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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
38g
Calories
630
Fat
43g
Ingredients
Soy Sauce, Sesame Oil, Fresno Peppers, Butter, Oregano, Carrots, Red Onion, Canned Roasted Red Peppers, Red Wine Vinegar, Shrimp, Black Pepper, Cumin, Cilantro, Garlic, Honey, Oregano, Sugar, Onion, Light Soy Sauce, Worcestershire Sauce, Jasmine Rice, Kosher Salt, Green Peas, Carrots, Cabbage, Grapeseed Oil, Apple Cider Vinegar, Lime Juice, Lime, Thyme, Lemon Juice, Orange Juice, Ginger, Red Cabbage, Canola Oil, Champagne Vinegar, Sesame Seeds
Reviews
4.3
Based on 105 reviews
This was delicious. Nice mild heat. Did run into an issue with the instructions. My husband followed the instructions for 8-10 minutes. Wasn’t enough time. 12 minutes was perfect.
Margaret Govoni · 04/20/25
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About Maribel Rivero
Personal chef and cooking instructor in Austin, TX. My specialty covers foods from South America to North America. I'm motivated by the stories behind cooking and expressing that story into the flavor of the food. In 2017, my brother and I created Yuyo Peruano restaurant as a celebration of my culinary immersion throughout South America, where I connected with the people and the culinary community from Bolivia, Peru, Argentina, and Uruguay. I was recognized by the James Beard Foundation with a Best Chef nomination in 2019. Due to covid Yuyo closed with many other opportunities to cook for many more than I could have imagined through CookUnity.
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