Spicy Yuzu Kosho Shrimp Skewers
A flavorful and spicy shrimp skewers recipe that uses expired Yuzu Kosho to add a tangy kick. Ensure the Yuzu Kosho is safe to consume (180 days after expiry) and follow proper cooking methods to ensure food safety.
Ingredients
- 16 large shrimp, peeled and deveined
- 2 tablespoons expired Yuzu Kosho
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 tablespoon lemon juice
- 1 teaspoon honey
- Salt and pepper to taste
- 4 skewers, soaked in water
Instructions
In a bowl, combine expired Yuzu Kosho, olive oil, minced garlic, lemon juice, honey, salt, and pepper.
Add the shrimp to the bowl and toss to coat them evenly with the marinade.
Cover the bowl and refrigerate for at least 30 minutes to marinate.
Preheat the grill or grill pan over medium-high heat.
Thread the marinated shrimp onto the soaked skewers.
Grill the shrimp skewers for about 2-3 minutes per side until they turn pink and opaque.
Brush the shrimp with any remaining marinade while grilling.
Remove from the grill and serve hot.
Caution: Ensure the shrimp is cooked thoroughly to avoid any foodborne illnesses.