This recipe is inspired by one of the most famous, “Giovanni's” Shrimps Truck of Hawaii. 


  • 2 ½ tablespoons of all-purpose flour 
  • 2 tablespoons of extra virgin olive oil
  • 1 pound jumbo shrimps ( shell-on with tail )
  • 1 stick of butter ( unsalted )
  • 1 ½ teaspoon of sea salt
  • 1 teaspoon black pepper
  • 16-18 chopped cloves of garlic 
  • 2 teaspoon of paprika
  • freshly chopped parsley for garnish


  • Place the flour, paprika, salt and black pepper in a large resealable bag.
  • Add the shrimps to the bag and cover with the flour mixture. Make sure all the shrimps are evenly coated. Set the shrimps aside in the airtight bag. 
  • Melt the butter and one tablespoon of olive oil in a large saucepan over medium heat. Once the butter has melted, add the minced garlic to the melted butter and oil and cook for 2-3 minutes until the garlic is lightly browned. Be careful about the garlic as the high flame may burn them. 
  • Now, remove the garlic sauce from the pan and reserve it aside.
  • In the same saucepan, add one tablespoon of olive oil. Once heated, place the shrimps in a saucepan. Cook the shrimps for 2-3 minutes on each side over medium heat. To avoid overcrowding in the pan, cook the shrimps in batches.
  • After cooking the last batch of shrimps, put all the shrimps in a saucepan and pour over the garlic sauce. Stir and garnish with parsley.

Tip: If you are someone who is following a ketogenic diet, you can switch to almond flour as it does not affect the taste of the shrimps. 

Serve the shrimps with sticky white rice to feel the Hawaiian vibe.