Hawaii is known for its white sand beaches, tropical climate and fun water sports. But any food lover wil tell you that the real draw on Oahu is the fresh garlic shrimp, served at roadside shrimp trucks along the North Shore.

Chef Jason Hill shows you how to make garlic shrimp scampi modeled after the famous shrimp shacks in Kahuku.

At our favorite stop, Giovanni’s shrimp truck, in Kahuku, each plate includes 12 shrimp with two mounds of steamed sticky calrose rice and a lemon wedge. We hope you enjoy this — it’s almost a perfect replica of Giovanni’s shrimp.


Hawaiian Shrimp Truck Scampi

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.

Makes 2 servings of 5 jumbo shrimp each.

Chef’s Note: You leave the shell on only during the cooking process. This keeps the shrimp tender and moist. Afterward, you peel and eat them, topped with the buttery garlic sauce and sticky rice. SUBSCRIBE! http://tinyurl.com/kfrblj7
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  1. The best recipe for making scampi by far. All the flavor from the shells goes into the sauce and is absorbed into the rice, the shrimp are perfectly cooked and at their most flavorful.

  2. I've had these at Giovanni's Shrimp Truck! I followed this recipe and the only thing that I need to change is the temperature setting. "High" on my stove was too much and I burned the garlic badly!

  3. Sigh I just messed up 2 lbs of shrimp because I didn't see the step when the flour mixture was used and put the whole damn cup on the shrimp in the pan aaaaahh! Dude you should had specified to just coat the damn shrimp jeeze! And why a whole cup of flour for 10 shrimp? That's a waste PSSST

  4. question do we peel the shells or no? like peel it off n than cook it or just leave like that? first time cooking shrimp as i have no idea about itthats y i asked? thanks.

  5. This has become a monthly favorite of mine! I was among the first to comment here and have not changed my mind since. As I said then, after living in Kaneohe for nearly 20 years, Giovani's was one of our favorite weekend treats and your recipe is as close to that as you can get. It brings back great memories! It's too bad the state shut down the shrimp farms on our side of the island.    Thank you once again for a great recipe!