Active Time
Total Time
25 MIN
Serves : 4
© Anna Williams

How to Make It

Step 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.

Step 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.

Chef's Notes

Yuzu kosho is available at Japanese markets and from

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