Whether you make it with the shells on or off, Chef John's Hawaiian garlic shrimp scampi recipe is a garlic and shrimp lover's dream. Serve it over rice.
Preparation Time
15 mins
Cooking Time
15 mins
Total Time
30 mins
Calories
294 Calories
Recipe Instructions
Step 1
Separate garlic cloves into a bowl; place another bowl on top. Shake until all peels separate from cloves, about 30 seconds, being careful not to shake too hard. Mince garlic cloves.
Step 2
Melt butter in a sauté pan over medium heat; add minced garlic. Cook, stirring occasionally, until golden brown, 2 to 3 minutes; transfer to a small bowl and set aside.
Step 3
Pat thawed shrimp dry with paper towels; add to a large mixing bowl.
Step 4
Combine rice flour, paprika, salt, and cayenne pepper in a small bowl; sprinkle over shrimp and toss until completely coated using a large spoon or spatula.
Step 5
Heat olive oil in a nonstick skillet over medium-high heat. Add shrimp in a single layer, in batches, and cook until browned and just barely cooked through, 2 to 3 minutes per side. Add some garlic butter; cook for 30 seconds more. Repeat with remaining shrimp and garlic butter. Serve immediately.
Ingredients
4 tablespoons unsalted butter
2 tablespoons olive oil
1 tablespoon paprika
1 teaspoon cayenne pepper
1 head garlic
2 tablespoons rice flour
1 pound frozen large deveined, shell-on shrimp, thawed
