Hawaiian Garlic Shrimp Scampi (Crispy, Buttery, 25-Min)

Ever wonder why some shrimp scampi tastes unforgettable while others feel flat? The secret is texture and timing. This Hawaiian Garlic Shrimp Scampi nails both: lightly crusted, shell-on shrimp seared to a golden edge, then drenched in toasty garlic butter. If you crave bold garlic flavor, a hint of heat, and buttery juices perfect for spooning over rice, this Hawaiian garlic shrimp scampi will become your fast favorite. We’ll keep it simple, speedy, and irresistibly aromatic—no marinating, no fuss, just maximum payoff in minutes.

Ingredients

Ingredient	Amount / Quantity	Notes
Garlic (whole head)	1 head	Separate, peel, and finely mince for deep flavor.
Unsalted butter	4 tablespoons	For rich, glossy scampi sauce.
Large shrimp, frozen, deveined, shell-on, thawed	1 pound	Shells help protect and crisp; pat very dry.
Rice flour	2 tablespoons	Light, crisp coating that won’t get gummy.
Paprika	1 tablespoon	Adds color and warm sweetness.
Kosher salt	1 ½ teaspoons	Season in layers for best flavor.
Cayenne pepper	1 teaspoon	Adjust to taste for a gentle kick.
Olive oil	2 tablespoons	High heat searing; helps browning.

Timing

• Prep: ~10 minutes (peel/mince garlic, dry shrimp, mix seasoning)
• Cook: ~12–15 minutes (garlic butter 2–3 min + shrimp 2–3 min/side in batches)
• Total: ~25 minutes (faster than many scampi recipes—ideal for weeknights)

Step-by-Step Instructions

Step 1: Peel and mince the garlic

Place the separated garlic cloves in a bowl, cap with another bowl, and shake ~30 seconds to loosen skins. Peel, then finely mince.
Tip: A pinch of kosher salt helps anchor the garlic on the board and speeds up mincing.

Step 2: Toast the garlic in butter

Melt 4 Tbsp butter in a sauté pan over medium heat. Add the minced garlic and cook, stirring, 2–3 minutes until light golden and fragrant—don’t let it brown deeply. Transfer garlic butter to a small bowl; reserve the pan.
Tip: Pull it early; residual heat keeps cooking garlic. Pale gold = sweet and nutty, not bitter.

Step 3: Season and coat the shrimp

Pat thawed, shell-on shrimp very dry with paper towels and place in a large bowl. In a small bowl, mix rice flour, paprika, kosher salt, and cayenne. Sprinkle the blend over shrimp and toss with a wide spoon or spatula until evenly coated.
Tip: Dry shrimp = better crust. If any spots look damp, dab again and re-toss.

Step 4: Sear in batches for a crisp edge

Heat 2 Tbsp olive oil in the same pan over medium-high. Arrange a single layer of shrimp (don’t crowd). Sear 2–3 minutes per side until browned and just opaque in the center. Spoon in some garlic butter and cook 30 seconds more to glaze. Transfer to a platter and repeat with remaining shrimp and garlic butter.
Tip: If the pan looks dry, add a teaspoon of oil between batches. Crowding traps steam and softens the crust—batching keeps it crispy.

Step 5: Serve immediately

Pile the shrimp on a warm platter with extra garlic butter drizzled on top. Hand out napkins—it’s a peel-and-eat situation, and that’s part of the fun!
Tip: Squeeze of lemon (optional) brightens the butter and balances the spice.

Nutritional Information

Approximate per serving, 4 servings (will vary by brands and pan absorption):

• Calories: ~320 kcal
• Protein: ~28 g
• Carbohydrates: ~8 g (Sugars: ~1 g)
• Fat: ~22 g (Saturated: ~10 g)
• Cholesterol: ~220 mg
• Sodium: ~900 mg
• Fiber: ~1 g
  Shrimp provides lean protein and selenium; using shell-on helps retain moisture while promoting surface browning.

Healthier Alternatives

• Lighten the butter: Use 2 Tbsp butter + 1 Tbsp olive oil to keep buttery flavor with less saturated fat.
• Dial down the sodium: Swap to ½ the salt initially; finish with a squeeze of lemon and a pinch of smoked paprika for pop without extra salt.
• Gluten-free by default: Rice flour already keeps it GF; you can also use fine cornstarch for a super-light crust.
• Lower heat: Prefer mild? Reduce cayenne to ¼–½ tsp and lean on paprika for warmth.
• Dairy-free option: Replace butter with plant butter or all olive oil; finish with a splash of extra-virgin for aroma.

Serving Suggestions

• Classic plate: Mound over steamed white rice to soak up the garlicky butter.
• Fresh contrast: Add a crunchy slaw (cabbage, carrot, lime) or sliced cucumber with sea salt.
• Zesty finish: Lemon wedges, chopped parsley or scallions, and extra red pepper flakes for heat lovers.
• Party style: Serve as peel-and-eat with warm Hawaiian-style rolls for dunking into the sauce.

Common Mistakes to Avoid

• Over-toasting garlic: It turns bitter fast. Solution: Cook to pale gold, then remove from heat.
• Wet shrimp = soggy crust: Solution: Pat extremely dry before seasoning.
• Crowding the pan: Steams instead of sears. Solution: Cook in batches.
• High heat with butter only: Butter burns. Solution: Sear in oil; add butter/garlic at the end of each batch.
• Overcooking shrimp: Rubberiness follows. Solution: 2–3 minutes per side; pull when just opaque and springy.
• Under-seasoning: Flat flavor. Solution: Season the coating and finish with a pinch of salt or lemon.

Storing Tips for Hawaiian Garlic Shrimp Scampi

• Refrigerate: Airtight container up to 2 days.
• Reheat: Warm gently in a skillet over low heat with a teaspoon of water or butter just until hot. Avoid microwaving on high—shrimp toughen quickly.
• Freeze: Best to avoid; cooked shrimp can turn mealy. If you must, freeze up to 1 month and reheat lightly from thawed.

Conclusion

Crispy edges, a shower of toasty garlic, and buttery pan juices—this Hawaiian garlic shrimp scampi is proof that big flavor doesn’t require long cooking. With a light rice-flour crust and quick stovetop technique, you’ll serve peel-and-eat shrimp that tastes like a seaside food-truck classic, any night of the week. Make it tonight, then leave a rating and your twist in the comments—we love seeing how you plate it and which sides you pair!

FAQs

Q1. Can I use peeled shrimp instead of shell-on?

Yes, but shell-on protects the meat and boosts flavor. If using peeled, lower the cook time slightly and watch closely to avoid overcooking.

Q2. What can I use instead of rice flour?

Cornstarch or potato starch work well for a delicate, crisp coating. Use the same amount and toss lightly so it doesn’t clump.

Q3. How spicy is this?

It has a gentle kick from cayenne. Reduce to ¼–½ tsp for mild heat, or omit entirely and add a squeeze of lemon for brightness.

Q4. Can I make this in an air fryer?

Yes. Toss seasoned shrimp with 1 Tbsp oil, air fry at 400°F (205°C) for 6–8 minutes, shaking halfway. Melt garlic butter separately and toss to coat before serving.

Q5. What sides pair best?

Steamed rice, buttered noodles, or garlic bread to catch the sauce, plus something fresh—green salad or cucumber salad—for balance.

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