Hawaiian-Style Garlic Butter Shrimp

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For sweet and juicy grilled shrimp with great flavor, a marinade inspired by Oahu’s North Shore food trucks, courtesy of FOOD & WINE.



  • 1 cup canola oil
  • 1/4 cup peeled garlic cloves (from 1 head garlic)
  • 1/2 cup unsalted butter (4 ounces), at room temperature
  • 1 teaspoon kosher salt


  • 1/2 cup bottled Italian dressing
  • 1/2 cup mayonnaise
  • 1/4 cup fresh calamansi or Key lime juice (from about 8 Key limes)
  • 1 tablespoon coarse sea salt
  • 2 pounds peeled and deveined tail-on raw large shrimp
  • 1/2 cup chopped scallions
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon paprika

Active time:  20 minutes

Total time:  2 hours

Servings:  6


Step 1Make the roasted garlic butter

  • Preheat oven to 350°F.
  • Place oil and garlic in a small baking pan; cover with aluminum foil.
  • Roast garlic in preheated oven until soft and light golden brown, about 40 minutes.
  • Let cool 1 hour. Remove garlic from oil; place garlic in bowl of a food processor. (Reserve oil for another use.)
  • Add butter to food processor, and process until smooth. Stir in salt. Let butter mixture stand at room temperature until ready to use.

Step 2 – Make the shrimp

  • While roasted garlic cools, stir together Italian dressing, mayonnaise, calamansi juice, and salt.
  • Add shrimp, and toss to coat. Cover and refrigerate 30 minutes.

Step 3

  • Heat a grill pan over medium-high. Remove shrimp from marinade, and discard marinade.
  • Grill shrimp until cooked through, 1 to 2 minutes per side.
  • Transfer shrimp to a large bowl.
  • Add roasted garlic butter, and toss until butter is melted and shrimp are coated.
  • Sprinkle with scallions, parsley, and paprika; toss to combine.
  • Transfer to a serving plate.

Make Ahead

The roasted garlic butter can be covered and stored in refrigerator up to 1 week.

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