Hawaiian-style Shrimp Scampi

This dish is inspired by the Shrimp Scampi served at Giovanni’s Shrimp Truck in Hawaii. We had visited two of the Hawaiian islands back in 2009 and this place, among other places serving the local cuisine, was recommended by my husband’s colleague, who grew up in Hawaii. This was our last meal in Hawaii during our trip and the most memorable one! It is such a simple dish with just a few ingredients but packed with so much flavor and I can still recall the taste and the butter literally flowing down our fingers as we made our way through the big serving of one of the best Shrimp Scampi. I recreated this with Indian flavors and it just brought back all the lovely memories. This recipe uses far less butter but tastes as good as the original one. 

Shrimp scampi


White shrimp, deveined- 30, preferably with tail on
All-purpose flour – 1/2 cup
Chilli powder – 1/2 tsp
Coriander powder – 1/2 tsp
Cumin powder – 1/4 tsp
Salt – 3/4 tsp
Butter – 5 tbsp
Olive oil – 3 tbsp
Garlic, finely chopped – 12 to 15
Coriander leaves, finely chopped – 3 tbsp
Lemon juice – 2 tsp
White rice, cooked – 2 cups


  • Clean the shrimp and pat dry
  • Mix flour, chilly powder, coriander powder, cumin powder and salt
  • Dredge the shrimp in the flour mixture

            shrimp scampi 2  shrimp scampi 3

  • Heat 3 tbsp of butter and 2 tbsp of oil in a cast iron skillet
  • Add half the garlic and place half the shrimp without over-crowding
  • Cook 3 minutes on each side until nice and golden brown

           shrimp scampi 4 shrimp scampi 5 shrimp scampi 6

  • Remove from heat, garnish with coriander leaves and lemon juice
  • Heat remaining butter and oil and add the remaining shrimp and repeat the process
  • While serving, drizzle any left over butter/oil from the pan over the shrimp and rice

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