Wood-Fired BBQ Shrimp (Hawaiian Style) | Arteflame

Introduction

There is something undeniably magical about the aroma of garlic and butter hitting a searing hot griddle. It instantly evokes memories of the famous shrimp trucks scattered along the North Shore of Oahu. This Hawaiian BBQ Shrimp recipe delivers that exact experience—succulent shellfish, a sticky savory glaze, and a scent that draws everyone to the yard. It’s the perfect centerpiece for a summer luau or a way to brighten up a quick weeknight meal with a taste of the tropics.

Why This Recipe Works

I love this method specifically for the Arteflame grill. On standard grates, you lose precious juices (and sometimes the shrimp themselves!) to the fire below. The Arteflame’s solid carbon steel surface acts like a teppanyaki grill, allowing the shrimp to sear while bathing in that incredible garlic butter sauce. It locks in flavor and ensures a restaurant-quality crust every time.

Pro-Tips for the Perfect Sear

• Dry is Key: Rinse your shrimp and pat them completely dry with paper towels. Excess moisture creates steam and prevents that beautiful golden-brown sear.
• Zone Control: Garlic burns quickly at high heat. Melt your sauce near the center, then slide the pan to the cooler outer edge to keep it warm without scorching.
• Speed Matters: Shrimp cook fast! Keep them moving and pull them off the moment they turn pink and opaque to ensure they stay tender.

Swaps & Variations

If you need a dairy-free option, high-quality plant-based butter works wonderfully here. For a sweet-and-savory twist, try adding a splash of pineapple juice to the marinade to caramelize the shrimp even more.

Ingredients

The Shrimp

• 2 lbs large shrimp (16-20 count), peeled and deveined (tail-on optional)
• 1 tbsp olive oil (for coating)
• 1 tsp sea salt
• 1/2 tsp black pepper

The Hawaiian Garlic Butter Sauce

• 1 cup unsalted butter
• 12-15 cloves garlic, minced finely
• 1 tsp paprika (smoked or sweet)
• 1/2 tsp cayenne pepper (adjust for spice preference)
• 2 tbsp fresh lemon juice
• 1 tbsp soy sauce (shoyu)

Garnish

• 1/4 cup fresh parsley, chopped
• 2 tbsp green onions, sliced
• Lemon wedges

Instructions

Step 1: Prep the Shrimp and Sauce

1. Rinse the shrimp under cold water and pat them completely dry with paper towels. Dry shrimp ensures a better sear on the Arteflame.
2. In a small saucepan or a metal bowl safe for the grill, combine the butter, minced garlic, paprika, cayenne pepper, lemon juice, and soy sauce.
3. Toss the dry shrimp in a bowl with 1 tablespoon of olive oil, salt, and black pepper until evenly coated.

Step 2: Fire Up the Arteflame

1. Build a medium-sized fire in the center of your Arteflame grill using charcoal or wood.
2. Allow the flat cooktop to heat up for about 15-20 minutes. You want the surface hot enough to sizzle water droplets instantly.
3. Lightly oil the cooktop surface with vegetable oil or a grill conditioner to ensure a non-stick searing zone.

Step 3: Melt the Sauce

1. Place your saucepan or metal bowl containing the sauce ingredients directly on the flat cooktop, near the center where it is hottest, to melt the butter.
2. Once melted, move the pan to the outer edge (the cool zone) to keep warm without burning the garlic. Stir to combine the flavors.

Step 4: Grill the Shrimp

1. Place the shrimp directly onto the hot flat cooktop surface. Spread them out so they are not touching; this ensures they sear rather than steam.
2. Cook for 2-3 minutes on the first side until they turn pink and develop a golden-brown crust.
3. Flip the shrimp and cook for another 1-2 minutes.

Step 5: Finish and Serve

1. Just before removing the shrimp from the grill, ladle a generous amount of the garlic butter sauce over the shrimp right on the cooktop.
2. Toss the shrimp quickly with a spatula to coat them in the sizzling sauce for 30 seconds.
3. Remove from the grill immediately to prevent overcooking. Garnish with parsley, green onions, and fresh lemon wedges.

