Hawaiian Beach Shrimp

4 - 6 people
01h 15
00h 06

This recipe is an easy way to prepare a shrimp dish that is "ono" (delicious)!

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Ingredients and Method


  • 2 bags ButcherBox.ca Selva shrimp, peeled, tails left on (or try our Argentinian Reds)
  • 2 tbsp white sugar
  • 1 tbsp freshly cracked black pepper
  • 1 lemon, juiced
  • 1 tbsp flat leaf parsley, minced
  • 2 tbsp garlic, minced
  • 1 tbsp oyster sauce
  • 1/2 cup mayo
  • 1 tbsp fresh ginger, minced
  • 1 tsp Tabasco or other hot sauce (optional)
  • as needed chunks of pineapple (fresh if possible, canned is fine)
  • 12 10 inch wooden skewers


  1. Put enough water into a high sided baking dish that is long enough to submerge wooden skewers, soak skewers for 2 hours or longer.
  2. In a large bowl or large zip-top bag, mix together everything except shrimp, pineapple chunks and skewers, stir or shake to mix well.
  3. Add peeled, tail-on shrimp to marinade and toss or shake up to ensure all shrimp are well coated. Cover bowl or seal bag and marinate, refrigerated, from 1 hour to overnight.
  4. Preheat grill and oil grates if needed.
  5. Thread shrimp onto skewers, alternating shrimps with chunks of pineapple. Grill skewers until shrimp are opaque and firm, about 2 to 3 minutes per side.
  6. Aloha! Serve with a side of rice with toasted sesame oil, soy sauce and sliced green onions.
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