Nikkei-Style Shrimp
Enjoy this Nikkei-style shrimp dish inspired by Chef Maribel's cooking travels in Peru. This meal is fresh and perfect all year round with ginger and garlic-seasoned shrimp, a puréed red bell pepper sauce, jasmine rice, and a tangy, ponzu vinaigrette-dressed cabbage slaw. Buen provecho!
Nutritional facts
Protein
24g
Carbs
37g
Calories
630kcal
Fat
43g
Ingredients
Sesame Seeds, Champagne Vinegar, Canola Oil, Red Cabbage, Ginger, Orange Juice, Lemon Juice, Thyme, Lime, Lime Juice, Apple Cider Vinegar, Grapeseed Oil, Cabbage, Green Peas, Carrots, Kosher Salt, Jasmine Rice, Worcestershire Sauce, Light Soy Sauce, Onion, Sugar, Oregano, Honey, Garlic, Cilantro, Cumin, Black Pepper, Shrimp, Red Wine Vinegar, Canned Roasted Red Peppers, Red Onion, Carrots, Oregano, Butter, Fresno Peppers, Sesame Oil, Soy Sauce
Contains soybeans, milk, wheat, fish (Bonito), cereals containing gluten, sesame seeds, crustacean shellfish (Shrimp).
Reviews
4.4
Based on 351 reviews
Federico · 09/29/26
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About Maribel Rivero
Chef Maribel Rivero works as a personal chef and cooking instructor in Austin and specializes in foods from South America and North America. She is motivated by stories behind the cooking and expresses those stories into the flavors of her dishes. In 2017, Rivero opened Yuyo Peruano with her brother as a celebration of her culinary immersion throughout South America, during which she connected with the people and culinary communities of Bolivia, Peru, Argentina, and Uruguay. She was recognized by the James Beard Foundation with a Best Chef nomination in 2019.
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