For the Shrimp
1 pound large shrimp, peeled and deveined
¼ cup fish sauce
1 tablespoon toasted sesame oil
2 teaspoons crushed red chile flakes
Kosher salt, freshly ground pepper
For the Salad
1 tablespoon gochujang (Korean red pepper paste)
2 tablespoons rice wine vinegar
½ teaspoon toasted sesame oil
Kosher salt
2 cups fresh parsley, mint, cilantro, or basil, torn if large
2 medium carrots, peeled, julienned (about 1 cup)
½ medium English cucumber, halved lengthwise and thinly sliced into half-moons
2 large radishes, halved lengthwise and thinly sliced into half-moons (about ½ cup)
1 teaspoon toasted sesame seeds, plus more for serving
Lime wedges, for serving
Prep the shrimp: prepare grill or grill pan for medium-high heat. Whisk fish sauce, sesame oil, and chile flakes in small bowl; add shrimp and toss to coat. Set aside to marinate, 15 minutes.Prep the salad: whisk together gochujang, vinegar, and sesame oil in medium bowl. Add herbs, carrots, cucumber, and radishes and toss to combine; season with salt. Grill the shrimp: Lightly brush grill with oil. Season both sides of shrimp with salt and pepper and grill, turning once, until opaque throughout, about 4 minutes.Serve shrimp on top of salad and sprinkle with sesame seeds.
Adapted from Bon Appetit
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This recipe was most recently featured in
Boston Organics Newsletter No. 50 of 2014.