Kumu Nui Shrimp Recipe

Prepare Shrimp

If not already done, peel and devein 1 lb large shrimp, leaving tails on or off per preference. Pat shrimp dry with paper towels.

In a medium bowl combine 3 tbsp soy sauce, 2 tbsp fresh lime juice, 1 tbsp honey, 1 tsp sesame oil, 3 minced garlic cloves, 1 tsp grated fresh ginger, 1 tsp crushed red pepper flakes, 1 tsp salt, and 1/2 tsp black pepper. Whisk until honey dissolves.

Add the shrimp to the marinade and toss to coat. Cover and refrigerate for 15–30 minutes (no more than 45 minutes) to avoid over-marinating the shrimp.

While shrimp marinates, make the glaze: in a small bowl stir together 1 tbsp cold water and 1 tsp cornstarch until smooth to create a slurry.

In a small saucepan over medium heat melt 2 tbsp unsalted butter. Add 1 tbsp brown sugar, 1/4 cup pineapple juice and 1 tbsp rice vinegar. Stir and bring to a gentle simmer for 2 minutes to dissolve sugar.

Stir the cornstarch slurry again and whisk into the simmering sauce. Cook 1–2 minutes until sauce thickens to a glossy glaze. Remove from heat and keep warm.

Heat a large skillet or cast-iron pan over medium-high heat. Add 2 tbsp neutral oil and swirl to coat so pan is hot but not smoking.

Remove shrimp from marinade (reserve marinade). Add shrimp to the hot pan in a single layer, cooking in batches if necessary to avoid crowding. Sear shrimp 1.5–2 minutes per side until pink and opaque. Do not overcook.

If you like, pour the reserved marinade into the pan during the last 30 seconds and cook until it simmers and reduces slightly (ensure it reaches a boil for at least 1 minute since it contacted raw shrimp).

Pour the prepared pineapple-butter glaze over the cooked shrimp, toss to coat thoroughly and heat together 30–45 seconds so glaze clings to shrimp. Taste and adjust seasoning with a pinch of salt or a squeeze of lime if needed.

Transfer glazed shrimp to a serving platter over cooked jasmine rice or steamed greens (4 servings).

Garnish with thinly sliced green onions, toasted sesame seeds and optional cilantro leaves. Serve with lime wedges on the side for squeezing.

Serve immediately while hot.