 'cook' the shrimp, firming the flesh.
3. While shrimp marinates, prep your bowl ingredients: slice avocado, dice cucumber, and thinly slice green onions.
4. If using dried seaweed salad, rehydrate according to package directions (usually soak in cool water for 10 minutes, then drain).
5. Heat a nonstick skillet over medium-high heat. Remove shrimp from marinade (reserve marinade) and cook in a single layer for 1–2 minutes per side until just opaque and curled. Tip: resist overcooking — they'll continue cooking off the heat.
6. Pour reserved marinade into the pan and let it bubble for 30 seconds. Remove from heat — this slightly thickens the glaze.
7. Divide sushi rice among 4 bowls. Top with cooked shrimp, avocado slices, seaweed, cucumber, and green onions.
8. Drizzle any pan glaze over the bowls, sprinkle with sesame seeds, and add sriracha mayo if desired. Serve immediately while shrimp are still warm.

Zesty from the ginger and pepper flakes, the shrimp have a subtle chew that's nothing like rubbery overcooked shrimp — they're silky and brine-forward. For a fun twist, try swapping the avocado for mango or adding a scoop of masago for pop. This bowl is my go-to when I want something that feels special but takes almost zero effort.

Shrimp and Pineapple Skewers with Teriyaki Glaze

Not gonna lie, I used to be intimidated by grilling shrimp—those little guys go from perfect to rubbery in 30 seconds flat. But this recipe? It’s my lazy summer hero. Toss juicy pineapple and shrimp on skewers, paint them with a sticky teriyaki glaze, and dinner is done before the grill even gets hot. Plus, the charred sweetness of the pineapple makes you look like a grill master with zero effort.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 8 minutes

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 cups fresh pineapple chunks (1-inch pieces)
• 1/2 cup teriyaki sauce
• 2 tbsp honey
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1/4 cup sliced green onions
• 1 tbsp sesame seeds
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. In a small bowl, whisk together teriyaki sauce, honey, sesame oil, minced garlic, and grated ginger to make the glaze.
2. Pat shrimp dry with paper towels—this helps the glaze stick and prevents steaming on the grill.
3. Thread shrimp and pineapple chunks alternately onto soaked skewers, pressing them snugly but not too tight (so heat circulates). I like to leave a little space at the ends for easy turning.
4. Preheat grill to medium-high heat (about 400°F). Clean and oil the grates well to prevent sticking.
5. Grill skewers for 2-3 minutes per side, brushing with glaze during the last minute of each side. Total time should be 6-8 minutes—shrimp will turn opaque and pineapple will have nice grill marks.
6. Tip: Don't brush glaze on too early or the sugar will burn. Wait until the last minute on each side.
7. Remove skewers from grill and immediately brush with remaining glaze. Sprinkle with sliced green onions and sesame seeds.
8. Serve hot, and if you have leftover glaze, warm it up and drizzle extra over rice or quinoa alongside.

Let me tell you—the combination of smoky char, sticky-sweet glaze, and juicy pineapple is downright addictive. I love piling these skewers over coconut rice with a squeeze of lime, but they’re just as amazing tucked into warm tortillas with a little sriracha mayo for a fun taco night. Leftovers (if you have any) are fantastic cold straight from the fridge the next day—trust me.

Hawaiian Shrimp Fried Rice

Ever since I first tasted this on a family trip to Hawaii, it's been a staple in my weeknight dinner rotation.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

For the Shrimp

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper

For the Fried Rice

• 3 cups cooked and cooled jasmine rice (preferably day-old)
• 3 tbsp unsalted butter
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 cup frozen peas and carrots, thawed
• 3 large eggs, lightly beaten
• 1/4 cup low-sodium soy sauce
• 1 tbsp sesame oil
• 1/2 cup diced pineapple (fresh or canned, drained)
• 2 green onions, sliced for garnish

Instructions

1. Pat shrimp dry with paper towels, then season with salt and pepper.
2. Heat olive oil in a large wok or skillet over high heat until shimmering. Add shrimp in a single layer and cook without stirring for 1 minute, then flip and cook another 1 minute until pink and opaque. Transfer to a plate.
3. Reduce heat to medium-high and add butter. Once melted, add onion and garlic; stir-fry for 2 minutes until fragrant and translucent.
4. Add frozen peas and carrots; cook for 1 minute, stirring occasionally.
5. Push vegetables to one side of the wok. Pour beaten eggs into the empty space and scramble until just set, about 30 seconds, then mix with the vegetables.
6. Add the cold rice to the wok, breaking up clumps. Stir-fry for 3-4 minutes, letting rice sear slightly.
7. Drizzle soy sauce and sesame oil over the rice; toss to coat evenly.
8. Return shrimp to the wok along with diced pineapple. Stir-fry everything together for 1-2 minutes until heated through.
9. Taste and adjust seasoning with extra soy sauce if needed. Garnish with green onions and serve immediately.

