Hawaiian Garlic Shrimp Scampi

4.7
(34)
28 Reviews
15 Photos

I've received a bunch of requests to make this, and after tasting it, I understand why. If you're a garlic lover, you're going to want to pull out your bucket list and add this recipe to it. I absolutely love this, and I think you will too. Serve over white rice with fresh lemon wedges.

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
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Updated on October 6, 2024
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Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Servings:
4
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Ingredients

Original recipe (1X) yields 4 servings

  • 1 head garlic

  • 4 tablespoons unsalted butter

  • 1 pound frozen large deveined, shell-on shrimp, thawed

  • 2 tablespoons rice flour

  • 1 tablespoon paprika

  • 1 teaspoon cayenne pepper

  • 1 ½ teaspoons kosher salt

  • 2 tablespoons olive oil

Directions

  1. Separate garlic cloves into a bowl and place another bowl on top. Shake until all of the peels are knocked off the cloves, about 30 seconds, being careful not to shake too hard. Chop peeled cloves into relatively small pieces.

  2. Melt butter in a saute pan over medium heat and add chopped garlic. Cook, stirring occasionally, until golden brown, 2 to 3 minutes. Transfer the garlic and butter into a small bowl and reserve.

  3. Pat thawed shrimp dry with paper towels and add to a large mixing bowl.

  4. Combine rice flour, paprika, cayenne, and salt in a small bowl. Sprinkle over the shrimp and use a large spoon or spatula to toss until completely coated.

  5. Heat olive oil in a nonstick skillet over medium-high heat. Add some shrimp in a single layer and cook until browned and just barely cooked through, 2 to 3 minutes per side. Add some garlic butter and cook for another 30 seconds. Repeat with remaining shrimp and garlic butter. Serve immediately.

Chef's Notes

Recipe can be made with shell-off shrimp for easier eating but cooking with the shells on is the classic method. I think the best shrimp to use for this is the 21 to 25 per pound size.

All-purpose flour can be substituted in place of the rice flour if preferred.

46 home cooks made it!

Nutrition Facts (per serving)

294 Calories
20g Fat
10g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 294
% Daily Value *
Total Fat 20g 25%
Saturated Fat 9g 43%
Cholesterol 203mg 68%
Sodium 923mg 40%
Total Carbohydrate 10g 4%
Dietary Fiber 1g 4%
Total Sugars 0g
Protein 20g 40%
Vitamin C 8mg 9%
Calcium 68mg 5%
Iron 4mg 19%
Potassium 274mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.