Kauai Shrimp Recipe

Prepare shrimp

Rinse the peeled and deveined shrimp under cold water, then pat very dry with paper towels. Dry shrimp will sear better and allow the marinade to stick.

Make marinade

In a medium bowl whisk together soy sauce, lime juice, pineapple juice, brown sugar, minced garlic, grated ginger, vegetable oil, crushed red pepper flakes, kosher salt, and black pepper until sugar is dissolved and ingredients are combined.

Marinate shrimp

Place the dried shrimp in the bowl with the marinade and toss to coat. Cover and refrigerate for 15–30 minutes (no more than 30 minutes so shrimp don't begin to 'cook' in the acid).

Heat pan

Heat a large skillet or cast-iron pan over medium-high heat until hot. Add 1 tablespoon oil and swirl to coat.

Sear shrimp

Remove shrimp from marinade (reserve marinade). Arrange shrimp in a single layer in the hot pan without overcrowding; cook 1.5–2 minutes per side until pink, opaque, and lightly charred at the edges. Work in batches if necessary. Transfer cooked shrimp to a plate.

Finish sauce

Reduce heat to medium. Add 2 tablespoons butter to the same pan and allow to melt. Carefully pour the reserved marinade into the pan and simmer 1–2 minutes until it bubbles and slightly thickens and any raw alcohol/juice aroma cooks off. Taste and adjust seasoning — add a pinch of salt if needed.

Coat shrimp

Return the cooked shrimp to the pan and toss for 30–60 seconds to coat in the buttered glaze and rewarm. Remove from heat.

Transfer shrimp to a serving platter over steamed rice or alongside vegetables. Sprinkle chopped green onions, cilantro (if using), and toasted sesame seeds over the top. Serve immediately with lime wedges for squeezing.