Picture this: the sun is setting over Waikiki Beach, you have your toes buried in the sand, and a salty breeze is blowing through your hair. You are surrounded by family and friends, laughing and chatting, and sipping on a tropical drink. Suddenly, you catch a whiff of something savory and delicious drifting towards you from a nearby food truck. Your nose follows the scent until it leads you to a little window where you can see huge prawns being fried to perfection. Welcome to my world; welcome to Shrimp Ono Nui.
I’m a home chef who loves throwing parties, and this Hawaiian-style shrimp dish is always featured at every event I host. The recipe came from Safari Steakhouse Restaurant, located in Sheraton Waikiki Hotel in Honolulu. Sadly, the restaurant closed its doors recently, but they left us with a legacy: their iconic Shrimp Ono Nui.
As soon as I found out that the restaurant had shut down, I scoured cookbooks and online sources to find the recipe for what has become one of my favorite dishes of all time. And now, I want to share it with you! So grab your aprons, sharpen your knives, and let’s get cooking!
Why You’ll Love This Recipe
Are you looking for a recipe that will transport you from your kitchen to the sandy beaches of Hawaii? Look no further than this Shrimp Ono Nui recipe! This dish combines succulent raw shrimp with the sweet and nutty flavor of coconut to create a tropical experience in each mouthful.
If you’re a fan of seafood, especially shrimp, you’ll love the unique twist of shredded coconut covering each bite. The combination of savory and sweet brings out the natural flavors of the shrimp, making this dish unforgettable.
Not only is this recipe delicious, but it’s also versatile. You can easily adjust the seasoning and amount of shredded coconut to tailor it to your taste buds. Add a little more salt for an extra punch or sprinkle some crushed red pepper flakes for some heat.
This recipe is perfect for dinner parties or other special occasions when you want to impress your guests with your culinary skills. With its fragrant aroma and beautiful plating, Shrimp Ono Nui is sure to elevate any meal.
So why not give this Hawaiian-style dish a try? You’ll be transported to a far-off paradise with just one bite, and everyone who tries it will surely be asking for seconds.
Here is what you’ll need to gather before whipping up this delicious Shrimp Ono Nui recipe:
– 1 lb raw shrimp
– 2 cups all-purpose flour
– 1/2 cup shredded coconut
– 2 eggs, beaten
– Salt (to taste)
– 1/2 cup Tahiti Ono Nui Coconut, shredded
– Oil for deep frying (about 1 to 2 cups)
Make sure that the shrimp is peeled, deveined, and thawed if frozen. For the tastiest results, get your hands on Tahiti Ono Nui Coconut since it is a staple ingredient for the unique flavor of this dish. It is perfectly creamy and sweet without being overwhelmingly rich. You can usually find it at your grocery store or online.
The Recipe How-To
Now that we have our ingredients ready, it’s time to start cooking our Shrimp Ono Nui recipe. Follow this step-by-step guide on how to prepare this mouthwatering Hawaiian-style shrimp dish:
Step 1: Prepare the Shrimp
First, we need to clean and devein the raw shrimp. Hold each shrimp with one hand and use your other hand to pull off the legs and shell. Leave the tails intact as they will make for a great presentation. Use a small knife to cut a shallow incision at the top of the back to remove the vein.
Step 2: Dredge and Roll Shrimp
In a small mixing bowl, whisk together all-purpose flour and some salt to taste. Beat two eggs in another bowl. Take each cleaned shrimp and dredge it in the flour mixture, then dip it in the eggs, and roll it generously in a plate of shredded coconut, covering it thoroughly.
Step 3: Deep Fry the Shrimp
Heat some vegetable oil a deep frying pan or wok over medium-high heat until hot but not smoking. Gently place about four or five pieces of coated shrimp at a time into the hot oil, careful not to overcrowd them. Deep fry for about three minutes on each side until golden brown, using tongs to turn them over if needed.
Step 4: Drain and Serve
Remove the cooked shrimps from the pan using a slotted spoon or metal strainer, allowing excess oil to drip off. Transfer them on a plate lined with paper towels to absorb any remaining oil. Serve hot with sweet chili sauce and garnish with chopped cilantro or parsley leaves if desired.
Enjoy your delicious homemade Shrimp Ono Nui!
Tip: For best results, use fresh shrimp instead of frozen ones, and make sure not to overcook them to avoid making them tough.
Substitution: If you want a different flavor other than coconut, try using macadamia nuts or Panko breadcrumbs as an alternative covering for your shrimps.
Variation: Amp up this recipe by adding freshly chopped herbs such as basil, mint, or thyme into your flour mixture together with some minced garlic or ginger.
Note: Want more authentic Hawaiian dishes? Try other popular dishes like garlic shrimp, Hawaiian BBQ chicken or fish, Moo Shu shrimp or Ono fish prepared using different techniques!
Substitutions and Variations
This shrimp ono nui recipe is already a crowd-pleaser as it is, but if you want to mix things up, there are a few substitutions and variations you can make with the ingredients.
First off, if you’re not a fan of shrimp, this recipe can also work well with other types of seafood like fish or even crab. Just be sure to adjust the cooking time accordingly.
If you want to add more texture and flavor to your dish, consider substituting the all-purpose flour with a blend of almond flour or cornstarch. Dredging your shrimp in this mixture will result in a crispier and slightly nutty taste.
For those who want a bit of heat in their dish, try adding some chili flakes or cayenne pepper into the flour dredging mix for an added kick.
Additionally, you can experiment with different types of coconut. Instead of shredded coconut, try using coconut flakes or toasted coconut chips for an even bolder coconut flavor.
