Name: Hawaiian Garlic Shrimp Scampi with a Twist – Garlic Bread Easy Recipe Style
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 pound large shrimp, peeled and deveined; 10 cloves garlic, finely minced; 1/2 cup unsalted butter; 2 tablespoons olive oil; Salt, to taste; Black pepper, to taste; 1 tablespoon paprika; 2 tablespoons all-purpose flour; Lemon wedges, for serving; Chopped parsley (optional), for garnish

Jump to Recipe

Ever stood over a skillet of sizzling shrimp, wondering if you’ve just unlocked culinary paradise? I have. This Hawaiian Garlic Shrimp Scampi takes you there—with garlicky, buttery bliss and a tropical wink. There’s something about shrimp fried up in butter with way-too-much garlic (as if that’s a thing) that just makes the kitchen feel alive. And when you plate this beauty up beside some warm garlic bread, the combo is so dangerously good you’ll wonder why you ever bothered with takeout. I first tried this in a food truck off the North Shore of Oʻahu—yeah, I peaked early. So, I set out to re-create that same magic back home in my very non-Hawaiian kitchen. A little butter here, a heap of garlic there, and next thing you know, we’re scampi-stomping our way through dinner like sunburned tourists. This one’s for anyone craving a garlic-packed dish that’s fast, bold, and keeps the dishes to a minimum. Whether you’re whipping this up on a busy Tuesday night or pretending you’re oceanside with your toes in the sand, this shrimp scampi recipe will hit just right. Bonus points if you pair it with cheesey potatoes or butter swim biscuits. Heck, throw in a scoop of Ninja Creami dessert while you’re at it.

1) Key Takeaways
2) Easy Hawaiian Garlic Shrimp Scampi Recipe
3) Ingredients for Hawaiian Garlic Shrimp Scampi
4) How to Make Hawaiian Garlic Shrimp Scampi
5) Tips for Making Hawaiian Garlic Shrimp Scampi
6) Making Hawaiian Garlic Shrimp Scampi Ahead of Time
7) Storing Leftover Hawaiian Garlic Shrimp Scampi
8) Try these Dinners next!
9) Hawaiian Garlic Shrimp Scampi
10) Nutrition

1) Key Takeaways

Garlicky, buttery shrimp that’s cooked in under 20 minutes
Perfect for garlic bread easy recipe lovers and weeknight cooks
Pairs well with rice, potatoes, or crusty garlic bread
Inspired by Hawaiian shrimp trucks but simplified for home kitchens

2) Easy Hawaiian Garlic Shrimp Scampi Recipe

This Hawaiian Garlic Shrimp Scampi recipe is fast, flavorful, and built for garlic lovers. I mean, we’re not just tossing in a clove or two—we’re diving into ten, unapologetically. The result? Shrimp that practically sings when it hits your tongue. If you’ve got a pan and 20 minutes, you’ve got dinner.

When I first tried garlic shrimp on Oʻahu’s North Shore, I was so smitten I came back home and tried to make it every week. It didn’t hit right at first, but after a few test runs (and a slightly scorched skillet), this version emerged as my go-to. It’s buttery, it’s bold, and it pairs perfectly with a good old garlic bread easy recipe—or some cheesey potatoes if you’re feeling rebellious.

Even better, this is one of those easy recipes for dinner you can whip up when you’re already hangry. You don’t need a culinary degree—just shrimp, garlic, and a little nerve. It’s also a fun one to serve for guests because it smells heavenly and tastes even better. Just maybe open a window if you’re garlic-shy.

3) Ingredients for Hawaiian Garlic Shrimp Scampi

Large Shrimp: Use about a pound of peeled, deveined large shrimp. I go for ones with tails on for extra flavor and presentation. The bigger the better, unless you’re dealing with a tiny skillet.

Garlic: You’ll need ten cloves. Yep, ten. Finely mince them until your cutting board smells like heaven. Garlic is the star, and this is a garlic bread easy recipe kind of meal, so don’t hold back.

