Hawaiian Shrimp Scampi (aka Shrimp Truck Garlic Shrimp)

Hawaiian Shrimp Scampi (aka Shrimp Truck Garlic Shrimp) recipe via thepigandquill.com

Hawaiian Shrimp Scampi (aka Shrimp Truck Garlic Shrimp) recipe via thepigandquill.comI have to admit, I’ve kinda been holding onto this recipe for a while. I made it once when my mom was here, shortly after we moved into the new house and she gifted us (as one does) with two huge bags of jumbo shrimp. Then again for my in-laws when we visited them a couple of months later. And again for our good friends when they stayed with us for a weekend this summer.

Maybe twice for myself in between. Who’s counting.

But here’s the thing. On each of those occasions, Chris was either not home to enjoy the meal, or he elected to eat something else. He’s notoriously not-that-into-shrimp, so don’t feel too bad for him. He can make a mean salami sandwich — no one’s starving over here. But I stubbornly wanted to get his two cents on the recipe, and really, I wanted him to put one of these garlicky little buggers to his not-that-into-shrimp lips and come away dazzled. Dumbfounded. Forever turned.

So when he finally got around to trying one, and I was met with a “pretty good” reaction, I was, let’s say, disheartened. I will tell you: this is the tastiest, simplest and most foolproof shrimp recipe to ever go down in our kitchen. In my mind, this was The Shrimp for Shrimp Lovers and The Shrimp for Shrimp Leavers. Pretty good was…pretty disappointing. So I bumped the recipe down the list of musts to publish. Waxed poetic about watermelon instead. (No shade, I do still love me a watermelon salad.)

Hawaiian Shrimp Scampi (aka Shrimp Truck Garlic Shrimp) recipe via thepigandquill.comAnd then, you guys.
And then!

We had friends over, and I overheard Chris raving about the shrimp. RAVING!

Has Emily told you about this Hawaiian shrimp she’s been making? The shrimp truck knock-off? It’s…damn, it’s good…and I don’t even really like shrimp.

HA! I have been redeemed.

So here we are, a little late but worth the wait. The only shrimp recipe I will likely ever make from here on out. Inspired by (and a verrrrry close approximation of) the famously delicious, infamously garlicky shrimp scampi you find at Giovanni’s on Oahu’s North Shore or Maui’s Geste Shrimp Truck. Unfathomably savory, slicked with salted butter and scads of silky garlic bits. Plump and, dare I say, juicy. Deliriously messy to eat.

Which reminds me. For this recipe, you WILL buy that comically marketed EZ-PEEL shrimp with the shell on. You’re a little skeezed out — don’t be, I got you. You WILL bathe said shrimp in a veritable symphony of caramelized butter and (loads of) garlic, and then you WILL treat that shrimp like it’s your 8th grade crush and it’s just chosen you for Seven Minutes in Heaven. Then, and only then, may you liberate that crustacean babe from its cumbersome peel and proceed as usual. (Conversely, in this recipe, no one would fault you for eating the shrimp in the shells, either. Least of all me.)

Served with plenty of white rice (a given), a vegetable (if you must) and an aire of extreme confidence, this is The Shrimp for Shrimp Lovers and for Shrimp Leavers. And it might just be the last shrimp recipe you’ll ever need, too.

xo!
Em

Hawaiian Shrimp Scampi (aka Shrimp Truck Garlic Shrimp) recipe via thepigandquill.comHawaiian Shrimp Scampi (aka Shrimp Truck Garlic Shrimp) recipe via thepigandquill.comHawaiian Shrimp Scampi (aka Shrimp Truck Garlic Shrimp) recipe via thepigandquill.comHawaiian Shrimp Scampi (aka Shrimp Truck Garlic Shrimp) recipe via thepigandquill.comHawaiian Shrimp Scampi (aka Shrimp Truck Garlic Shrimp) recipe via thepigandquill.comHawaiian Shrimp Scampi (aka Shrimp Truck Garlic Shrimp) recipe via thepigandquill.com

Hawaiian Shrimp Scampi (aka Shrimp Truck Garlic Shrimp)
 
