One of my all time favorite things to eat when traveling to Oahu is the plump, succulent, and fresh Shrimp. These jumbo shrimp are caught fresh and smothered in a rich buttery and garlicky sauce. I’ve noticed that each place prepares this dish slightly different all over the island. For example, Ted’s Bakery, in North Shore, adds Parmesan cheese for a cheesy twist to their Garlic Shrimp. However, my favorite version is the Shrimp Scampi from Giovanni’s Shrimp Truck. I am in love with the shrimp from Giovanni’s and no trip to Oahu is complete without at least one trip to Giovanni’s Shrimp Truck.
This is my take on Giovanni’s Shrimp. I used tiger shrimp because the shrimp turns vibrant red-orangish color when cooked. For the maximum Hawaiian experience, keep the shell on. You’ll have to use your hands to peel the shrimp when you eat, but it’s fun to play to suck the mounds of flavor stuck to the shell and will truly be finger-lickin’ good.
Ingredients:
1 pound shrimp (16-20), shell on, deveined
1 1/2 head of garlic, roughly chopped
1 tablespoon all purpose flour
1 teaspoon paprika
1/4 teaspoon Hawaiian Sea Salt or Kosher Salt, plus more to taste
1/4 teaspoon Black Pepper
1/2 stick of butter
2 tablespoon of extra virgin olive oil
1 lemon, juiced
2-3 tablespoons of white wine, water, or chicken broth
cilantro, minced (for garnish)
Steps:
- In a zip lock bag or a medium sized bowl, mix all purpose flour, paprika, salt, and black pepper. Add shrimp and fully coat shrimp with the seasoning.
- Heat a 12-inch skillet on medium heat, melt butter, then add oil, and garlic to the skillet.
- Cook garlic quickly for about 3 minutes or until aromatic, soft and tender, but not brown.
- Add shrimp in a single layer on the pan and cook the first side for 2-3 minutes. Flip the shrimp and finish cooking for another 2 minutes. Add wine and lemon juice, scrape the bits from the pan, shake the skillet for a bit, and stir to combine.
- Finish off with sprinkle of cilantro and serve with hot rice.
No Limit Cooking 
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