Grilled Sesame Shrimp with Herb Salad

cilantro cucumber fish sauce gochujang grill barbecue herb parsley radish salad sesame shrimp summer

Chris Wegan

4 Servings

Source

Ingredients

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

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 (about 1 cup)

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

Method

Prepare grill 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.

Lightly brush grill with oil. Season both sides of shrimp with salt and pepper and grill, turning once, until opaque throughout, about 4 minutes.

Meanwhile, whisk together gochujang, vinegar, and sesame oil in medium bowl. Add herbs, carrots, cucumber, and radishes and toss to combine; season with salt. Serve shrimp topped with salad and sprinkled with sesame seeds.