Mahi Mahi's Hawaiian Shrimp and Chicken


  • 1 1/2 oz olive oil
  • 5 (26-30 count) shrimp, tails on
  • 1 (5 oz.) boneless, skinless chicken breast, grilled
  • 1/2 oz garlic, minced
  • 2 oz julienne vegetables (carrots, zucchini and yellow squash)
  • 2 oz snow peas
  • 8 oz coconut broth (recipe follows)
  • 1 Tbsp butter
  • 6 oz rice
  • 1 fresh coconut, cut in half, reserve milk
  • 1 Tbsp toasted coconut
  • 1 Tbsp chopped fresh parsley

Sauce Ingredients:

  • 1 can coconut milk and reserved milk from coconut
  • 1/2 cup chicken stock (broth)
  • 1 tsp chipotle paste
  • 1 tsp Chirachi hot sauce
  • 1 Tbsp lemon grass, sliced
  • Salt and pepper to taste


Sauté shrimp and chicken in hot oil for 1 minute. Add garlic and vegetables and continue to sauté for an additional 2 minutes. Ladle 8 oz of coconut broth into the pan along with the butter and simmer until shrimp and chicken are fully cooked. Check seasoning, add more salt and pepper if necessary.

Place hot rice on plate and lay half a coconut shell on top. Ladle the shrimp and chicken into the coconut and drizzle sauce over the rice. Garnish with chopped parsley and toasted coconut.

Sauce: Combine all sauce ingredients and reduce by 1/3.

Makes 4

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