Japanese Shichimi Shrimp
Shichimi Togarashi is as popular in Japan as salt & pepper is in the US. It is often mixed with seaweed and salt and can be very spicy. The spice blend goes well with any grilled meat or vegetables and with salads or rice. Our shrimp recipe has many variations, such as chicken and vegetarian proteins. Alternatively, use Shichimi Togarashi as a tabletop condiment. Just use it as soon as convenient for optimal flavor.
- 1.25 lb raw shrimp peeled and deveined
- 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
- vegetable oil
- salt & pepper
Shichimi Shrimp Culinary Spice Kit
- pouch  Orange peel, white and black sesame seeds, chili pepper, poppy seeds, paprika, seaweed, ginger
- pouch  Sichuan pepper not recommended during pregnancy
In a CUP, mix your individual Shichimi Togarashi blend:
Pour in all Shichimi  spices.
Add Shichimi  spices to taste.
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.
Heat a PAN to medium-high.
Add the shrimp.
Fry for 2-4 minutes, depending on the size of the shrimp, stirring occasionally.
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.
- 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.