Shrimp Scampi

shrimp scampi

April 29: National Shrimp Scampi Day

Shrimp scampi is one of Islander’s favorite foods! Every time she visits her parents back in Hawaii, her Daddy lovingly prepares this homecoming meal using fresh, succulent black tiger shrimp; calamansi (Philippine lemoncito) from the tree in the backyard; and a dash of Chinese five-spice powder for a unique twist to the classic recipe. On one of her visits home, she photo-documented her Daddy in the kitchen cooking this nostalgic dish for an especially meaningful blog recipe post for National Shrimp Scampi Day.



  • 2 dozen black tiger or jumbo shrimp
  • 1 cup (2 sticks) butter
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon calamansi or fresh lemon juice
  • 1/2 teaspoon salt
  • dash pepper
  • dash garlic powder (or granulated garlic)
  • dash Chinese five-spice powder (optional)


Wash, peel and devein the shrimp. Slit the back halfway toward the tail end of each shrimp. Set aside. Slowly melt the butter in a large pan on the stovetop. Pour the olive oil into the butter. Add the minced garlic.

shrimp scampi

Squeeze the calamansi or lemon juice in a strainer over the garlic butter sauce. Sprinkle the salt, pepper, garlic powder and Chinese five-spice powder. Stir everything well. Arrange the shrimp in the pan with the slit side down. Cook the shrimp until they are evenly colored (orange). Transfer the shrimp onto a platter. Pour the sauce over the shrimp. Serve hot with rice or pasta.

shrimp scampi