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grilled napa caesar with shrimp peanuts and panko

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Shrimp

Grilled Napa Caesar with Shrimp Peanuts & Panko

Michelle Kim’s recipe is a finalist in our Kikkoman x Food52 Tournament of Teriyaki contest!

Ingredients

  • FOR THE SALAD:
  • 1 head Napa cabbage
  • 1 pound peeled and deveined shrimp
  • 1/2 cup Kikkoman® Teriyaki Marinade & Sauce
  • 1/4 cup chopped peanuts
  • 1 scallion, chopped
  • FOR THE DRESSING:
  • garlic cloves, minced
  • 1 egg yolk
  • 2 tablespoons lemon juice
  • 2 teaspoons Dijon mustard
  • 1/3 cup neutral oil (e.g., avocado oil)
  • 2 tablespoons red miso paste
  • 1 pinch kosher salt
  • 2 tablespoons Kikkoman® Teriyaki Marinade & Sauce
  • Freshly ground black pepper
  • FOR THE PANKO AND PEANUT BREAD CRUMBS:
  • 1 cup Kikkoman® Panko Bread Crumbs
  • 2 tablespoons Kikkoman® Teriyaki Marinade & Sauce
  • 1 tablespoon red miso paste
  • 2 tablespoons avocado oil
  • 1/2 cup chopped peanuts, plus more for garnish
  • Sliced scallions for garnish

Directions

  • Prepare the dressing: In a bowl, whisk together the egg yolk, lemon juice, Dijon mustard, Kikkoman® Teriyaki Marinade & Sauce, miso paste, and a pinch of kosher salt. Add the minced garlic and whisk until combined. Gradually whisk in the avocado oil until the dressing is smooth and emulsified. Season with black pepper to taste.
  • Make the peanut-panko bread crumbs: Preheat your oven to 350°F (175°C). In a bowl, mix the Kikkoman® Teriyaki Marinade & Sauce, red miso paste, and avocado oil. Toss in the Kikkoman® Panko Bread Crumbs and chopped peanuts until well coated. Spread the mixture in a single layer on a baking sheet and bake for 7 minutes, or until golden and crispy. Set aside.
  • Grill the cabbage and shrimp: Marinate the shrimp in ½ cup Kikkoman® Teriyaki Marinade & Sauce for at least 15 minutes. While the shrimp is marinating, prepare the cabbage and bread crumbs. Heat a grill pan over high heat and add a splash of neutral oil. Cut the Napa cabbage into quarters. Lightly oil the cut sides and place them cut side down on the hot grill pan. Grill until softened and charred, about 3 minutes per side. Season with salt and pepper, then set aside. In the same grill pan, cook the marinated shrimp. Sear for 1-2 minutes per side until pink and slightly charred. Remove from the pan and set aside.
  • Assemble the salad: Place the grilled cabbage quarters cut side up on serving plates. Drizzle generously with the prepared dressing. Top with grilled shrimp, crispy panko-peanut bread crumbs, and a sprinkle of chopped peanuts. Garnish with sliced scallions.

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