Unsalted Butter: A whole stick is perfect. It melts down into this golden, savory sauce that coats every shrimp. It also doubles as the base for dipping bread or spooning over rice.

Olive Oil: Just a splash—two tablespoons—to balance the butter and help sear the garlic without burning it. Keeps everything moving smoothly in the pan.

Flour: A little flour helps thicken the buttery garlic sauce. Two tablespoons will do the trick. It’s not for breading, just for texture.

Paprika: A tablespoon of smoked or sweet paprika adds a warm kick and a touch of color. I’ve tried it without—don’t. It’s better with it.

Salt & Pepper: Add to taste, but don’t forget it. Even shrimp needs seasoning support.

Lemon Wedges: Fresh lemon makes the dish pop. Serve them on the side for squeezing. Acid helps cut the richness of the butter.

Chopped Parsley: Totally optional, but if you want to add a little green to impress dinner guests, go for it. Bonus points if it’s from your garden.

4) How to Make Hawaiian Garlic Shrimp Scampi

Step 1: Heat a large skillet on medium. Add olive oil and butter. Let the butter melt completely while the oil keeps it from browning too quickly.

Step 2: Add all that garlic. Stir gently and cook for just one minute. You want it golden, not burnt. Burnt garlic ruins the party. Smell it? That’s when you know you’re doing something right.

Step 3: Toss in your shrimp. Spread them out so they each get some hot pan love. Add paprika, salt, and pepper. Cook for two to three minutes per side. Flip them once when they turn pink.

Step 4: Sprinkle the flour evenly over the shrimp. Stir well to coat and cook for another minute or two. You’ll see the butter sauce start to thicken slightly, clinging to the shrimp like a warm coat.

Step 5: Remove from heat. Serve immediately with lemon wedges and parsley. Scoop it all up with crusty bread, toss it over rice, or just eat straight from the pan if no one’s watching. (I won’t tell.)

5) Tips for Making Hawaiian Garlic Shrimp Scampi

If your shrimp are frozen, thaw them first in a bowl of cold water. Don’t try to rush it in the microwave—it changes the texture. Fresh or thawed shrimp always taste better here.

Be sure to keep the heat at medium. Garlic cooks fast, and you want it soft and fragrant, not crispy and bitter. Once it’s golden, shrimp goes in. Timing is everything with this dish.

Want extra richness? Use clarified butter, especially if you plan on doubling the garlic bread easy recipe theme and dipping. And if you like a little spice, a dash of cayenne or red pepper flakes plays well with the butter and garlic combo.

6) Making Hawaiian Garlic Shrimp Scampi Ahead of Time

I’ll level with you—this dish tastes best fresh out of the skillet. But if you want to prep it ahead, you’ve got options. Clean and marinate the shrimp in olive oil, garlic, and paprika up to 24 hours in advance. That gives them more time to absorb flavor.

You can also pre-mince the garlic and measure out your flour and spices. That makes the cooking process go much faster when dinnertime rolls around. Prepping in parts still delivers bold results.

When you do cook the shrimp, do it quickly and don’t reheat them in the pan. Overcooked shrimp gets rubbery fast. If you must reheat, use low power in the microwave or toss them into warm pasta or rice right before serving.

7) Storing Leftover Hawaiian Garlic Shrimp Scampi

Store any leftovers in an airtight container in the fridge. They’ll stay good for up to two days. After that, the garlic flavor gets a little tired and the shrimp might go mushy.

When reheating, I prefer a quick microwave zap with a splash of lemon juice. Or toss them cold into a salad for a garlicky protein punch. This dish also makes a mean next-day shrimp taco if you’re into that kind of thing (I am).

If you’re storing with garlic bread, keep that separate to avoid sogginess. You want your bread crisp and toasty when you serve it again. It’s still a garlic bread easy recipe kind of meal—next-day version.

8) Try these Dinners next!

9) Hawaiian Garlic Shrimp Scampi