23 Delicious Hawaiian Recipes with Shrimp

Unleash the tropical flavors of Hawaii right in your own kitchen with these mouthwatering shrimp recipes! Whether you’re craving quick weeknight dinners, planning a festive luau, or simply want to bring a taste of island comfort food to your table, this collection has something delicious for every home cook. Get ready to dive into 23 irresistible dishes that will transport your taste buds to paradise—let’s get cooking!

Pineapple Shrimp Stir Fry

Recently, I discovered this pineapple shrimp stir fry when trying to use up some leftover pineapple from a weekend barbecue—it’s become my go-to weeknight dinner that feels tropical yet comes together in minutes. There’s something magical about how the sweet pineapple balances the savory shrimp that makes this dish feel like a vacation on a plate.

Ingredients

For the sauce:
– 1/4 cup soy sauce
– 2 tbsp honey
– 1 tbsp rice vinegar
– 1 tsp cornstarch
– 1/4 tsp red pepper flakes

For the stir fry:
– 1 lb raw shrimp, peeled and deveined
– 2 tbsp vegetable oil, divided
– 1 red bell pepper, sliced
– 1/2 cup pineapple chunks
– 2 cloves garlic, minced
– 1 tsp grated ginger
– 2 green onions, sliced

Instructions

1. Whisk together soy sauce, honey, rice vinegar, cornstarch, and red pepper flakes in a small bowl until smooth.
2. Pat shrimp completely dry with paper towels to ensure proper searing.
3. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering.
4. Add shrimp in a single layer and cook for 2 minutes without moving them.
5. Flip shrimp and cook for 1 more minute until pink and opaque, then transfer to a plate.
6. Add remaining 1 tablespoon oil to the same skillet.
7. Add bell pepper and stir-fry for 3 minutes until slightly softened but still crisp.
8. Add garlic and ginger, stirring constantly for 30 seconds until fragrant.
9. Pour in the prepared sauce mixture and bring to a simmer, stirring continuously.
10. Return shrimp to the skillet along with pineapple chunks.
11. Cook for 2 minutes, stirring gently, until sauce thickens and coats everything evenly.
12. Remove from heat and stir in green onions.

Buttery shrimp and juicy pineapple create this incredible sweet-savory combination that’s absolutely addictive over rice. The crisp-tender bell peppers add the perfect crunch, making this stir fry feel both light and satisfying—I love serving it in hollowed-out pineapple halves for a fun tropical presentation that always impresses guests.

Hawaiian Coconut Shrimp Curry

Nothing transports me back to tropical vacations quite like the aroma of coconut and spices simmering together. Last week, craving that island vibe, I whipped up this Hawaiian Coconut Shrimp Curry—it’s become my go-to for cozy weeknights when I need a taste of sunshine. I love how the creamy coconut milk balances the gentle heat from the curry paste, making it a crowd-pleaser even for my spice-averse friends.

Ingredients

– For the shrimp: 1 lb large raw shrimp (peeled and deveined), 1 tbsp olive oil, 1/2 tsp salt
– For the curry base: 1 tbsp olive oil, 1 medium yellow onion (thinly sliced), 2 cloves garlic (minced), 1 tbsp fresh ginger (grated)
– For the sauce: 2 tbsp yellow curry paste, 1 (13.5 oz) can coconut milk, 1 cup chicken broth, 1 red bell pepper (sliced), 1 tbsp fish sauce, 1 tbsp brown sugar
– For garnish: 1/4 cup fresh cilantro (chopped), 1 lime (cut into wedges)

Instructions

1. Pat the shrimp dry with paper towels and season evenly with 1/2 tsp salt.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Add the shrimp and cook for 2 minutes per side until pink and opaque, then transfer to a plate.
4. Reduce heat to medium and add 1 tbsp olive oil to the same skillet.
5. Sauté the onion for 4 minutes until softened, stirring occasionally.
6. Add the garlic and ginger and cook for 1 minute until fragrant.
7. Stir in the curry paste and cook for 30 seconds to deepen the flavor.
8. Pour in the coconut milk, chicken broth, fish sauce, and brown sugar, stirring to combine.
9. Add the bell pepper and bring the sauce to a gentle boil.
10. Reduce heat to low and simmer uncovered for 10 minutes until the pepper is tender-crisp.
11. Return the shrimp to the skillet and cook for 1 minute to warm through.
12. Remove from heat and stir in the cilantro.
13. Ladle the curry into bowls and serve with lime wedges.

Let the creamy sauce cling to each spoonful, with tender shrimp and crisp peppers offering a satisfying contrast. I love serving this over jasmine rice to soak up every bit of the fragrant curry, or with a side of grilled pineapple for a sweet, smoky twist that echoes Hawaiian luau flavors.

