This easy shrimp recipe is great for a hibachi on the beach in Hawaii or your own backyard. You can broil it in the oven if you’re not anywhere near a beach. Serve this ono (delicious) shrimp dish as a pupu (entrée) or appetizer. I prepare it either with or without the shells, depending on how fast I want people to eat ‘em up. Aloha from Hawaii!
Ingredients
- mayonnaise: 1 cup
- white sugar: 2 Tbsp
- lemon-pepper seasoning: 2 Tbsp
- finely minced garlic: 2 Tbsp
- fresh parsley: 1 Tbsp (minced)
- oyster sauce: 1 Tbsp
- extra-large shrimp (16-20), peeled and deveined, tail left on: 2 pound
- wooden skewers: 12 piece (10 inch)
Metric Conversion
Stages of cooking
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Mix mayonnaise, sugar, lemon-pepper seasoning, garlic, parsley, and oyster sauce together in a large bowl or resealable bag until well combined. Add shrimp, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 1 hour to overnight.
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Preheat an outdoor grill for medium-high heat and lightly oil the grate. Soak skewers in water.
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Remove shrimp from marinade and shake off excess. Discard remaining marinade. Thread shrimp onto skewers.
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Cook shrimp on the preheated grill until pink and firm, 2 to 3 minutes per side.