Want to impress your guests? Add a macadamia nut crust for your ono fish before preparing it according to this recipe. This will give it a crunchy texture and will further enhance the natural sweetness of the fish.
No matter what variation or substitution you choose, always remember to keep the essence of the original recipe intact by ensuring that each ingredient complements each other well.
Serving and Pairing
When serving Shrimp Ono Nui, there are plenty of options for pairing and presenting this scrumptious hawaiian-style shrimp dish. I recommend keeping it casual and fun by serving the Shrimp Ono Nui on toothpicks or skewers to make it more inviting to nibble on.
If you’re looking for something more substantial, try adding a fresh green salad or rice pilaf to make it a complete meal. The mild sweetness of the Shrimp Ono Nui recipe pairs well with the slightly acidic tang of a citrus salad with a light vinaigrette dressing. As for drinks, try sticking with tropical beverages like Mai Tais or Pina Coladas to really bring out the island vibe.
Another great option is to serve Shrimp Ono Nui as an appetizer alongside other traditional Hawaiian dishes like garlic shrimp, Hawaiian BBQ, or fish tacos made with ono fish — a popular and delicious fish in Hawaii.
If you’re entertaining guests, Shrimp Ono Nui can be prepared ahead of time and served in platefuls family style, making it a great option for large gatherings. You can also make extra batches for leftovers, which can be served as a snack or enjoyed alongside your favorite movie or game night.
No matter how you choose to serve it, this coconut-shredded shrimp recipe will delight your taste buds with its crunchy texture and succulent taste. It’s been one of my go-to recipes for hosting events and never fails to please the crowd.
Make-Ahead, Storing and Reheating
Ono Nui Coconut Shrimp is a perfect party food and can easily be prepared in advance. You can make the shrimp mixture ahead of time, bread the shrimp and then cover them with shredded coconut. Refrigerate the breaded shrimp for an hour or two before frying them. By doing so, the breading adheres better to the shrimp and results in a crispier texture.
If you are planning ahead, you can freeze the breaded raw shrimp on a baking sheet for about 1 hour until firm, then transfer them to a ziplock bag for storage. This way, you can fry them up straight from the freezer when it’s time to serve which is perfect if you’re hosting a big party or catering an event.
To store leftovers, transfer them to an airtight container and refrigerate for up to 3 days. When reheating, skip the microwave as it will cause the breading to become soggy. Instead, use your oven or toaster oven and reheat on a baking sheet at 375°F for about 5-7 minutes until heated through and crispy once again.
Also, be mindful that the shrimp will lose their crispness if left out at room temperature over an extended period of time. So if they have been sitting out on a buffet table for more than two hours they should be discarded.
And don’t forget, leftovers make great additions to salad bowls or sandwiches! Just chop up your reheated Ono Nui Coconut Shrimp into bite-sized pieces and add them in for an extra crunch and flavor boost!
Tips for Perfect Results
Now that you have all the ingredients and know how to make this delicious Shrimp Ono Nui, I have some tips to help you perfect your recipe.
First of all, when dredging the shrimp in flour and eggs, make sure to shake off any excess before rolling them in the shredded coconut. This will prevent the coating from becoming too thick and clumpy, resulting in a crispy texture.
When deep frying the shrimp, it’s important that the oil is hot enough. Use a thermometer to ensure that it reaches a temperature of 350°F before adding the shrimp. If the oil is not hot enough, it can result in soggy and oily shrimp.
To prevent overcrowding and ensure even cooking, fry the shrimp in batches. Depending on the size of your pot or fryer, you can cook around 6-8 shrimp at a time.
Don’t forget to season the shrimp with salt while they are still hot out of the fryer. This will enhance the flavor while they cool down.
If you prefer a spicier version of this dish, add some red pepper flakes or cayenne pepper to the flour mixture for an extra kick.
Lastly, try serving the Shrimp Ono Nui with a dipping sauce like sweet chili sauce or pineapple salsa. This will complement the sweetness of the coconut and add another layer of flavor to the dish.
By following these tips, you’ll be able to make perfectly crispy and flavorful Shrimp Ono Nui every time.
Now that you have read through all the details of my Shrimp Ono Nui recipe, I hope you are ready to give it a try. Trust me, this dish is full of flavor and always a crowd-pleaser. Why not host your own Hawaiian style party and serve your guests this shrimp dish with some Tahiti Nui signature ginisang sitaw and kalabasa on the side?
As you embark on your cooking journey, remember to have fun and experiment with different variations of the recipe. You can even try making it with other types of seafood like fish or lobster, or switch up the coating by using macadamia nut instead of shredded coconut.
The possibilities with this dish are endless, so don’t be afraid to get creative with your flavors. Just make sure to share your creations with family and friends because good food is meant to be shared.
I hope this recipe article has inspired you to step outside of your culinary comfort zone and try something new. If you have any questions or feedback, don’t hesitate to reach out.
Now go forth and cook up a storm in true Hawaiian style!
Shrimp Ono Nui Recipe
- 24 large raw shrimp, peeled
- 4 ounces all-purpose flour
- 2 eggs
- 3 cups shredded coconut
- Dredge shrimp in flour, then in eggs.
- Roll the shrimp through shredded coconut, covering them thoroughly.
- Deep fry shrimps at about 375°F, until they are brown.
- Serve with cocktail sauce to which crushed pineapple is added according to taste.
Your Own Notes
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Anna is a culinary expert who specializes in grilling delicious BBQ dishes. She also enjoys sharing her recipes and experiences with her foodie community on her blog. She’s the total package for any backyard barbecue!