Grilled Shrimp with Mango Salsa

Finally, after that sweltering summer barbecue where my shrimp turned into rubbery little pucks, I’ve perfected this grilled shrimp recipe that’s become my go-to for easy entertaining. There’s something magical about the sweet heat from the shrimp paired with the fresh, tropical mango salsa that makes even a Tuesday night feel like a vacation.

Ingredients

• For the Shrimp Marinade:
  • 1 lb large raw shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp salt
• For the Mango Salsa:
  • 1 large ripe mango, diced into 1/2-inch pieces
  • 1/4 cup red onion, finely chopped
  • 1 jalapeño, seeds removed and minced
  • 2 tbsp fresh cilantro, chopped
  • Juice of 1 lime
  • 1/4 tsp salt

Instructions

1. Pat the shrimp completely dry with paper towels to ensure proper searing.
2. In a medium bowl, combine olive oil, minced garlic, chili powder, smoked paprika, and salt.
3. Add the dried shrimp to the marinade and toss until evenly coated.
4. Let the shrimp marinate at room temperature for exactly 15 minutes while you prepare the salsa.
5. Dice the mango into 1/2-inch pieces and place in a separate bowl.
6. Finely chop the red onion and add to the mango.
7. Remove seeds from the jalapeño and mince it finely before adding to the bowl.
8. Chop fresh cilantro and mix with the other salsa ingredients.
9. Squeeze the juice of one lime over the salsa mixture.
10. Sprinkle 1/4 teaspoon salt over the salsa and gently toss to combine.
11. Preheat your grill to medium-high heat (400°F) and lightly oil the grates.
12. Thread the marinated shrimp onto metal or soaked wooden skewers for easier flipping.
13. Place shrimp skewers on the hot grill and cook for 2 minutes until grill marks appear.
14. Flip the shrimp and cook for another 1-2 minutes until they turn pink and opaque.
15. Remove shrimp from grill immediately to prevent overcooking.

You’ll love how the juicy, slightly charred shrimp contrast with the bright, chunky salsa that bursts with sweet mango and subtle heat. I sometimes serve these over coconut rice or stuff them into warm tortillas for the most incredible shrimp tacos that disappear within minutes at any gathering.

Hawaiian Shrimp and Rice Bowl

Growing up near the coast, I’ve always loved dishes that transport me to tropical places, and this Hawaiian Shrimp and Rice Bowl is my go-to when I’m craving sunshine flavors but stuck in my kitchen. It’s the perfect balance of sweet, savory, and fresh that comes together faster than you can say “aloha”—plus, it’s a fantastic way to use up leftover rice from last night’s takeout.

Ingredients

• For the shrimp:
  • 1 lb raw large shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the sauce:
  • 1/4 cup soy sauce
  • 2 tbsp pineapple juice
  • 1 tbsp honey
  • 1 tsp grated fresh ginger
  • 1 garlic clove, minced
• For assembly:
  • 3 cups cooked white rice
  • 1 cup diced fresh pineapple
  • 1/2 cup sliced green onions
  • 1 tbsp toasted sesame seeds

Instructions

1. Pat the shrimp completely dry with paper towels to ensure they sear properly instead of steaming.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Season the shrimp evenly with 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
4. Arrange shrimp in a single layer in the hot skillet, cooking for 2 minutes without moving them to develop a golden crust.
5. Flip each shrimp and cook for exactly 1 more minute until opaque and firm to the touch.
6. Transfer cooked shrimp to a clean plate using tongs, leaving any oil in the skillet.
7. Reduce skillet heat to medium and add 1/4 cup soy sauce, 2 tbsp pineapple juice, 1 tbsp honey, 1 tsp grated ginger, and 1 minced garlic clove.
8. Whisk sauce continuously for 2 minutes until it thickens enough to coat the back of a spoon.
9. Return shrimp to the skillet and toss for 30 seconds to coat evenly in the glaze.
10. Divide 3 cups cooked rice evenly among four bowls, fluffing it with a fork first if it’s clumpy.
11. Arrange glazed shrimp over the rice in each bowl, then top with 1 cup diced pineapple and 1/2 cup sliced green onions.
12. Sprinkle 1 tbsp toasted sesame seeds over the bowls for nutty flavor and crunch.

The tender shrimp soak up that sweet-savory glaze while the fresh pineapple adds juicy bursts that cut through the richness. I love serving these bowls with extra lime wedges for squeezing over everything—the acidity really makes the tropical flavors pop.

Shrimp Poke Bowl with Avocado

Y’know, I first fell in love with poke bowls during a beach vacation in Hawaii, and now I make this shrimp version whenever I’m craving something fresh but substantial. There’s something so satisfying about building your own bowl with colorful layers of textures and flavors—it’s become my go-to lunch when I want to feel like I’m on vacation without leaving my kitchen.

