This beach-themed spot started as a food truck serving Hawaiian-style shrimp, and the menu is still tiny. But who cares when it’s done this well? Choose the sampler plate, and be sure to get the eponymous shrimp, battered in fresh coconut flakes and lightly fried, as well as the spicy version, which is sautéed in a buttery, Buffalo-like hot sauce. For dessert, an array of mochi makes a nice ending, especially the sweet-tart blood orange. This is the second brick-and-mortar location; the original is in South Main Village.
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Hawaiian-style shrimp makes up most of the tiny menu, but who cares when it's done this well?