Hawaii is known for its white sand beaches, tropical climate and fun water sports. But any food lover will tell you that the real draw on Oahu is the fresh garlic shrimp, served at roadside shrimp trucks along the North Shore.
This fresh Hawaiian garlic shrimp scampi was inspired by our visits to the North Shore, where we frequently dine at the Giovanni’s Shrimp Truck in Kahuku. This recipe is always a favorite for our children, who often request it for their birthday meals.
At Giovanni’s, each Hawaiian garlic shrimp plate includes 12 shrimp with two mounds of steamed sticky calrose rice and a lemon wedge. Today I’m going to show you how to make a Hawaiian garlic shrimp scampi modeled after the famous shrimp shacks in Kahuku.
Hawaiian Garlic Shrimp
- 10 shell-on U-15 extra large shrimp, deveined
- 1 head 10 cloves garlic, peeled and roughly chopped
- 1 cup flour
- 2 tablespoons paprika
- 1/4 teaspoon cayenne pepper 1 tablespoon for spicier tastes
- 1/2 stick clarified butter see our video recipe
- 1/2 teaspoon salt
- 1/8 cup white wine
- 2 tablespoons regular butter
- To begin, rinse and thaw your large shrimp in cool running water. Lightly pat dry. In a wide tupperware dish, place the flour, paprika and cayenne pepper. Mix lightly with your hands and coat each piece of shrimp on both sides.
- Heat saute pan over high heat.
- Add clarified butter and garlic. Stir for 1 minute, then add all of the shrimp, which has been coated in the flour mixture. Saute 3 minutes on each side.
- After 3 minutes on the second side, add the 1/8 cup of white wine and 2 tablespoons butter. Saute, turning shrimp occasionally, until it reaches a caramel brown color.
- Remove shrimp immediately and serve with two mounds of sticky steamed calrose rice and a lemon wedge, spooning extra garlic butter sauce over the rice and shrimp. Add extra salt and cayenne pepper to taste if desired.