Grilled Sesame Garlic Shrimp “Poke” with Pickled Radish & Rice

Name: Grilled Sesame Garlic Shrimp “Poke” with Pickled Radish & Rice
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 cup rice vinegar; 1/4 cup reduced sodium soy sauce; 2 tablespoons packed brown sugar; 2 tablespoons plus 2 teaspoons toasted sesame oil, divided; 1 teaspoon Chinese five spice; 1 teaspoon McCormick® Garlic Powder; 1 pound large shrimp, peeled and deveined; 2 medium watermelon radishes, thinly sliced; 2 mini cucumbers, halved and sliced (about 1 1/2 cups); 1 shallot, finely chopped; 1 tablespoon lime juice; 4 heads baby bok choy, halved lengthwise; 1 tablespoon McCormick® Sesame Seed, toasted; 2 cups cooked sushi rice

By: McCormick Kitchens

Made With:

Poke - a Hawaiian seafood salad - has arrived at the grill, with a twist. Sesame, garlic, soy and Chinese five spice Badd signature Asian flavor to marinated shrimp and radishes. Char it over the flame, along with baby bok choy. Serve over rice for a bowl-like meal that's just right for warm summer nights.

Recipe Info

Prep Time:

20m
Cook Time:

10m
Ingredients:

14
Servings:

4
User Rating:

Ingredients

1/2 cup rice vinegar
1/4 cup reduced sodium soy sauce
2 tablespoons packed brown sugar
2 tablespoons plus 2 teaspoons toasted sesame oil, divided
1 teaspoon Chinese five spice
1 teaspoon McCormick® Garlic Powder
1 pound large shrimp, peeled and deveined
2 medium watermelon radishes, thinly sliced
2 mini cucumbers, halved and sliced (about 1 1/2 cups)
1 shallot, finely chopped
1 tablespoon lime juice
4 heads baby bok choy, halved lengthwise
1 tablespoon McCormick® Sesame Seed, toasted
2 cups cooked sushi rice

Nutrition Information

(per serving)

Calories 313
Carbohydrates 35 g
Cholesterol 168 mg
Fiber 2 g
Protein 23 g
Saturated Fat 1 g
Sodium 569 mg
Total Fat 9 g

Key products

McCormick® Garlic Powder, 3.12 oz

$6.49

Unit price: per

McCormick® Sesame Seed, 1 oz

$4.99

Unit price: per

Instructions

Mix vinegar, soy sauce, brown sugar and 2 tablespoons of the sesame oil in large bowl until well blended. Add 3 tablespoons of the vinegar mixture into large resealable plastic bag. Stir Chinese five spice and garlic powder into bag. Add shrimp; turn to coat well. Refrigerate 15 to 30 minutes. (Marinate seafood no longer than 30 minutes.)
Meanwhile, add radishes, cucumbers, shallot and lime juice to remaining vinegar mixture in bowl. Let stand 15 minutes.
Meanwhile, remove shrimp from marinade. Discard any remaining marinade. If desired, thread shrimp onto skewers for easier grilling. Brush bok choy with remaining 2 teaspoons sesame oil.
Grill shrimp over medium-high heat 2 minutes per side or just until shrimp turn pink and grill marks appear. Grill bok choy, cut-side down, 2 to 3 minutes or until lightly charred.
To serve, divide cooked rice among 4 serving bowls. Top each evenly with grilled bok choy, pickled radish mixture and shrimp. Sprinkle with sesame seeds.