Love how the sweet pineapple balances the savory soy, and the shrimp stay tender if you don't overcook them. This is best served hot straight from the wok, with a side of sriracha mayo for dipping.

Lemon Butter Shrimp with Macadamia Nuts

Picture this: a busy weeknight, maybe a little too much Netflix, and you're craving something that feels fancy but comes together in a flash. That's exactly how this Lemon Butter Shrimp with Macadamia Nuts was born in my kitchen—a quick, buttery skillet dinner that's absurdly good with pasta or a crusty baguette.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 10 minutes

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1/4 tsp salt
• 1/8 tsp black pepper
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1/4 cup dry white wine
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1/4 cup crushed macadamia nuts
• 1 tbsp chopped fresh parsley

Instructions

1. Pat the shrimp dry with paper towels, then season with salt and pepper. This step is crucial for a good sear. Let them sit for 5 minutes while you prep the rest.
2. In a large skillet over medium-high heat, melt 1 tablespoon of the butter. Once it's sizzling, add the shrimp in a single layer (work in batches if needed). Cook for 2 minutes on the first side until pink and curled, then flip and cook 1 minute more. Transfer to a plate.
3. Reduce heat to medium. Add the remaining 1 tablespoon butter and the garlic. Sauté for 30 seconds until fragrant, stirring constantly so it doesn't burn.
4. Pour in the white wine and lemon juice, scraping up any browned bits from the pan. Let it bubble for 1 minute until slightly reduced. Tip: Use a good-quality wine you'd drink—it makes a difference in flavor.
5. Stir in the lemon zest and crushed macadamia nuts. Return the shrimp to the skillet, tossing to coat in the sauce. Cook for 1 minute just to warm through. Taste and adjust salt if needed.
6. Remove from heat and sprinkle with fresh parsley. Serve immediately over rice, pasta, or with crusty bread to soak up every drop of that lemon butter sauce.

A bright, nutty crunch from the macadamias perfectly balances the velvety butter and tangy lemon. I love piling this over angel hair pasta for a dinner that feels like a restaurant meal but takes less than 20 minutes—weeknight win!

Hawaiian Shrimp Ceviche

You know those days when the heat is just too much, and all you want is something light, bright, and incredibly fresh? That's exactly when I turn to this Hawaiian Shrimp Ceviche. It's my go-to for summer gatherings—no cooking required, just a little patience while the lime does its magic.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 0 minutes

Ingredients

Ceviche

• 1 lb raw shrimp, peeled and deveined
• 1/2 cup fresh lime juice (about 4 limes)
• 1/2 cup diced cucumber
• 1/4 cup finely chopped red onion
• 1 small jalapeño, seeded and minced
• 1/4 cup chopped fresh cilantro
• 1/2 tsp salt

Serving

• 1 avocado, diced
• Tortilla chips, for serving

Instructions

1. If using large shrimp, cut each into 3-4 bite-sized pieces; for medium shrimp, just halve them.
2. Place the shrimp in a medium glass bowl. Pour the lime juice over the shrimp, making sure they are fully submerged. Cover and refrigerate for 20 minutes, or until the shrimp are opaque and firm.
3. While the shrimp cures, dice the cucumber, finely chop the red onion, mince the jalapeño (remove seeds for less heat), and chop the cilantro.
4. After 20 minutes, drain and discard about half of the lime juice—this prevents the ceviche from being too sour.
5. Add the cucumber, red onion, jalapeño, cilantro, and salt to the shrimp. Gently stir to combine.
6. Just before serving, fold in the diced avocado. Taste and adjust salt if needed.
7. Serve immediately with tortilla chips or in lettuce cups for a low-carb option.

Just wait until you taste that first bite—the lime-kissed shrimp, the cool crunch of cucumber, and the creamy avocado all come together in the most refreshing way. I love piling it onto crispy tortilla chips for a party appetizer, but it's also fantastic served over tostadas with a dash of hot sauce.

