Jul 17, 2020

Grilled Garlic Shrimp with Yuzu Kosho

This grilled garlic shrimp with Yuzu Kosho is a quick and delicious way to grill shrimp in an amazing marinade of red yuzu kosho, garlic, and soy sauce.

Grilled Garlic Shrimp with Yuzu Kosho in a plate





I first tried yuzu kosho when I made these delicious grilled scallops. Yuzu kosho is a Japanese condiment that is a mixture of chillies, salt and the zest and juice from Japanese yuzu. It's citrus-y and spicy at the same time.

There is red yuzu kosho and green yuzu kosho. This recipe calls for red.

To make the marinade, you combine some of the yuzu kosho with soy sauce and olive oil. In the case of this shrimp, the marinade also includes lots of grated garlic, making this shrimp even more flavorful.

Grilled Garlic Shrimp with Yuzu Kosho in a bowl




Grilling is so perfect when married with Japanese flavors. Japanese ingredients like soy sauce, miso, and sesame oil are wonderful for marinades.

Throw in yuzu kosho for some heat, citrus, and spice to make any recipe extra special. You can find this ingredient at Japanese markets or on mail order sites such as Amazon.

Grilled Garlic Shrimp with Yuzu Kosho on a plate




Ingredients you will need: 

  • Yuzu Kosho -  a spicy Japanese condiment that is a mixture of chillies, yuzu zest and juice, and salt. 
  • Japanese soy sauce
  • Garlic
  • A pound of large shrimp
That's it! 

This recipe takes about 30 minutes to make, from start to finish. Serve it with steamed rice and a cucumber salad for a light dinner for four. 


Garlic Shrimp with Yuzu Kosho




How to make this grilled Japanese garlic shrimp: 


  1. First, mix some yuzu kosho, soy sauce, olive oil, and grated garlic. Set aside some of this mixture for later to brush the fully cooked shrimp. 
  2. Next, Skewer the shrimp and place them in the marinade for about 15 minutes. 
  3. After that, grill the shrimp on the skewers about 2 minutes per side. 
  4. Finally, brush the grilled shrimp with the reserved marinade and serve. 

Be sure to use extra large shrimp (16/20 count). If I can't fine fresh (never frozen) shrimp, I like the frozen shrimp from Trader Joes's because it doesn't include any additives. 




grilled Garlic Shrimp with Yuzu Kosho




I'm super excited about this shrimp dish! If you are shrimp lover, you will be too.

While I try so hard to make seafood dishes with a variety of fish and shellfish, I'm always drawn to shrimp. It's soooo good, and if you get Antartica shrimp, it's almost like lobster.

More super good shrimp recipes: 


Grilled Garlic shrimp with Yuzu Kosho



This month, the Fish Friday group is making fish that can be made outdoors. Our host is my friend Wendy from A Day in the Life on the Farm. Here are everyone's awesome recipes.


Grilled Garlic Shrimp with Yuzu Kosho

Print
Grilled Garlic Shrimp with Yuzu Kosho
Yield: 4 servings
Author: Karen Kerr
This grilled garlic shrimp with Yuzu Kosho is a quick and delicious way to grill shrimp in an amazing marinade of red yuzu kosho, garlic, and soy sauce.

Ingredients:

For the Yuzu Kosho Marinade
  • 2 tablespoons red yuzu kosho
  • 2 tablespoons soy sauce
  • 1/2 cup olive oil
For the Shrimp
  • All of the Yuzu Sosho Marinade
  • 3 cloves garlic, grated
  • 1 pound extra large shrimp, peeled and deveined

Instructions:

  1. Mix the marinade ingredients. Set aside 1/4 cup for brushing later. 
  2. Add the garlic to the rest of the marinade and pour it into a shallow dish. 
  3. Prepare 6 skewers with 4 shrimp each. 
  4. Place the skewers in the marinade and turn several times. Let sit for 15 minutes. 
  5. Heat the grill to high heat. Grill the skewers for 2 minutes per side. Brush the cooked shrimp with the reserved marinade. 
Calories
306.21
Fat (grams)
15.95
Sat. Fat (grams)
2.51
Carbs (grams)
10.86
Fiber (grams)
0.93
Net carbs
9.93
Sugar (grams)
4.03
Protein (grams)
28.71
Sodium (milligrams)
2880.00
Cholesterol (grams)
239.27
shrimp
seafood, yakitori
Japanese
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Created using The Recipes Generator




This recipe was adapted from The Japanese Grill: From Classic Yakitori to Steak, Seafood, and Vegetables. I love this book and how it adapts Japanese food to American grilling.

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9 comments:

  1. I have never had yuzu kosho. Is it extremely spicy? You know Frank is a wimp when it comes to spice but I think the Teen and I would love this.

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    Replies
    1. It's not overly spicy. My husband liked it and he is always annoyed when I spice things up!

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  2. I never tasted yuzu kosho, looks great and has a wonderful color!

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  3. Never heard of yuzo kosho before today. I bet the marinade would be amazing with fish too!

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  4. I love that book, and yuzu kosho is fantastic indeed.... this recipe is a winner, and I am sure of it without even making it! ;-)

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    Replies
    1. You have esp! I love the book too. I've made their scallops with the yuzu kosho. So good.

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  5. I have never heard of yuzu kosho and I am definitely going to have to track some down - sounds like a fabulous addition to marinades like this, yumm!

    ReplyDelete
    Replies
    1. It was a fun ingredient to experiment with. Thanks!

      Delete

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