Chef Roy Yamaguchi's Carmelized Kauai Shrimp

Succulent shrimp, seared to caramelized perfection in a sticky sweet, umami essenced sauce and served with tangy pickled ribbons of carrots and crispy garlic chips.  Chef Roy Yamaguchi’s creations shine with Hawaiian soul, ands this recipe holds firm to that Hawaiian craftsmanship.

MORE SHRIMP DISHES:
Orange Harisssa Sheet Pan Shrimp with Brussels & Sweet Potatoes
Simple Shrimp Ceviche
Pink Peppercorn Shrimp
Shrimp & Pineapple Stir Fry
Shrimp 'n Grit Cakes
Southwest Shrimp & Rice with Papaya Salad
Coconut Shrimp with Creamy Pineapple Jalapeno Sauce
Pineapple Shrimp Fried "Forbidden" Rice

I love to take chef inspired recipes and introduce them to the home kitchen and home cook, adapting them as needed for easy ingredient shopping and preparation.  I adore Asian fusion dishes so was excited to dive right into this shrimp dish and found the flavors to be divine and complex despite the simplicity of the recipe.

SIMPLE INGREDIENTS. IT ONLY TAKES A FEW TO MAKE A DISH!

The sauce is an easy combination of mostly common ingredients found in your local store and these flavors all come together to yield the most wonderful, sticky sweet shrimp dish with dinner on the table in about 20 minutes. Truly a winner in my book.

HERE'S THE SAUCE/MARINADE ALL MIXED UP. EASY PEASY. □

What lends to the Flavor Story?​

• High heat caramelization—that smoky char seals in flavor.
• Balanced sauce—sweet chili sauce,  pungent fish sauce, bright lemongrass, and luxurious butter.
• Cultural fusion—scents of Thai influence in the lemongrass and chili sauce; Hawaiian garnishes with some pickled carrot, garlic chips and, of course, Furikake (or sesame seeds)
• Kauai Shrimp - are especially farm raised in Kauai and while I don't have access to them in my Georgia kitchen, I use a good quality Argentinian or Gulf Shrimp instea

SEAR ON ONE SIDE THEN FLIP

Serving Tips & Variations

• Serve over: steamed rice, coconut rice, or alongside fresh greens.
• Add-ons: A squeeze of lime, extra chili flakes, cilantro —make it yours.
• Substitutions: Swap shrimp with scallops or or extra firm tofu.

NOW WE'RE TALKING. NEARLY TO THAT CARAMELIZED, ALMOST BURNT STATE

Feel-Good Food

• A sizzling surf of spicy-sweet flavor.
• Crafted with precision but comfortingly simple.
• A dish bursting with Hawaiian warmth and Chef Yamaguchi’s signature fusion.

SOME SHAVED & PICKLED CARROTS, GARLIC CHIPS AND A BUT OF CILANTRO TO ADORN THE SHRIMP

Chef Roy Yamaguchi's Kauai Caramelized Shrimp with Fried Garlic


Serves  2
LEMONGRASS SWEET CHILI SAUCE

• About 10 large shrimp, peeled & deveined
• 2 tsp minced lemongrass (can use lemon zest if needed)
• 1 Tbsp. chopped cilantro
• 4 oz. sweet chili sauce
• 1 oz. soy sauce
• ½ oz. fish sauce
• 2 Tbsp. butter

Garnishes

• Pickled shaved carrots (I marinated shaved carrot in a bit of rice vinegar for this)
• More cilantro
• Fried garlic ( I toasted garlic slivers in a small amount of avocado oil until golden)
• Toasted sesame seeds or Furikake

 

1. Heat pan very HOT.  I used an iron skillet.
2. In a medium bowl, mix together all chili sauce ingredients except butter
3. Marinate shrimp in lemongrass sweet chili sauce mixture for 5-10 minutes
4. Add 1 Tbsp. butter to hot pan (pan should smoke like it's burning)
5. Add marinated shrimp into pan
6. Let shrimp caramelize on both sides(shrimp should look like it's burnt)
7. Add remaining 1 Tbsp. butter
8. Remove from heat, plate and garnish as desired