Cajun Shrimp and Grits Hawaiian Style

Nothing says summer like a plate of juicy Cajun shrimp over creamy coconut grits, topped with a bright pineapple salsa. I first tried this combo at a tiny beachside shack in Florida and knew I had to recreate it at home. Now it's my go-to for impressing guests without spending hours in the kitchen.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the Shrimp

• 1 lb large raw shrimp, peeled and deveined
• 2 tsp Cajun seasoning
• 1/2 tsp salt
• 2 tbsp olive oil
• 2 cloves garlic, minced

For the Grits

• 1 cup quick-cooking grits
• 1 can (13.5 oz) unsweetened coconut milk
• 1 cup water
• 1/2 tsp salt
• 2 tbsp unsalted butter

For the Pineapple Salsa

• 1 cup fresh pineapple, diced small
• 1/4 cup red onion, finely chopped
• 1 jalapeño, seeded and minced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp fresh lime juice
• 1/4 tsp salt

Instructions

1. Step 1: In a medium bowl, toss shrimp with Cajun seasoning and 1/2 tsp salt until evenly coated. Set aside.
2. Step 2: In a small bowl, combine all salsa ingredients: diced pineapple, red onion, jalapeño, cilantro, lime juice, and 1/4 tsp salt. Stir well and refrigerate until ready to serve.
3. Step 3: In a medium saucepan, bring coconut milk, water, and 1/2 tsp salt to a boil over medium-high heat. Gradually whisk in grits, reduce heat to low, and simmer, stirring frequently, for 5-7 minutes until thick and creamy. (Tip: Stir constantly to prevent lumps.) Remove from heat and stir in butter until melted. Cover and keep warm.
4. Step 4: While grits cook, heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 2 minutes without stirring, until bottoms are seared. Flip shrimp and add minced garlic; cook for 1-2 minutes more until shrimp are opaque and cooked through. (Tip: Don't overcrowd the pan—cook in batches if needed.)
5. Step 5: Divide grits among 4 plates. Top with Cajun shrimp and a generous spoonful of pineapple salsa. Serve immediately. (Tip: For extra heat, add a dash of hot sauce on top.)

Kick back and enjoy the sweet-spicy contrast of the salsa against the rich, coconutty grits. The shrimp stay perfectly tender with a crisp Cajun crust. If you have leftover salsa, it's fantastic on tacos or grilled fish the next day.

Hawaiian Shrimp Burger

There’s just something about a juicy burger in summer—but when that burger is made from sweet, grilled shrimp and piled high with crisp lettuce and spicy mayo, it becomes a whole new kind of craving. I came up with this Hawaiian Shrimp Burger after a trip to the islands, where every bite of fresh seafood made me wish I could bring the flavors home. This recipe is my backyard answer to that memory.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 8 minutes

Ingredients

For the shrimp patties

• 1 lb raw shrimp, peeled and deveined
• 1/2 cup panko breadcrumbs
• 1 large egg
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

For the spicy mayo

• 1/4 cup mayonnaise
• 1 tbsp sriracha
• 1 tsp lime juice

For assembly

• 4 brioche burger buns, split and toasted
• 4 leaves green leaf lettuce
• 4 slices ripe tomato
• 1 tbsp vegetable oil (for grilling)

Instructions

1. In a food processor, pulse the shrimp until coarsely chopped—not a paste. Transfer to a large bowl.
2. Add panko, egg, 2 tbsp mayonnaise, Dijon mustard, garlic powder, salt, and pepper to the shrimp. Mix gently until just combined; overmixing makes patties tough.
3. Divide the mixture into 4 equal portions and shape into patties about 1/2-inch thick. Place on a plate and refrigerate for 15 minutes—this helps them hold together on the grill.
4. Meanwhile, make the spicy mayo: whisk together 1/4 cup mayonnaise, sriracha, and lime juice in a small bowl. Set aside.
5. Preheat an outdoor grill or grill pan to medium-high heat (about 400°F). Brush the grill grates with vegetable oil to prevent sticking.
6. Grill the shrimp patties for 3–4 minutes per side, until golden brown and cooked through (internal temp 145°F). Do not press down on them while cooking.
7. During the last minute of grilling, place the buns cut-side down on the grill to toast lightly.
8. Assemble each burger: spread spicy mayo on both halves of the bun. Layer lettuce, a shrimp patty, and a tomato slice. Serve immediately.
9. Tip: For extra crunch, add a slice of grilled pineapple or avocado. If you don’t have a grill, pan-sear the patties in a nonstick skillet over medium heat with a little oil.