Ingredients

For the shrimp marinade:
– 1 lb raw medium shrimp, peeled and deveined
– 2 tbsp soy sauce
– 1 tbsp sesame oil
– 1 tsp grated fresh ginger
– 1 tbsp rice vinegar

For the bowl assembly:
– 2 cups cooked sushi rice
– 1 ripe avocado, sliced
– 1 cup shredded carrots
– 1 cup thinly sliced cucumber
– 2 tbsp chopped green onions
– 1 tbsp toasted sesame seeds

Instructions

1. Pat the raw shrimp completely dry with paper towels to ensure they sear properly instead of steaming.
2. Combine soy sauce, sesame oil, grated ginger, and rice vinegar in a medium bowl.
3. Add the dried shrimp to the marinade and toss until evenly coated.
4. Let the shrimp marinate at room temperature for exactly 15 minutes to allow flavors to penetrate without cooking the shrimp.
5. Heat a large skillet over medium-high heat until a drop of water sizzles immediately upon contact.
6. Arrange shrimp in a single layer in the hot skillet, making sure they don’t touch for even browning.
7. Cook shrimp for 2 minutes until the bottoms turn pink and develop light brown edges.
8. Flip each shrimp using tongs and cook for another 1-2 minutes until opaque throughout.
9. Remove shrimp from heat immediately to prevent overcooking.
10. Divide cooked sushi rice between two bowls, creating a base layer.
11. Arrange avocado slices, shredded carrots, and sliced cucumber in separate sections around the rice.
12. Place warm shrimp over the vegetables in each bowl.
13. Sprinkle chopped green onions and toasted sesame seeds evenly over both bowls.

But what really makes this bowl special is the contrast between the warm, savory shrimp and the cool, crisp vegetables. The creamy avocado melts into the rice beautifully, creating this luxurious texture that feels both light and satisfying. I sometimes add a sprinkle of crushed nori or serve it with extra soy sauce for dipping—perfect for those days when you want restaurant-quality food made exactly to your liking.

Spicy Garlic Shrimp Skewers

Finally, after that scorching summer barbecue where my shrimp turned out bland and rubbery, I’ve perfected these spicy garlic shrimp skewers that never fail to impress. My secret? Soaking the skewers overnight and using fresh garlic instead of powdered—trust me, it makes all the difference. These have become my go-to appetizer for backyard gatherings, especially when I want something that feels fancy but comes together in minutes.

Ingredients

For the marinade:
– 1 lb large raw shrimp, peeled and deveined
– 3 tbsp olive oil
– 4 cloves garlic, minced
– 1 tsp red pepper flakes
– 1 tsp smoked paprika
– 1/2 tsp salt

For assembly:
– 8 wooden skewers, soaked in water for at least 30 minutes
– 2 tbsp fresh parsley, chopped
– 1 lemon, cut into wedges

Instructions

1. Soak 8 wooden skewers in water for 30 minutes to prevent burning.
2. Pat 1 lb shrimp completely dry with paper towels to ensure proper searing.
3. In a medium bowl, whisk together 3 tbsp olive oil, 4 minced garlic cloves, 1 tsp red pepper flakes, 1 tsp smoked paprika, and 1/2 tsp salt.
4. Add the dried shrimp to the marinade and toss until evenly coated.
5. Let the shrimp marinate at room temperature for 15 minutes—no longer, or the acid in the garlic can start cooking the shrimp.
6. Thread 4-5 shrimp onto each soaked skewer, leaving small spaces between them for even cooking.
7. Preheat your grill or grill pan to medium-high heat (400°F).
8. Grill the skewers for 2 minutes per side until the shrimp turn pink and develop light char marks.
9. Remove the skewers from heat immediately when the shrimp curl into a C-shape to prevent overcooking.
10. Sprinkle with 2 tbsp chopped fresh parsley and serve with lemon wedges.

Deliciously charred with just the right amount of heat, these shrimp have that perfect snap when you bite into them. The garlic infuses every bite without being overwhelming, while the lemon brightens up the richness. I love serving these over cilantro-lime rice or stuffing them into warm tortillas with avocado crema for a complete meal that always disappears faster than I can make it.

Hawaiian Shrimp Tacos with Pineapple Slaw

Kind of obsessed with how these Hawaiian shrimp tacos came together after my beach vacation last month—I kept dreaming about that perfect sweet-spicy combo we had at a little food truck in Maui. My version brings those tropical flavors right to your kitchen with minimal fuss, which is perfect since I’m usually juggling dinner prep while helping with homework. Nothing beats that moment when the pineapple hits the warm shrimp and everything just sings.

