November 12 2016

Shrimp with Kimchi Mayo

By Mark Sisson

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



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.


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.


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13 thoughts on “Shrimp with Kimchi Mayo”

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    1. 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.

        1. 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.

  1. 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.

    1. 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.

      1. 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.

  2. 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.

  3. 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.

  4. 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 🙂