This garlic shrimp pineapple boat recipe is a fun way to serve my garlic shrimp, and they’re great for a party. Here’s how to make the best Hawaiian Garlic Shrimp recipe you’ll ever try! You all might remember my original Hawaiian garlic shrimp video, which I first posted in 2008. It became one of my most viewed on our Chef Tips channel, and still remains a favorite in our family.
Today, I’m going to show you how to make garlic shrimp in a pineapple! We’re serving this dish plate lunch style in the form of these Hawaiian Garlic Shrimp Pineapple Boats. Feel free to play around with the presentation and ingredients on your own, but Mac Salad and Steamed Rice are always crowd favorites.
Garlic Shrimp Pineapple Boats
- 1 large pineapple cut in half lengthwise and hollowed on (pineapple chunks reserved)
- 2 cups Calrose sticky rice cooked
- 2 cups Hawaiian mac salad recipe follows
- 4 green onions or chives minced fine for garnish
- 1 Meyer lemon cut into wedges
- 1-2 cups cooked and drained macaroni measurement after cooking
- 1 1/2 cups mayonnaise
- 3-4 hard boiled eggs chopped
- 1 red potato boiled and diced
- Salt and pepper to taste
- 10 shell-on U-15 extra large shrimp, deveined
- 10 cloves garlic peeled and roughly chopped
- 1 cup flour
- 2 tablespoons paprika
- 1/4 teaspoon cayenne pepper 1 tablespoon for spicier tastes
- 1/3 cup clarified butter see our video recipe
- 1/2 teaspoon salt
- 1/3 cup white wine
- 2 tablespoons regular butter
- Make the Hawaiian Mac Salad: Toss the ingredients together and keep in the refrigerator until ready to serve. (Feel free to add other classic ingredients such as grated carrots, grated onion, pickle relish or peas if you desire).
- Prepare the Rice: Cook your rice and set aside.
- Prepare the Pineapple: Using a very sharp knife, cut your pineapple in half lengthwise. Cut out the middle and sliced up the pineapple chunks from the removed portion. Keep the chunks and pineapple boats cooling in the refrigerator.
- Prepare the Shrimp: To begin, rinse and thaw your shrimp under cool running water. Lightly pat dry.
- In a wide sheet pan, mix the flour, paprika and cayenne pepper with a fork until combined. Coat shrimp on boat sides.
- Heat saute pan over high heat.
- Add clarified butter and garlic. Stir for 1 minute, then add all of the flour-coated shrimp. Saute 2-3 minutes on each side, until the garlic is caramelizing and fragrant.
- Add the white wine and 2 tablespoons butter. Toss well and remove from heat.
- Remove shrimp immediately and sprinkle with a bit of salt.
- Assemble the Hawaiian shrimp pineapple boats:
- In each boat, add 1 cup of cooked rice, 1 cup of the chilled Hawaiian mac salad, 5 jumbo shrimp, pineapple wedges, lemon slices and a sprinkling of green onion. Serve immediately with plenty of napkins.