Ingredients

For the shrimp marinade:
– 1 lb raw medium shrimp, peeled and deveined
– 2 tbsp olive oil
– 1 tbsp lime juice
– 1 tsp chili powder
– 1/2 tsp garlic powder
– 1/2 tsp salt

For the pineapple slaw:
– 2 cups shredded purple cabbage
– 1 cup diced fresh pineapple
– 1/4 cup chopped cilantro
– 2 tbsp mayonnaise
– 1 tbsp lime juice
– 1/4 tsp salt

For serving:
– 8 small flour tortillas
– 1 avocado, sliced
– Lime wedges

Instructions

1. Pat the shrimp completely dry with paper towels.
2. In a medium bowl, whisk together 2 tbsp olive oil, 1 tbsp lime juice, 1 tsp chili powder, 1/2 tsp garlic powder, and 1/2 tsp salt.
3. Add the shrimp to the marinade and toss to coat evenly.
4. Let the shrimp marinate at room temperature for exactly 15 minutes.
5. While shrimp marinates, combine 2 cups shredded cabbage, 1 cup diced pineapple, 1/4 cup cilantro, 2 tbsp mayonnaise, 1 tbsp lime juice, and 1/4 tsp salt in a large bowl.
6. Mix the slaw thoroughly until all ingredients are well-coated.
7. Heat a large skillet over medium-high heat until a drop of water sizzles immediately.
8. Add the marinated shrimp in a single layer, making sure they don’t overlap.
9. Cook shrimp for 2 minutes until the bottoms turn pink and opaque.
10. Flip each shrimp using tongs and cook for another 1-2 minutes until fully opaque and firm.
11. Remove shrimp from heat immediately to prevent overcooking.
12. Warm the tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and lightly toasted.
13. Place two warm tortillas on each plate.
14. Divide the cooked shrimp evenly among the tortillas.
15. Top each taco with a generous scoop of pineapple slaw.
16. Garnish with avocado slices and serve with lime wedges on the side.

Crispy, juicy shrimp against that cool, crunchy slaw creates the most satisfying texture contrast I’ve experienced in ages. The sweet pineapple really brightens up the spicy marinade, making these tacos feel like summer on a plate even when you’re cooking indoors. Try serving them with an ice-cold Mexican beer or turning them into taco bowls over cilantro rice for a fun variation.

Sweet and Spicy Teriyaki Shrimp

M y love for Asian-inspired dishes started during my college years when my roommate would cook amazing stir-fries that filled our tiny apartment with the most incredible aromas. This sweet and spicy teriyaki shrimp recipe has become my go-to weeknight dinner because it comes together in under 20 minutes and never fails to impress guests. I actually developed this version after tweaking my grandmother’s teriyaki sauce recipe to add just the right amount of heat for my taste.

Ingredients

For the Shrimp

– 1 lb large raw shrimp, peeled and deveined
– 2 tbsp cornstarch
– 1 tbsp vegetable oil

For the Sauce

– 1/4 cup soy sauce
– 2 tbsp honey
– 1 tbsp rice vinegar
– 2 tsp sriracha
– 1 tsp grated fresh ginger
– 2 cloves garlic, minced
– 1 tsp sesame oil

For Serving

– 2 cups cooked white rice
– 2 tbsp sliced green onions
– 1 tsp sesame seeds

Instructions

1. Pat the shrimp completely dry with paper towels and place them in a medium bowl.
2. Sprinkle cornstarch evenly over the shrimp and toss until each piece is lightly coated.
3. Heat vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Arrange shrimp in a single layer in the hot skillet and cook for 2 minutes without moving them.
5. Flip each shrimp using tongs and cook for 1 more minute until pink and opaque.
6. Transfer cooked shrimp to a clean plate using a slotted spoon.
7. Reduce heat to medium and add soy sauce, honey, rice vinegar, sriracha, ginger, and garlic to the same skillet.
8. Whisk the sauce constantly for 3 minutes until it thickens enough to coat the back of a spoon.
9. Return the cooked shrimp to the skillet and drizzle with sesame oil.
10. Toss the shrimp gently in the sauce for 30 seconds until evenly coated.
11. Remove skillet from heat and let rest for 1 minute to allow flavors to meld.
12. Serve immediately over cooked white rice.
13. Garnish with sliced green onions and sesame seeds.

Crispy on the outside yet tender inside, these shrimp deliver the perfect balance of sweet honey and spicy sriracha that builds gradually with each bite. The glossy teriyaki sauce clings beautifully to every curve of the shrimp, creating little pools of flavor when served over steaming rice. For a fun twist, I sometimes serve these in lettuce cups with extra sriracha drizzled over the top for those who want an extra kick.

Shrimp and Pineapple Fried Rice

Yesterday, I found myself staring at leftover rice and some lonely shrimp in my fridge, which sparked this tropical twist on a classic. There’s something magical about how pineapple caramelizes in a hot wok, transforming simple fried rice into a vacation on a plate. I love how this recipe clears out my fridge while making me feel like I’m dining beachside.

