Hawaiian Beach Shrimp
"This recipe is great for hibachi on the beach or in your backyard. You can also broil it in your oven if you're not in Hawaii or near a beach. It's a easy way to prepare a shrimp dish that's 'ono' (delicious) and moist! You can serve this either as an appetizer (pupu) or entree. I prepare it either with or without the shells on - depending on how fast I want people to eat 'um up! Aloha from Hawaii!!! Enjoy!"
Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Shrimp | 100g cooked | 99 |
| Oyster | 6 medium (84g) | 81 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons white sugar
- 2 tablespoons lemon pepper seasoning
- 1 tablespoon minced fresh parsley
- 2 tablespoons finely minced garlic
- 1 tablespoon oyster sauce
- 1 cup mayonnaise
- 2 pounds extra large shrimp (16-20), peeled and deveined, tail left on
- 12 (10 inch) wooden skewers