Ingredients:

  • 1 lb Large Shrimp, peeled, deveined, and tails removed
  • 1 tbsp Neutral oil (Avocado or Grapeseed)
  • ½ tsp Fine sea salt
  • ¼ tsp White pepper
  • ½ cup Japanese Mayo (Kewpie preferred)
  • 2 tbsp Sriracha
  • 1 tsp Toasted sesame oil
  • 1 tsp Rice vinegar
  • ½ tsp Sugar or honey
  • 2 stalks Green onions, thinly sliced
  • 1 tbsp Toasted sesame seeds

Instructions:

  1. Pat the shrimp completely dry with paper towels to ensure a good sear. Heat the neutral oil in a large non-stick skillet over medium-high heat.
  2. Add the shrimp in a single layer. Season with salt and white pepper. Cook for 2 minutes per side until they turn opaque and reach an internal temperature of 120°F (49°C). Immediately remove from heat.
  3. In a medium mixing bowl, whisk together the Japanese mayo, Sriracha, toasted sesame oil, rice vinegar, and sugar until the mixture is smooth and pale orange.
  4. Roughly chop the cooked shrimp into bite-sized pieces (approx. 1/2 inch). While still warm, fold the shrimp into the spicy dressing.
  5. Add the sliced green onions and toasted sesame seeds. Fold gently to combine. Chill in the refrigerator for 10 minutes before serving.