Ingredients

• For the rice base:
  • 3 cups cooked jasmine rice (day-old, chilled)
  • 2 tablespoons vegetable oil
  • 2 large eggs, beaten
• For the protein and vegetables:
  • 1 pound raw shrimp, peeled and deveined
  • 1 cup fresh pineapple chunks (½-inch pieces)
  • ½ cup frozen peas
  • ¼ cup chopped green onions
  • 2 cloves garlic, minced
• For the sauce:
  • 3 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 teaspoon sesame oil

Instructions

1. Heat a large wok or skillet over high heat for 2 minutes until a drop of water sizzles and evaporates immediately.
2. Add 1 tablespoon vegetable oil and swirl to coat the bottom evenly.
3. Pour beaten eggs into the hot wok and cook for 45 seconds until set but still slightly runny on top.
4. Transfer eggs to a plate and break into rough chunks with your spatula.
5. Add remaining 1 tablespoon vegetable oil to the same wok.
6. Add shrimp in a single layer and cook for 90 seconds per side until pink and opaque.
7. Remove shrimp from wok and set aside with the eggs.
8. Add pineapple chunks to the hot wok and cook for 3 minutes until edges caramelize and develop golden-brown spots.
9. Add minced garlic and cook for 30 seconds until fragrant but not browned.
10. Add chilled jasmine rice, breaking up any clumps with your spatula.
11. Stir-fry rice for 4 minutes, pressing it against the hot surface to create slight crispness.
12. Add frozen peas and stir for 1 minute until heated through.
13. Return cooked shrimp and eggs to the wok.
14. Pour soy sauce, fish sauce, and sesame oil evenly over the rice mixture.
15. Toss everything together for 2 minutes until well combined and heated throughout.
16. Remove from heat and stir in chopped green onions.

Every bite delivers that perfect contrast between sweet pineapple and savory rice, with plump shrimp adding satisfying texture. The caramelized edges on the pineapple create little bursts of tropical flavor that make this far from ordinary fried rice. I love serving it in hollowed-out pineapple halves for a fun presentation that always impresses dinner guests.

Hawaiian BBQ Shrimp Pizza

Every time I make this Hawaiian BBQ Shrimp Pizza, it takes me right back to that little beachside food truck in Maui where I first fell in love with the sweet and savory combination. I’ve been perfecting this recipe for years, and my family now requests it for every casual Friday night—it’s become our go-to comfort food that feels like a tropical vacation on a plate.

Ingredients

• For the crust:
  • 1 pre-made pizza dough (16 oz)
  • 1 tbsp olive oil
• For the sauce:
  • 1/2 cup BBQ sauce
  • 1 tbsp pineapple juice
• For the toppings:
  • 1 cup cooked shrimp, peeled and tails removed
  • 1 cup shredded mozzarella cheese
  • 1/2 cup diced pineapple
  • 1/4 cup thinly sliced red onion
  • 2 tbsp chopped fresh cilantro

Instructions

1. Preheat your oven to 450°F and place a pizza stone or baking sheet inside to heat up.
2. Roll out the pizza dough on a floured surface into a 12-inch circle.
3. Brush the entire surface of the dough with 1 tablespoon of olive oil.
4. Mix 1/2 cup BBQ sauce with 1 tablespoon pineapple juice in a small bowl.
5. Spread the BBQ sauce mixture evenly over the pizza dough, leaving a 1-inch border around the edges.
6. Sprinkle 1 cup shredded mozzarella cheese over the sauce.
7. Arrange 1 cup cooked shrimp evenly across the pizza.
8. Scatter 1/2 cup diced pineapple and 1/4 cup thinly sliced red onion over the shrimp.
9. Transfer the pizza to the preheated pizza stone or baking sheet using a pizza peel or inverted baking sheet.
10. Bake for 12-15 minutes at 450°F until the crust is golden brown and the cheese is bubbly.
11. Remove the pizza from the oven using oven mitts and place it on a cutting board.
12. Sprinkle 2 tablespoons chopped fresh cilantro over the hot pizza.
13. Let the pizza rest for 3 minutes before slicing to allow the cheese to set.

Perfectly balancing sweet pineapple with smoky BBQ sauce, this pizza delivers a crispy crust that gives way to juicy shrimp in every bite. I love serving it with a simple arugula salad dressed in lime vinaigrette to cut through the richness, or you can slice it into smaller squares for an impressive party appetizer that always disappears fast.

Lemon Herb Shrimp Pasta

Believe me when I say this Lemon Herb Shrimp Pasta has saved more weeknight dinners than I can count! Just last Tuesday, after a particularly long workday, I whipped this up in under 30 minutes, and the bright, fresh flavors completely turned my mood around. It’s become my go-to when I need something fancy-tasting but don’t want to spend hours in the kitchen.