Finally, the first bite brings that perfect contrast of crispy edges and tender shrimp, with the spicy mayo cutting through the richness. I love serving these with sweet potato fries and a cold tropical drink for a full island vibe right at home.

Shrimp Lomi Lomi (Hawaiian Salad)

Very few dishes capture the essence of Hawaiian sunshine like Shrimp Lomi Lomi. I first tasted this bright, zesty salad at a friend's backyard luau, and I've been obsessed ever since. It's the perfect no-cook meal for hot days when you want something refreshing yet satisfying.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

For the Shrimp

• 1 pound raw medium shrimp, peeled and deveined
• 1/4 cup fresh lime juice (about 2 limes)
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper

For the Salad

• 2 medium ripe tomatoes, diced
• 1/2 medium red onion, thinly sliced
• 1/2 cup chopped fresh cilantro
• 1 small jalapeño, seeded and minced (optional)
• 1 tablespoon extra-virgin olive oil

Instructions

1. In a medium bowl, combine the peeled shrimp, lime juice, salt, and pepper. Toss well, cover, and refrigerate for at least 30 minutes (or up to 1 hour). The acid in the lime juice will 'cook' the shrimp, turning them opaque and firm. Tip: If you prefer cooked shrimp, you can blanch them in boiling water for 2 minutes, then shock in ice water before marinating.
2. While the shrimp marinates, prepare the vegetables. Dice the tomatoes and place them in a large salad bowl. Add the sliced red onion, chopped cilantro, and minced jalapeño if using. Tip: Soak the sliced onion in ice water for 10 minutes to mellow its bite, then drain well.
3. After marinating, remove the shrimp from the lime juice. Discard the excess juice (or reserve for another use). Check that the shrimp are fully 'cooked' — they should be pink and firm. If any spots remain translucent, let them sit a few more minutes.
4. Add the shrimp to the bowl with the vegetables. Drizzle with olive oil and gently toss to combine. Taste and adjust seasoning with a pinch of salt or extra lime if desired. Tip: For a more traditional flavor, swap olive oil with a splash of coconut milk.
5. Serve immediately or chill for 10 minutes. This salad is best enjoyed cold or at room temperature.

Garnish with extra cilantro and a wedge of lime for a pop of color. The shrimp is tender with a bright citrus kick, while the tomatoes and onion add juicy crunch. Serve it on a bed of lettuce, with taro chips, or simply on its own — it's a summer staple that never fails to impress.

Hawaiian Shrimp Curry

Let me take you back to a beachside shack in Kauai where I first tasted the magic of Hawaiian Shrimp Curry—a dish that's creamy, spicy, and utterly comforting. This coconut milk-based curry with ginger and turmeric is my go-to for a quick weeknight dinner that feels like a tropical vacation.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground turmeric
• 1 tsp curry powder
• 1/2 tsp salt
• 1 can (13.5 oz) coconut milk
• 1 cup chicken broth
• 2 tbsp lime juice
• 2 tbsp fresh cilantro, chopped
• Cooked rice for serving

Instructions

1. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the shrimp and cook for 1-2 minutes per side until pink. Transfer to a plate and set aside.
2. In the same skillet, add the remaining 1 tablespoon olive oil. Sauté the diced onion for 3-4 minutes until translucent.
3. Add the minced garlic and grated ginger, cooking for 1 minute until fragrant.
4. Stir in the ground turmeric, curry powder, and salt. Cook for 30 seconds to bloom the spices.
5. Pour in the coconut milk and chicken broth, stirring to combine. Bring to a simmer, then reduce heat to medium-low and cook for 5 minutes, allowing the sauce to thicken slightly.
6. Return the cooked shrimp to the skillet. Stir in the lime juice and cook for 2 minutes until the shrimp are heated through.
7. Remove from heat and garnish with fresh cilantro. Serve immediately over cooked rice.

Just look at that golden sauce—it clings to every shrimp like a warm hug. Serve it over fluffy jasmine rice and watch everyone go for seconds. This dish is proof that you don't need a passport to experience paradise.

