Grilled Garlic Shrimp & Radish Salad

Grilled Garlic Shrimp & Radish Salad

Makes 4 servings

Ingredients

  • 12 shrimp (16/20 count), peeled and deveined
  • 1 ½ teaspoons minced ginger
  • 1 ½ teaspoons minced garlic
  • Zest of 1 lime
  • Juice of 1 lime
  • 1/3 cup chopped cilantro
  • 1 tablespoon vegetable oil

Vinaigrette

Ingredients

  • 3 tablespoons white miso paste
  • 1/3 cup mirin or dry white wine
  • 1 tablespoon sesame oil
  • 1 tablespoon fish sauce (optional)
  • ½ teaspoon Kosher salt, plus more as needed
  • 3 tablespoons lime juice
  • 1 tablespoon sesame seeds

Ingredients

  • ¾ cup julienned daikon radish
  • ¾ cup julienned French radish
  • ½ cup julienned carrots
  • ½ cup thinly sliced bell pepper
  • ¼ cup minced cilantro stem
  • 1 cup chopped cilantro leaves
  • 8 ounces soba noodles, cooked and rinsed under cold water
  • 1 Thai chili, thinly sliced (optional)

Directions

  1. Soak 4 wooden skewers in water for 30 minutes.

  2. In a small bowl, toss the shrimp with the ginger, garlic, lime zest, juice, cilantro, and oil. Thread 4 shrimp onto each skewer and refrigerate until needed, at least 1 hour.

  3. To make the vinaigrette, place the miso in a small bowl. Add the mirin and whisk to break up the miso. Add the sesame oil, fish sauce (if using), salt, lime juice, and sesame seeds.

  4. In a separate bowl, combine the radishes, carrots, pepper, cilantro, noodles, and chile. Add the vinaigrette (reserve about 1 tablespoon in a separate bowl) and toss until coated.

  5. Preheat the grill to medium high heat.

  6. Grill the shrimp skewers until the shrimp are cooked through and browned, about 3 minutes per side. Brush with the reserved vinaigrette and serve immediately over the salad.

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