Grilled Sesame Garlic Shrimp “Poke” with Pickled Radish & 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.
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.
Key products
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.