Ingredients

For the pasta:
– 8 oz linguine pasta
– 4 quarts water
– 1 tbsp salt

For the shrimp:
– 1 lb large raw shrimp, peeled and deveined
– 2 tbsp olive oil
– 3 cloves garlic, minced
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes
– 1/2 tsp black pepper

For the sauce:
– 1/4 cup fresh lemon juice
– 1/4 cup chicken broth
– 2 tbsp unsalted butter
– 1/4 cup chopped fresh parsley
– 1/4 cup grated Parmesan cheese

Instructions

1. Bring 4 quarts of water to a rolling boil in a large pot.
2. Add 1 tablespoon of salt to the boiling water.
3. Add 8 ounces of linguine pasta to the pot and cook for 9 minutes, stirring occasionally to prevent sticking.
4. While pasta cooks, pat 1 pound of shrimp completely dry with paper towels. (Tip: Dry shrimp ensures a beautiful sear rather than steaming.)
5. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
6. Add shrimp to the skillet in a single layer and cook for 2 minutes without moving them.
7. Flip each shrimp and cook for 1 more minute until opaque and lightly browned.
8. Transfer shrimp to a clean plate using tongs.
9. Reduce skillet heat to medium and add 3 minced garlic cloves, 1 teaspoon dried oregano, 1/2 teaspoon red pepper flakes, and 1/2 teaspoon black pepper.
10. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
11. Pour in 1/4 cup fresh lemon juice and 1/4 cup chicken broth, scraping up any browned bits from the skillet bottom.
12. Simmer the sauce for 2 minutes until slightly reduced.
13. Whisk in 2 tablespoons of butter until fully melted and incorporated.
14. Drain the cooked pasta, reserving 1/2 cup of pasta water.
15. Add drained pasta directly to the skillet with the sauce.
16. Toss pasta with sauce, adding reserved pasta water 2 tablespoons at a time until the sauce clings nicely to the pasta. (Tip: The starchy pasta water helps create a silky, emulsified sauce.)
17. Return cooked shrimp to the skillet and gently toss to combine.
18. Remove skillet from heat and stir in 1/4 cup chopped fresh parsley and 1/4 cup grated Parmesan cheese. (Tip: Adding cheese off-heat prevents clumping and maintains its creamy texture.)

Perfectly al dente linguine coated in that vibrant lemon-herb sauce makes every bite a delight. The shrimp stay wonderfully tender against the pasta’s slight chew, while the Parmesan adds just enough salty richness to balance the bright acidity. I love serving this in shallow bowls with extra lemon wedges on the side for squeezing over at the table—it makes even Tuesday night feel special.

Shrimp and Coconut Milk Soup

Kind of like that cozy blanket you reach for on a chilly evening, this Shrimp and Coconut Milk Soup has become my go-to comfort dish whenever I need something warm and soothing. I first discovered it during a rainy weekend when I was craving something light yet satisfying, and now it’s a staple in my kitchen—especially since it comes together faster than my dog realizes I’ve opened a bag of treats!

Ingredients

For the broth:
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 4 cups chicken broth
For the soup base:
– 1 (13.5-ounce) can coconut milk
– 1 tablespoon fish sauce
– 1 teaspoon sugar
– 1 pound medium shrimp, peeled and deveined
– 2 tablespoons lime juice
For garnish:
– 2 tablespoons chopped fresh cilantro
– 1 red chili, thinly sliced

Instructions

1. Heat 1 tablespoon vegetable oil in a large pot over medium heat until it shimmers, about 1 minute. 2. Add 1 small chopped onion and cook, stirring frequently, until translucent, about 5 minutes. 3. Stir in 2 minced garlic cloves and 1 tablespoon grated ginger, cooking for 1 minute until fragrant to avoid burning. 4. Pour in 4 cups chicken broth and bring to a boil over high heat. 5. Reduce heat to medium-low and simmer for 10 minutes to let flavors meld. 6. Stir in 1 can coconut milk, 1 tablespoon fish sauce, and 1 teaspoon sugar until fully combined. 7. Add 1 pound shrimp and cook until they turn pink and opaque, about 3–4 minutes, flipping halfway for even cooking. 8. Remove pot from heat and stir in 2 tablespoons lime juice. 9. Ladle soup into bowls and top with 2 tablespoons chopped cilantro and 1 sliced red chili. Zesty and creamy, this soup balances the richness of coconut milk with a bright kick from lime and chili. I love serving it over steamed jasmine rice to soak up every last drop, or with a side of crusty bread for dipping—it’s like a hug in a bowl that never fails to lift my spirits.

Hawaiian Pineapple Shrimp Kabobs

Hawaiian pineapple shrimp kabobs have become my go-to summer grilling obsession ever since I first tried them at a beachside luau in Maui—the sweet and savory combo just transports me right back to that tropical paradise every time I make them. Honestly, I love how these kabobs turn a simple weeknight dinner into something that feels like a vacation, and my family always begs me to make extra because they disappear so quickly off the grill. Plus, threading those colorful ingredients onto skewers has become such a fun, meditative kitchen ritual for me, especially when I’m cooking with my kids on lazy weekends.

