I am always looking for creative ways to cook shrimp when I am here in Florida as the gulf shrimp is so delicious. I used the Korean hot sauce (gochujang) which has a medium slow heat to make a spicy mayonnaise based sauce. This sauce would be great on eggs or on a chicken dish that calls for a little heat. It paired perfectly with the crunchy cole slaw set atop a bed of quinoa. I had some Brussels sprouts on hand that I roasted and served with the meal as well.

A beautiful colorful spicy dish featuring Florida gulf shrimp

Serves 2-3


for shrimp and sauce:

  • 1 pound extra large shrimp , peeled and deveined
  • 2 cups prepared quinoa (any other grain like farro, rice would also work)
  • Kosher salt and pepper
  • 1 teaspoon garlic powder
  • 1 tablespoon gochujang (Korean hot sauce) more or less to taste
  • 1/4 cup mayonnaise
  • 2 teaspoons mirin
  • 1 teaspoon rice vinegar
  • 1 teaspoon sesame oil
  • 2 teaspoons honey
  • 2 teaspoons smoked paprika
  • 1 teaspoon kosher salt
  • 2 tablespoons vegetable oil for sautéing
  • Cornstarch for dusting shrimp
  • Sesame seeds for serving

for slaw:

  • 3 cups shaved red cabbage
  • 2 cups shredded carrots
  • 1 cup corn
  • 4 scallions, thinly sliced
  • 1 tablespoon mirin
  • 2 tablespoons rice vinegar
  • 2 teaspoons honey
  • Kosher salt and pepper


Prepare the spicy mayonnaise by combining Mayo, mirin, rice vinegar, honey, gochujang, paprika, sesame oil and salt and pepper to taste. Whisk together and set aside in fridge.

In a separate cup whisk the vinegars and honey together for the salad dressing. Season with a bit of salt and pepper. Combine all ingredients for slaw in a large bowl and toss.

Pat shrimp dry with paper towels and season generously with salt, pepper and garlic powder. Then lay flat on a baking sheet and sprinkle with cornstarch to coat lightly (about 1/4 cup). Heat a heavy bottom skillet to medium high with oil and once sizzling, add shrimp and sauté for 4 minutes a side or until cooked through.

Toss the salad with prepared dressing. To serve, place a cup or so of quinoa on the plate. Top with asian slaw and place prepared shrimp on top. Drizzle mayo sauce on top along with sesame seeds and enjoy!