Kahuku Style Prawn Scampi

To learn more about these very special prawns read the article Is It A Shrimp or Is It A Prawn?.  This recipe can be cooked with either Hawaiian Blue Prawns or a larger shrimp (such as a 10-15 count).

Kahuku Style Prawn Scampi

Course Main Dish
Servings 4 people


The Prawns

  • 1 pound Hawaiian Blue Prawns
  • 3/4 cup Flour seasoned with salt and pepper

The Garlic Butter

  • 3/4 stick of butter
  • 12 cloves Garlic minced
  • 1/2 fresh lemon squeezed
  • Hawaiian Sea Salt & Fresh Ground Pepper to taste


The Prawns

  • Cut the head off the prawn. Remove the legs. Using a scissors, cut the back of the tail. With a paring knife, remove the vein. You could complete remove the shell but leave the tail intact. It’s easier to eat this way but I have to say keeping the shell gives a beautiful presentation. This is an amazing prawns but it is definitely not pretentious. Eating it with your fingers is part of its charm.
  • Put the flour in small bowl or large plastic baggy. Toss the prawns in the flour and set to the side. We want to dredge them not coat them heavily in flour. This is a pretty fast meal. Once everything is chopped it only takes 6 minutes of cooking time.

The Butter

  • In a large cast iron skillet, melt the butter over medium heat. When it starts to foam, add the your shrimp.
  • Cook for 3 minutes. Watch your heat, you may want to turn it down as your pan becomes hotter.
  • Flip the prawns and add the garlic. Cook an additional 3 minutes, stirring the garlic to ensure it doesn't cook to fast and burn.
  • Squeeze lemon juice over the prawns and garlic. Remove the prawns. Continue cooking the garlic (if needed) till you get a beautiful golden caramelized color.


Serve over rice, drizzling the garlic butter over the prawns and rice. Garnish with pineapple slices.
Special Note:
I used Bomba rice from Spain. It’s an ancient strain of rice that matures very slowly. The rice absorbs 30% more liquid than other rice, making it the ideal rice for paella. The short grains absorb lots of moisture and expand into soft fluffs of rice. It was the perfect rice to absorb all that luscious garlic butter.