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.

video Best New Chef 2011: Ricardo Zarate


slideshow  More Delicious Shrimp Dishes


  • Total Time:
  • Servings: 4
KEY: Summer, Grilling/Barbecuing, Barbecue/Cookout, Dinner Party, Asian, Japanese, Fast, Staff Favorites

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  • 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 kosho 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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