Giovanni's Shrimp Recipe: Unlock the Flavors of the Sea

Originating from Hawaii, this Giovanni’s shrimp recipe has become one of our favorites.

Giovanni’s shrimp recipe got everything right, but what stands out is the garlic sauce. A whole head of garlic, combined with spices like paprika and cayenne makes the base of this savory sauce. It’s no wonder that Giovanni’s shrimp recipe is a favorite among many, both tourists and locals.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Equipment
• Variations
• Storage
• Tips
• Giovanni's Shrimp Recipe
• Comments

Ingredients

• Shrimp — 1 pound, peeled and deveined.
• Paprika — 2 tbsp.
• Cayenne — ½ tsp.
• Garlic — 1 head, peeled and chopped.
• Flour — ¾ cup.
• Butter — ½ cup.
• Olive oil — ¼ cup.
• Salt and pepper — to taste.

Instructions

1. Combine the paprika, cayenne, and flour in a mixing bowl.

2. Add the shrimp on top, and make sure to coat well.

3. Melt some butter and oil, and heat in a frying pan.

4. Add the garlic first and cook for a few minutes.

5. Add the shrimp and cook for a few minutes on each side, until it is no longer pink.

6. While the shrimp is cooking, add the salt and pepper.

Substitutions

• Flour — The original Giovanni’s garlic shrimp recipe calls for all-purpose flour, and that only makes sense. You could also opt for using rice flour, another popular type of flour in garlic recipes. Another popular option is cornmeal. It simply works great for coating your shrimp, with a subtle corn flavor.

• The seasoning — While paprika and cayenne pepper are required, we wouldn’t recommend substituting either. Still, if you happen to be short on spices, you might want to consider using crushed red pepper flakes as a substitute for cayenne pepper.

Equipment

• Measuring cups and spoons.

• Mixing bowl.

• Large pan.

Variations

• Coconut shrimp — A coating of cayenne pepper and paprika sounds mouthwatering, but in a cool twist, this one uses shredded coconut with breadcrumbs. Coat your shrimp with a mixture of the two and fry until golden brown.

• Shrimp fries — Unlike the original Giovanni’s shrimp recipe, this one serves more as an appetizer than a main course. Still, this one is delicious, filling, and perhaps even better looking. Grated cheese and shrimp combined with a few pounds of fries on the side, and topped with a creamy sauce, these shrimp fries are as good as it gets.

Storage

• Make sure that your garlic shrimp is cooled to room temperature before storing it.

• Transfer any leftover shrimp to an airtight container.

• You can safely store the leftover garlic shrimp in your fridge for up to four days.

• Or you can store it in your freezer in a zip-top bag, and the dish will last for up to two months.

Tips

• The garlic — Although it might be easy to overlook the garlic, it’s as important as the shrimp and the coating. We strongly recommend using fresh garlic and staying away from pre-minced ones. This will take your dish to another level.

• The acidity — If you feel like your shrimp might have ended up too harsh, a few drops of lemon juice would be enough to solve your problem. Fresh lemon juice will add some needed acidity to your dish, balancing out the oil and butter.