Spicy Grilled Shrimp with Yuzu Kosho Pesto

Yuzu kosho is a hot, spicy and aromatic Japanese condiment made from hot chiles and ultra-citrusy yuzu zest. It's the key to this supersimple and utterly delicious recipe from chef Ricardo Zarate of Mo-Chica in Los Angeles.

videoBest New Chef 2011: Ricardo Zarate

Slideshow:More Delicious Shrimp Dishes

  • Total Time:
  • Servings: 4


  • 1 1/2 tablespoons yuzu kosho (see Note)
  • 1 1/2 teaspoons minced peeled ginger
  • 1 garlic clove, minced
  • 1 large stalk of fresh lemongrass, pale inner bulb only, minced
  • 1 1/2 tablespoons chopped cilantro
  • 1/2 cup extra-virgin olive oil
  • 12 jumbo shrimp (about 3/4 pound), butterflied in the shell

How to make this recipe

  1. In a small bowl, combine the yuzu <em>kosho</em> with the ginger, garlic, lemongrass, cilantro and olive oil. Spread half of the pesto on the shrimp and let stand for 10 minutes.

  2. Light a grill or preheat a grill pan. Grill the shrimp over high heat, turning once, until lightly charred and cooked through, about 4 minutes. Transfer the shrimp to plates and serve with the remaining pesto.

Make Ahead

The yuzu kosho pesto can be refrigerated for up to 3 days.


Yuzu kosho is available at Japanese markets and from chefshop.com.

Suggested Pairing

Fragrant, medium-bodied Torrontés from Argentina is spectacular with grilled seafood like these spicy shrimp.

Contributed By Photo © Anna Williams Published July 2011

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