Ingredients

• For the marinade: 1/4 cup soy sauce, 2 tbsp honey, 1 tbsp olive oil, 2 minced garlic cloves, 1 tsp grated fresh ginger
• For the kabobs: 1 lb large raw shrimp (peeled and deveined), 2 cups fresh pineapple chunks (1-inch pieces), 1 large red bell pepper (cut into 1-inch squares), 1 medium red onion (cut into 1-inch wedges)
• For grilling: 4-6 wooden or metal skewers, 1 tbsp vegetable oil (for brushing)

Instructions

1. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill.
2. Whisk together 1/4 cup soy sauce, 2 tbsp honey, 1 tbsp olive oil, 2 minced garlic cloves, and 1 tsp grated fresh ginger in a medium bowl to make the marinade.
3. Add 1 lb raw shrimp to the marinade, tossing to coat evenly, then cover and refrigerate for 20 minutes (no longer, or the shrimp can become tough).
4. While shrimp marinates, prep 2 cups fresh pineapple chunks, 1 large red bell pepper squares, and 1 medium red onion wedges, all cut to 1-inch sizes for even cooking.
5. Thread marinated shrimp, pineapple chunks, bell pepper squares, and onion wedges alternately onto skewers, leaving small gaps between pieces for heat circulation.
6. Preheat grill to medium-high heat (400°F) and lightly brush grates with 1 tbsp vegetable oil to prevent sticking.
7. Place assembled kabobs on the grill and cook for 3-4 minutes per side, flipping once, until shrimp turn pink and opaque and pineapple develops light grill marks.
8. Remove kabobs from grill immediately once cooked to avoid overcooking the shrimp.

These kabobs come off the grill with the shrimp perfectly tender and juicy, while the pineapple caramelizes into sweet, smoky bursts that contrast beautifully with the savory marinade. Try serving them over a bed of coconut rice or with a simple side salad for a complete meal that’ll make any dinner feel like a tropical getaway.

Spicy Hawaiian Shrimp Nachos

Tuesdays are my designated experimental dinner nights, and last week’s creation—these Spicy Hawaiian Shrimp Nachos—was such a hit with my family that I just had to share the recipe. I love how the tropical sweetness balances the heat, making it perfect for game day or a fun weeknight treat when you’re craving something a little different from the usual nachos.

Ingredients

– For the shrimp marinade: 1 lb raw medium shrimp (peeled, deveined), 2 tbsp olive oil, 1 tsp chili powder, 1/2 tsp garlic powder, 1/4 tsp cayenne pepper
– For the pineapple salsa: 1 cup diced fresh pineapple, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, 1 tbsp lime juice
– For assembly: 1 bag (12 oz) tortilla chips, 2 cups shredded Monterey Jack cheese, 1/2 cup sliced jalapeños (pickled or fresh), 1/4 cup sour cream, 2 tbsp sliced green onions

Instructions

1. Preheat your oven to 375°F.
2. In a medium bowl, toss the shrimp with olive oil, chili powder, garlic powder, and cayenne pepper until evenly coated.
3. Heat a large skillet over medium-high heat and cook the shrimp for 2–3 minutes per side until they turn pink and opaque.
4. Tip: Don’t overcrowd the skillet—cook shrimp in batches if needed to avoid steaming.
5. Remove shrimp from heat and let them rest for 2 minutes before chopping into bite-sized pieces.
6. In a separate bowl, combine diced pineapple, red onion, cilantro, and lime juice to make the pineapple salsa.
7. Arrange tortilla chips in a single layer on a large baking sheet.
8. Evenly sprinkle shredded Monterey Jack cheese over the chips.
9. Scatter the chopped shrimp and sliced jalapeños over the cheese layer.
10. Bake for 8–10 minutes until the cheese is fully melted and bubbly.
11. Tip: For extra crispiness, place the baking sheet on the middle oven rack.
12. Remove from oven and immediately top with pineapple salsa.
13. Dollop sour cream over the nachos and garnish with sliced green onions.
14. Tip: Let the nachos sit for 1–2 minutes after baking so the toppings set slightly—this makes serving easier.

Fresh from the oven, these nachos deliver an incredible contrast: the warm, gooey cheese and tender shrimp against the cool, juicy pineapple salsa and creamy sour cream. The spicy kick from the jalapeños and cayenne really makes the sweet tropical flavors pop—I love serving them straight on the baking sheet for a casual, shareable centerpiece that always disappears fast.

Ginger Soy Shrimp Lettuce Wraps

Now, I have to confess something—I’m that person who always orders lettuce wraps at restaurants but never makes them at home. That changed last summer when my friend Sarah brought over the most incredible ginger soy shrimp, and I realized how simple and satisfying they are to whip up myself. These ginger soy shrimp lettuce wraps have become my go-to for quick dinners that feel fancy without the fuss.

