Japanese Shichimi Shrimp
Shichimi Togarashi is as beloved in Japan as salt and pepper are in the US. This vibrant spice blend, often mixed with seaweed and salt, can pack a punch with its heat. It pairs beautifully with grilled meats, vegetables, salads, and rice, adding a bold kick to any dish. Our shrimp recipe offers versatile options, including chicken or vegetarian proteins. You can also use Shichimi Togarashi as a zesty tabletop condiment—just sprinkle it on right before serving to enjoy its freshest, most vibrant flavor.
Equipment
- 1 Culinary Spice Kit get it here
Ingredients
Protein
- 1.25 lb raw shrimp peeled and deveined
Fresh Produce
- 2 cloves garlic chopped
- 1 cup chives finely chopped
- 1 lettuce of your choice
- 2 cups grated daikon or cucumber
- 2-3 lemons for juice
Packaged Goods/Staples
- vegetable oil
- salt & pepper
Shichimi Shrimp Culinary Spice Kit
- pouch [1] Orange peel, white and black sesame seeds, chili pepper, poppy seeds, paprika, seaweed, ginger
- pouch [2] Sichuan pepper not recommended during pregnancy
Suggested Sides
- jasmine rice
Instructions
Spice Blend
- In a CUP, mix your individual Shichimi Togarashi blend:
- Pour in all Shichimi [1] spices.
- Add Shichimi [2] spices to taste.
Marinade
- In a BOWL, mix garlic, chives, your Shichimi Togarashi blend, salt to taste, and 1/2 cup of oil.
- Add shrimp and mix well. Cover.
- Let it marinate in the fridge for 2 hours.
Fry
- Heat a PAN to medium-high.
- Add the shrimp.
- Fry for 2-4 minutes, depending on the size of the shrimp, stirring occasionally.
Salad
- Distribute lettuce on plates.
- Place grated daikon or cucumber on top.
- Sprinkle with lemon juice and salt to taste.
- Serve shrimp on top of the salad and the rice in small bowls.
- Enjoy!
Notes
- Substitute shrimp with fish, squid, chicken, tofu, or tempeh, cut into thin strips.
- Substitute daikon with turnips or carrots.
- Substitute rice with quinoa or fresh bread.
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