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

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

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Poke – a Hawaiian seafood salad - has arrived at the grill, with a Far East twist. Sesame, garlic, soy and McCormick Gourmet™ Chinese Five Spice Blend add 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.

  • 20m

    prep time

  • 10m

    Cook Time

  • 313

    Calories

  • 14

    Ingredients

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Ingredients

4

Servings

  • 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 McCormick Gourmet™ Chinese Five Spice Blend
  • 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

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.

    Watermelon radishes have creamy white skin & striated pink flesh, with slightly peppery & sweet-almond notes. They can be found at farmer’s markets, organic food stores & online specialty stores. Substitute with regular radishes if unable to find.

  • 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.

    If using wooden skewers, soak thoroughly in water for at least 30 minutes before threading. This prevents them from burning when on the grill.

  • 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.

Nutrition information (per Serving)

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