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Grilled Sesame Shrimp Over Crunchy Herb Salad


For the Shrimp:
  • 1 pound large shrimp, peeled and deveined
  • ¼ cup fish sauce
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons crushed red chile flakes
  • Kosher salt, freshly ground pepper
For the Salad:
  • 1 tablespoon gochujang (Korean red pepper paste)
  • 2 tablespoons rice wine vinegar
  • ½ teaspoon toasted sesame oil
  • Kosher salt
  • 2 cups fresh parsley, mint, cilantro, or basil, torn if large
  • 2 medium carrots, peeled, julienned (about 1 cup)
  • ½ medium English cucumber, halved lengthwise and thinly sliced into half-moons
  • 2 large radishes, halved lengthwise and thinly sliced into half-moons (about ½ cup)
  • 1 teaspoon toasted sesame seeds, plus more for serving
  • Lime wedges, for serving


Prep the shrimp: prepare grill or grill pan for medium-high heat. Whisk fish sauce, sesame oil, and chile flakes in small bowl; add shrimp and toss to coat. Set aside to marinate, 15 minutes.

Prep the salad: whisk together gochujang, vinegar, and sesame oil in medium bowl. Add herbs, carrots, cucumber, and radishes and toss to combine; season with salt.

Grill the shrimp: Lightly brush grill with oil. Season both sides of shrimp with salt and pepper and grill, turning once, until opaque throughout, about 4 minutes.

Serve shrimp on top of salad and sprinkle with sesame seeds.


Adapted from Bon Appetit

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