I don’t think I have to say much more about my love for Hawaii. Between all of my guides on where to eat and the fact that I got married there, it’s a no brainer that Hawaii holds a special place in my heart. Since our 2nd wedding anniversary was on April 13, my mind couldn’t help but drift back to all those fond memories on Oahu, and my stomach couldn’t help but crave all of the island’s incredible food. So I thought it was the perfect opportunity to recreate a couple of my favorite dishes – Hawaiian garlic shrimp and macaroni salad.
Even better, I was able to find every single ingredient to make it on foodpanda Hong Kong‘s pandamart so I could get my groceries delivered contact-free in these COVID times. My Hong Kong peeps can use the voucher code MARTUS until July 31 for HK$40 off orders of $100 or more and receive additional vouchers after! Terms apply.
This particular version of a garlic shrimp plate is based on Shrimp Daddy in Los Angeles, which started as a Smorgasburg stand by my IG friends June of Stir and Style, Anna of Anna Gets Cozy, and their husbands as an ode to Hawaii’s garlic shrimp trucks. Unlike the shrimp scampi at places like Giovanni’s on Oahu that is prepared more simply with just garlic and butter and a few seasonings, Shrimp Daddy’s shrimp has a super flavorful sauce that coats the crispy, shell-on shrimp and is served in a pineapple bowl to make it extra Instagram-worthy.
I’ve already had practice making pineapple bowls thanks to my sweet and sour tofu, but this was my first time trying my hand at the garlic shrimp and mac salad and after a bit of testing with the sauce and seasoning, I’m so happy with how the recipe turned out. It’s extra garlicky, with a ton of umami from the oyster sauce, a bit of sweetness from the honey, and some heat from the chili garlic sauce. Since the sauce is sticky, make sure to use a nonstick pan so it’s easier clean up.
It all gets balanced out with creamy mac salad. The secret to the best mac salad IMO is lots of Kewpie Mayo (my fave, though you can swap your preferred mayo) and lots of fresh ground pepper. Just a few simple ingredients make the world of difference! It’s traditionally cooked so the macaroni is very soft, but I prefer cooking mine to al dente. I also used chifferi instead of elbow macaroni since it has tiny ridges in the pasta for even more texture and to hold onto the sauce. It also tastes best if you let it sit in the fridge for at least a few hours so all the flavors can mingle and be BFFs, so make your mac salad first before you tackle the shrimp.
For the shrimp, you obviously want a LOT of minced garlic. Always make sure you’re using fresh garlic for this and not the prepared kind. While I usually just throw the garlic in a food processor for easier prep, I just got an absolutely GORGEOUS knife from Nacionale Bladeworks that was amazing for mincing garlic. Their knives are handmade in the Philippines, so I love supporting a Filipino-owned brand as well!
After you make the sauce, you want to pan fry the shrimp til it’s crispy and then toss it in the sauce. I’ve been loving my Our Place Always Pan for this, as it has a wide nonstick surface and it just looks pretty with the shrimp 😅I also like to keep the shells on to maximize the flavor in the shrimp, which keeps it traditional to the versions you’ll find in Hawaii! So try out this recipe and get ready to be transported to the islands.
Hawaiian Garlic Shrimp with Macaroni Salad
Ingredients
For the Hawaiian mac salad:
- 4 oz elbow macaroni or chifferi
- 1/2 cup kewpie or your choice of mayo
- 1/2 cup shredded carrots
- 2 tbsp whole milk or evaporated milk
- 1 tbsp apple cider vinegar
- 1/2 tsp sugar
- Salt and fresh ground pepper to taste
For the Hawaiian garlic shrimp:
- 1 whole pineapple, core removed and cut into chunks, optional
- 4 tbsp butter
- 1/2 head of garlic, minced
- 1 tbsp oyster sauce, more to taste
- 1 tbsp chili garlic sauce, more to taste
- 1/2 tsp honey, more to taste
- 3 tbsp cornstarch
- 1 tsp paprika
- 1/2 tsp white pepper
- 12 oz shrimp, deveined with shells and tails on
- 2 tbsp canola or vegetable oil
- Cooked white rice as desired
Instructions
- Cook the pasta according to package instructions, then drain and rinse in cold water to stop it from cooking and cool it down. Add to a container with the remaining mac salad ingredients, mixing well to combine and adding salt and pepper to taste. Refrigerate for at least 2 hours.
- If you are making a pineapple boat, slice your pineapple in half with a big sharp knife. Slice on both sides of the pineapple core, then cut the rest of the pineapple into chunks down each side – try not to cut through the skin. Scoop out the pineapple chunks with a large spoon and set aside, discarding the pineapple core. Set aside.
- Make the garlic shrimp sauce by melting the butter in a small nonstick skillet or saucepan over medium heat. Add the butter and cook until soft and aromatic, about 1-2 minutes. Add the oyster sauce, chili garlic sauce, and honey and simmer over medium-low until the sauce thickens slightly. Set aside.
- Combine the cornstarch, paprika and white pepper in a bowl. Pat the shrimp dry, then coat the shrimp in the cornstarch mix.
- Heat the oil in a skillet over medium high heat, then pan fry the shrimp for 1-2 minutes per side until bright orange, opaque, and crispy on the outside.
- Add the sauce to the pan and mix while simmering over medium until the shrimp are evenly coated.
- Serve the shrimp with white rice and mac salad in your pineapple bowl
