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Shrimp with Kimchi Mayo

Here we have the rare Primal recipe that tells you to forgo homemade and instead use three store-bought condiments: Korean gochujang [1], kimchi, and PRIMAL KITCHEN™ Mayo [2]. With this trio of ingredients, you can whip up a wildly flavorful shrimp appetizer. Plus, you’ll get some beneficial probiotic bacteria [3] 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 [4] (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.