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Hawaiian Pineapple Shrimp Scampi

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Out of all the restaurants we ate at in Maui, our favourite meal came from a little food truck called Geste's on the side of the highway. We could smell the garlic as we walked up and I just knew it was going to be real good! I'm a huge garlic fan. More the better! Like if a recipe called for 2 cloves of garlic I'm adding at least 6. So this place was right up my alley.  After we ordered we waited quite awhile because they cool every single order fresh to go but it was worth the wait. We hopped in the car and sat on the side of the highway and chowed down. You didn't hear a peep out of us until we were all done.  Then we were all like "THAT WAS SO GOOD! okay we have to try and figure out how to make this at home and also come back here at least once more before we leave." Well we didn't get a chance to go back but I DID figure out how to make it. We've made this recipe several times since we've been back, making tweaks along the way and I'm so happy to be able to share it with you.

 This recipe comes together very quickly, has the simplest ingredients, and it's so so close to the one from the shrimp truck (only thing missing is their Crab Mac! Here a few things you might want to know. 

1. You MUST love garlic. and butter. 16 cloves of garlic is not a typo. You could also use some crispy pre-fried garlic as well but I couldn't find it so I used all fresh. 

2.You can skip the pineapple if you don't like it in savoury dishes (but it's like really delicious).

3.  Shell-on shrimp was the type used in Hawaii so that's what I used too! It's a bit more messy but really helps the garlic and spices cling to the shrimp! I'm sure peeled shrimp would work just fine too. 

 

that's all! I hope you try it out - now that it's summer i'm excited to cook this recipe for guests on the bbq! Make sure to tag me on social media if you do make it, I'd love to see! 

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Hawaiian Pineapple Shrimp Scampi

Ingredients:

  • 1 pound raw deveined shell-on shrimp ("easy-peel")
  • 1 tablespoon arrowroot starch
  • 2 teaspoons smoked paprika
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon oregano
  • ½ teaspoon thyme
  • ¼-½ teaspoon cayenne pepper (optional, if you want it spicy)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • -
  • 16 large cloves garlic, minced (see note)
  • 5 tablespoons butter or ghee
  • 2 tablespoons avocado oil or olive oil
  • ¾ cup chopped fresh pineapple
  • 1 tablespoon coconut aminos
  • Lemon wedges, for serving
  • chopped green onion, for serving

Method:

    1. If necessary, using a paper towel, blot excess moisture from the shrimp.
    2. In a large bowl, evenly sprinkle the arrowroot starch and seasonings overtop of the shrimp. Toss to combine, making sure the shrimp is evenly coated, cover, and set in the fridge for at least 20-30 minutes.
    3. In a large pan over medium heat, add the butter (or ghee). Add the garlic and sauté, stirring constantly, for 3-5 minutes, or until softened and fragrant. Do not allow it to toast/burn.
    4. Remove the garlic mixture from the pan (I just put it in a small bowl to the side so it doesn’t burn). Add the oil to the pan, increase the heat slightly and once the oil is hot, add the shrimp.
    5. Sauté the shrimp for about 2 minutes per side, until pink and cooked through. Add back the sautéd garlic & butter mixture, pineapple, coconut aminos. Cook for a couple minutes more, lowering the heat if necessary, until pineapple is warmed through. Toss to make sure garlic is evenly coating shrimp.
    6. Remove from the heat, and sprinkle with chopped green onion.
    7. Serve shrimp with rice (or cauliflower rice) and lemon wedges.

Note: Buying the pre-peeled garlic thats ready to go from Superstore makes this easier/no mess. I use a garlic press to finely mince the garlic, but you can also use a mini-food processor.

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