Grilled Shrimp with Pineapple Glaze

Zesting up your summer grilling game, I'm sharing my go-to recipe for Grilled Shrimp with Pineapple Glaze. This dish came about one humid July evening when I had a bunch of ripe pineapple and a bag of shrimp—best spontaneous dinner ever! The sweet and smoky glaze caramelizes on the grill, making each bite irresistible.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 8 minutes

Ingredients

For the Shrimp

• 1 lb large shrimp, peeled and deveined (21-25 count)
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 wooden skewers, soaked in water for 30 minutes

For the Pineapple Glaze

• 1 cup fresh pineapple chunks
• 2 tbsp low-sodium soy sauce
• 2 tbsp honey
• 1 clove garlic, minced
• 1 tsp grated fresh ginger
• 1 tbsp rice vinegar
• 1/2 tsp red pepper flakes (optional)

Instructions

1. In a blender, combine pineapple chunks, soy sauce, honey, garlic, ginger, rice vinegar, and red pepper flakes if using. Blend until smooth, about 30 seconds.
2. Pour the glaze into a small saucepan and bring to a simmer over medium heat. Cook for 5 minutes, stirring occasionally, until slightly thickened. Remove from heat and set aside to cool. (Tip: Make the glaze ahead of time to let flavors meld.)
3. Pat the shrimp dry with paper towels. In a bowl, toss shrimp with olive oil, salt, and pepper.
4. Thread 4-5 shrimp onto each soaked skewer, pushing them close together but not too tight. (Tip: Leave a little space for even cooking.)
5. Preheat your grill to medium-high heat (about 400°F). Clean and lightly oil the grates.
6. Brush the shrimp skewers generously with the pineapple glaze on both sides.
7. Place skewers on the grill and cook for 2-3 minutes per side, until shrimp are opaque and firm, and grill marks appear. (Tip: Watch closely—shrimp cook fast and can become rubbery if overdone.)
8. During the last minute of grilling, brush another layer of glaze on the shrimp for extra shine and flavor.
9. Remove skewers from grill and let rest for 2 minutes. Serve with remaining glaze on the side for dipping.

Vibrant, juicy, and kissed with char, these shrimp are perfect over coconut rice or tucked into warm tortillas with avocado. The glaze doubles as a fantastic dipping sauce, so don't hold back—drizzle it all over!

Shrimp and Spinach Stuffed Pasta Shells

Between running the kids to soccer and my own never-ending to-do list, I’m all about meals that feel fancy but don’t take all day. These jumbo pasta shells stuffed with tender shrimp and spinach, baked in a luscious homemade Alfredo sauce, have become my secret weapon for busy weeknights when I want to impress without the stress.

Serving: 6 | Prep Time: 25 minutes | Cooking Time: 30 minutes

Ingredients

• 12 ounces jumbo pasta shells
• 1 tablespoon olive oil
• 1 pound raw shrimp, peeled, deveined, and chopped
• 3 cloves garlic, minced
• 5 ounces fresh baby spinach
• 15 ounces ricotta cheese
• 1 cup shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese, divided
• 1 large egg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 2 tablespoons unsalted butter
• 1 cup heavy cream
• 1 cup whole milk
• 1/2 cup grated Parmesan cheese (for sauce)
• 1/4 teaspoon salt
• 1/8 teaspoon nutmeg (optional)

Instructions

1. Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook 12 ounces jumbo pasta shells according to package directions until al dente (about 1 minute less than suggested time). Drain, rinse with cool water, and set aside. Tip: Do not overcook; shells will cook more in the oven.
2. While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 pound chopped shrimp and cook 2-3 minutes until pink and opaque. Remove shrimp to a plate.
3. In the same skillet, add 3 cloves minced garlic and cook 30 seconds until fragrant. Add 5 ounces fresh baby spinach and cook 2-3 minutes, stirring, until wilted. Remove from heat and let cool slightly.
4. In a large bowl, combine cooked shrimp, wilted spinach, 15 ounces ricotta cheese, 1/2 cup shredded mozzarella, 1/4 cup grated Parmesan, 1 large egg, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon red pepper flakes (if using). Mix well.
5. Make the Alfredo sauce: In a medium saucepan, melt 2 tablespoons unsalted butter over medium heat. Add 1 cup heavy cream, 1 cup whole milk, 1/2 cup grated Parmesan, 1/4 teaspoon salt, and 1/8 teaspoon nutmeg (if using). Whisk constantly until sauce thickens slightly, about 5 minutes. Do not boil.
6. Spread 1/2 cup of Alfredo sauce on the bottom of a 9×13-inch baking dish.
7. Stuff each pasta shell with about 1 heaping tablespoon of shrimp-spinach filling. Arrange stuffed shells in the dish, open side up.
8. Pour remaining Alfredo sauce over the shells, making sure to cover all shells. Sprinkle with remaining 1/2 cup shredded mozzarella and remaining 1/4 cup grated Parmesan.
9. Cover dish with foil and bake for 20 minutes. Remove foil and bake another 10 minutes until bubbly and golden on top. Let rest for 5 minutes before serving. Tip: For extra browning, broil on high for 1-2 minutes at the end.

