Garlic Shrimp, Food Truck Style, inspired by the food trucks in Hawaii, these shrimp are big and juicy, and have the perfect amount of garlicky butter goodness. Peeled and deveined shrimp cooked in a garlic butter sauce.
You know how much we love to travel, and how much we love Hawaii. In fact you can read all about our travels across Maui and Kauai here:
As you can see we love the islands and are pretty obsessed with going there. We recently took the family to Oahu, and one of our favorite parts of the vacation besides the great company was the food. I love island food. All that pineapple, the fresh fish, the lovely produce. It is almost enough to make me move there. And don’t even get me started on the malasadas.
We of course had to stop at the several shrimp trucks around the island. We always ordered the garlic shrimp, and had fun comparing the various truck’s version of this delicious dish. While we enjoyed every bite, the $13 a plate for truck food, times the 6 of us means the shrimp trucks get pricey. That plus the fact that we weren’t going to be on vacation forever (sadly), made me want to create my own version of Garlic Shrimp, Food Truck Style.MY LATEST RECIPES
Besides, there is no easier food on the planet when it comes to quick and delicious. My version of Garlic Shrimp, Food Truck Style is probably too simple, but it was seriously good. Plus, I shelled the shrimp first, which makes it far easier for the kids to eat than the shell on shrimp truck version. If you want to make your work even easier, you can simply buy your shrimp already shelled and deveined.
Garlic Shrimp, Food Truck Style Tips
- The jumbo shrimp is ideal for this recipe, but if you can’t find them, or don’t want to pay for them, then go ahead and get medium or large.
- Don’t let the amount of butter in this scare you. It is what makes it delicious, and you don’t actually consume it all. Of course you can lighten it up and use less. But don’t cut it out all together, it is part of what makes that garlic flavor so amazing.
- When cooking the garlic, you want to saute it so it browns, but not too dark. It quickly can go from sweet and amazing to bitter if you burn it. And that would ruin the dish. If you happen to cook it too long, dump it and start again so you don’t waste your shrimp! I usually buy my garlic in a large bottle that is ready to go but you can use a garlic press for fresh garlic.
- Salt and pepper to taste.
- Top with parsley if you want to add a pop of freshness and some green to your dish!
Other shrimp recipes you might love:
- 30 Min Cheesy Garlic Shrimp Alfredo (reader favorite)
- Asparagus Shrimp Pasta Dinner
- Baked Coconut Shrimp
- Sheet pan shrimp fajitas
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