Tips

Mastering shellfish on the Arteflame is all about timing and temperature management. Because shrimp cook incredibly fast, usually in just two to three minutes, you want to utilize the moderate heat zones of your flat cooktop rather than the direct center fire. The center is often too hot for delicate proteins and can scorch the garlic before the shrimp is cooked through. Place your shrimp roughly midway between the center and the outer edge for that perfect golden sear. Furthermore, ensure your shrimp are exceptionally dry before they hit the grill; excess moisture creates steam, which prevents that desirable crust from forming.

Another pro tip is to handle the garlic butter carefully. Garlic can turn bitter if it burns, which happens quickly at high temperatures. By melting your sauce on the grill and then moving it to the outer "warming zone" of the Arteflame, you keep the butter liquid and the garlic aromatic without scorching it. When you toss the shrimp in the sauce at the very end of the cooking process, the heat of the griddle will flare up the flavors, sticking the sauce to the meat without ruining the delicate garlic notes. Always keep a spatula handy to keep things moving.

Variations

While the classic garlic and butter combination is a staple of Hawaiian cuisine, the versatile surface of the Arteflame invites you to experiment with bold new flavors. You can easily adapt this recipe to suit different palates by tweaking the marinade or adding texture. For those who love heat, increasing the cayenne or adding fresh minced chili peppers can transform this into a "Firecracker Shrimp" dish. Alternatively, if you prefer a sweeter profile, incorporating pineapple juice or brown sugar into the butter sauce creates a delightful glaze that caramelizes beautifully on the flat top grill. Here are a few ways to switch up your next cookout:

• Spicy Sriracha: Add 2 tablespoons of Sriracha and 1 teaspoon of chili flakes to the butter sauce for a fiery kick.
• Coconut Crusted: Lightly dust the marinated shrimp in shredded coconut before grilling for a crunchy, tropical texture.
• Herb Garden: Swap parsley for cilantro and basil, and add lime juice instead of lemon for a Thai-fusion twist.
• Pineapple Glaze: Mix 1/4 cup of pineapple juice and 1 tablespoon of brown sugar into the sauce for a sweet and sticky finish.
• Cajun Style: Replace the paprika and soy sauce with a robust Cajun spice blend for a Louisiana-inspired flavor.

Best pairings

To create a truly authentic island experience, what you serve alongside your shrimp is just as important as the main protein itself. In Hawaii, this dish is almost universally served as a "plate lunch," accompanied by two scoops of sticky white rice and a creamy macaroni salad. The rice acts as the perfect vessel to soak up the excess garlic butter sauce, ensuring not a drop of flavor is wasted. The cool, creamy macaroni salad provides a textural contrast and helps balance the richness of the butter and the heat of the cayenne. If you want to keep things lighter, grilled vegetables are an excellent alternative.

Since you are already firing up the Arteflame, utilize the extra surface area to grill your sides simultaneously. Slices of fresh pineapple grill beautifully alongside the shrimp, intensifying their natural sweetness. Asparagus or baby bok choy drizzled with sesame oil also pair wonderfully with the garlic notes. For drinks, cut through the richness of the butter with high-acid beverages like a chilled Sauvignon Blanc, a crisp lager, or a tropical Mai Tai to complete the backyard vacation vibe.

Conclusion

Cooking Hawaiian BBQ Shrimp on the Arteflame is more than just preparing a meal; it is an immersive experience that brings people together around the fire. The flat top grill transforms a simple seafood dish into a culinary masterpiece, ensuring every shrimp is buttery, crisp, and bursting with flavor. By using the Arteflame, you eliminate the hassle of skewers or grill baskets, giving you the freedom to cook with confidence and ease. The combination of high-heat searing and the rich, garlicky sauce creates a result that is indistinguishable from the best shrimp shacks in Hawaii.

We hope this recipe inspires you to try new flavors and techniques on your grill. The beauty of the Arteflame lies in its ability to turn fresh, simple ingredients into gourmet meals with minimal effort. Gather your friends, pour some cold drinks, and enjoy the sizzling sounds of the islands right in your own backyard. Don’t forget to serve it with plenty of napkins—this is finger-licking food at its absolute finest!