Know what makes this dish even better? The shells soak up that creamy Alfredo sauce perfectly, and the shrimp stay juicy inside. I love serving it with a side of garlic bread and a crisp green salad—it feels like a restaurant dinner but in my own kitchen (and no one has to wait an hour).

Hawaiian Shrimp Pizza with BBQ Sauce

This Hawaiian shrimp pizza with BBQ sauce is my go-to when I'm craving something sweet, smoky, and savory all at once. It all started on a lazy Sunday when I had leftover BBQ pulled pork and a bag of frozen shrimp—turns out, that combo on a thin crust is pure magic.

Serving: 4 | Prep Time: 15 minutes minutes | Cooking Time: 12 minutes minutes

Ingredients

Pizza Base

• 1 lb pizza dough (store-bought or homemade)
• 1 tbsp olive oil
• 1 tbsp cornmeal

Sauce and Toppings

• 1/2 cup BBQ sauce
• 1/2 lb cooked shrimp, peeled and deveined
• 1/2 cup shredded cooked pork (pulled pork)
• 1/2 cup shredded mozzarella cheese
• 1/4 cup shredded cheddar cheese
• 1/4 cup diced red onion
• 1/4 cup chopped fresh cilantro

Instructions

1. Preheat your oven to 475°F with a pizza stone or inverted baking sheet inside for at least 30 minutes—this ensures a crispy crust.
2. On a lightly floured surface, roll the pizza dough into a 12-inch circle, about 1/4 inch thick. Transfer to a piece of parchment paper dusted with cornmeal.
3. Brush the dough edge with olive oil for a golden brown crust.
4. Spread the BBQ sauce evenly over the dough, leaving a 1-inch border.
5. Scatter the shredded mozzarella and cheddar cheeses over the sauce.
6. Distribute the cooked shrimp and shredded pork evenly over the cheese.
7. Sprinkle the diced red onion on top.
8. Carefully slide the pizza (on the parchment) onto the preheated stone or baking sheet. Bake for 10-12 minutes, until the crust is golden and the cheese is bubbly. Tip: Rotate the pizza halfway through for even browning.
9. Remove from oven, let cool for 2 minutes, then garnish with fresh cilantro.
10. Slice and serve hot.

Serve it with a side of extra BBQ sauce for dipping and maybe a cold beer—the smoky pork, juicy shrimp, and tangy sauce are a trio you didn't know you needed. Trust me, this pizza disappears faster than I can write about it.

Shrimp and Avocado Sushi Rolls

Venturing into homemade sushi might seem daunting, but I promise these Shrimp and Avocado Sushi Rolls are totally doable—and so rewarding. The first time I made them for a potluck, they disappeared before the store-bought platter was even opened! This Hawaiian-style twist uses crispy tempura shrimp and buttery avocado for a perfect bite. Let’s roll!

Serving: 4 rolls (about 24 pieces) | Prep Time: 30 minutes minutes | Cooking Time: 15 minutes minutes

Ingredients

• 1 cup sushi rice
• 1 1/4 cups water
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 4 sheets nori (seaweed)
• 8 large shrimp (peeled, deveined, tails off)
• 1/2 cup all-purpose flour
• 1/4 cup cornstarch
• 1/2 cup ice-cold water
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• Vegetable oil (for deep frying)
• 1 ripe avocado (sliced lengthwise into thin strips)
• 1/2 cucumber (cut into thin strips)
• Soy sauce (for serving)
• Pickled ginger (for serving)
• Wasabi (for serving)

