Dinner: Spicy Grilled Shrimp with Yuzu Kosho Pesto

Yuzu kosho is a hot, spicy, and aromatic Japanese condiment made from hot chiles and ultra-citrusy yuzu zest. It's the key to this super simple and utterly delicious recipe from chef Ricardo Zarate of Mo-Chica in Los Angeles.

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Spicy Grilled Shrimp with Yuzu Kosho Pesto

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

1 1/2 tbsp. yuzu kosho (see Note)
1 1/2 tsp. minced peeled ginger
1 clove garlic
1 stalk fresh lemongrass
1 1/2 tbsp. Chopped cilantro
1/2 c. extra-virgin olive oil
12 jumbo shrimp

Instructions

In a small bowl, combine the yuzu kosho with the ginger, garlic, lemongrass, cilantro, and olive oil. Spread half of the pesto on the shrimp and let stand for 10 minutes.
Light a grill or preheat a grill pan. Grill the shrimp over high heat, turning once, until lightly charred and cooked through, about 4 minutes. Transfer the shrimp to plates and serve with the remaining pesto. Looking for more quick and easy recipes? Check out our quick family-favorites, fast dinners for weeknights, and healthy recipes for less than $3 a serving.

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