Ingredients

For the sauce:
– 1/4 cup low-sodium soy sauce
– 2 tbsp honey
– 1 tbsp rice vinegar
– 1 tsp sesame oil
– 2 cloves garlic, minced
– 1 tbsp fresh ginger, grated

For the shrimp and assembly:
– 1 lb raw medium shrimp, peeled and deveined
– 1 tbsp olive oil
– 1/2 red bell pepper, finely diced
– 2 green onions, thinly sliced
– 8 large butter lettuce leaves
– 1 tbsp sesame seeds

Instructions

1. In a small bowl, whisk together 1/4 cup low-sodium soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tsp sesame oil, 2 cloves minced garlic, and 1 tbsp grated fresh ginger until fully combined.
2. Pat 1 lb raw medium shrimp completely dry with paper towels to ensure they sear properly instead of steaming.
3. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the dried shrimp to the hot skillet in a single layer, cooking for 2 minutes without moving them to develop a golden sear.
5. Flip each shrimp and cook for another 1-2 minutes until opaque and lightly curled.
6. Pour the prepared sauce over the shrimp, stirring to coat evenly.
7. Add 1/2 diced red bell pepper and cook for 2 minutes until the sauce thickens slightly and bubbles around the edges.
8. Remove the skillet from heat and stir in 2 sliced green onions.
9. Spoon the shrimp mixture evenly into 8 large butter lettuce leaves, dividing it among them.
10. Sprinkle 1 tbsp sesame seeds over the filled lettuce wraps just before serving.

What I love most is how the crisp, cool lettuce contrasts with the warm, glazy shrimp—each bite is a perfect balance of savory, sweet, and slightly spicy from the ginger. Try serving these with extra lime wedges for squeezing over top, or pile any leftover filling over steamed rice the next day for a completely different meal.

Tropical Shrimp and Quinoa Salad

Last summer, I discovered this incredible Tropical Shrimp and Quinoa Salad during a beach vacation in Florida, and it quickly became my go-to lunch for busy weekdays. There’s something magical about how the sweet shrimp pairs with the nutty quinoa and tropical fruits—it feels like a vacation in a bowl, even when you’re just eating at your desk.

Ingredients

For the quinoa base:
– 1 cup quinoa
– 2 cups water
– 1/2 tsp salt

For the shrimp:
– 1 lb raw shrimp, peeled and deveined
– 1 tbsp olive oil
– 1/2 tsp garlic powder
– 1/4 tsp black pepper

For the salad assembly:
– 1 cup diced fresh pineapple
– 1/2 cup diced mango
– 1/4 cup chopped fresh cilantro
– 1/4 cup sliced red onion
– 1 avocado, diced

For the dressing:
– 3 tbsp fresh lime juice
– 2 tbsp olive oil
– 1 tbsp honey
– 1/4 tsp salt

Instructions

1. Rinse 1 cup quinoa under cold water in a fine-mesh strainer for 1 minute to remove bitterness.
2. Combine rinsed quinoa, 2 cups water, and 1/2 tsp salt in a medium saucepan.
3. Bring quinoa mixture to a boil over high heat, then reduce heat to low and cover the pan.
4. Simmer quinoa for 15 minutes until all water is absorbed and grains are translucent with white rings.
5. Remove quinoa from heat and let it stand covered for 5 minutes to steam.
6. Fluff cooked quinoa with a fork and spread it on a baking sheet to cool completely for 20 minutes.
7. Pat 1 lb raw shrimp completely dry with paper towels to ensure proper searing.
8. Toss dried shrimp with 1 tbsp olive oil, 1/2 tsp garlic powder, and 1/4 tsp black pepper in a medium bowl.
9. Heat a large skillet over medium-high heat for 2 minutes until hot.
10. Cook shrimp in a single layer for 2 minutes per side until opaque and lightly browned.
11. Transfer cooked shrimp to a plate and refrigerate for 15 minutes to chill.
12. Whisk together 3 tbsp fresh lime juice, 2 tbsp olive oil, 1 tbsp honey, and 1/4 tsp salt in a small bowl until emulsified.
13. Combine cooled quinoa, chilled shrimp, 1 cup diced pineapple, 1/2 cup diced mango, 1/4 cup chopped cilantro, 1/4 cup sliced red onion, and diced avocado in a large bowl.
14. Pour dressing over salad mixture and toss gently to coat all ingredients evenly.
15. Serve immediately or refrigerate for up to 2 hours before serving.

During my first taste test, I was amazed by how the creamy avocado balanced the tangy lime dressing while the juicy pineapple provided bursts of sweetness. The chilled shrimp stays remarkably tender against the fluffy quinoa, creating this wonderful contrast of textures that makes every bite interesting. I love serving this in hollowed-out pineapple halves for summer parties—it always gets compliments!

Conclusion

Overall, these 23 Hawaiian shrimp recipes offer incredible variety for any home cook. From quick weeknight dinners to impressive party dishes, there’s something delicious for every occasion. We’d love to hear which recipes become your favorites—leave a comment below and don’t forget to share this tasty roundup on Pinterest!