Meet Mark

Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

Tell Me More
Stay Connected
November 12, 2016

Shrimp with Kimchi Mayo

By Mark Sisson
13 Comments

PrimalHere we have the rare Primal recipe that tells you to forgo homemade and instead use three store-bought condiments: Korean gochujang, kimchi, and PRIMAL KITCHEN™ Mayo. With this trio of ingredients, you can whip up a wildly flavorful shrimp appetizer. Plus, you’ll get some beneficial probiotic bacteria with every bite.

To make this addictive recipe, you’ll marinate shrimp in Korean gochujang, a fermented chili paste with a spicy and slightly sweet flavor. On the side, finely chopped kimchi is blended with Primal Mayo to make a full-flavored, pungent and creamy sauce for dipping. Quick, easy and delicious!

Servings: 4 appetizer servings

Time in the Kitchen: 25 minutes

Primal

Ingredients

1 pound peeled, deveined shrimp (450 g)
¼ cup gochujang (also called kochujang)* (60 ml)
2 teaspoons honey (optional) (10 ml)
1 teaspoon unseasoned rice vinegar (5 ml)
1 tablespoon cold butter, sliced into small cubes (15 ml)
¼ cup finely chopped cilantro (60 ml)
½ cup kimchi (40 g)
1 cup PRIMAL KITCHEN™ Mayo (220 g)

*Buy gochujang made with rice, not wheat, and watch out for additives like HFCS.

Instructions

In a medium bowl, combine the kochujang, honey and rice vinegar.

Pat the shrimp dry. Add the shrimp to the gochujang marinade, and toss to coat. Spread the shrimp out evenly on a rimmed baking sheet. Drop the cubes of butter around the shrimp. Set aside, and preheat oven to 450º F/232º C.

In a food processor, process kimchi until very finely chopped. Add mayo. Pulse to combine. Add more kimchi (or mayo) to suit your taste.

Roast shrimp 3 to 5 minutes, depending on the size of the shrimp.

Sprinkle cilantro on shrimp. Serve warm or cold with kimchi mayo.

Final_Shrimp_with_Kimchi_Sauce

Subscribe to the Newsletter

If you'd like to add an avatar to all of your comments click here!

Leave a Reply

13 Comments on "Shrimp with Kimchi Mayo"

avatar

Sort by:   newest | oldest
Elizabeth Resnick
9 months 4 days ago

This sounds amazing! I always have Primal Kitchen mayo on hand, and I know kimchi is readily available. Now to find that gochujang!

Shary
Shary
9 months 3 days ago

If you can’t find it locally, a tub of Sunchang Gochujang is available from Amazon for $9.85 plus shipping. There are other brands as well but this one seems to be the most traditional. There are also recipes online for making it, but good luck locating the necessary ingredients.

Susan
Susan
9 months 3 days ago

The first ingredient listed is corn syrup.

Shary
Shary
9 months 1 day ago

Wow, you’re right. I don’t know how I missed that. I did notice yesterday that Whole Foods sells gochujang but I didn’t look at the ingredients.

Andrew H
Andrew H
9 months 4 days ago

Seems like a lot of the recipes these days are calling for store-bought condiments… Personally I never liked mayo even in my SAD days.

K D
K D
9 months 3 days ago

It’s incredibly easy to make your own mayo, and homemade is so good you’ll want to take a spoon and start eating. I never liked mayo until I made a batch for coleslaw. It’s also easy to ferment your own condiments as well, there are a lot of sites for home fermentation.

Susan
Susan
9 months 3 days ago

I am looking for a healthy oil to use to make mayo. I used to use avocado oil, but the omega 6 is not good. Avocado are awesome, the oil, not so much. I may try with MCT oil. Unsure.

Ray
Ray
7 months 17 days ago

SkinnyFat MCT oil from the Caltons is ideal

John Smith
9 months 3 days ago

Thanks a lot for such a delicious recipe. Shrimp is good source of protein.

Donna
9 months 2 days ago

I’ve never been able to find a gochujang without wheat, soy or hfcs, so I make it homemade with Korean red pepper powder, coconut sugar, arrowroot starch, coconut aminos, sea salt and water. It tastes pretty authentic and my Korean mom even loves it.

April
8 months 30 days ago

This looks delicious! And what’s even better, two of my most favorite foods are put into one recipe! Shrimp and Primal Mayo! I know I will love eating this! And Kimchi is included too! My tummy will surely love me for this.

Garage Gym Planner
8 months 20 days ago

Shrimp is my favorite! I liked the way you had presented.
Thanks for the recipe Mark 🙂

Julia Kruz
3 months 1 day ago

Homemade Mayo would go great with this. I tried primal Mayo once, I think I will stick with homemade one. You can’t go wrong with shrimps 🙂

wpDiscuz