Kahuku Shrimp

Foodland's Top Chef Keoni Chang shows us the secret to capturing the essence of great Kahuku style Shrimp!



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Recipe CategoriesFish & Seafood Local Favorites


10eachshell-on U-15 (extra large) shrimp, Deveined from the back side
10Clovegarlic, peeled and roughly chopped
1⁄4TeaspoonCayenne Pepper
1⁄2stickbutter, cut into slices
 eachLemon slices as needed


  1. Take cleaned shrimp and dry thoroughly with paper towels.
  2. Mix the flour, salt and cayenne pepper.
  3. Mix lightly with your hands and coat each piece of shrimp on both sides. The shrimp should only have a very light dusting. You are not trying to make a batter or crust.
  4. Heat saute pan over medium heat. Add butter and wait for it to start to foam.
  5. Lay the shrimp in the pan in a single layer and let the shrimp cook for 3 minutes. Sprinkle the garlic over the pan. Once the shrimp are golden on the bottom, flip over and cook 3 minutes on the other side.
  6. Remove the shrimp and serve on rice. Pour the butter garlic mix over the shrimp and serve with lemons.


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