Prep time
Cook time
Total time
 
By:
Makes: 3-4 entree servings
Ingredients
  • 1 lb shell-on (often labeled "easy peel") jumbo (21/25) or extra jumbo (16/20) shrimp
  • 1 T flour
  • ½ T sweet paprika
  • ½ tsp sea salt
  • freshly ground black pepper (to taste)
  • ½ tsp cayenne (optional)
  • 5 T salted butter
  • 3 T olive oil
  • 1 large head (15-20 cloves) fresh garlic
  • lime, parsley and/or scallions, for serving
Instructions
  1. In a medium bowl, combine shrimp, flour, paprika, salt, pepper and cayenne (if using). Toss to combine. Set aside for 30 mins. Peel garlic cloves and finely chop. I like a mini food processor for this task.
  2. When ready to cook shrimp, heat butter and olive oil in a large skillet over low heat. Add garlic and heat slowly, about 5 minutes, stirring frequently. Do not allow the garlic to toast.
  3. When garlic is tender and very fragrant, increase heat to medium and add shrimp in a single layer. Saute for 2 mins per side, or until shrimp is no longer translucent. Immediately turn off flame and remove skillet from heat. Toss so shrimp is thoroughly coated in sauce.
  4. Serve shrimp with hot white rice (topped with plenty of extra garlicky butter from the pan), a wedge of lime, and a garnish of parsley or scallions, if desired. Enjoy!
Notes
For the most authentic flavor, it's important to use shell-on shrimp in this recipe, often called easy (or EZ) peel. The shell insulates the shrimp from the heat a little, as well, which helps prevent overcooking -- and I'm a firm believer it imparts its own flavor to the sauce and helps so much more of the garlicky goodness cling to the shrimp. Messy eating, yes, but so very worth it.

We've also doubled this recipe with great success so long as your pan is sufficiently sized to saute the shrimp in a single layer. (An electric skillet works wonders if you're making this for a large crowd!)
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26 Comments on “Hawaiian Shrimp Scampi (aka Shrimp Truck Garlic Shrimp)”

  1. OK, Emily!
    This is on my menu for the weekend and possibly a RV dinner.
    Looks and sounds amazing!
    Will let you know how it goes

  2. I’m nak If this right NOW!!! Why is my paprika mixture so less vibrant than yours??? Photoshop! It smells so garlicky because I chopped all those things by hand! White rice and a handful of greens and lime to go with. Bringing me back to da north shore!

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  7. Grew up in Hawaii. I’ve tried other shrimp recipes, but I keep coming back to this one over and over because it’s SO good! Thanks!!!

  8. It was a very good recipe. I only have jumbo shell-off with tails on shrimp and cooked it for just 1 minute. It was perfect. Next time I will try to add a little bit of chipotle or cajun seasoning powder. When I mixed the garlic with the oil butter on the rice and it with a shrimp, it was robust.

      1. Hi Susan! To answer your Q’s: frozen shrimp is absolutely fine (thawed of course) — in fact, it’s what I used in this recipe. Just make sure you get the uncooked EZ peel version (cooking the shrimp in the shell keeps it super moist and adds a lot in the way of flavor — and the eating experience). And honestly, the garlic that comes prepared in a jar or bottle is usually packed with citric acid which drastically changes the flavor of the garlic. I wouldn’t recommend it here — it’ll never take on that sweet, toasty flavor. It will stay pungent and almost sour. (I know this from experience after trying to take the shortcut, myself!) And you can serve it with any rice — I usually use a medium or short grain Japanese rice, but long grain white rice is lovely, too. Enjoy!

  9. Flew back to Melbourne from Oahu no more than 2 weeks ago. Ate at Giovannis Kahuku only once and wow was it good. Tried your recipe tonight for dinner and was blown away. So close I don’t think you could even tell the difference. Great easy recipe I will definitely do again. Thanks

    1. So awesome to hear, Andrew — glad this recipe was a solid dupe for your Giovannis experience! That was exactly my intention when I first set out to make it — I couldn’t get enough of it!

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  11. Can’t wait to try your recipe! We have had Giovanni’s garlic shrimp many many times! Any advice with using bottle chopped garlic (no fresh available) and frozen shrimp?

  12. Saw this in a TME email and decided it’s just what I need for dinner. I loved the shrimp trucks the one time I’ve been to Hawaii and this is SO FREAKING GOOD. Unfortunately, my diabetic soul isn’t allowed rice, so I made with sugar snap peas sauteed in sesame oil and sprinkled with salt.

    1. Awhhhh, yay!!! This warms my heart. It’s genuinely one of my favorite meals. Can you do quinoa? You need something for all that saucy goodness!

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