Instructions

1. Rinse the sushi rice in a fine-mesh sieve until the water runs clear. Combine rice and 1 1/4 cups water in a saucepan; bring to a boil. Cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
2. In a small bowl, mix rice vinegar, sugar, and 1/2 teaspoon salt. Microwave for 15 seconds or stir until dissolved. Fold this mixture into the cooked rice using a cutting motion. Fan the rice to cool it to room temperature. (Tip: Use a wooden spatula to avoid mashing the rice.)
3. To make tempura batter: In a bowl, whisk together flour, cornstarch, baking powder, and 1/2 teaspoon salt. Add ice-cold water and whisk until just combined (lumps are okay). Keep batter cold; if it warms up, it won’t get crispy. (Tip: The colder the batter, the crunchier the shrimp!)
4. Heat 2 inches of vegetable oil in a deep pot to 350°F (use a thermometer). Pat shrimp dry with paper towels. Dip each shrimp into the tempura batter, letting excess drip off, then carefully place into hot oil. Fry in batches (do not overcrowd) for 2-3 minutes until golden and crispy. Drain on a wire rack or paper towels. (Tip: Flip shrimp halfway for even browning.)
5. Place a bamboo rolling mat on a cutting board, shiny side up. Lay a sheet of nori, rough side up, on the mat. Wet your hands with a little water (with a splash of rice vinegar) to prevent sticking. Spread about 1/2 cup of sushi rice evenly over the nori, leaving a 1-inch border at the top edge.
6. Arrange 2 tempura shrimp end to end (or slice each lengthwise), a few avocado slices, and cucumber strips in a line across the center of the rice. (Tip: Don’t overfill—less is more for a tight roll.)
7. Lift the nearest edge of the mat and roll over the filling, tucking firmly. Continue rolling until the exposed nori edge is sealed; lightly wet the edge with water to stick. Gently squeeze the roll through the mat to firm it up.
8. Using a sharp, wet knife, slice each roll into 6 even pieces (wiping the knife between cuts for clean edges). Arrange on a platter. Serve with soy sauce, pickled ginger, and wasabi.
9. For a shortcut: Use store-bought tempura shrimp and skip steps 3-4. But trust me, homemade tempura is worth the extra crunch!

Just one bite and you'll get that satisfying crunch from the tempura shrimp, followed by the creamy avocado and slightly tangy rice. These rolls are fantastic for a casual dinner or a party platter. If you're feeling fancy, drizzle with spicy mayo and sprinkle sesame seeds—pure aloha on a plate!

Hawaiian Shrimp Chowder

When life gives you a craving for something warm and cozy with a tropical twist, this Hawaiian Shrimp Chowder is my go-to. It's like a hug in a bowl—creamy, slightly sweet from coconut milk, and loaded with tender shrimp, corn, and potatoes.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

Chowder Base

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 lb medium shrimp, peeled and deveined
• 4 cups low-sodium chicken broth
• 1 lb Yukon Gold potatoes, diced into 1/2-inch cubes
• 1 cup frozen corn kernels
• 1 can (13.5 oz) full-fat coconut milk
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 2 tbsp cornstarch
• 2 tbsp cold water

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 4 minutes. Add garlic and cook for 1 minute until fragrant.
2. Season shrimp with a pinch of salt and pepper. Add shrimp to the pot and cook 2 minutes per side until pink. Remove shrimp with a slotted spoon and set aside.
3. Pour chicken broth into the pot and bring to a boil. Add diced potatoes and corn, reduce heat to medium-low, and simmer for 15 minutes until potatoes are tender.
4. Stir in coconut milk, salt, black pepper, and smoked paprika. Simmer for 5 minutes to blend flavors.
5. In a small bowl, whisk together cornstarch and cold water to make a slurry. Slowly pour into the chowder while stirring constantly. Cook for 2 minutes until slightly thickened. (Tip: Stir gently to avoid breaking up the potatoes.)
6. Return the cooked shrimp to the pot and heat through for 1-2 minutes. (Tip: Don't overcook the shrimp; they'll become rubbery.) Taste and adjust seasoning if needed.
7. Ladle into bowls and garnish with fresh cilantro or a squeeze of lime if desired. (Tip: For extra richness, use a dollop of sour cream.)

Yes, this chowder is thick enough to coat a spoon, with every bite delivering a burst of sweet corn and briny shrimp against that silky coconut backdrop. Serve it with crusty bread for dipping, or go full island vibes with a side of grilled pineapple.

Conclusion

Ready to bring the taste of the islands home? These 18 Hawaiian shrimp recipes are perfect for weeknight dinners or weekend feasts. Try one tonight, then leave a comment with your favorite and share this roundup on Pinterest!

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