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

Ingredients:

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

Directions:

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!