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Restaurants›Wills Hawaiian BBQ›Seafood & Bbq Combo Recipe

Seafood & Bbq Combo Recipe

Name: Wills Hawaiian BBQs Seafood & BBQ Combo Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Hawaiian
Ingredients: 1 lbs large shrimp (peeled, deveined, tails on or off); 3 tbs all-purpose flour; 2 each large eggs; 1 cups panko breadcrumbs; 1 tsp salt; 0.5 tsp black pepper; 0.5 tsp smoked paprika; 0.5 cups vegetable oil (for shallow frying); 4 each lemon wedges (optional, for serving); 1 lbs white fish fillets (cod, tilapia, or haddock), about 4–6 oz each; 1 tsp salt; 0.5 tsp black pepper; 3 tbs all-purpose flour; 1 each large egg; 1 cups panko breadcrumbs; 1 tsp dried parsley (optional); 0.5 cups vegetable oil (for shallow frying); 4 each lemon wedges (optional, for serving); 1.5 lbs Hawaiian BBQ beef (thinly sliced flank or brisket) OR chicken (thighs, boneless, thinly sliced) OR short ribs (boneless, thinly sliced); 0.5 cups soy sauce; 0.25 cups brown sugar; 0.25 cups pineapple juice; 2 tsp minced garlic; 1 tsp grated fresh ginger; 1 tbs rice vinegar; 1 tsp sesame oil; 1 tsp gochujang or Sriracha (optional, for heat); 2 each green onions (sliced, for garnish); 1 tsp toasted sesame seeds (for garnish); 2 tbs neutral oil (for grilling or pan‑searing)

Inspired by Wills Hawaiian BBQ

Time1h

Serves4

Breaded shrimp, fish fillet and choice of Hawaiian BBQ beef, chicken or short ribs.

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Ingredients

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Breaded Shrimp

1 lbs large shrimp (peeled, deveined, tails on or off)

3 tbs 00 bread flour

2 each Large eggs

1 cups Panko breadcrumbs

1 tsp Celtic sea salt

1/2 tsp black pepper

1/2 tsp Smoked paprika

1/2 cups vegetable oil (for shallow frying)

4 each lemon wedges (optional, for serving)

Breaded Fish Fillet

1 lbs white fish fillets (cod, tilapia, or haddock), about 4–6 oz each

1 tsp Celtic sea salt

1/2 tsp black pepper

3 tbs 00 bread flour

1 each large egg

1 cups Panko breadcrumbs

1 tsp dried parsley (optional)

1/2 cups vegetable oil (for shallow frying)

4 each lemon wedges (optional, for serving)

Hawaiian BBQ Protein (choose one)

1 1/2 lbs Hawaiian BBQ beef (thinly sliced flank or brisket) OR chicken (thighs, boneless, thinly sliced) OR short ribs (boneless, thinly sliced)

1/2 cups Aged soy sauce

1/4 cups Brown sugar

1/4 cups Pineapple juice

2 tsp minced garlic

1 tsp grated fresh ginger

1 tbs Rice vinegar

1 tsp Toasted sesame oil

1 tsp gochujang or Sriracha (optional, for heat)

2 each green onions (sliced, for garnish)

1 tsp toasted sesame seeds (for garnish)

2 tbs neutral oil (for grilling or pan‑searing)

Serving & Optional Sides

3 cups steamed white rice or macaroni salad

2 cups mixed greens or cabbage slaw

1/2 cups teriyaki or extra BBQ sauce (optional)

Method

Breaded Shrimp

Prepare shrimp

Rinse and pat dry 1 lb large shrimp. If not already deveined/peeled, remove shells and devein. Pat thoroughly dry; moisture prevents proper breading.

Set up breading station

Place 3 tablespoons flour seasoned with 1/2 tsp black pepper and 1/2 tsp smoked paprika in a shallow dish. In a second dish, beat 2 eggs. In a third dish place 1 cup panko breadcrumbs with 1 tsp salt and toss to combine.

Bread the shrimp

Working in batches, dredge each shrimp first in the flour (shake off excess), then dip in the beaten eggs, then coat evenly with panko. Place on a wire rack while heating the oil.

Fry

Heat 1/2 cup vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F if using a thermometer). Fry shrimp in a single layer (do not crowd) for 1–2 minutes per side until golden and cooked through. Transfer to a paper-towel lined plate and keep warm in a low oven (200°F/95°C) while finishing the rest.

Serve the shrimp with lemon wedges. Keep warm until plating with the rest of the combo.

Breaded Fish Fillet

Prepare fish

Pat 1 lb of white fish fillets dry and season both sides with 1 tsp salt and 1/2 tsp black pepper.

Set up breading station

Place 3 tablespoons flour in a shallow dish. Beat 1 egg in a second dish. In a third dish combine 1 cup panko breadcrumbs and 1 tsp dried parsley.

Bread the fillets

Dredge each fillet in flour (shake off excess), dip into the beaten egg, then press into panko to evenly coat. Set on a wire rack to rest for 5 minutes to help the crust adhere.

Pan-sear

Heat 1/2 cup vegetable oil in a large skillet over medium heat. When hot, add fillets and cook 3–4 minutes per side (depending on thickness) until golden brown and the fish flakes easily with a fork. Transfer to a warm plate and keep in the oven (200°F/95°C) while completing other items.

Serve fish with lemon wedges alongside the shrimp and BBQ protein.

Hawaiian BBQ Protein (choose one)

Make the BBQ marinade/sauce

In a bowl combine 1/2 cup soy sauce, 1/4 cup brown sugar, 1/4 cup pineapple juice, 2 tsp minced garlic, 1 tsp grated fresh ginger, 1 tbsp rice vinegar, 1 tsp sesame oil and 1 tsp gochujang or Sriracha if using. Whisk until sugar dissolves.

Marinate the protein

Place 1.5 lbs thinly sliced beef OR chicken OR short ribs in a zip-top bag or shallow dish. Pour half the sauce over the meat (reserve the other half for finishing), massaging to coat. Marinate at room temperature for 20–30 minutes or refrigerate up to 4 hours. If marinating longer, bring to room temp 20 minutes before cooking.

Cook the protein

Heat a large skillet or grill over medium-high heat and add 2 tablespoons neutral oil. Working in batches, sear the marinated meat in a single layer for 2–4 minutes per side (thin slices cook quickly) until caramelized and cooked through. Pour any reserved marinade into the pan and bring to a simmer for 1–2 minutes to glaze the meat (ensure marinade is fully cooked).

Transfer cooked meat to a plate, garnish with sliced green onions and toasted sesame seeds. Keep warm until plating.

Serving & Assembly

Prepare sides

While proteins cook, prepare 3 cups steamed white rice or portion out macaroni salad and toss a simple cabbage slaw or mixed greens for freshness.

Plate the combo

On each plate, place a bed of rice or macaroni salad. Arrange 3–4 breaded shrimp and one breaded fish fillet beside the rice. Add a generous portion (about 4–6 oz) of the Hawaiian BBQ protein. Drizzle reserved BBQ sauce or teriyaki sauce if desired and garnish with lemon wedges, sliced green onions, and sesame seeds.

Serve immediately while hot. Leftovers: store proteins separately in airtight containers in the refrigerator up to 3 days. Reheat shrimp/fish briefly in a 350°F oven to retain crispness.