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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 AngelesBest New Chef 2011: Ricardo Zarate More Delicious Shrimp Dishes

Ricardo Zarate
July 2011

Gallery

© Anna Williams

Recipe Summary

total:
25 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Notes

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.

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